“Mozza has it all: terrific antipasti and salads, Nancy Silverton’s idiosyncratic pizzas, captivating desserts — and an all-Italian wine list of more than 50 selections. The ambience is pretty great too, buzzing at all hours, the dining room filled with a hungry urban bohemian crowd.”
– Los Angeles Times
Five years after Pizzeria Mozza opened on the corner of Highland and Melrose, Nancy Silverton, Mario Batali and Joe Bastianich focused their attention southward with a second location of Pizzeria Mozza in California.
Pizzeria Mozza is the brainchild of Mario Batali, Joe Bastianich and Los Angeles bread maven Nancy Silverton. In an origin story that has become restaurant lore, Mario asked Nancy to lead the pastry and bread department at the nascent Del Posto in New York. Nancy declined. Two years later, the two set out to collaborate on a Los Angeles project. And Mozza was born. With unwavering commitment to product, environment and hospitality, Pizzeria Mozza in Newport Beach displays the trio’s unique and profound passions.
Pizzeria Mozza is an expression of Nancy’s unique aesthetic and approach to cooking: focused but not fussy, straightforward and always uncompromising. In the words of Gael Greene, “I’d never imaged [Nancy would] achieve perfection like this.”
Committed to the triple bottom line—people, planet and profit—our management team works with Director of Environmental Health, Elizabeth Meltz, to make our restaurant as environmentally conscious as possible. From water to waste, disposables to chemicals, locally sourced food to the materials we use to outfit our space, sustainability is always at the forefront of our minds. We are constantly trying to reduce our impact on the environment by taking action on operational efficiency, ingredients and carbon offsets.