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Osteria Mozza

Osteria Mozza is a Michelin-starred located at 6602 in , , specializing in traditional with a focus on seasonal ingredients. Founded in 2007 by acclaimed chefs and in partnership with restaurateur , the has become a cornerstone of Los Angeles's scene, particularly noted for its innovative mozzarella bar featuring fresh cheeses like and paired with housemade accompaniments. Under the leadership of Award-winning chef , who serves as co-owner of the Mozza Restaurant Group, Osteria Mozza emphasizes handmade pastas, wood-fired dishes, and an all-Italian wine list highlighting regions like and , while committing to through local sourcing and waste reduction efforts. The restaurant earned a star in 2008 and was nominated for the Foundation's Best New Restaurant award in its debut year, solidifying its reputation for elevating osteria-style dining with meticulous attention to artisanal techniques and ingredient quality.

History

Establishment

Osteria Mozza was founded in 2007 through a partnership between acclaimed chef , , and , establishing it as a cornerstone of the newly formed Mozza Restaurant Group. This collaboration brought together Silverton's expertise in artisan baking and -inspired cuisine with Batali and Bastianich's renowned experience in high-end dining from their New York ventures, such as Babbo. The restaurant debuted in July 2007 at 6602 Melrose Avenue in Hollywood, Los Angeles, directly adjacent to Pizzeria Mozza, which had opened in November 2006 in the neighboring space at 641 North Highland Avenue. Conceived as a traditional osteria emphasizing rustic yet refined Italian fare, Osteria Mozza featured a centerpiece mozzarella bar where fresh cheeses were composed with seasonal ingredients, alongside handmade pastas and wood-fired dishes that highlighted California's produce. Silverton's background founding La Brea Bakery in 1989, where she pioneered artisan breads, informed the focus on dough-based elements like pasta, while the partners' New York roots shaped the venue's upscale, ingredient-driven approach. Upon opening, Osteria Mozza quickly garnered attention in ' competitive dining landscape as a premier destination for elevated , drawing crowds to its lively, no-reservations mozzarella bar and innovative menu. The early acclaim was underscored by a nomination for the Foundation's Best New Restaurant award in 2008, recognizing its immediate impact just months after launch.

Ownership transitions

In December 2017, stepped back from day-to-day operations at his restaurants, including those under the Mozza Restaurant Group, following allegations of leveled against him by multiple women. , a founding partner of Osteria Mozza, issued a statement expressing disappointment and emphasizing the group's commitment to a safe workplace, while affirming her continued leadership in the kitchens. This initial response marked the beginning of efforts to distance the restaurants from Batali's involvement amid the broader in the restaurant industry. By March 2019, Batali fully divested his financial stake in the B&B Hospitality Group, which encompassed the Mozza properties, selling his shares to the remaining partners: Nancy Silverton, Joe Bastianich, Lidia Bastianich, and Tanya Bastianich Manuali. The transaction ensured Batali had no ongoing financial interest or profit from the 16 affected restaurants, including Osteria Mozza, Pizzeria Mozza, and Chi Spacca in Los Angeles. In parallel, the group restructured leadership, elevating Silverton and Lidia Bastianich to prominent roles to guide the California-based Mozza outlets, signaling a shift toward female-led oversight. Throughout the late and into the early , Silverton solidified her position as the central figure and co-owner of the Mozza Restaurant Group, driving its creative direction alongside . This evolution allowed her to steer expansions and operations in collaboration with her partners. By 2025, Silverton was recognized as the chef and co-owner of the group, which operated multiple locations worldwide, including the new Osteria Mozza in , , opened in November 2025. The ownership transitions profoundly influenced the branding of Osteria Mozza and its affiliates, with all associations to Batali systematically removed from marketing, menus, and public narratives starting in 2017. The focus sharpened on Silverton's artisanal vision, emphasizing seasonality, regional authenticity, and her expertise, which helped stabilize the group's reputation during the period of upheaval. This reorientation contributed to a renewed emphasis on culinary integrity and workplace culture under Silverton's stewardship by the early 2020s.

