Los Angeles

Osteria Mozza, Los Angeles

Tripe alla Parmigiana with ceci

Stewed beef , in a very thick tomato, chickpea sauce. This is the cheapest thing on the menu but it was pretty damn good. The tripe was cooked down to the point where it still retained that chewiness tripe is usually associated with, but it was so soft it broke apart in your mouth almost immediately. The tomatoes in the sauce provided very rich, savoury taste, while the chickpea helped to thicken the sauce up, as well as balance the richness with some underlying sweetness and a delicate nutty flavor. A very heavy dish for a starter. Good

Crispy Pigs Trotter with cicoria and mustard

The exterior of the Pigs trotter was fried to perfection, not too much oil, crisp, but yielded once you bit into it, the interior was a little disappointing, not as soft and melt in your mouth as I would have expected. The mustard was delicious and went well with the trotters, okay.

Burricotta cheese with radicchio, spiced candied walnuts, honey & fried rosemary

Osteria Mozza has their own mozzarella bar headed by Nancy Silverton so naturally we had to order something with cheese in it. The Burricotta was beautifully soft but managed to maintain its structural integrity when eaten together with the toast and condiments, the spiced candied walnuts were an explosion of flavours, and the fried rosemary gave the dish a burst of aromatics. Good

Raviolo with ricotta, egg, in browned butter

The Raviolo was about the size watermelon, once broken, creamy, golden yolk flows out to mix in with the beurre noisette, creating rich, nutty, creamy, thick sauce for the pasta and ricotta. The pasta was good in the sense that it wasn’t rubbery, which can sometimes be hard to achieve when you have a thick pasta, but considering the size of the raviolo, it was pretty good. The dish was outrageous in proportion and intensity of flavor, and dare I say it, it was a little too rich for a pre-main course. Good

Tagliatelle Verde with oxtail ragu’

The green tagliatelle was good choice to carry the rich, meaty, oxtail ragu, but the dish never really wow-ed me. Okay

Crisp Duck al Mattone with pear mustard and Brussels sprouts

Probably the best duck confit I’ve ever had. Crisped up nicely on the outside, the meat was falling off the bone. The duck was cured long enough and had a very concentrated flavour, with strong hints of garlic and thyme, but it still maintained a good amount of moisture(Don’t really want to know how much duck fat was used to cook this), the pear mustard was the perfect balance to the richness of the duck, the brussel sprouts didn’t do anything for me but the dish was already a winner for me. Very Good

Rabbit con Salsiccia, roasted garlic, lemon & rosemary

I don’t remember much about this apart from it being fairly tough and overseasoned. Bad

Torta della Nonna

The Torta Della Nonna(essentially a dense cheesecake) was surprisingly not as heavy as I thought it would be, served with 3 different types of honey. The component that really stood out for me were the pinenuts though, there were only a few but the aroma they brought to the dish was amazing. Okay

Piccolo Budino Caldo di Cioccolato candied almonds & bourbon gelato

This turned out to be a molten chocolate cake, the bourbon gelato was very good but the rest of the plate was pedestrian. Bad

I was fairly skeptical when coming to Osteria Mozza, knowing that it was headed by celebrity chefs, Mario Batali and Nancy Silverton. But the truth is, Osteria Mozza does serve up pretty damn good Italian food, which I guess would be what you’d expect from an Italian Iron chef. Flavours are always strong, and dishes are often rich, so you do need some background information about the dishes to plan a meal that is well balanced. The place is always packed and reservations are a must, but it is definitely worth a visit when you are in the area.