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Ah, another wonderful night at one of my favorite establishments. As always, the service was impeccable, and the night was a genuine joy.
I went with my brother and cousin, one of whom is a vegetarian, making this dinner somewhat less meat-centric that my previous ones.
Interestingly enough, we were able to be accommodated even in this house of meats. They've added a preserves, and cheese section that helped a lot.
We started with the foccacia di recco, which remains possibly the best bread and cheese combination in LA. Gorgeously crispy, and flakey with that specialty cheese inside that is so magnanimously stretchy. The salt and olive oil that adorn it are the hallmarks of simplicity. My brother said, "this may be the best pizza at Mozza", haha.
We moved on to a plate of pecorino, candied walnuts, and honeycomb which comes from their own bee farm on top of the Mozza complex. The honeycomb was remarkable. Thick, tangy, saccharine...quite interesting. It was a natural pair with the semi-hard pecorino block, and the wonderful walnuts. A pretty classic cheese and nut board, but the specialty honeycomb really made it something top notch.
Next, some preserved artichokes. Very pleasant, especially with the onions. Simple, full of flavor, and just pleasant.
Then mashed potatoes. Silky smooth here. Have had them before. Possibly the best mashed potatoes in LA for a certain kind of mashed potato person. They are super simple, but the texture is like that of an ultra-thick cream as opposed to most mashed potatoes. Someone must be really mashing them for hours and hours.
Parnsip fritti were present, and were absolutely stunning. Kind of like french fries made with parnsips. They were better than pretty much any french fry I've ever had though. They had a crispiness to them, but then also that hearty root flavor as an undercurrent. Dusted with a bit of salt, and dipped into the lemon aioli they came with, they had a remarkable zing to them that was counter balanced by the earthiness of the parsnips. There was some fried sage leaves as well, which are always delicious, and added an additional "herb-y buttery" flavor. A sleeper hit for sure.
Finally, the pork loin al latte. Never had this before. Don't see it on many menus, and very very excited to try it. Have been dreaming about it for the past few nights. It's a stunning presentation, and a gorgeous rendition of pork loin. Served med-rare, the meat was perfect. But there was also a mound of fried sage adorning the pork that brought out the porcine flavors in a unique way. And then...the cheese. Yes, the pork loin is cooked in milk, the because a kind of cheese in sauce. The sauce was like crack. Savory, salty, bliss. But the cheese in it was something else. Tangy, stretchy crisped from some time in a pan in some places. It was the most unique preparation of pork loin I've probably had. So grand, so beautiful. I just don't ever seen to eat things this amazing anywhere else in LA.
We finished with the classic tiramisu. We also had a bottle of the barbera blend, which tasted great at a mere $50 for the bottle. Light, a little frizzy, with forward cherry notes. Very nice.
With the excellent selection of jazz, and perfect acoustics, it was another sublime experience at the hands of the masters.
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