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Nov 24, 2006 04:15 PM

Mozza Prices

So how much is the food at the most talked about new place in LA?

And did anyone see Jonathan Gold's review in the LA Weekly. It seemed pretty over the top given the mixed reviews I've seen on CH and the blogs.

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    1. Mozza's press kit (accessible from their website @ ) site have their menu with prices on there.

      The reviews on CH Board & blogs are actually pretty positive overall, there's some deliberation about whether it's really a pizza or if the staff skimp on toppings, but 9 out of 10 reviews I've seen so far are raves. Even so, I'm waiting for the initial wave to die down before checking it out for myself.


      1. The fact that Jonathan Gold's wife wrote a cookbook with Nancy Silverton and he says they are good friends may have influenced his tastes. He also says the pizza is like flat-bread not pizza.
        I've been to Mozza and don't know what it is she is making but it is not authentic Italian pizza. The dough is like Naan, Indian flat bread, the flavor and texture of the dough is not even remotely like any pizza I've had in Italy.
        We were under the assumption that because Mario Batali was involved we expected authentic Italian pizza, we also read that this was what would be served. I went with my friend who was visiting from Sardinia. We were both very disappointed and felt the crust was like flat-bread full of air, flavorless, undercooked, the crust was white not browned enough, specs of burn marks but still not cooked through. Mozza is another California designer pizza place. La Brea Bakery bread also has nothing to do with authentic Italian bread, it is California designer bread. I don't have a problem with this, if people enjoy it that's great, mangia bene. Silverton's pizza and bread are not related to authentic Italian breads in any way. She is credited with bringing bread to L.A.. I find the bread and pizza she makes inedible but I'm sure that many others will love it.

        3 Replies
        1. re: marcello

          I completely agree with this post.

          Mozza is fine and the pizzas are generally quite good, but it is NOT traditional pizza.

          Enjoy Mozza for what it is and don't expect anything else.

          1. re: ipsedixit

            Yes yes yes. I agree as well. I've been 3 times and each time was underwhelmed but wanted to like it so badly. I think, at best, it's a good lunch place. The butterscotch budino was heavenly but the pizza itself...well, it is, indeed, quite naan-like.

            Plus, on one of the occasions, Silverton chose to leave on Verrrry burnt parts of the crust (normally she'll cut the air bubbles) which made my bf's pizza inedible.

            1. re: ladymonty

              My pizza was also so burnt it was not edible. The waitress could have cared less and the pizza still appeared on the bill. Will not be going back again.

        2. In my humble opinion, the pizza is pretty terrible. It's essentially bread with sauce on it.
          But I did love, and certainly recommend, the Chopped Salad, and I was also impressed with the wine list. It's worth a visit, but don't get your hopes up.

          1 Reply
          1. re: bostonguy78

            Just goes to prove different strokes. I LOVED the pizza... I was 'Meh' on the chopped salad. No real BRIGHT flavors and it didn't seem to meld together very well. Much perfer the chopped salad at Alejos (Which BTW is also MUCH cheaper!)


          2. for pizza, imho, i dare to say that you should go just about anywhere else

            5 Replies
            1. re: epop

              If you're a strict traditionalist or a pizza purist, Silverton's creative pizza artistry is certain to disappoint. It's nothing like the big NY style pies you find the world over -- head to Casa Bianca or Lamonica's for that. Or if it's more of a true Italian/Neopolitan pizza that you seek, try Antica in Marina Del Rey (a pizzeria that alleges to be the first restaurant in the United States to bear the seal of approval of the Verace Pizza Napoletana Association).

              Mozza's pizza, on the other hand, is more along the lines of the pizza at Spago or CPK (though worlds better) - creative, artsy fusion pizza that combines various influences and elements and arrives at something unique, exquisite, and sublime. No, it may not be pizza in the strictest sense, and yes, it may at times seem quite "naan-like," but it is Silverton's masterful reimagining of what a pizza can be that makes a trip to Mozza so worthwhile. True pizza or not, her creations are by turns delicious and revelatory..

              ...and the prices are pretty wonderful, too!


              1. re: sanangel

                No, they are NOT wonderful...well, maybe wonderful for silverton or Batali.

                Appetizers at $8 or more, with most being three of each (blossoms, etc) or 6 teeny(rice balls) $3 for two pieces of garlic bread. One pizza is $9, but the rest are around $13 to $14 or more. Each pizza is a "personal" size with 4 slices. Corkage is $20, and valet parking is $6.

                The cheapest glass of wine is $6.50, if not more. There is no house vino.

                The food is fabulous. THe prices are rediculous. You can get gourmet pizzas and italian food down Melrose at Caffe Angeli and not spend as much!

                1. re: Diana

                  Where in LA can you get a glass of decent wine for $6.50? Mozza impressed me because they had several glasses under $8, which I find very difficult to do in LA. All I ever see on the list are uninspired wines like Santa Margherita, Beringer, and Mondavi Coastal.

                  In a town where entree prices often top $25, Mozza's prices are great. I'm always shocked when I can share appetizers, have my own entree, share a dessert, and have a glass of wine and escape for under $50. Like a lot of people have said, don't think of it as pizza and you'll enjoy your meal a lot more.

                  1. re: Pei

                    Il Tiramisu, for one..but many places have lower priced wine and lower corkage. Some places don't charge corkage at all!

                    This town or no, charging that much for an individual pizza is insane, the overhead doesn't even demand it.

                    Yes, it is amazing pizza. I loved it! But it just cost too much. I can make or get pizza that is pretty darn close for less.

                    It's PIZZA. Flour, water, yeast, meat, veg, oil, cheese and garlic. I can buy the exact same stuff for way less, cook it on my nifty pizza stone, and have a great meal for a fraction of the price.

                    Or, I can go elsewhere and have a good pizza, and a bigger pizza, for the same price or less.

                    I refuse to believe that the"experience" is worth that much.

                    But many do. And they can afford it.

                    I can't, not for pizza.

                    1. re: Diana

                      Hi Diana. You said: "It's PIZZA. Flour, water, yeast, meat, veg, oil, cheese and garlic. I can buy the exact same stuff for way less...". Yes, but do you keep lardo, squash blossoms, and other perishable esoteric ingredients on hand 24/7? ( If - and its a BIG if - I could find lardo on my own time and my own dime, I'd probably spend some $ in gas tracking it down; I'd sooner hand that extra $3 to Mozza, for their trouble). I know I don't keep lardo in my larder, and if i want a lardo or squash blossom pizza this afternoon on a whim, I can haul my own lardo butt down to Mozza and vie for a seat at the pizza bar and get my fix. That type of access to a product is worth something, to me. So, my plain cheese pizza at Mozza will cost more, but that added cost helps subsidize/keep the place in tact, so that if I want lardo tomorrow, I can gets me some...