HOME > Chowhound > Los Angeles Area >

Discussion

Pizzeria Mozza: The Hits Keep Coming

  • 13
  • Share

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.

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

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. 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

      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).

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

      1. re: sushigirlie

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

        1. re: lapizzamaven

          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.

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

    2. 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. 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?

        -----
        Hoboken
        2323 Westwood Blvd, Los Angeles, CA 90064

        5 Replies
        1. re: New Trial

          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

            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

              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

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

                1. re: chocolatetartguy

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

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

              1 Reply
              1. re: js76wisco

                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.