 Pizzeria Mozza Restaurant Review: Diners who have frequented other restaurants by epicurean superstars Nancy Silverton (Campanile), Mario Batali and Joseph Bastianich (partners in New York’s Del Posto, Babbo, Lupa and Casa Mono) may be surprised by the lack of pretension found at this unassuming pizzeria, which packs in patrons, but lacks tablecloths. Don’t plan on conducting an intimate or business conversation here, as the place is quite noisy, due to the high yellow and terra cotta walls, the crowded bar at the entrance, and the open kitchen (which offers seats at a counter). Be prepared to pull your own silverware out of its brown paper wrapping and to chat with your oh-so-close neighbors in the quasi-communal dining setting. The casual aspect is also reflected in the prices, which are quite reasonable. For starters, choose between salads, a charcuterie plate, or simple antipasti, including the chicken liver bruschetta. The main attractions are the crisp pizzas, which can be ordered with a thin layer of unusual ingredients, such as squash blossoms, asparagus, fingerling potatoes, leeks or clams. Traditionalists will enjoy the classic toppings, including prosciutto di Parma, goat cheese, bacon, mozzarella, tomato and basil. The menu lists a few panini, and seven specials that rotate through the days of the week, such as chicken, duck leg, lamb and lasagna. Fish entrées are offered only on Wednesdays and Fridays. Desserts may include a simple butterscotch pudding with a hint of sea salt, Meyer lemon gelato pie, or house-made gelati and sorbeti. Besides two wines from Slovenia, the wine list is exclusively Italian, with all offerings $50 or less.
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