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Everyone tell me their favorite dish at Mozza

Diana Apr 18, 2007 07:05 AM

In searching, I see a lot of people like Lardon Pizza, Squash Blossoms, And Nancy's chopped salad!

I'm going for lunch Saturday!

Everyone chime in with their favorite pizza, appetizer, side, salad, etc.

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  1. g
    glutton RE: Diana Apr 18, 2007 07:20 AM

    It's all about the lardo... get the lardo pizza.

    7 Replies
    1. re: glutton
      Diana RE: glutton Apr 18, 2007 08:43 AM

      Is it on the menu? I didn't see it online!

      1. re: Diana
        Dommy RE: Diana Apr 18, 2007 10:41 AM

        The supply is limited, so they often don't have it... but when they do... JUMP on it!


      2. re: glutton
        gregg1 RE: glutton Apr 18, 2007 11:51 AM

        What is in the lardo? I've been many times now and the one I've had that was not on the menu a few weeks ago that I really wanted again was I believe a thick cut bacon/asparagas/burrata combo. Is this it?

        1. re: gregg1
          Diana RE: gregg1 Apr 18, 2007 12:12 PM

          I think it's actually "lardon", a lardon is a yummy pork/bacony chunk

          1. re: Diana
            glutton RE: Diana Apr 18, 2007 12:44 PM

            No, lardons and lardo are different. Lardo is cured pork fat, often infused with rosemary. They slice little pieces paper-thin and drape them on the pizza. It's fat, just fat. But it is not overwhelming on the pizza -- it is wonderful.

          2. re: gregg1
            revets2 RE: gregg1 Apr 18, 2007 12:49 PM

            want to clarify lardon vs. lardo.

            LARDON, typically used in french cuisine, is like bacon often in cubes measuring 1 cmx1cmx 2cm. in culinary school, the professors measure and grade on the accuracy of your lardon cut. you often find lardon on a salad with frisée, poached egg, and lardon, also known as frisée aux lardons, served with a dressing made with sherry vinegar in its purest form.

            LARDO or LARDO DI COLONATTA is distinctly italian. it is fat, pure fat with no meat. it is cured with sea salt, herbs and spices in marble vats (hopefully) and should be gleaming white in color. unfortunately, this traditional food is under attack by the EU (raids by the italian police included). italian food artisans and slowfood are trying to preserve this traditional preparation. lardo is usually sliced paper thin and is served over crostini (or in this case pizza). for more information, go to www.slowfood.com.

            haven't seen LARDON on the menu and would be suprised if nancy, joe, and mario would advertise it as that. we're probably talking about the burrata, pancetta, onion, and asparagus. my guess.

            1. re: revets2
              Diana RE: revets2 Apr 19, 2007 06:35 AM

              Thanks for the clarification, everyone! Once again, the light shines on the chowhound board and forces away the darkness of ignorance.

              But, I hate to say the online menu currently does not feature lardo or squash blossoms.

        2. Bon Vivant RE: Diana Apr 18, 2007 07:36 AM

          Since they don't serve the lasagne on Saturdays I'll have to go with the chicken liver crostini and the butterscotch budino (the little cookies on the side are even better!)


          3 Replies
          1. re: Bon Vivant
            Maxmillion RE: Bon Vivant Apr 18, 2007 12:50 PM

            ^ Bon Vivant -- Do you really love the lasagne? I've mentioned this elsewhere on the board before, but I was *really* disappointed by their bland, pedestrian and unremarkable lasagne, esp when EVERYTHING else is so outstanding there. I suppose one's disappointment is proportional to one's expectations -- namely, making a special trip to Mozza on a late Sunday afternoon and waiting about 20 mins or so (*not* egregious) for two counter seats in order to experience the lasagne.

            Best lasagne in LA, imho, is the Lasagne Verdi at Angelini Osteria, esp when paried with a glass of red wine from the same region (forget which one that is, but the excellent waiters always guide me).

            1. re: Maxmillion
              therealbigtasty RE: Maxmillion Apr 18, 2007 01:09 PM

              Emilia-Romagna...I'd drink Lambrusco with it.

              1. re: therealbigtasty
                Maxmillion RE: therealbigtasty Apr 18, 2007 02:22 PM

                thank you!

          2. Pei RE: Diana Apr 18, 2007 08:18 AM

            Make a point to ask for the squash blossoms hot hot hot! I got them lukewarm one time--ick.

            Save room for the butterscotch budino. My friend and I were so stuffed we had a hard time eating it. It was not pleasant, but there was no way we could let that go to waste!

            Of course, don't miss the wine list.

            1. a
              AquaW RE: Diana Apr 18, 2007 08:49 AM

              My two trips to Mozza were during the freeze spell, so alas, no squash blossoms for me :(

              But from what I ate there, the goat cheese-bacon-leek pizza was wonderful! The butterscotch pudding was delicious too but I can only have a few spoonfuls... even with the fleur de sel and the complexity of butterscotch & caramel flavors it was simply too rich 'specially after a pizza.


              2 Replies
              1. re: AquaW
                Pei RE: AquaW Apr 18, 2007 09:00 AM

                They need to figure out a way to let people take that budino to go. Eat here, take the Mozza experience with you!

                1. re: Pei
                  Maxmillion RE: Pei Apr 18, 2007 12:52 PM

                  ^ LOL p'raps you could promise to bring their cute water (dessert) glass back?

              2. l
                lakeshow318 RE: Diana Apr 18, 2007 08:57 AM

                the guanciale pizza with egg - yolk was all runny and yummy.

