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Osteria Mozza

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

Top Osteria Mozza Articles

Displaying items 12-22
  • Restaurant review: Polished, modern République with maybe the best fries in L.A.

    Restaurant review: Polished, modern République with maybe the best fries in L.A.
    Are you looking for the best French fries in Los Angeles? Because the French fries at République are pretty close: cut in long, perfect blocks from fresh potatoes, steamed, slightly dehydrated in a low-temperature oven and then finally boiled in a bath of...
  • Eat like your favorite chef with this handy app

    Eat like your favorite chef with this handy app
    You know how it is on the Web. I was looking something up and somehow came across Boston chef Ana Sortun (Oleana) mentioning that she’d used the app Chefs Feed for restaurant recommendations on a recent trip to Seattle and liked it. I downloaded...
  • Nancy Silverton ends L.A.'s drought, leads a women's charge at the Beard Awards

    Nancy Silverton ends L.A.'s drought, leads a women's charge at the Beard Awards
    When Nancy Silverton was named Outstanding Chef of the year by the James Beard Foundation on Monday night, she floated onto the Lincoln Center stage in an edgy white jacket and sunglasses. It was fitting that when Southern California finally broke its...
  • What's open on New Year's Day (and is on Jonathan Gold's 101 Best Restaurants list)

    What's open on New Year's Day (and is on Jonathan Gold's 101 Best Restaurants list)
    Maybe one of your New Year's resolutions is to finally visit all of Jonathan Gold's 101 Best Restaurants in Los Angeles. And if you want to get started on New Year's Day, here are the restaurants among the 101 that are open on Jan. 1. Start 2014 right,...
  • L.A.'s Top Chefs Open Up Their Home Kitchens

    "When you talk to chefs who cook at a certain level, all of a sudden the kitchen becomes sort of a trophy kitchen," says Nancy Silverton, cookbook author, chef, restaurant owner and founder of the venerable La Brea Bakery in Los Angeles. "So there's...
  • Chef Nancy Silverton finds the secret of a great horseradish cream

    Chef Nancy Silverton finds the secret of a great horseradish cream
    Over the years as a chef, I've become fixated with understanding the intricacies of various ingredients, but I'd never given horseradish a second thought until fairly recently, when I became obsessed with the horseradish cream that my friend Suzanne...
  • Goin, Silverton lead nominees for 2014 James Beard Awards

    Goin, Silverton lead nominees for 2014 James Beard Awards
    It's going to be Suzanne Goin going head-to-head with Nancy Silverton in the outstanding chef category in the James Beard Foundation's annual awards competition. The finalists were announced Tuesday. Considered the Academy Awards of the culinary world,...
  • Chef of the Moment: At Curtis Stone's Maude, get ready for artichokes

    Maude is Curtis Stone's first restaurant. It's a 25-seater that opened in Beverly Hills earlier this month. There,  the Australian celebrity chef waxes culinary with a set menu featuring one seasonal ingredient. Stone, a Melbourne native, has appeared...
  • Mozza general manager David Rosoff is leaving after eight years

    Mozza general manager David Rosoff is leaving after eight years
    David Rosoff, longtime general manager for the Mozza group of restaurants, has resigned. But he's not gone yet. He’ll be in command at the restaurants owned by Nancy Silverton, Mario Batali and Joe Bastianich until March 7. In an email, he states:...
  • Glove law has many chefs steamed

    Glove law has many chefs steamed
    For decades, Toshiaki Toyoshima has followed the same ritual each morning at his downtown restaurant: He ties on his indigo happi — a short-sleeved Japanese chef's jacket — and dons a white cap before he begins cutting fish for nearly 500...
  • Getting rough with puff pastry

     Getting rough with puff pastry
    One of the things that keeps me excited about what I do is that I am always learning. When I was making puff pastry not long ago, someone asked me why I made a tic-tac-toe-like slash in the process of making the dough. I had been slashing puff pastry...