Osteria Mozza (and its sister restaurants) feel like one of those places that seems to have been a part of Los Angeles forever. More importantly, it would be nearly impossible to find a chef that has done more for this city than Nancy Silverton. Whether she’s behind the Mozzarella bar, baking pizzas, or putting together small plates for one of the many charities she works with, every bite she creates feels so right. The menu appears so simple, but the three or four ingredients listed on a given dish display an unusual combinations that exhibit precision and intention.
Mozza Wine List
Sommelier and Beverage Director, Sarah Clarke, has become a cornerstone of the wine industry here in Los Angeles through education, mentorship, and honestly pure talent. It is not often that you read of a Sommelier being promoted to a Wine Director in Los Angeles if they did not at some point cut their teeth on the floor at a Mozza-plex restaurant. Wine at Mozza has long matched the care of the food, drawing enthusiasts to its tables. The list speaks to a classic approach to Italian wine, without forgetting that Champagne is indeed a great way to begin a meal. A mini vertical of Krug, as well as producers such as Mousse, Cazal, Egly-Ouiret, and Savart are a welcoming site on the first page of the bottle section. Further in, the selection of Nebbiolo and Sangiovese is so extensive and spot-on, it might cause you to forget that you’re not actually in Italy.
They allow two 750ml bottles or one magnum. $50/bottle