Osteria Mozza

Mozzarella is raised to a luscious new fresh-dining dimension

Written by Irene Virbila • Photographed by Holly Stewart

	Broccoli Romanesco with Chili Oil
	Bufala Mozzarella with Salt-Cured Anchovies
	Grilled Lamb Chops Scottadita
	Leeks Vinaigrette with Buratta and Mustard Bread Crumbs
	Roast Fingerling Potatoes with Rosemary

Considering the scene outside Osteria Mozza -- and Pizzeria Mozza next door -- it wouldn't be surprising if someday the corner of Melrose and Highland avenues became known as Piazza Mozza. Here, Angelenos patiently wait for their cars. Or their friends. Every table is filled -- every night.

In a city with a seemingly insatiable appetite for Italian restaurants, the Mozzas have quickly shot to the top, which makes sense given the stellar collaboration behind them: L.A. chef Nancy Silverton, co-founder of local favorite Campanile as well as the legendary La Brea Bakery, and New York's Mario Batali, the larger-than-life Iron Chef, who operates a slew of restaurants with partner Joseph Bastianich in his hometown and in Las Vegas.

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