A pizza place run by Mario Batali, Joseph Bastianich (Batali’s partner for Babbo and Del Posto), and Nancy Silverton (of Campanile and La Brea Bakery)? It sounds like a fantasy, but it’s not; since 2006, this dream team has been dishing up spectacular Neopolitan-style pies with puffy, charred crusts to throngs of fanatics. The toppings range from the semi-traditional (house-made fennel sausage with sweet red onions) to the creative (squash blossoms) to the outré (sweet Gorgonzola, radicchio, and fingerling potatoes). Be ready to wait for a table and to use your shouting voice: this place gets loud.
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From Food & Wine , DEC 2010
One of Scott Conant's top picks for pizza...MORE
From Food & Wine , JUL 2011
I know the chef Nancy Silverton, too—from Pizzeria Mozza in Los Angeles, where she's the queen of blistered dough. Across numerous trips...MORE
From Food & Wine , MAR 2009
Seven years ago, Nancy Silverton, the founder of Los Angeles's pioneering La Brea Bakery and co-owner of the city's excellent new Osteria Mozza...MORE
From Food & Wine , JUN 2010
Nancy Silverton is a goddess of bread. Her squash-blossom-and-burrata...MORE
From Food & Wine , DEC 2007
That obligation came when Silverton (an F&W Best New Chef 1990) and star chef Mario Batali found a space for what would become their restaurant, Osteria Mozza, with a pizzeria attached—the future Pizzeria Mozza....MORE
From Food & Wine , JUN 2009
A popular venture by two star chefs, Nancy Silverton and...MORE
From Food & Wine , MAR 2007
La Brea Bakery founder Nancy Silverton and star chef Mario Batali have opened the first of two restaurants here....MORE
From Food & Wine , AUG 2010
Chef Nancy Silverton of Pizzeria Mozza in Los Angeles roasts cherry tomatoes to melt the mozzarella...MORE
From the From the May 2008 Food & Wine Go List
Pizza master Chris Bianco uses top-notch artisanal ingredients for exceptional wood-fired pies that have been called the best in the country. His brick-walled place is regularly mobbed; expect long waits.
We loved: Wiseguy pizza with roasted onions, smoked mozzarella and fennel sausage; Biancoverde pizza with mozzarella, ricotta and arugula
Insider tip: Impatient pizza lovers take note: Reservations are accepted for parties of six or more.
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