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Pizzeria Mozza: The Hits Keep Coming

Porthos Jan 21, 2011 08:41 AM

So I've been to Mozza over a dozen times by now but always can't tear myself from my standard order of 2 pizzas (1 of which has to be the margherita or salumi with fresno chile), mozza caprese, meatballs, plus or minus the arancine depending on the number of people at the table, and pane bianco.

On Wednesday nights I get the ribs which are excellent. Some of the best ribs in town IMO.

Last night, I tried 3 new dishes less mentioned as "must haves at P.Mozza": the chicken scarpariello (roasted chicken, sausage, broccoli rabe), chicken wings with red pepper and lemon, and the broccolini with chiles & vinegar. All excellent. The chicken scarpariello and the spicy chicken wings are currently within the top 3 tastes of 2011 (along with Bistro LQ's foie gras and roasted pigeon leg with miso mirin broth). Stellar stuff for anyone looking to expand their Pizzeria Mozza routine.

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Pizzeria Mozza
641 N. Highland Avenue, Los Angeles, CA 90036

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  1. aching RE: Porthos Jan 21, 2011 09:30 AM

    Love that place! Thanks for the tips - I've had the broccolini but not the other dishes - as you say, it's hard to not order the pizza! Incidentally, my favorite dishes there are the brussels sprouts (available seasonally) and the tricolore salad. Mmmm...

    3 Replies
    1. re: aching
      s
      sushigirlie RE: aching Aug 10, 2011 08:41 PM

      I just want to chime in that I agree that the tricolore salad is extremely good. It's probably my favorite dish so far at Pizzeria Mozza (including the pizzas).

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      Pizzeria Mozza
      641 N. Highland Avenue, Los Angeles, CA 90036

      1. re: sushigirlie
        lapizzamaven RE: sushigirlie Aug 12, 2011 04:07 PM

        hey sushigirlie...ya gotta be kiddin'...the tricolore salad is Mozza's best dish? cmon..as good as it is, really?

        1. re: lapizzamaven
          s
          sushigirlie RE: lapizzamaven Aug 12, 2011 08:00 PM

          Well, I must confess: I like Mozza's pizzas, but I don't love them. In my opinion, Mozza's crust is too crispy and charred, which detracts from the flavors of the excellent toppings. But this is just my subjective opinion. The quality of everything at Pizzeria Mozza is high.

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          Pizzeria Mozza
          641 N. Highland Avenue, Los Angeles, CA 90036

    2. Ciao Bob RE: Porthos Jan 21, 2011 11:37 AM

      OMG, thanks.
      Pollo Scapariello is a dish that sends waves of pleasure through me; I'm awash with dreamy memories of a childhood spent in New York's Italian joints eating this with a side of baked ziti.

      1. n
        New Trial RE: Porthos Jan 22, 2011 12:27 AM

        I love a good scarpariello--not easy to find out here (off the top of my head, I can only recall one at A Little Taste of Hoboken, though I am sure I have had others in L.A.). Is that one of the nightly specials (presumably Thursday since you said you had it last night) or is it part of the regular menu now? I don't recall seeing it when I was there in December. Do they use the fennel sausage like on their pizza or a different style?

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        Hoboken
        2323 Westwood Blvd, Los Angeles, CA 90064

        5 Replies
        1. re: New Trial
          Porthos RE: New Trial Jan 22, 2011 06:46 AM

          Only available Thursday nights. The sausage is different than the sausage on the fennel sausage. Just as delicious. The chicken wings are under the al forno section and are availble everynight (for now).

          1. re: New Trial
            lapizzamaven RE: New Trial Aug 11, 2011 12:53 PM

            I used to have a great sausage,chicken scarpiello at the Grotta Azzura in NYC...i still dream of it and wake up sweating and frothing at the mouth...Hoboken makes a pretty good one though its been several years since ive had it but then not much changes at Hoboken...And thats fine with me. Is the scarpiello at Mozza on the menu daily?

            1. re: lapizzamaven
              Porthos RE: lapizzamaven Aug 11, 2011 01:17 PM

              Nope. It's a daily special. The specials have moved around a bit and it looks like it's now listed as a Saturday night special. It's no longer listed as scarpariello and now listed as "chicken thigh with spicy pepper, and broccoli rabe". I would call to see if they still put sausage in it. Hmm hmm good...

              FYI, looks like the ribs al forno have now been moved to Thursday. It's my vote for "best ribs in town".

              That Tuesday duck leg with lentils is also excellent btw. A top notch duck confit that puts Comme Ca to shame...twice.

              The corn on the cob al forno is a bit pricy at $12 for bascially an ear of corn slathered in herb butter and carmalized in the oven. But I would highly recommend it and wouldn't hesitate to order it every time it's on the menu.

              1. re: lapizzamaven
                c
                chocolatetartguy RE: lapizzamaven Aug 11, 2011 05:47 PM

                Grotta Azzura had the best marinara sauce I have ever had. Why did they close?

                1. re: chocolatetartguy
                  lapizzamaven RE: chocolatetartguy Aug 12, 2011 04:06 PM

                  there were some sketchy financial "issues" as i recall....sorely missed.

            2. j
              js76wisco RE: Porthos Jan 22, 2011 05:06 PM

              Is the chicken sacrpirello cut up into pieces and left on the bone?

              1 Reply
              1. re: js76wisco
                Porthos RE: js76wisco Jan 23, 2011 10:30 AM

                A thigh, a leg both on the bone but the meat falls off with gentle prying using fork only. Sausage and broccolini on the side.

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