Pizzeria Mozza

Thanks Cliff Clavin. Maybe later I’ll do a you and find a ‘18 article about male chefs getting paid slaps on the wrist while their women partners (beards) were given more work and elevated but empty titles to show the world they are in a female friendly environment. It particularly talked about the elevated titles Silverton and both Bastianich women received and how they had to step up and in while Mario was scrubbed and Joe was on timeout. The truth is none of us are in their boardroom. We can only read the news, listen to insiders and interpret it in our own way. I say, they’re human not machines and this has to be stressful. But okay, maybe it has nothing to do with Moonboy having dry chicken wings and uneven toppings on his pizza. :roll_eyes:

Silverton’s title was and is chef / co-owner, which is exactly what she has been all along. As she said right after the charges against Batali came out:

Sexual misconduct of any kind is unacceptable in our workplaces, on any level and I simply do not stand for it. All of the restaurants we own together are led by women. From me and Dahlia Narvaez, to Liz Hong and Sarah Clarke.

For 10 years we have trained our staffs on sexual harassment and created procedures for filing complaints. As of today, Mario has stepped aside from our restaurants. I will continue to lead the restaurants as usual …

Joe Bastianich was never “on timeout.” He was the main one cleaning up the mess and negotiating to buy out Batali.

I’ve always thought that I’m a salt fiend but I guess not. @PorkyBelly what’s your thought on the napolitana pizza? I only remember you saying that you’re not a fan of olives.

1 Like

I’ve always thought the the sauce, cheese and toppings were sporadic. I’ve had the same experience for the last decade at the original and Newport Beach locale. Sometimes you get a lot of crust and sometimes you get extra salami.

3 Likes

Bummer. I hope you give them one more go.
I love PM. The lack of precision topping and the wide cornicione are pretty normal. I’m good with that because #thatcrust
I would stay away, personally, from that napolitana. It’s salty by design and it’s a bit much for me, too. But I’m also a guy who thinks that anything other than a Margherita is gilding the lily.

2 Likes

i didn’t mind the saltiness, but i do love anchovies so take that with a grain of salt.

because the cornicione (as you perfectly described as a crusty baguette) is so damn good i like to utilize the back and forth technique by taking a bite of the tip and a bite of the cornicione at the same time. that way you can even out the saltiness and spread out the cornicion goodness throughout the whole slice.

Ah. Now I remember!

there is a reason that i go to chi spacca every time now and just missed our rez on sunday to Pizzeria… osteria still gets my love but pizzeria is dead last on my list of preferences.

i will say this… there is 1 thing that fucks with me when i sit down at Spacca… when they insist that we order everything at once, when im just trying to catch my buzz off the first bottle while casually enjoying something that compliments it… but noooo… i got to order and just start ploughing through plates. so i just keep telling them i’m not ready to order yet until i’m damn well ready. shit’s ridiculous if you’re spending 200+ for 2 people

4 Likes

Rush, rush at dinner I hate that shit . So many people can’t just chill and enjoy.

this is why the Europeans are better than us. Dinners at such leisurely pace.

2 Likes

But we have ice and free tap water.

3 Likes

'Murica

Funny, if you’ve read a few of my posts you probably know I’m not a salt fiend. :relaxed: If there’s a story behind each salty bit - like briny capers, soft, cured olives, oily anchovies - then I’m in. If it’s just an ordinary dump of table salt…:persevere: I’m now curious to try the Napolitana. My all-time favorite pizza is the Napolitana at Regina Pizzeria on Thatcher St in Boston.

Yah @Nemroz, I thought the service at Chi Spacca was just okay as well, a little odd, but not bad enough to mention.

I like the neapolitna anchovy pizza, had it the other week was a fan.

1 Like

And unlimited napkins

2 Likes

I dont really care about these things as long as I can always flag someone to bring me something and that they bring me what i ordered… but the ordering of everything at the same time is not the Italian way. fuckouttaherewiddatbs

2 Likes

I hate flagging @Nemroz. It’s not proper, lol. It also goes against my former waitress code. You should have eyes in the back of your head and your customer shouldn’t have to flag. But, I’ve read your opinion in this and other threads and have actually lightened up a bit, mostly at whole-in-the-wall spots where flagging is essential. At high-end places everyone should be on point! :blush:

I dont know what country’s culture that is from (upscale french i guess?) In the rest of the world it’s perfectly fine to grab someone passing by lol… i’m just not a michelin type i guess.

1 Like

Hmmm… maybe. France by way of New Orleans. :wink: I hear ya’, but I can’t help it. It’s hard to break from stuff you’re taught. If I have to do more than politely raise my hand or politely ask the busser to send our server it messes with my experience. It also comes from my server training. Your customer should not have to flag you down or “grab” you.

1 Like