Osteria Mozza and Pizzeria Mozza

Osteria Mozza and Pizzeria Mozza is Mario Batali’s first venture into Asia, marking another milestone for the chef who has 14 restaurants, eight cookbooks and a host of television shows under his name. Both restaurants will be almost exactly as they are in California, providing two different dining experiences within the same venue.

The centerpiece of the refined and elegant Osteria Mozza is the mozzarella bar serving around 16 different kinds of cheeses from Los Angeles and Italy, including mozzarella, burrata, bocconcini and stracciatella. A liquor bar is backed by a stunning millwork feature and spills onto white marble bar tops where guests can gather to enjoy items from the mozzarella bar. Other menu items include artisanal salumi and handmade pasta along with seafood and meat dishes.

On the opposite side of the restaurant is a more casual setup of Pizzeria Mozza. Here the menu is based on Batali’s culinary adventures in New York, Bologna, and the entire Italian boot. Widely imaginative and in touch with traditional roots, it features artisanal salumi and handmade pasta along with seafood and meat dishes conceived by Mario and his wife Nancy. This energetic and lively section of the restaurant will see chefs at work as they prepare fresh pizzas from two wood burning pizza ovens.

Signature Dishes

Behind the Stove

Pizzeria Mozza
Executive chef Karla Mendoza went to college in the Philippines before moving to the US to work under some of the country’s best chefs. With nearly two decades of cooking experience under her belt Mendoza brings with her a vast experience of cooking matched only by her Filipino heart and spirit.

Osteria Mozza
David Jordan Almany, executive chef of Osteria Mozza, grew up in Agoura Hills in Los Angeles, California, and began cooking at the age of 15. He attended culinary school in Santa Barbara and on leaving went to cook at Tierra Sur under executive chef Todd Arrons, formally of Savoy in New York City and Zuni Café in San Francisco California. From there he moved to San Francisco to cook at Zuni Cafe under chef Judy Rodgers before moving back to Los Angeles to work first as a sauté cook and then as sous chef under Mario Batal at Osteria Mozza.

Osteria Mozza and Pizzeria Mozza – Facts