(new)burrata & peas, speck, parmigiano, mint
this was creamy, salty, sweet, savory and light all at the same time, outstanding. spring is here, taste the pea-ness.
nancy’s caesar, egg, leek, anchovy crostini
another perfect balance of flavors. make sure to get every component in each bite: salty anchovy, sweet leeks, creamy egg, crunchy crostini, and the lemony lettuce to cut through everything.
(new)grilled wild sardine, herbs, preserved lemon aioli
one of the best cooked sardines i’ve ever had. the fish was still moist, oily and fatty with enough acid from the herbs and creamy aioli to complement it perfectly.
linguine with clams, pancetta, spicy fresno chiles
Loved the huge slivers of garlic and even with the clams and pancetta this wasn’t salty at all and was perfectly seasoned, unlike the salt bomb i had at felix recently.
Great report. Glad to hear Osteria Mozza is still consistent and putting out some great quality dishes. Can’t wait to try that Linguine and the Peas dish.
I came for the Bar Amaro menu tonight. It’s $35pp and you get to pick one item from the Mozzarella Bar, one item from the pasta Primi section, and one of two designated desserts. The only items you can’t pick are the most expensive ones but it’s still a ridiculously good deal despite having to eat at the bar. Heck, I don’t even know if I can get out of Cheesecake Factory for that much after ordering an appetizer, a pasta, and a cheescake! Anyway, dinner was on point.
burrata & peas | speck, parmigiano reggiano, mint
The balance of Nancy’s Mozzarella Bar items are always superb and this item is no different. Its interplay between complex salty, tangy, and sweet notes is impressive. Textually, the contrast between creaminess of the burrata and the popping peas is also immensely enjoyable.
mozzarella di bufala | anchovies, garlic toast
The mildly milky flavor of the soft mozzarella takes a backseat and acts as an important counterpoint to the assertive garlicky notes of the toast and surprisingly complex sweet & salty notes of the anchovies. Great stuff.
strozzapreti | lamb ragu, taggiasche olive, mint
I’m not much of a fan of olives but these fruity, firm, and slightly chewy olives work great with the al dente pasta and velvety lamb stew.
bittersweet chocolate mousse | whipped creme fraiche, candied hazelnuts
The bittersweet chocolate mousse is incredibly light and perfectly complements the intense nutty notes from the candied hazelnuts. Should you be in the mood for extra bitterness and sweetness, the accompanying caramel sauce and cocoa nibs is right up your alley.
mozzarella di bufala, anchovies, garlic toast
highlight. these pujado solano anchovies were delicious and less salty than the ortiz anchovies they were using before. make sure not to waste that sweet sweet anchovy oil, i drizzled it on top of each bite. i just wish they gave you more garlic toast, the amount of toast to cheese and anchovy is ridiculously small.
crispy duck confit, pear mostarda & sauteed sweet corn
eating the duck by itself i thought it was just okay, but pairing it with the sweet and spicy pear mostarda really brought it to a whole nother level. skin could have been crisper.
japanese sweet potato cake, president butter gelato & bay leaf caramel
the cake was a bit dense, and the slightly savory butter gelato was interesting. not bad.
(new) burrata & peach, prosciutto, ceci & cilantro salsa verde
When i saw tenerelli’s freestone yellow peaches at the fm last week I was hoping Nancy would put this dish back on the menu and sure enough she did. This dish has it all, sweet, tart, creamy, nutty, herby, and salty. Outstanding. Highlight @attran99, @Bookwich, @Chowseeker1999, @TheCookie, @moonboy403.
nancy’s caesar - egg, leek & anchovy crostini
another perfect balance of salty umami, acid, fat, and sweetness. in my top two of caesar salads.
eating this is like trying to solve a combinatorics problem: given a multiset S, determine the optimal number of bite-size subsets such that it contains one of each element from S. highlight @TheCookie
prosciutto di san daniele & melon, cracked black pepper
i could eat a whole plate of this soft, subtle, and not too salty prosciutto alone, it’s that good. the sweet weiser farms melon was just a bonus. highlight. @Bookwich.
(new) linguine aglio e olio with carabineros prawn
there’s so much head juice in this prawn tearing the head off of this monster is like cracking open a bottle of liquid shrimp essence and pouring it over your pasta. save some bread to soak it all up. highlight @Sgee, @Chowseeker1999, @TheCookie, @A5KOBE, @Hungrydrunk, @CiaoBob, @Omotesando. note: there’s a lot of garlic which i like, but @Bookwich and nightwalkers stay away.
I feel weird about choosing this place for another return with family for my upcoming birthday. Weird because there are so many other fine restaurants yall are clearly enjoying
Glad to hear Osteria Mozza is still consistent and putting out some great quality dishes. Can’t wait to try that Linguine and the Peas dish.
