Pizzeria Mozza

Nancy Silverton's restaurants have been on my radar for a while now...and this one was everything I had hoped it would be. We started with the meatballs and not only were they good but the accompanying sesame toast with herbed butter was one of the highlights of the entire meal. I think it's safe to say that Nancy and her team know dough! The pizza was fantastic...and the crust was perfect - crisp with the right amount of chew. And the desserts...we had the Peanut Butter Straciatella Gelato Pie and Sticky Toffee Pudding...both were good choices. If Mozza has been on your list - like it was on mine...do yourself a favor and stop waiting.

I ate here for the first time recently and had a great experience. The service and the food were both excellent! The ingredients were fresh and perfectly cooked. The pizzas were very good and I especially like the dough. However, one of the pizzas had more soot on the bottom of the crust than I would have preferred, a little is okay. Other than that, it was a 5 Star experience.

Had high expectations. Let’s begin. We started with prosciutto & pear appetizer .. no. I almost spit it out but I don’t wanna be rude. I let my boyfriend eat the rest. Olive oil was nice. 1/5 One hour later… for two pizzas. Flavors and ingredient pairing was great. Enjoyed the thinness of the pizza. However crust should be delicious and good to eat. Bread did not have much flavor. Very bland. 3/5 Ending with dessert. Cannolis had pistachio ? Why? Focus on the flavor of the actual cream which didn’t have much taste. Pretty plating. They made it look good. 1/5 Overall this place is so overpriced … nothing special . If you can’t perfect the basics like bread and cream what are they doing? My bf and I go out often and try new places. We are used to splurging. However, this place overpricing pizza and throwing some pistachios on a cannoli? If you want a pretty environment and don’t care about pizza then go here.

I’ve been coming here but years, but feel like the food and the service is slipping a bit. The salad was great but the rest is just not as exciting as before. Service was lacking food was slow. Large crowds and the valet took almost half an hour to bring the car back

This well-regarded pizzeria on Highland Avenue is recognized for its use of Californian ingredients and the exceptional crust created by James Beard Award-Winning Chef Nancy Silverton. The restaurant's atmosphere is inviting and cozy, and we were fortunate to have made a reservation, allowing us to secure a table on a bustling Saturday evening. The antipasti, including the Squash Blossom Fritti, showcased a delightful balance of flavors with the ricotta, Parmigiano, and lemon wrapped inside the squash blossoms, and the deep-frying added a pleasant texture. The selection of salads, particularly the Tricolore drizzled with Parmigiano, served as excellent starters before we moved on to the renowned pizzas. The Napoletana pizza was a standout dish, featuring a delightful combination of flavors from the tomato, mozzarella di bufala, olives, anchovies, chiles, and fried capers, all perfectly balanced on a beautifully cooked pizza dough. The outstanding crust added to the experience, while the anchovies provided an enjoyable saltiness. The Meat Lover’s pizza was also very satisfying, loaded with bacon, pepperoni, fennel sausage, guanciale, tomato, and mozzarella. Overall, we had a wonderful time enjoying delicious food with friends, and both the service and ambiance were commendable.