Main dishes from 2012 James Beard Foundation Best Chef: Pacific award winner Chef Matt Molina at Osteria Mozza can include veal breast Stracotto, sweetbreads Picatta, and pan-roasted pork loin.
From the restaurant's website:
"Sharing the corner of Highland and
Melrose with Pizzeria Mozza is Osteria Mozza. In the heart of this
brand new Osteria rests Nancy Silverton’s free standing Mozzarella Bar —
the pivot of Nancy, Joe and Mario’s creation — both literally and
figuratively. Here, Nancy prepares a wide array of fresh items from
Mozzarella, Burrata, Bocconcini, Strachiatella and many more. The full
liquor bar is backed by a stunning millwork feature and spills into 10
high-top marble stands, where guests can gather to enjoy items from the
Mozzarella Bar. The remainder of the menu features salumi, pasta,
seafood and meat dishes as conceived by Mario Batali and executive chef
Matt Molina; based on their culinary adventures in New York and
Bologna."
James Beard Foundation: Matt Molina, Best Chef: Pacific
winner, 2012; Dahlia Narvaez, Outstanding Pastry Chef finalist
(national), 2011-12
“You'd never find an osteria like this
anywhere in Italy. It's more fun, for one thing, very urban and
high-spirited. … Osteria Mozza, next door to the smaller, more casual
Pizzeria Mozza, doesn't try to re-create Italy. Instead of nostalgia,
Nancy Silverton and Mario Batali give you something real and direct.”
—S. Irene Virbila, Los Angeles Times
Reservations required. Full bar. Serving dinner nightly
Main dishes from 2012 James Beard Foundation Best Chef: Pacific award winner Chef Matt Molina at Osteria Mozza can include veal breast Stracotto, sweetbreads Picatta, and pan-roasted pork loin.
From the restaurant's website:
"Sharing the corner of Highland and
Melrose with Pizzeria Mozza is Osteria Mozza. In the heart of this
brand new Osteria rests Nancy Silverton’s free standing Mozzarella Bar —
the pivot of Nancy, Joe and Mario’s creation — both literally and
figuratively. Here, Nancy prepares a wide array of fresh items from
Mozzarella, Burrata, Bocconcini, Strachiatella and many more. The full
liquor bar is backed by a stunning millwork feature and spills into 10
high-top marble stands, where guests can gather to enjoy items from the
Mozzarella Bar. The remainder of the menu features salumi, pasta,
seafood and meat dishes as conceived by Mario Batali and executive chef
Matt Molina; based on their culinary adventures in New York and
Bologna."
James Beard Foundation: Matt Molina, Best Chef: Pacific
winner, 2012; Dahlia Narvaez, Outstanding Pastry Chef finalist
(national), 2011-12
“You'd never find an osteria like this
anywhere in Italy. It's more fun, for one thing, very urban and
high-spirited. … Osteria Mozza, next door to the smaller, more casual
Pizzeria Mozza, doesn't try to re-create Italy. Instead of nostalgia,
Nancy Silverton and Mario Batali give you something real and direct.”
—S. Irene Virbila, Los Angeles Times
Reservations required. Full bar. Serving dinner nightly