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Pizzeria Mozza

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

Top Pizzeria Mozza Articles

Displaying items 12-22
  • L.A. developer bets on Hollywood revival with new office complex

    One of Los Angeles' longtime developers is betting big on the revival of Hollywood as he launches work on a $138-million speculative office development near Santa Monica Boulevard. After dusting off plans for an office complex first conceived before the...
  • A pizza place for every persuasion

    A pizza place for every persuasion
    Is Sunday National Pizza Day? It may be — depending on who you talk to — although it is definitely not National Pizza With Everything On It (Except Anchovies) Day, which falls elsewhere on the calendar. We have a complicated relationship...
  • 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...
  • The A to Z of Los Angeles pizza

    The A to Z of Los Angeles pizza
    In celebration of National Pizza Day, here's a run-down of Los Angeles pizza, including go-to delivery spots, Chicago-style, New York-style, Neapolitan-style and New York-Naples hybrids. Here's where to get your gooey, cheesy, melty, crispy- and/or chewy-...
  • 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:...
  • 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,...
  • Slapfish set to jump into bigger pond

    Slapfish set to jump into bigger pond
    While Huntington Beach restaurant Slapfish has endured the typical trials and tribulations of a new business, its owners are now reeling in success and ready to cast a wide net into the Middle East. On a recent afternoon, founders Andrew Gruel and...
  • 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 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...
  • 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...
  • Chef Nancy Silverton wants you to reconsider the anchovy

    Chef Nancy Silverton wants you to reconsider the anchovy
    So you think you don't like anchovies? Well, I think you're wrong. Or at least I'd like to convince you otherwise. I, too, was once a hater of this oily, silver-skinned saltwater fish, and I blame it all on the poorest quality versions, packed in...