Restaurant operations

Los Angeles flagship

Osteria Mozza's flagship location is situated at 6602 Melrose Avenue in Hancock Park, Los Angeles, California 90038, at coordinates 34°5′0″N 118°20′19.7″W. The restaurant occupies a prominent spot in the Hancock Park neighborhood, forming part of the interconnected Mozza complex on the corner of Melrose and Highland Avenues. This setup includes the adjacent Pizzeria Mozza at 641 North Highland Avenue, as well as Chi Spacca and Mozza2Go at 6610 Melrose Avenue. The interior layout centers on a main dining area divided into three distinct rooms, creating an intimate and elegant ambiance with high ceilings, dark wood accents, and dim lighting. At the heart of the first room is the signature L-shaped mozzarella bar, crafted from and seating up to 16 guests, where diners can observe the preparation of fresh and . Chi Spacca, which opened in February 2013 as a meat-focused emphasizing housemade and grilled dishes, occupies a compact, lively space within the complex, surrounded by wine shelves and an open kitchen. Mozza2Go, launched in 2009, provides services featuring select items from the Pizzeria Mozza menu, such as pizzas and salads, with options for delivery and pickup. The overall complex integrates these elements to offer a multifaceted dining experience, with shared operational resources and staff coordination under the leadership of co-owner and executive chef . Daily operations at the flagship focus on dinner service, open nightly from 5:30 to 9:00 Monday through , 5:30 to 10:00 on Fridays, 5:00 to 10:00 on Saturdays, and 5:00 to 9:00 on , with no regular lunch hours. Reservations are essential and available online for parties of up to seven guests; groups of eight require coordination for family-style menus, while parties of nine or more utilize prix-fixe options through dedicated planning. event spaces include the Ministro Room seating up to 22, with partial and full buyouts available for larger groups. is provided in front of Pizzeria Mozza for convenience across the complex. In a recent development, the Pizzeria Mozza outpost in Newport Beach closed permanently on October 31, 2024, after 13 years of operation, but this closure has no impact on the Los Angeles flagship or the local Mozza complex.

Expansion to other locations

The expansion of the Osteria Mozza brand began with the opening of its sister concept, Pizzeria Mozza, in Newport Beach, California, in 2011. This location operated for 13 years before closing permanently on October 31, 2024. In 2010, Osteria Mozza made its international debut at in , introducing Nancy Silverton's Cal-Italian cuisine to . The restaurant closed in 2018 but reopened in 2022 at , where it continues to emphasize handmade pastas and wood-fired dishes while incorporating local ingredients to align with regional preferences. The brand's growth continued on the U.S. East Coast with the opening of Osteria Mozza in , on November 10, 2024, in Georgetown's historic at 3276 M Street NW. This 20,000-square-foot space, formerly home to , features a terrazzo-tiled entry mercato, a mozzarella bar with imported cheeses and antipasti, warm woods, leather banquettes, and a evoking an atmosphere. In November 2025, Osteria Mozza expanded to with the debut of Osteria Mozza Lanai at the . This outpost blends traditional Italian techniques with local Hawaiian produce, such as fresh island lettuces and ahi , in dishes like handmade pastas and fire-grilled items served with views. These expansions have involved adaptations to diverse markets, including cultural adjustments in through menu tweaks for local tastes during the Singapore reopening, which occurred amid post-pandemic recovery efforts in 2022. Newer U.S. sites in D.C. and have navigated post-pandemic operational challenges by focusing on spacious, resilient designs that support seasonal, ingredient-driven fare.

Culinary style and menu

Signature dishes

Osteria Mozza's menu philosophy centers on handmade pastas, fresh , and seasonal ingredients sourced primarily from farms, prepared through traditional techniques under the oversight of chef . This approach emphasizes simplicity and quality, with dishes highlighting the natural flavors of ingredients like heirloom tomatoes, wild greens, and local seafood, while adapting classic recipes to incorporate regional produce for freshness and sustainability. The menu is structured around antipasti from the renowned Mozzarella Bar, featuring items such as with braised artichokes ($22), and insalata di mozzarella with , seasonal vegetables, and accompaniments. Handmade s form the core of the primi section, including ricotta with brown butter ($24). Secondi highlight grilled meats and , such as grilled with ($38), while desserts offer the signature butterscotch budino ($13). Entrees generally range from $22 to $40, served , with options for flights or the five-course available at the Amaro Bar. Iconic elements include the Mozzarella Bar's insalata di mozzarella, celebrated for its creamy textures and fresh pairings, and the salumi from adjacent Chi Spacca, offering house-cured charcuterie like coppa and lomo in family-style platters ($40–$60). In expansions, such as the Lanai location, adaptations incorporate seasonal island ingredients while maintaining Silverton's Italian foundations.

