I need more of this in my life #fuckavocados
What’s your favorite?
Osteria Mozza
(new) mozzarella di bufala, anchovies, garlic toast
Nancy can do no wrong at the mozzarella bar, these three ingredients were the highlight of the night.
I get the anchovy toast often at gjusta but one thing that does drive me crazy is their variable saltiness. Sometimes it’s perfect salinity and other times it has been a bit of a salt bomb.
Maybe they add salt when they are making the toast?
I just know that I’ve had the toast 6-8 times and at least twice they were salt bombs, one time almost inedible and the other time just way over salted.
Great stuff! I really need to get to Gjusta next time I visit SoCal!
Posting this (photo lifted off the net), hopefully some eatery will pick up the variant idea and run with it.
Behold, the mackeral sandwich, or saba sando 鯖さんど (katsu sando is a bit yesterday)… of course Japanese saba is best… it appears to be the classic combo, saba, gari, shiso…
Though honestly, when I hear “anchovy toast”, I think of a slightly charred English muffin with lots of sweet butter and a squirt of anchovy paste from the tube.
