At about ten to noon (on weekends) the line starts forming outside the Mario Batali pizzeria, Mozza; this is exactly where you should hope to find yourself if you haven’t booked ahead as all the reservable tables will be booked. Ideally it’s where you should find yourself with a small party since the limited stool seats offer an amazing up close and personal view of the pizza-making which runs like a well oiled machine from the dough forming, to the topping adding, to the baking and slicing.
The menu was extensive and we decided to split the famous squash blossom with tomatoes and burrata, the classic Margherita and the Stracchino which had artichokes, lemons and olives and was – by a slim margin in a tough contest – my favorite of the bunch.
Of course, I couldn’t resist starting off the pizza feast with the brussel sprouts. I just can’t get enough of those little greens lately, especially now that restaurants are frequently serving them in so many delicious ways (locally, try Anella’s lemony delights). At Mozza they’re coated in prosciutto breadcrumbs… yum!
We also managed, due to the surprising lightness of the dough (or just because we’re gluttons), to enjoy a dessert of butterscotch pudding with salt and a pinenut cookie. Batali has done good again, this time in sunny California.