Osteria Mozza

When it comes to great Italian food in the US, people usually think of the East Cost, maybe Chicago. And sure there have been old school Hollywood hang outs like Dan Tana’s or La Dolce Vita (ok they have new owners), but you went to these places not because of the food but for the people and the privacy. Though considering that Italian food is so ingredient focused it makes sense that over the last decade plus there has been a bit of an Italian discovery in LA. And chef Nancy Silverton of Osteria Mozza has been at the forefront of this development. The dishes are not 100% Italian and fully authentic, for those that care, but the California inspired Italian dishes you get at Mozza set their own standard, like the various Mozzarella and Burrata dishes, served from the Mozzarella Bar. The Burrata and Peas I had brought out the creaminess of the Burrata while the peas added crunch and the pesto like sauce provide perfect amount of acidity. The grilled octopus also adds a bit of California in the bed of super fresh celery and green onions. And if you truly want to experience an authentic Italian dish, the Cacio e Pepe can more than compete with the more traditional Italian restaurant competition of Funke’s several Italian restaurants. For desert the olive oil cake was outstanding, tart with an olive candy that added a fun touch and high level of crunch. There is a reason Osteria Mozza has been at the top of the restaurant list for so long, and why even if you show up when they open, the restaurant quickly fills up — great food, rooted in Southern California but heavily inspired by Italy.