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A collection of news and information related to Osteria Mozza published by this site and its partners.

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    May 11, 2013 |Story| Los Angeles Times

  1. Jonathan Gold | L.A. restaurant review: RivaBella makes ordinary Italian perfect

    Angelini Osteria is almost everyone's favorite Italian restaurant in midtown: an informal room with well-designed trattoria cooking, a place to settle into for a plate of <em>bombolotti</em> or a Sunday saltimbocca, where whatever diet you happen to be on at the time will be accommodated without a fuss. Some nights, it feels as if everybody in the room knows one another, but you're in on the party too. You drink well, you eat well and you go home. A lot of chefs have come out of that kitchen, including Ori Menashe of Bestia.
    Los Angeles Times Restaurant Critic
    Angelini Osteria is almost everyone's favorite Italian restaurant in midtown: an informal room with well-designed trattoria cooking, a place to settle into for a plate of bombolotti or a Sunday saltimbocca, where whatever diet you happen to be on at the...

    Tags: Patents, Copyrights and Trademarks, Sushi and Sashimi, Pasta, Gorgonzola, Dining and Drinking

    2. May 7, 2013 |Story| LAT - HOLD Archive

  2. James Beard Awards 2013 honor food world's finest; L.A. not included. Brutal.

    The James Beard Foundation Awards -- the Academy Awards of the food world -- were distributed Monday night in New York, and it was a victory for women but a shutout for Southern California. The winner for outstanding chef, the last award in a long,...

    Tags: Sports, Blackbird, Houston Chronicle, Lucques, Dining and Drinking

    3. Apr 28, 2013 |Story| Los Angeles Times

  3. Is USDA lifting its ban on Italian cured meats?

    Are weeks gray without a sliver of Tuscan lardo? Do you crave <em>coppa</em> made from Cinta Senese pigs? Have you ever considered attaching a gold chain to a whole prosciutto in an attempt to persuade a customs inspector that it was a kicky Fendi bag?
    Are weeks gray without a sliver of Tuscan lardo? Do you crave coppa made from Cinta Senese pigs? Have you ever considered attaching a gold chain to a whole prosciutto in an attempt to persuade a customs inspector that it was a kicky Fendi bag? You may...

    Tags: Food and Drug Administration, Chinese Restaurants, Salami

    4. Apr 27, 2013 |Story| Los Angeles Times

  4. Master Class: Nancy Silverton opens up to olive oil in desserts

    Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an exception I make more than once, is olive oil. Although we normally think of olive oil as something to use to make a vinaigrette, saut&eacute; <em>soffrito</em> or season meat, when used in a dessert, the flavor of the oil can be the perfect complement to the simplest dishes.
    Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an...

    Tags: Gelato, Dining and Drinking, Lifestyle and Leisure, Petroleum Industry, Ice Cream

    5. Apr 6, 2013 |Story| LAT - HOLD Archive

  5. Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    The first time you visit Chi Spacca, you are probably going to want the <em>bistecca fiorentina</em>, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not &mdash; just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.
    Los Angeles Times Restaurant Critic
    The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...

    Tags: Fennel, Butterfly Ballots, Steaks, Dining and Drinking, Pizzas

    6. Apr 4, 2013 |Story| Los Angeles Times

  6. Mario Batali's Chi Spacca celebrated in short film

    Via Nowness.com, I came across a beautiful little (three-minute-plus) film about Chi Spacca, ("cleaver") the new Mario Batali et al restaurant next door to Osteria Mozza on Melrose Avenue. If you haven't been, go. This is a restaurant where Chad Colby,...

    Tags: Italy, Dining and Drinking, Lifestyle and Leisure, Restaurants

    7. Apr 2, 2013 |Story| Los Angeles Times

  7. What I'm drinking now: David Rosoff of Osteria Mozza

    David Rosoff has held the position of general manager at <a class="runtimeTopic" href="http://osteriamozza.com/" target="_blank" data-topic-id="PLENT000365">Osteria Mozza</a> since the Los Angeles restaurant opened seven years ago. It doesn&rsquo;t seem like it could possibly be that long, does it? I'm sure it feels like it to Rosoff. But he isn&rsquo;t your garden variety general manager. He has a deep and abiding knowledge of wine, honed at Michael&rsquo;s restaurant in Santa Monica and other venues where his wine lists were a big draw for anyone who cares about wine.
    David Rosoff has held the position of general manager at Osteria Mozza since the Los Angeles restaurant opened seven years ago. It doesn’t seem like it could possibly be that long, does it? I'm sure it feels like it to Rosoff. But he isn’t...