                5 Replies
                1. re: lakeshow318
                  Diana RE: lakeshow318 Apr 18, 2007 09:11 AM

                  That was in an LA times article on eggs,that pizza, and it intrigued me.

                  1. re: lakeshow318
                    ipsedixit RE: lakeshow318 Apr 18, 2007 09:53 AM

                    Ditto this.

                    It's not really my idea of a classic pizza per se, but its darn good.

                    1. re: lakeshow318
                      David Kahn RE: lakeshow318 Apr 18, 2007 10:01 AM

                      Agree. I would never have guessed, but this (along with the eggplant caponata and the butterscotch pudding) were my favorite things.

                      1. re: lakeshow318
                        notmartha RE: lakeshow318 Apr 18, 2007 10:34 AM

                        Third/Fourth? That and the squash blossom/burrata pizza are killer.

                        I really wish I got some of the cold cuts last time. They really looked great.

                        Actually egg on pizza is on about every menu I've seen in Italy from the Lakes district to Rome.

                        I liked the gelato better than the budino at Mozza.

                        1. re: lakeshow318
                          sarahvagaca RE: lakeshow318 Apr 18, 2007 12:59 PM

                          Yes!! Basically, bacon and eggs pizza but so much better than that sounds.

                        2. CarlieInLA RE: Diana Apr 18, 2007 09:54 AM

                          I loved the fennel sausage pizza but my favorite was definately the clams, although it doesn't really have a sauce, its just delicious plump clams with yummy herbs and pecorino/parm, so good!

                          1 Reply
                          1. re: CarlieInLA
                            Dommy RE: CarlieInLA Apr 18, 2007 10:42 AM

                            Yes, we only had one pizza, and loved this one! :D


                          2. Tom P RE: Diana Apr 18, 2007 10:31 AM

                            The squash blossoms are indeed terrific, if they have them (I have been three times and only once were the on the menu.) The Brussell Sprouts appetizer is incredible as well. Truly. I have had many of the pizzas. I liked them all. The one with egg is very original. I would try it on a second trip; go for more the classics on the first. The mushroom pizza was great, as was lardo, the fennel...they are all good. One day they had one with asparagus, various cheeses and other vegetables. I have never seen it again, it was the best of them all. Just get the ingredients you like. The cookies that come with the butterscotch dessert are probably the best item in the restaurant. Wow.

                            1. kellydeez RE: Diana Apr 18, 2007 10:33 AM

                              The Winter Caprese salad is NOT TO BE MISSED!! Along similar lines you can order the mozzerella and prosciutto plate if you want some meat. I know it's only supposed to be one but Fennel Sausage pizza is remarkable as well... Have fun!

                              1. k
                                kra81 RE: Diana Apr 18, 2007 11:21 AM

                                appetizer- the eggplant caponata is amazing...
                                pizza- can't go wrong with squash blossoms and burrata, though it may not be in season now...
                                salad- i love the arugula and crimini mushroom salad. nancy's chopped doesnt do it for me.
                                dessert- lemon gelato pie! amazing.

                                2 Replies
                                1. re: kra81
                                  Wolfgang RE: kra81 Apr 18, 2007 11:32 AM

                                  I loved the fennel sausage pizza. I've only tried it and two others that have not been mentioned so far.
                                  I like the chopped salad better than the caprese. The caprese is very good but it's rich and even splitting it was more than enough. You'll want to split the chopped salad as well unless it's your main course because it's big.

                                  1. re: Wolfgang
                                    David Kahn RE: Wolfgang Apr 18, 2007 11:40 AM

                                    Yes, I agree about the fennel sausage pizza. It's excellent.

                                2. Ginger Baker RE: Diana Apr 18, 2007 11:29 AM

                                  my fav is the white bean bruscetta

                                  1. e
                                    engee RE: Diana Apr 18, 2007 12:17 PM

                                    has anyone tried any of these

                                    Chicken alla cacciatora
                                    Crisp duck leg with lentils
                                    Pesce al forno M.P.
                                    Fennel sausage with rapini and potatoes
                                    Radicchio wrapped pesce with radish salsa verde M.P.
                                    Lamb stracotto
                                    Lasagne al forno

                                    I tend to like somthing sweet with chrispy duck, but the duck with lentils sounds yummy

                                    1 Reply
                                    1. re: engee
                                      Diana RE: engee Apr 18, 2007 12:19 PM

                                      Those are daily specials. You only get one per day.

                                    2. r
                                      revets2 RE: Diana Apr 18, 2007 12:50 PM

                                      guaciale (pig cheek) with egg which i heard is sometimes not on the menu now.

                                      1. meganinlosfeliz RE: Diana Apr 18, 2007 02:38 PM

                                        Pizza - Lardo. Often n/a, so 2nd best is bianco. Not nearly as good though.
                                        Appetizer - Squash blossoms
                                        Salad - Winter caprese
                                        Dessert - Budino
                                        Also - Loved the side of the grilled bread (w/ garlic and butter) last time.

                                        3 Replies
                                        1. re: meganinlosfeliz
                                          Diana RE: meganinlosfeliz Apr 19, 2007 06:38 AM

                                          Would the winter caprese be available in spring?

                                          1. re: Diana
                                            kellydeez RE: Diana Apr 19, 2007 11:53 AM

                                            I looked at the menu yesterday and it was on there. But you never know. They will usually have something like it....

                                            1. re: Diana
                                              therealbigtasty RE: Diana Apr 19, 2007 07:39 PM

                                              It's called the Mozza caprese now.

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