PIZZERIA MOZZA

It had barely been 12 hours since I dined at Osteria Mozza and there I was, back on an L.A. freeway racing to Pizzeria Mozza for the noon reservation Carol and I just snagged.  Osteria, the previous night, had met all of my expectations.  We knew the pizza would also be incredible.  Pizzeria Mozza was painted in bright, warm colors...

a sharp contrast to Osteria which was a cool blue with glossy black wood trim.  The white tablecloths at Osteria gave it a casual elegance.  Carol and I had planned on splitting the pizza of Coach Farm goat cheese, leeks, scallions and bacon, but the waitress almost seemed insulted when that was all we asked for, so we quickly added Nancy's Chopped Salad to our order.

The salad was practically a meal in itself, but we had no trouble downing the pizza, baked in a matter of minutes in the 700 degree woodburning oven.

We should have stopped there, but the desserts looked too good to pass up.  The Caramel Copetta with Spanish Peanuts was outstanding!  Caramel gelato and marshmallow creme placed atop a wafer, drizzled with caramel sauce and a sprinkling of salted peanuts; just the best combination.  Thank you Nancy!