Seasonal small plates cal cuisine? Pizzeria Mozza of course!
Some of the best small plates cal cuisine I'm having these days is at Pizzeria Mozza. Disclaimer: I love this place. The antipasti al forno dishes have some amazing dishes. Asparagus roasted until it's blistered brown on the outside. You'd think it would be dry, but it is amazingly juicy and tender. The roasting concentrates the flavor and sweetness of the asparagus. The thinly sliced prosciutto is warmed and softened by the hot asparagus. Genius. As good as any market dish you'll find at AOC or Gjelina. Roasted white corn on the cob topped with garlic butter, tarragon, chervil, parsley. Again, the oven is so hot it caramelizes the corn and concentrates the wonderful flavor. What a way to enjoy corn in season. Grilled sweet meaty prawns over white beans. Simple. Delicious. The prawn's flavor and texture impress. And of course the pizza. Pizzette with ramps and spring peas. The infallible margharita. 2 weeks back from Rome and this pizza does not lose it's luster. Good stuff. Not available tonight but definitely keep an eye or two out for the chicken wings diavola and ribs al forno with apple cider vinegar and cracked black pepper and fennel pollen is some of the tastiest ribs in town.
-----
AOC
8022 W 3rd St, Los Angeles, CA 90048
Gjelina
1429 Abbot Kinney Blvd, Venice, CA 90291
-
I agree - Mozza and Barbrix in Silverlake are my two favorite small plates places. At Mozza I just can't not order the mussels calabrese, chicken liver bruschette and the mozza caprese, in addition to the pizza! I'll try the prawns next time since I've sort of figured out how to make the mussels myself.
›1 Reply
