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Pizzeria Mozza on a quiet evening

eatemup | Apr 22, 201411:09 AM

We have nothing but good things to say about our experience here. We will definitely be back.

Having eaten at the L.A. outpost a couple times, I was excited to hear Chef Silverton and her team were opening a San Diego location. While the San Diego food scene has improved significantly over the last several years, I was concerned whether there would be sufficient business for a place like this. It is not your father’s pizza joint. Upon reading several of the posts since the November opening, I was not surprised. Some positive comments and others – not so much.

This is not Luigi’s and does not aspire to be. This is not Basic or Lefty’s or (God save us) Sammy’s or Filipi’s. I don’t claim to know what “real” Italian cooking is from this region or that, but I believe this place aspires to be different and authentic and true.

That said, we had an outstanding, simple meal last week. We started with the bruschetta with burrata and leeks which was hands down the best bruschetta and the best burrata I ever had (I am partial to leeks). We followed that with Nancy’s chopped salad which was equally outstanding. We then had one of the pizzas that are made with tomatoes from Los Gatos. It had olives, anchovies and fried capers. I had in mind the discussion here about the center of some of the pies flopping down. It did but we were able to manage. We both loved the pizza…cooked perfectly with a little char and the freshness of the ingredients really stood out

Mozza is a little expensive for a pizza dinner but we felt given the quality of what we ate that it was well worth it. After eating here I was surprised by the complaints about the room. We liked it. Lastly, and importantly, the service was great... attentive but not overbearing, good suggestions, food was out in a timely manner. I would hope that they are hitting their stride and have fixed some of the problems some of you had concerns with.

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