I capped off a friend's LA trip from NYC at Pizzeria Mozza last night. He suggested it, and since I have only been there right after it opened, I wanted to give it another chance. I would characterize my first experience there as ok, as I found the pizza excessively salty, and the service was also blah.
We were seated at the table and we quickly chose 4 appetitizers, the arancine, squash blossoms with ricotta, rucola salad, and the tuscan bean bruschetta. I thought the best item was the bruschetta, creamy, good amount of olive oil and balsamic, and a nice nutty bean flavor. The rucola salad was straight-forward with thinly sliced mushrooms and thick slices of parmigian reggiano. I was not impressed with the squash blossoms as I wanted a little more volume in them, and they seemed greasy and heavy. The arancine bolognese was decent with a nice crunch and a non-memorable marinara sauce.
On to the next course, the Pizza. As stated before the reason why I have been only to the Pizzeria once since it opened was the fact that the pizza was waay salty then, and I was hoping that this time around the kitchen would get its act together after a year and a half of seasoning. I had the wild nettles pizza with salami, others ordered the margherita pizza with basil and the salumi, mozzarella, tomato and fresno chilies. The pizza arrived just warm and not hot, a dissapointment... and once again the pizzas were SALTY. Due, what is up with this place? The wild nettles pizza after I had half the pizza made me feel like this was brined prior to firing. I took a bite from the Margherita and it too was salty and not that appealing. Luckily the fire from the fresno chilies muted the taste from the salumi pie. Has Nancy Silverton tasted these pies? I had a quartino of Barbera which was great along with my meal.
We finished the meal off with the budino, which I thought was the best dish of the night.
The service was better this time around, and yes the rock music was pumping. I heard some Hendrix. The cramped seating could affect those who might have clausterphobia, especially if they were just recently released from Guantanamo.
My question is why is this place raved about when it consistently has salt issues. I have eaten at Lucali in NY for pizza and PM pales in comparison. Am i alone with these issues?? I even think Terroni now has a better pie, and I love my Vito's right out of the oven, for a slice of NY style.