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A collection of news and information related to Osteria Mozza published by this site and its partners.

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    Jun 11, 2013 |Story| Los Angeles Times

  1. tynt test 2

    You can have Italian old school or you can have a version of it that is unlike anything someone's <em>nonna</em> would recognize. Chances are, you will love both and everything in between.
    You can have Italian old school or you can have a version of it that is unlike anything someone's nonna would recognize. Chances are, you will love both and everything in between. Angelini Osteria - Hollywood has always loved Gino Angelini's osteria the...

    Tags: Pasta, Dining and Drinking, Salads, Sausages, Fennel

    2. Jun 8, 2013 |Story| Los Angeles Times

  2. Critic's Choice: A season of sun — and mozzarella

    Come summer, I look forward to interleaving slices of mozzarella and basil leaves with slices of the first luscious red tomatoes to make a classic <em>caprese</em>. I'll sometimes toss hot spaghetti with diced mozzarella or <em>bocconcini</em> (those bite-sized balls) and raw chopped tomato for a hot-weather supper. I had a wonderful treat once in Naples, a bowl of <em>bocconcini</em> drizzled with gold green olive oil. I think you get the idea: Mozzarella spells summer, and some of our best Italian restaurants take advantage of imported and local varieties of the milky white cheese.
    Los Angeles Times
    Come summer, I look forward to interleaving slices of mozzarella and basil leaves with slices of the first luscious red tomatoes to make a classic caprese. I'll sometimes toss hot spaghetti with diced mozzarella or bocconcini (those bite-sized balls)...

    Tags: Arable Farming, Dining and Drinking, Italy, Lifestyle and Leisure, Restaurants

    3. May 29, 2013 |Story| Los Angeles Times

  3. Jonathan Gold voters -- we know where you've been eating

    We know where you&rsquo;ve been eating. Not in a creepy way, though. Promise. One of the cool things about the online version of the <a href="http://ballots.latimes.com/lists/101-best-restaurants-jonathan-gold-2013/">Jonathan Gold&rsquo;s 101 Best Restaurants</a> feature is that it lets you select the <a href="http://www.latimes.com/features/food/dailydish/la-dd-trois-mec-is-the-hottest-restaurant-in-los-angeles-20130523,0,6048807.story">places you most want to go</a> -- a handy reminder -- and spotlight the restaurants where you&rsquo;ve already been.
    We know where you’ve been eating. Not in a creepy way, though. Promise. One of the cool things about the online version of the Jonathan Gold’s 101 Best Restaurants feature is that it lets you select the places you most want to go -- a handy...

    Tags: Dining and Drinking, Italy, Lifestyle and Leisure, Foods and Beverages, Pizzas

    4. May 11, 2013 |Story| Los Angeles Times

  4. Jonathan Gold | L.A. restaurant review: RivaBella makes ordinary Italian perfect

    Angelini Osteria is almost everyone's favorite Italian restaurant in midtown: an informal room with well-designed trattoria cooking, a place to settle into for a plate of <em>bombolotti</em> or a Sunday saltimbocca, where whatever diet you happen to be on at the time will be accommodated without a fuss. Some nights, it feels as if everybody in the room knows one another, but you're in on the party too. You drink well, you eat well and you go home. A lot of chefs have come out of that kitchen, including Ori Menashe of Bestia.
    Los Angeles Times Restaurant Critic
    Angelini Osteria is almost everyone's favorite Italian restaurant in midtown: an informal room with well-designed trattoria cooking, a place to settle into for a plate of bombolotti or a Sunday saltimbocca, where whatever diet you happen to be on at the...

    Tags: Pasta, Gorgonzola, Dining and Drinking, Salads, Patents, Copyrights and Trademarks

    5. May 7, 2013 |Story| LAT - HOLD Archive

  5. James Beard Awards 2013 honor food world's finest; L.A. not included. Brutal.

    The James Beard Foundation Awards -- the Academy Awards of the food world -- were distributed Monday night in New York, and it was a victory for women but a shutout for Southern California. The winner for outstanding chef, the last award in a long,...

