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Please update us on the Batali/ Silverton Restaurant

kiwi Jun 2, 2006 07:20 PM

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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    LisaG RE: kiwi Jun 2, 2006 07:30 PM

    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
      donnymac RE: LisaG Jun 2, 2006 07:48 PM

      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
        condiment RE: LisaG Jun 2, 2006 07:48 PM

        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
          ipse dixit RE: condiment Jun 2, 2006 07:50 PM

          New York can have (and keep) Batali.

          1. re: ipse dixit
            kiwi RE: ipse dixit Jun 2, 2006 07:54 PM

            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
              condiment RE: ipse dixit Jun 2, 2006 08:01 PM

              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
                JudiAU RE: condiment Jun 3, 2006 05:25 PM

                "trademark balance of flavors, rough joy and sheen"

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

              2. re: ipse dixit
                Sue V. RE: ipse dixit Jun 3, 2006 12:50 AM

                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
                  epop RE: ipse dixit Aug 13, 2006 09:12 PM

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

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              AdinLA RE: kiwi Jun 2, 2006 08:37 PM

              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.

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                pocketkeypad RE: kiwi Jun 3, 2006 01:47 AM

                It will be ready when it's ready.

                1. y
                  yoyoma RE: kiwi Jun 3, 2006 09:56 PM

                  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
                    therealbigtasty RE: yoyoma Aug 12, 2006 06:40 PM

                    I heard it's opening in September...

                    Look forward to trying the 'za!

                  2. George RE: kiwi Aug 13, 2006 02:54 AM

                    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
                      therealbigtasty RE: George Aug 14, 2006 10:08 AM

                      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.


                    2. t
                      the truck RE: kiwi Aug 14, 2006 06:23 PM

                      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. love2eat RE: kiwi Aug 15, 2006 11:06 PM

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


                        2 Replies
                        1. re: love2eat
                          kiwi RE: love2eat Aug 16, 2006 02:04 AM

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

                          1. re: kiwi
                            therealbigtasty RE: kiwi Aug 26, 2006 10:07 AM

                            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. j
                          js76wisco RE: kiwi Oct 26, 2006 06:44 PM

                          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. Jennalynn RE: kiwi Oct 26, 2006 09:18 PM

                            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.

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