+
Restaurants & Bars

Yet another Mozza review...

Ballweg | Nov 18, 200602:55 AM     6

Sorry, don't know if we're all posting these under one master thread.

Snuck out to Mozza this afternoon around 4PM - when the place was basically empty. Grabbed a prime spot at the pizza bar, so I could watch them work.

Had read up enough on do's and don'ts - so even though it was just me, I ordered a whole bunch of stuff. Started with the fried squash blossoms stuffed with ricotta. Wonderful flavor to the breading with just a little bit of crunch. Ricotta had a nice body to it. Next, I had the chicken liver bruschetta - and let me just say, don't let any prejudices you have about organ meat sway you from getting these. Just phenomenal flavor, bursting with carmelized onions and capers. I will get this every time I go back. I then moved on to the mixed funghi pizza. Enough has been written about the texture and taste of the crust. Definitely wood-fired with a nice char to it - but if that's not your thing, no effort on my part will convince you. Mushrooms were good, if not especially flavorful, but the overall effect with the taleggio, pecorino and thyme was just delightful. All my food arrived at once, so I alternated between pieces of the bruschetta and the pizza - so that my palette could experience it fresh each time. Highly reccomended. I finished off with an espresso - which was the only thing I would say could use some improvement, as there was very little crema on the shot - and the butterscotch brudino, which was out of this world.

All of the above (2 apps, pizza, dessert) + a cuartino of the low end Montepulciano red and the espresso = $48 and change. Amazing value. Will go back many, many times. Nancy came in late, so she didn't prepare my food, but once she was in the kitchen, she had her hands on pretty much everything. Which I thought was nice to see.

Go, go, go. If they feature the duck special that everybody raved about, I might go back as early as next week.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How Professional Chefs Throw the Ultimate Thanksgiving
Entertaining

How Professional Chefs Throw the Ultimate Thanksgiving

by Alyssa Jung | Nobody knows how to throw an epic Thanksgiving better than culinary pros and chefs. Which is exactly...

Easy Ways to Make Your Space Cozier for Hosting Thanksgiving
Guides

Easy Ways to Make Your Space Cozier for Hosting Thanksgiving

by Jen Wheeler | So, you've agreed to host Thanksgiving (or maybe it's Friendsgiving)! It should be both an honor and...

Vegan Alternatives to Famous Thanksgiving Dishes
Recipe Round-Ups

Vegan Alternatives to Famous Thanksgiving Dishes

by Erin Meister | These vegan Thanksgiving recipes can sneak onto a conventional table or make up their own plant-based...

How to Accommodate Vegan Guests During Thanksgiving
How To

How to Accommodate Vegan Guests During Thanksgiving

by Robin Raven | Thanksgiving is a festive occasion that should be focused on having fun, giving thanks, and savoring...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.