    Tags: Rugby League, Stephanie Izard, Dining and Drinking, Blackbird, Houston Chronicle

    6. Apr 28, 2013 |Story| Chicago Tribune

  6. Top 50 restaurants throughout Asia

    Chef Yoshihiro Narisawa's Tokyo establishment Narisawa sits at the top spot in the inaugural list of Asia's 50 Best Restaurants, announced recently in Singapore.
    Chef Yoshihiro Narisawa's Tokyo establishment Narisawa sits at the top spot in the inaugural list of Asia's 50 Best Restaurants, announced recently in Singapore. The World's 50 Best Asia is published by the World's 50 Best Restaurants awards. Nihonryori...

    Tags: Dining and Drinking, Asia, Bangkok (Thailand), Lifestyle and Leisure, Foods and Beverages

    7. Apr 27, 2013 |Story| Los Angeles Times

  7. Master Class: Nancy Silverton opens up to olive oil in desserts

    Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an exception I make more than once, is olive oil. Although we normally think of olive oil as something to use to make a vinaigrette, saut&eacute; <em>soffrito</em> or season meat, when used in a dessert, the flavor of the oil can be the perfect complement to the simplest dishes.
    Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an...

    Tags: Dining and Drinking, Ice Cream, Lifestyle and Leisure, Foods and Beverages, Petroleum Industry

    8. Apr 6, 2013 |Story| LAT - HOLD Archive

  8. Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    The first time you visit Chi Spacca, you are probably going to want the <em>bistecca fiorentina</em>, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not &mdash; just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.
    Los Angeles Times Restaurant Critic
    The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...

    Tags: Pies and Tarts, Dining and Drinking, Salads, Steaks, Pizzas

    9. Apr 4, 2013 |Story| Los Angeles Times

  9. Mario Batali's Chi Spacca celebrated in short film

    Via Nowness.com, I came across a beautiful little (three-minute-plus) film about Chi Spacca, ("cleaver") the new Mario Batali et al restaurant next door to Osteria Mozza on Melrose Avenue. If you haven't been, go. This is a restaurant where Chad Colby,...

    Tags: Dining and Drinking, Italy, Lifestyle and Leisure, Restaurants

    10. Apr 2, 2013 |Story| Los Angeles Times

  10. What I'm drinking now: David Rosoff of Osteria Mozza

    David Rosoff has held the position of general manager at <a class="runtimeTopic" href="http://osteriamozza.com/" target="_blank" data-topic-id="PLENT000365">Osteria Mozza</a> since the Los Angeles restaurant opened seven years ago. It doesn&rsquo;t seem like it could possibly be that long, does it? I'm sure it feels like it to Rosoff. But he isn&rsquo;t your garden variety general manager. He has a deep and abiding knowledge of wine, honed at Michael&rsquo;s restaurant in Santa Monica and other venues where his wine lists were a big draw for anyone who cares about wine.
    David Rosoff has held the position of general manager at Osteria Mozza since the Los Angeles restaurant opened seven years ago. It doesn’t seem like it could possibly be that long, does it? I'm sure it feels like it to Rosoff. But he isn’t...

    Tags: Wines

    11. Feb 26, 2013 |Column| Los Angeles Times

  11. Your ode to L.A.? Let's have it

    Some people despise Los Angeles. Others have a love-hate relationship. And then there's Justin Chart, 53, who loves his native city with all his aching heart.
    Some people despise Los Angeles. Others have a love-hate relationship. And then there's Justin Chart, 53, who loves his native city with all his aching heart. Nearly a year ago, Chart took his daughter to the Griffith Observatory, and they enjoyed a...

    Tags: Social Media, Arlo Guthrie, Antonio Villaraigosa, Music, Craigslist, Inc.

    12. Feb 26, 2013 |Story| Los Angeles Times

  12. Zagat fetes 30 under 30 in Los Angeles

    The inimitable <a href="http://www.zagat.com">Zagat</a> has just released its 2013 "30 Under 30" awards, honoring the top young culinary talents in the Los Angeles area.&nbsp;
    The inimitable Zagat has just released its 2013 "30 Under 30" awards, honoring the top young culinary talents in the Los Angeles area.  The 30 honorees were feted Monday night at a cocktail party at the Emerson Theatre with Zagat founders Tim and Nina...

    Tags: Red Medicine, A-Frame, Google+, Bouchon, Umamicatessen

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Matt Molina is the executive chef at Osteria Mozza and...
(August 22, 2007)
Former Campanile chefs