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    Apr 18, 2009 |Story| Los Angeles Times

  1. Pizzeria Mozza's Mario Batali, Further soap team up

    Wash your hands with kitchen grease? Yes, and not any grease, but the grease from Mozza, the pizzeria and osteria co-owned by celebrated chefs Nancy Silverton and Mario Batali. The L.A. dining landmark has teamed up with Marshall Dostal, the founder of Further soap, to extract glycerin from waste grease, purify it and use it in a liquid cleanser scented with bergamot, olive and grasses. The soap, to be supplied to Mozza's restrooms, also is available for purchase. An 8-ounce pump bottle is $18.50. To locate a store or order online: <a href="http://www.furthersoap.com">www.furthersoap.com</a>.
    Wash your hands with kitchen grease? Yes, and not any grease, but the grease from Mozza, the pizzeria and osteria co-owned by celebrated chefs Nancy Silverton and Mario Batali. The L.A. dining landmark has teamed up with Marshall Dostal, the founder of...
    2. Mar 25, 2009 |Story| Los Angeles Times

  2. L.A. area's new pizza revolution

    Who didn't grow up wolfing down pizza slathered in tomato sauce and gooey cheese? And yet the dominant pizza aesthetic in L.A. seems to get reinvented from time to time just like everything else in this constantly changing city. In 1982, Wolfgang Puck changed the game when he installed a wood-burning oven in the little pizza and pasta place he opened called <a href="http://theguide.latimes.com/beverly-hills/restaurants/spago-venue">Spago</a>.
    Restaurant Critic
    Who didn't grow up wolfing down pizza slathered in tomato sauce and gooey cheese? And yet the dominant pizza aesthetic in L.A. seems to get reinvented from time to time just like everything else in this constantly changing city. In 1982, Wolfgang Puck...

    Tags: Mushrooms, Bars and Clubs, Genres, Potatoes, Wolfgang Puck

    3. Mar 11, 2009 |Story| Los Angeles Times

  3. 'The Chopping Block'

    Television Critic
    I don't know whether it's still the American dream to own a restaurant -- it may now be just to hang on to that horrible job you had hoped to quit soon -- but there are at least 16 people who still dream it, and they are contestants on “The Chopping...

    Tags: Television Industry, England, Lifestyle and Leisure, Networking, Gordon Ramsay

    4. Feb 16, 2009 |Story| Los Angeles Times

  4. Dining details: Osteria Mozza

    Osteria Mozza Rating: *** Location: 6602 Melrose Ave., Los Angeles; (323) 297-0100; www.mozza-la.com. Ambience: High-energy, high-stakes Italian from Nancy Silverton along with New York partners Mario Batali and Joe Bastianich. The decor is simple...

    Tags: Italy, Foods and Beverages, Ice Cream, Lifestyle and Leisure

    5. Feb 16, 2009 |Story| Los Angeles Times

  5. Dining details: B&B Ristorante

    B&B Ristorante Rating: *** Location: Venetian Resort Hotel Casino, 3355 Las Vegas Blvd. S., Las Vegas; (702) 266-9977; www.mariobatali.com/ restaurants_bb.html Ambience: Clubby Italian restaurant tucked at the back of the Venetian's restaurant row next...

    Tags: Butter, Restaurants, Anchovies, Lifestyle and Leisure, Dining and Drinking

    6. Feb 16, 2009 |Story| Los Angeles Times

  6. Dining details: Pizzeria Mozza

    Pizzeria Mozza Rating: *** Location: 641 N. Highland Ave., Los Angeles, (323) 297-0101; www.mozza-la.com. Ambience: Lively, simpatica pizzeria from the partnership of Mario Batali and Nancy Silverton featuring Silverton's irresistible pizzas baked in a...

    Tags: Alcoholic Beverages, Bars and Clubs, Salads, Foods and Beverages, Marketing

    7. Aug 1, 2007 |Story| Los Angeles Times

  7. At last, Hollywood serves up some well-done chefs

    Special to The Times
    Something fresh happens onscreen in "No Reservations," the newest in that newly burgeoning genre, American foodie cinema, and it's not the sea bass poached in a court bouillon with sautéed batonnet of carrots and zucchini (though that fish with vegetables...