Beverage program

Osteria Mozza's beverage program centers on an extensive list comprising approximately 700 selections as of November 2025, with about 95% dedicated to Italian producers and a strong emphasis on regions such as , , and . Initially curated by the Bastianich family, whose expertise in and Tuscan wines shaped the program's foundation, the list includes rare vintages like the 1967 Bertani della Valpolicella and the 1984 Le Piane Boca, alongside by-the-glass options such as from and Fiano di from . Under beverage director Davar, the program prioritizes sustainable and biodynamic producers, including Foradori for from and Occhipinti for Sicilian reds. Sommelier-led pairings enhance the dining experience, with options for wine flights tailored to seasonal menus and specific courses, such as pairings for the pasta tasting menu. These pairings integrate seamlessly with the , recommending crisp whites from for antipasti or robust reds for grilled meats, while by-the-glass selections allow for accessible exploration. The cocktail program emphasizes simple, Italian-inspired drinks like the Spritz and , served at the Amaro Bar to evoke pre-meal aperitivi traditions. Non-alcoholic alternatives include house sodas such as Burst with , , and soda, alongside mocktails like the St. Agrestis Phony and non-alcoholic Peroni . Following the 2019 ownership transition, where assumed greater control after exited amid allegations, the program evolved to incorporate wines, blending them with the core selections to reflect Silverton's influence and local sourcing preferences. This expansion, supported by Silverton, has broadened the list to include prominent producers while maintaining the emphasis on biodynamic labels.

Reception and awards

Critical acclaim

Upon its opening in 2007, Osteria Mozza received widespread critical acclaim for its innovative approach to Italian cuisine, particularly highlighted in S. Irene Virbila's three-star review in the Los Angeles Times, where she praised the restaurant's high-energy atmosphere and the mozzarella bar's fresh cheeses, such as bufala mozzarella served with braised leeks, as a novel take on antipasti. Virbila specifically lauded the handmade pastas, including tortellini en brodo for its nuanced prosciutto filling in rich poultry stock and ricotta-egg raviolo in sage butter, noting the restaurant's urban elevation of traditional osteria fare. This review, published after three-and-a-half months of operation, positioned Osteria Mozza as a buzzy successor to the adjacent Pizzeria Mozza, with Eater echoing the enthusiasm by calling it "the cat's meow" for its casual, rock 'n' roll vibe and consistent excellence from chef Nancy Silverton. Zagat surveys have consistently rated Osteria Mozza highly since , often ranking it among ' top restaurants for food, service, and decor, with scores reflecting its popularity as a newcomer in early editions and sustained appeal in later years, such as placing fourth most popular in the 2010 guide. The restaurant's influence extended to recognition, including a for Best New Restaurant and Silverton's 2014 Outstanding Chef award, which celebrated her leadership at Osteria Mozza and its role in advancing artisan bread and techniques. Additional media outlets have commended Osteria Mozza for blending authenticity with innovation, as in a 2007 Wine Spectator review that described its mozzarella bar as reimagining Italian cheeses in unexpected ways, like bufala with pesto, while affirming that its dishes, such as orecchiette with sausage, rivaled top trattorias in Italy or Europe. The New York Times has highlighted the restaurant's enduring popularity and Silverton's contributions to California-Italian cuisine through Osteria Mozza, noting its role in popularizing fresh, seasonal interpretations of classics. Eater has reinforced this, portraying the Los Angeles flagship as a benchmark for vibrant, technique-driven Italian dining since its debut. Expansions have garnered location-specific acclaim, with the outpost praised in Asian press for its successful adaptation of Silverton's Cal-Italian style, featuring craveable dishes like with sausage and Swiss chard that maintain simplicity and fresh flavors in a modern, rustic setting. In , the 2024 opening generated significant buzz in 2025, particularly for integrating a with Silverton-selected imports like oils and produce alongside the dining room, creating a seamless experience in the historic space and drawing crowds for its handmade pastas and offerings.

Michelin Guide recognition

Osteria Mozza's Los Angeles flagship received its first Michelin star in October 2008 as part of the inaugural 2009 California guide, earning recognition for high-quality cooking that blends traditional Italian techniques with California seasonality. The restaurant has retained this one-star status annually since its debut, including in the 2025 guide, reflecting consistent excellence in execution and ingredient focus. It also holds a Michelin Green Star for sustainable practices, first awarded in 2020 and retained as of the 2025 guide. Michelin inspectors have highlighted the venue's "obsession with bread and ," praising the dedicated mozzarella bar and its role in showcasing premium imports alongside local produce. They have also commended the "phenomenal pastas," such as with and Swiss chard, for their precise handmade preparation and harmonious flavors that elevate classic dishes. Following Mario Batali's exit from the Mozza Restaurant Group in 2019 amid sexual misconduct allegations, took sole leadership, buying out his stake and ensuring the continuation of the star through her oversight of menu innovation and operational standards. Under her guidance, the location has sustained its rating within the guide, which has covered the state since 2009. The affiliated Mozza in has earned a Bib Gourmand designation for its good quality and value, a recognition it has held since at least 2019 and continued through recent , prior to any closure discussions for select sites. The Singapore outpost, opened in 2022, has been included in the Singapore as a recommended , noted for its modern rustic setting and faithful recreation of the original's Cal-Italian menu, though without a award. The location, which debuted in November 2024, and the site, opened in November 2025, are positioned for potential evaluation in upcoming given the brand's established reputation.

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