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Please update us on the Batali/ Silverton Restaurant

  • k

I'm trying to be patient. I think the last update was in March so I'm due, right? Any new info? Thanks in advance!

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  1. There was a Time magazine article on Batali in April that just said the location is currently under construction. It will be called Mozza and will be both a restaurant and a pizzeria with a huge pizza oven. And it will also have an area selling Batali cooking tools, pots, spoons, etc. From the article, it sounded like it was still several months from opening, maybe end of this year? It can't open soon enough for me!

    8 Replies
    1. re: LisaG

      Last time I drove by the old Alessi, the only construction underway appeared to be West of the computer store on Melrose. Maybe they have obtained several of the storefronts, but they look far, far away from any launch.

      1. re: LisaG

        They were planning on August, but apparently Batali spit wine out of his nose when a mutual friend brought it up to him last week. And when you ask Ms. Silverton, she just shrugs...

        1. re: condiment

          New York can have (and keep) Batali.

          1. re: ipse dixit

            Well, I've never partaken of Mario Batali's food anywhere, so I'm looking forward to trying it here. ...Now, if you feel like sending me to New York I'd be happy to let him know how you feel. ;}

            1. re: ipse dixit

              No - Batali's restaurants are all wonderful. With the possible exception of Il Posto, which I haven't tried yet, but I've been to all the others dozens of times apiece. There has not been a track record like this in the U.S. since Wolfgang Puck managed to run four or five wonderful restaurants concurrently in the '80s, before the empire became too big for even him to control. I know the backlash is in full efect at the moment, but Los Angeles should be so lucky as to have a Mario Batali at the moment. He has the knack of giving his chefs enough leeway to make the restaurants their own, while mainting his trademark balance of flavors, rough joy and sheen.

              1. re: condiment

                "trademark balance of flavors, rough joy and sheen"

                Nice. I couldn't have said it better myself.

              2. re: ipse dixit

                I agree. Food can be hit or miss. Service can be good or arrogant.

                With Mario's life in NY....I don't believe he will spend much time in Los Angeles.

                1. re: ipse dixit

                  why? he is very friendly and otto has great pizza and appetizers and LA hasn't an italian restaurant to match babbo, imho.

            2. I was at an event a couple of weeks ago with some friends who live in the neighborhood and they stated that there was some sort of big discrepency with the permits for construction and at a "re-hearing". I know city of LA will have a re-hearing if the plans that have been submitted and changed and are against code but within "legal range". My friends said opening night has been bumped to TBD. Hope not.

              1. p
                pocketkeypad

                It will be ready when it's ready.

                1. the people in the neighborhood along with the city are making it next to impossible for this place to open. if they open before '07 it will be a miracle.

                  1 Reply
                  1. re: yoyoma

                    I heard it's opening in September...

                    Look forward to trying the 'za!

                  2. I read in LA Magazine, I think, that they were set to open mid-August on a reduced scale, just pizza, and then the full restaurant later? Is this not true?
                    All due respect to Ispe Dixit, but I think LA really won't be hurting with a Batali restaurant on hand. Lupa and Otto and Babbo: these are really really great restaurants. We have Gino Angelini here, and...Batali might be getting too huge ... (I happily admit to never having watched the Iron Chef stuff...is he still on that?) ... but it is its own thing... currently nothing like it here.

                    1 Reply
                    1. re: George

                      He's great when he is on the Iron Chef thing. It's pretty much just Bobby Flay.

                      I'm going to New York in a couple of weeks to eat at Otto and Babbo. I'm just going to fly there and do it.

                      Yay.

                    2. Stopped by the other day. slight whiff of activity in the kitchen even as demo work and plumbers are digging up the floor. Can't imagine a Sept opening.

                      1. eater, a restaurant blog based out of nyc, has posted some recent pictures of the progress inside the restaurant. looks FAR from finished.

                        http://eater.curbed.com/archives/2006...

                        2 Replies
                        1. re: love2eat

                          oh my god! I'm famous! yeeeeaaaa! thanks for sharing that! I'm so excited about the restaurant.

                          1. re: kiwi

                            Yeah, this place will be absolutely awesome!

                            I heard that they are going to use products from organic pork and other humanely raised animals.

                            Man, real pigs who've been treated really well.

                            Making pizza into a newer, more ridiculously good art form

                            I'm excited.

                        2. I just went by Mozza this morning and they are planning on opening up to the public in 2 to 3 weeks. You may have seen people eating in the restaurant, valet service outside and the signs up for Mozza but it will not be open to the general public until early mid November. I think they are testing out the menu, service, seating, etc... with friends and family.

                          1. I ate there Monday night.

                            And the pizza was.... amazing.

                            The crust has a crunch, but then the inside is light, but slightly moist and airy. I expected nothing less than fabulous and I was not let down.

                            I had various versions, and they were all good. And I adored the tomato "sauce"... I use quotes because it's much more like a puree of very fresh new tomatoes.

                            I loved the feel of the place, but the tables were not in, it was a standing book party... so I can't speak to any of that.

                            You'll all want to make you're own opinons... so when it opens. Go.