Osteria Mozza (L.A.) vs Babbo (NYC)
I just recently went to Babbo in New York and had the pasta tasting menu. It was great! It even surpassed my expectations. I was just wondering if anybody that have been to Osteria Mozza had ever been to Babbo. And what is your opinion? Is Osteria just as good?
Mr. Gohan
Mar 27, 2008 01:16PM
babbo is better. however, o'mozza is reminiscent of babbo (i.e. grilled otopus).
given a choice babbo > o'mozza; but beggars can't be choosers.
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I haven't been to Babbo but I always go to Lupa and consider it one of my favorite restaurants. The pasta at Lupa is far superior to OM's; OM's doesn't even come close. Too bad since it would have saved me the trips to NYC (even the pasta at Otto [Batali's 5th Avenue pizza place] is much better than OM.)
http://myculinaryadventures.blogspot.com
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Babbo is better. Actually, come to think of it, I prefer Lupa and Del Posto as well. That's not to say that O'Mozza isn't good - it's just not the original...
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i have no idea why you would want to compare the two. osteria mozza is nancy silverton's restaurant in los angeles and babbo is mario batali's signature restaruant in the village. nancy sources her ingredients on the west coast. batali backs nancy in her initiative but he doesn't run a chain of restaurants.
she will stand or fall on her own merits, just like david pasternak at esca, david nussbaum at casa mono, mark ladner and others.
i've been to them all. casa mono being the most recent (last wednesday). all the restaurants are different and should be judged on their own merits. i highly recommend them all.
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I was surprised, after reading reviews elsewhere and Buford's Heat (just a gigantic, albeit well-written, PR exercise?) and meeting cooks and chefs who had worked at Babbo that Osteria Mozza was better. I went to both within 1 month and really felt that Babbo must have been better before, but now that Batali is a brand, it's fallen. Osteria Mozza still has a 'new' feeling to me, in that they are still striving for their full dining rooms and stars. Just the fact that Silverton is behind the mozzarella bar seems to mean that those with a hand in the creation of the concept still care about the (however petty, however tedious - but still important) day to day operation of the place.
The orecchiette at Mozza was fantastic; the one at Babbo was cold and dry (perhaps a service error). Branzino at Babbo, eh. Mozza - spectacular. Lamb at Mozza, though prepared different (braised) than at Babbo (grilled) was so much better seasoned. I found the dessert at Babbo to be much better, but all other points go to Mozza.
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I'm with Steve and Tablefor1... Mozza's a much different place than Babbo, but I think it's got a real fresh, vibrant feel & flavor. Nancy's Cali twist with a splash of Batali & Bastianich.. also think Babbo's had its day...
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We went to Lupa a few months ago and the pasta was overly salty -- haven't been to Mozza Osteria b/c we always end up at our fav, Angelini Osteria. I don't have to wait exactly a month to call and everyone' s pleasant, and we always have an amazing meal for about $120.
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I've been to Babbo over a dozen times and OMozza around 3-4. In my opinion, there is no comparison. Babbo is the far better restaurant. Certainly food wise. I don't even consider OM the best Italian in L.A. That goes to Angelini Osteria followed by La Terza and then OM.
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