Pizzeria Mozza. Still the bougie pizza hotness in town. Came for a late lunch (because they’re still so popular that OpenTable’s earliest time available was 2pm – unless the restaurant’s holding back) as part of the Lawrence’s greatest hits weekend (along with Kiriko and 168 Garden). 4 people, 7 pizza, 1 appetizer, 1 dessert? No problem. While the beautiful people were sharing one pizza and eating salads, us four (relatively) manly men were literally the centerpiece of the dining room, shoving down one pizza after another in record time (except Daniel, who takes the entire shot clock to finish each bite).
The caprese, while small in portion and fairly standard, was quite lovely. Fresh burrata, vine-ripened tomatoes, pesto – still a potent combo. For the seven pizzas, we ordered: 2x fennel sausage, 2x funghi misti, rapini, egg and bacon, and goat cheese. Not going to go into detail, since it’s not my first rodeo at Mozza, and I’m sure over half of the town has been here, but let’s just say it’s as good as I remembered. Basically, still the best pizza in LA in my opinion. That dough has no equal.
Pizzeria Mozza. Still the best.
Mozza caprese ($13)
Funghi misti, fontina, taleggio & thyme ($17 x2)
Rapini, cherry tomatoes, anchovies, olives & chiles ($16)
Egg, bacon, Yukon gold potato & Bermuda onions ($17)
Fennel sausage, panna, red onion & scallions ($17 x2)
Coach farm goat cheese, leeks, scallions, garlic & bacon ($17)
Chris Hei grade: A-
641 N Highland Ave
Los Angeles, CA 90036