    Tags: Sea Bass, Game, DVDs and Movies, Scott Hicks, Bladder

    8. Oct 3, 2007 |Story| Los Angeles Times

  8. Guess what's coming to dinner

    When Mario Batali recently blogged about blowing off a family potluck dinner, only a couple of eyebrows were raised in cyberspace. Apparently potlucks have such a dreary reputation that only the most cynical observer could fault him for holding off on eating until he reached a restaurant.
    Special to The Times
    When Mario Batali recently blogged about blowing off a family potluck dinner, only a couple of eyebrows were raised in cyberspace. Apparently potlucks have such a dreary reputation that only the most cynical observer could fault him for holding off on...

    Tags: Restaurants, Sandwiches, Garlic, Foods and Beverages, Salads

    9. Jul 25, 2007 |Story| Los Angeles Times

  9. Batali shows Vegas how it's done

    It takes a blessedly brief two minutes to realize that the sommelier -- one of several -- at B&B Ristorante, Mario Batali's new restaurant in Las Vegas, knows his stuff. Our first order of business as we settle in at the restaurant in the Venetian Resort is a cool, uncomplicated wine. We're parched. It's 109 outside, and we've just come from the sweltering underground valet station, where it's who-knows-how-many degrees hotter.
    Los Angeles Times Staff Writer
    It takes a blessedly brief two minutes to realize that the sommelier -- one of several -- at B&B Ristorante, Mario Batali's new restaurant in Las Vegas, knows his stuff. Our first order of business as we settle in at the restaurant in the Venetian...

    Tags: Butter, Pasta, Chocolate Cake, Foie Gras, Casino and Gambling

    10. May 13, 2009 |Story| Los Angeles Times

  10. El Bulli chef wants a piece of the pizza pie

    Ferran Adri&#224;, the internationally acclaimed chef whose El Bulli in Spain is revered as the world's premier outpost of gastronomic inventiveness, has ventured to Italy to learn a more humble art, pizza making. And perhaps not surprisingly, some Italians have a problem with that.
    Ferran Adrià, the internationally acclaimed chef whose El Bulli in Spain is revered as the world's premier outpost of gastronomic inventiveness, has ventured to Italy to learn a more humble art, pizza making. And perhaps not surprisingly, some Italians...

    Tags: European Union, Consumer Goods Industries, Restaurant and Catering Industry, Barcelona (Spain), Lifestyle and Leisure

    11. Jan 31, 2007 |Story| Los Angeles Times

  11. Hot spot? Mozza is on fire

    Pizzeria Mozza isn't just a restaurant. It's an action film, a master class in the art of making pizza, a trip through Italy's wine regions and a magnet for a diverse crowd of hungry diners only Los Angeles could muster. It's the toughest reservation in town, maybe in the country right now, the place where everybody in the food world wants to eat. After months of buzz and speculation, Nancy Silverton, who brought us La Brea Bakery and co-founded Campanile, and Mario Batali, the New York chef with a big appetite and an ever-growing collection of high-profile restaurants, have finally opened part one of Mozza at the corner of Melrose and Highland avenues. Part two, an osteria (casual tavern), is to follow in the spring.
    Los Angeles Times Staff Writer
    Pizzeria Mozza isn't just a restaurant. It's an action film, a master class in the art of making pizza, a trip through Italy's wine regions and a magnet for a diverse crowd of hungry diners only Los Angeles could muster. It's the toughest reservation in...

    Tags: Action (genre), Sausages, Alcoholic Beverages, Foods and Beverages, Government

    12. Jul 2, 2008 |Story| Los Angeles Times

  12. What essentials cooks pack for their trips

    <h2 style="infobox">When cooks vacation, they pack their essentials </h2>Salt? Pepper? Swimsuit? Circulator? We asked chefs and authors what they pack -- or don't pack -- to go on vacation.
    When cooks vacation, they pack their essentials Salt? Pepper? Swimsuit? Circulator? We asked chefs and authors what they pack -- or don't pack -- to go on vacation. Mario Batali (Mozza, Los Angeles): "When I head out to my Lake Michigan house for the...

    Tags: France, Salt, Family, Anthony Bourdain, Condos and Houses

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