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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
  • Jonathan Gold voters -- we know where you've been eating

    Jonathan Gold voters -- we know where you've been eating
    We know where you’ve been eating. Not in a creepy way, though. Promise. One of the cool things about the online version of the Jonathan Gold’s 101 Best Restaurants feature is that it lets you select the places you most want to go -- a handy...
  • 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...
  • 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,...
  • 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...
  • 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...
  • 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...
  • 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...
  • 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...
  • 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...
  • 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...
  • The Los Angeles Times Presents: The Taste

    THE TASTE September 1 through 3 FIELD TO FORK: Saturday, September 1 FLAVORS OF LA: Sunday, September 2 Paramount Pictures Studios On Melrose Avenue in Hollywood http://events.latimes.com/taste/ FIELD TO FORK event on Saturday 9/1, from 11 am - 3 pm,...