Located off the iconic Pacific Coast Highway in Newport Beach, Pizzeria Mozza brings the authentic flavors of Italy to California. Helmed by famed Chef Nancy Silverton and Joe Bastianich, every item on the menu is upper crust.
We sat down and immediately smelled the delicious pizza cooking in the oven. Pizzeria Mozza has limited yet thoughtful cocktails and a large wine list. Although the espresso martini has become very trendy, not every restaurant does it right. Pizzeria Mozza’s version has the perfect layer of foam, subtly sweet taste and three coffee beans on top, signifying health, wealth and happiness. The Rosita cocktail is refreshing and light with tequila, rosemary, grapefruit, Campari and lemon.
For anyone who doesn’t think vegetables can be indulgent, you haven’t had Pizzeria Mozza’s jumbo asparagus. Made with roasted garlic aioli, peppered bacon and parmesan, the dish is rich, luscious and downright delicious. When we asked our server about the focaccia di recco, her reply was “Oh, that’s a special one.” The thin, crispy focaccia bread is stuffed with stracchino cheese and served piping hot.
While you may be tempted to dive straight in the pizze section of the menu, feast your eyes on the primi and secondi beforehand. With options like tagliolini da francescana–which is made with traditionally churned butter and 36-month-aged white cow parmesan–and porcini-rubbed steak, we suggest going family style so that you can try at least one of these exceptional dishes.
When making a traditional Napoletana pizza, the cornicione (“crust” in Italian) is achieved when the crust is thick and full and the bottom has a crisp crunch, and such is the case at the Newport Beach restaurant. We ordered the Bianca, made with fontina, mozzarella, sottocenere and sage, and added housemade fennel sausage. This combination is right on the money. The cheeses and sage mixed perfectly with the succulent fennel sausage. We ate every single bite! A close-second favorite is the goat cheese pizza, made with leeks, scallions, garlic and bacon.
When dining at Pizzeria Mozza, it’s a marathon, not a sprint. As we neared the finish line, we saw the dolci in our line of sight. We have a tip for you: order one dessert (we opted for the caramel coppetta, with marshmallow sauce and salted Spanish peanuts) and ask for Nancy’s favorite chocolate chip cookies to go. You won’t regret it!
Pizzeria Mozza is open Monday to Friday, 5 to 9 p.m., and Saturday and Sunday, 11:30 a.m. to 2 p.m. and 5 to 9 p.m. For more information, visit www.pizzeriamozza.com.
800 West Coast Hwy.
Newport Beach, CA 92663