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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 23-33
  • 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...
  • Across the Table: In Italy, amaro is the bitter end

    Across the Table: In Italy, <i>amaro</i> is the bitter end
    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...
  • Your ode to L.A.? Let's have it

    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. Nearly a year ago, Chart took his daughter to the Griffith Observatory, and they enjoyed a...
  • Chef of the Moment: Frank Fermin slings rustic pies at South End, likes cookies for breakfast

    Chef of the Moment: Frank Fermin slings rustic pies at South End, likes cookies for breakfast
    Frank Fermin is the chef at the newly opened South End pizza and wine bar on Abbot Kinney Boulevard in Venice. Since graduating from Le Cordon Bleu in Pasadena, Fermin has worked in some of L.A.'s most well-regarded restaurants, including BLD, Osteria...
  • Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

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

    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...
  • Top 50 restaurants throughout Asia

    Top 50 restaurants throughout Asia
    Chef Yoshihiro Narisawa's Tokyo establishment Narisawa sits at the top spot in the inaugural list of Asia's 50 Best Restaurants, announced recently in Singapore. The World's 50 Best Asia is published by the World's 50 Best Restaurants awards. Nihonryori...
  • 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,...
  • Jonathan Gold | L.A. restaurant review: RivaBella makes ordinary Italian perfect

    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 bombolotti or a Sunday saltimbocca, where whatever diet you happen to be on at the...
  • Go Away With ... Erica Dasher

    Raised in Houston and now living in Los Angeles, actress Erica Dasher is the star of ABC Family's new series "Jane by Design." A graduate of the University of Southern California, Dasher also is the producer of the upcoming documentary "Speak Easy." Of...
  • Mark Peel out at Campanile LAX, Nancy Silverton in

    Mark Peel out at Campanile LAX, Nancy Silverton in
    Chef Mark Peel says he has parted ways with Campanile LAX, which is set to open in November in Terminal 4 at Los Angeles International Airport, after a disagreement with his partners, including his former father-in-law. Now the chef who co-founded and...