Posted on 02 June 2012 by Danny
No need to drive to LA anymore as another of Mario Batali’s “Pizzeria Mozza” restaurants have taken root in Newport Beach. This isn’t exactly breaking news as it’s been open for over 8-9 months but it’s my first visit there.
We start off with their Fried Potatoes, Ceci and Herbs. Why the hell can’t my potatoes come out this deliciously crispy? This is the first time I’ve ever tried fried Ceci chickpeas), who knew they could be so great fried? The rosemary and sage are what makes the flavors of this dish unique. Dip it all in mayo to your heart’s content.
Must have more delicious fried food. Fried Squash Blossoms stuffed with Ricotta, fits the bill nicely.
It’s that time in the meal where we take it up a notch from fried food to pure fat. Well, bone marrow is technically not fat but its so rich that if you close your eyes, you’d be hard pressed to tell the difference. Spread its marrowy goodness on crostini with roasted garlic and course salt.
For the main event, we have their Pizzette with English Peas, Ramps (Wild Leaks), Green Garlic, and Guanciale (Pig Jowl Bacon). As we all know, a great pizza starts with a great crust and this one’s crispy, chewy and burnt just enough to get that great smoky flavor.
We end the night with Butterscotch Budino (pudding) with salted caramel and biscotti. This dessert’s up my alley as I love anything that’s butterscotch and/or caramel. Freakin delicious I tell you!