@J_L @PorkyBelly After going to chi SPACCA, I’m now a Nancy Silverton convert. I have a reservation at Osteria Mozza in a few weeks and requested seating at the Mozzarella Bar. What should I order for a party of 2? Do they have any signature dishes besides their mozzarella tasting and pastas? Any must order from the pasta section???
Not pasta, but order the whole fried fish if they have it.
Can you elaborate? I thought Nancy’s all pizzas and pastas. 
They have quail, pork chops, lamb, trout (and other fish like branzino) as well as a very good ribeye cap.
@moonboy403 get the burrata pugliese
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Noted!
Noted!
Egg raviolo
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Osteria Mozza is pastas and other stuff.
Pizzeria Mozza is pizzas and other stuff
Chi Spacca is meat and other stuff
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you can’t go wrong with anything from the mozzarella bar. one of the signatures that’s always on the menu is the bacon and buratta with caramelized shallots, great balance of creamy, fatty, salty, sweetness.
nancy’s caesar is also really good and unique
https://www.foodtalkcentral.com/uploads/short-url/pAQWZ6xxKA9I6hEDe14U2aEKa2X.jpeg
if they have the carabineros prawn spaghetti that’s a must order.
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Hell yeah.
The menu changes all the time depending on what’s in season and good. Personally I always go for the offal if they have it.
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I’m happy to report that Osteria Mozza exceeded my expectations for the most part and it was quite enjoyable to sit at the Mozzerella Bar people watching all night. #PorkBellysighting #helooksjustlikehisavatar
Service: Very warm, energetic, but odd. One of the amicable food runner cleared our bread plates and utensils, but not our butter and olive oil, 2 courses in without asking if we wanted more bread. When he later tried to clear our butter 5 minutes later, we told him that we wanted more bread which he kindly brought over. But after bread was served, we had no utensils to spread those darn butter on our bread. On another occasion, food was served before utensils were placed. Lastly, on several occasions, servers and food runners bumped into our chairs while they were walking by. BUT, service is the least of my concerns when I eat out…
Amuse Bouche: Toast | ricotta, olive tapenade, basil
A good start. Salty brine from the tapenade, creamy, crunchy, freshness from the basil.
Olive Oil (EV?) and Butter from somewhere
Some of the best bread I’ve had anywhere! Moist, fluffy as a pillow, subtle yeast aroma.
Plain
Seeded - This one has a subtle smokey nuttiness from the seeds on the crust
Rye
Burrata & Bacon | marinated escarole & caramelized shallots
Perfect balance between taste and texture. Crunchy, creamy, sweet, acid, salty. Wow! I pooped my pants on my first bite!
Glorious. I think I pooped my pants again looking at this!
Grilled Octopus | potato, celery, green onion, lemon
The tender 8 footed sea monster tastes incredibly smokey from the heavily charred exterior! While I might complain about the plain-Jane celery & potato on another occasion, I actually appreciate this as a refreshing palate cleanser because of the OMPH that the octopus brought.
Tortellini in Brodo | veal, chicken, ricotta
The clean but flavorful chicken consomme is fortified with Parmigiano-Reggiano which makes for a perfect backdrop for the intensely complex tasting ring shaped pasta that are stuffed with veal, chicken, and ricotta.
Gnocchi | duck ragu
These gnocchi is light as a pillow and act as the perfect vehicle for the strong tasting braised duck that’s finely shredded.
Deep Fried Whole Branzino | tokyo turnips, grilled scallions, pickled peppers
When it comes to whole cooked fish, I’m biased. I’ve never had one as moist, juicy, flakey as the Chinese steamed ones. So did Nancy change my perception? Nope. Not even close.
Espresso Semifreddo | coconut almond biscotto, toasted marshmallow, spiced hot chocolate
This delightful espresso semifreddo, a semi-frozen dessert, is luscious, creamy, and mildly sweet. Its texture is reinforced by the melty toasted marshmallow and contrasted with the slightly chewy biscotto. The dessert as a whole paired well with the lightly bitter hot chocolate sauce.
Bombolini | huckleberry compote, vanilla gelato, lemon mascarpone
These Italian doughnut are quite light in texture and worked quite well with the sour berry compote, light and refreshing lemon mascarpone and possibly the best plain-jane vanilla gelato I’ve ever had.
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Yep, that burrata and bacon is the fucking business. And in the summer the peaches and burrata is just as good.
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I can’t afford to buy anymore new pants.
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When are you going to pizzeria mozza to complete the silverton bang-bang-bang?
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When do you wanna tag along so I can order more food?
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Is now too late?
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Just give me a sec to regurgitate all the APL ribs and I’ll see you there.
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I think you need to come up w/ a new way to be happy. 
The burrata and duck ragu look AMAZING.
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I was disappointed you weren’t in your wife beater.
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