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Sep 4, 2011 12:47 PM

Pizzeria Mozza, Newport Beach - has anyone been?

I understand that P. Mozza opened in Newport Beach this week. Has anyone been...and how was it?

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  1. i have not been, but am interested in hearing replies.. i have wife dinner reservations for a group (MAX 7???) on Sept 30.

    Have been wanting to try forever, but never felt like hiking to LA for a pie.

    *****On a side note, can anyone help me on ordering? I looked at the menu, and I literally want to order something from every section of the menu.

    Are the portions big? what would be good for 7 people? Whats a good general rule? two people per pizza? and bunch of sides to share? cause everything looks so good from the LA YELP reviews.

    3 Replies
    1. re: broncophil

      I've gone to the Hollywood branch somewhere between 20-25 times. My personal favorites are:

      Al Forno: corn on the cob, cauliflower fritti, ribs, asparagus with prosciutto, meat balls, and arancine.

      Insalate: Mozza Caprese, tri colore, others like Nancy's Chopped Salad. I liked the first two better.

      Pizza: Salumi with fresno chile, fennel sausage with caramelizes onions, margharita.

      Can't do it all in 1 setting...and there are still pizzas on there I have not tried.

      1. re: broncophil

        Haven't been to Newport, but based on L.A., one appetizer not to be missed is the chicken liver bruschetta . The shrimp, melon chilies and mint sounds a little boring, but is actually very good. And I'm not usually a meatball person, but I love their meatballs.

        1. re: omotosando

          I second the chicken liver bruschetta wholeheartedly.

      2. I went on the first night. The crust, for the most part, was pretty much just like the L.A. Mozza. Maybe there was a little too much flour on the bottom; perhaps the timing of the oven guy was a touch off. REALLY minor nits to pick that bugged me about the pizza, but it's Day 1 of this kitchen being open. I'm gonna cut them some slack if they're not at full power just yet.

        1. Going Thursday. Will report back. They are closed this Tuesday.

          1 Reply
          1. re: Porthos

            As you know, I'm not a big fan of PM in L.A., but since this one is so close to home, I thought I'd give it a try. Did you call for a res? Although they're listed, OT doesn't seem to work for the NB location.

          2. Just had lunch today. Everything was on par with LA location. Very few glitches, a great experience!

            8 Replies
            1. re: JohnMG

              Did you reserve, or just walk in? Do they have a full bar?

              1. re: josephnl

                We got there at opening and got the last seats at the pizza oven bar. There is a full bar which is only Beer/wine until liquor license is granted. We drove by Sunday and the parking lot looked empty which led to our attempt today.

                1. re: JohnMG

                  When will they have their full liquor license? I don't eat anywhere if I can't have a martini before dinner!

                  1. re: josephnl

                    The GM told me he hopes end of September for the full liquor license.

                    1. re: Professor Salt

                      Here is the application for all to follow:
                      Can't imagine it would not be activated before the end of this month.

                      1. re: carter

                        It appears that it will be strictly wine & cocktails!!! Isn't that surprising?

                        1. re: josephnl

                          If I've read correctly, the permit they've applied for that is listed as 'pending' would be a general liquor permit (47) that allows distilled liquor as well. In the meantime, I think the prosecco is quite nice.

                          Patience, my martini friend.


                          1. re: josephnl

                            Take a look at last Fridays article in L. A. Weekly. They have hired a mixologist to create drinks when the hard liquor license is granted.

              2. I went to the restaurant in Newport Friday night, and there was a wait even for one person at the bar. I'd recommend getting a reservation if possible, at least for the first several weeks. The prime spots are at the bar surrounding the pizza oven where you can watch the chefs.

                The people next to me on either side LOVED the pizza. In total raptures. I had small plates. Fried squash blossoms and spare ribs were quite good, but to be perfectly honest were not as balanced as I'd like to see. The arancini were good. Hopefully they will work out the minor details over the next few weeks. I would recommend it.

                800 West Coast Hwy, Newport Beach, CA 92663

                1 Reply
                1. re: BekahR

                  I been twice now. Once for the pre-opening and then again on Sat night. Everything was totally on par with my many trips to the LA location.

                  In fact the crust actually seemed lighter and crisper. I preferred it. I also had many of the same antipasti and all were wonderful. I had the corn al forno for the first time on Sat night. Wow...I never have had such a great corn on the cob.