    Tags: Wines

    8. Feb 26, 2013 |Column| Los Angeles Times

  8. Your ode to L.A.? Let's have it

    Some people despise Los Angeles. Others have a love-hate relationship. And then there's Justin Chart, 53, who loves his native city with all his aching heart.
    Some people despise Los Angeles. Others have a love-hate relationship. And then there's Justin Chart, 53, who loves his native city with all his aching heart. Nearly a year ago, Chart took his daughter to the Griffith Observatory, and they enjoyed a...

    Tags: Randy Newman, Social Media, Music, Dodger Stadium, Music Industry

    9. Feb 26, 2013 |Story| Los Angeles Times

  9. Pairings: Duck alla porchetta and 'Montestefano' Barbaresco

    The other day, after a marathon <em>amaro</em> tasting at Osteria Mozza, I stepped over to the new <a href="http://www.chispacca.com">Chi Spacca</a> (6610 Melrose Ave., Los Angeles, (323) 297-1133, www.chispacca.com) next door in Mozza&rsquo;s old Scuola di Pizza space for dinner. That&rsquo;s the same place where pork lovers sign up for gargantuan nose-to-tail pig fests on Saturday nights. But Monday through Friday, chef Chad Colby is running this meat-centric restaurant, which has its origins in his Thursday night salumi bar.
    The other day, after a marathon amaro tasting at Osteria Mozza, I stepped over to the new Chi Spacca (6610 Melrose Ave., Los Angeles, (323) 297-1133, www.chispacca.com) next door in Mozza’s old Scuola di Pizza space for dinner. That’s the same...

    Tags: Wines

    10. Feb 26, 2013 |Story| Los Angeles Times

  10. Zagat fetes 30 under 30 in Los Angeles

    The inimitable <a href="http://www.zagat.com">Zagat</a> has just released its 2013 "30 Under 30" awards, honoring the top young culinary talents in the Los Angeles area.&nbsp;
    The inimitable Zagat has just released its 2013 "30 Under 30" awards, honoring the top young culinary talents in the Los Angeles area.  The 30 honorees were feted Monday night at a cocktail party at the Emerson Theatre with Zagat founders Tim and Nina...

    Tags: Umamicatessen, IKEA, Bouchon, A-Frame, Red Medicine

    11. Feb 23, 2013 |Story| Los Angeles Times

  11. Across the Table: In Italy, amaro is the bitter end

    I remember my first encounter with <em>amaro</em>, the Italian bitter liqueur. It was the first time I went to Italy and had overindulged the night before. "Drink it. You'll feel better," my Italian friends urged, handing me a glass of Fernet Branca for its supposed digestive properties. The thick, viscous and extremely bitter liqueur could be enough to put you off the stuff forever. "It's like swallowing a spoonful of VapoRub," Mozza general manager David Rosoff describes it, laughing. I can't disagree.
    Los Angeles Times
    I remember my first encounter with amaro, the Italian bitter liqueur. It was the first time I went to Italy and had overindulged the night before. "Drink it. You'll feel better," my Italian friends urged, handing me a glass of Fernet Branca for its...

    Tags: Dining and Drinking, Italy, Lifestyle and Leisure, Restaurants

    12. Feb 9, 2013 |Story| Los Angeles Times

  12. A glutton for love and other delicious dishes

    I was 45 minutes late to our first date at Osteria Mozza when the Cute Gardener took one look at me over the rim of his glasses, pushed a menu toward me and asked if I would mind if we just ordered a bunch of plates to share. Flustered from my driving experience &mdash; it took me nearly two hours to get from Venice Beach to Melrose Avenue on the windiest night of the year &mdash; I sputtered: "Yes, you can have bites of all my stuff."
    I was 45 minutes late to our first date at Osteria Mozza when the Cute Gardener took one look at me over the rim of his glasses, pushed a menu toward me and asked if I would mind if we just ordered a bunch of plates to share. Flustered from my driving...

    Tags: Hamburgers, Recipes, Gjelina, Hatfield's, New Year's Day

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Matt Molina is the executive chef at Osteria Mozza and...
(August 22, 2007)
Former Campanile chefs