Osteria Mozza
Restaurants in Los Angeles, California, Washington DC, and Singapore
From Wikipedia, the free encyclopedia
Osteria Mozza is a Michelin-starred Italian restaurant in Hollywood, California, with additional locations in Singapore and Washington, D.C.[1][2][3]
| Osteria Mozza | |
|---|---|
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 Interactive map of Osteria Mozza | |
| Restaurant information | |
| Established | 2007 |
| Head chef | Nancy Silverton |
| Food type | Italian |
| Rating |  (Michelin Guide) |
| Location | 6602 Melrose Avenue, Hollywood, California, 90038, United States |
| Coordinates | 34°5′0″N 118°20′19.7″W |
Other locations | 3276 M St NW, Georgetown, Washington, District of Columbia, 20007, United States Mozza Baja California Sur |
| Website | osteriamozza |
In 2007, Nancy Silverton partnered with New York chef Mario Batali and his frequent collaborator Joseph Bastianich to open an Italian restaurant, Osteria Mozza. Reminiscent of the evolution of La Brea Bakery, a pizzeria, Pizzeria Mozza, opened in an adjoining space prior to the opening of the main restaurant.
Osteria Mozza later opened restaurants in Newport Beach, California (Pizzeria Mozza, closed in October 2024),[4] Singapore, and most recently Georgetown[5] in partnership with restauranteur Stephen Starr, inside of historic Georgetown Market built in 1865.[6] Mozza also opened in Baja California Sur on Costa Palmas Property in 2021.
The original Mozza location has since grown to include Mozza2Go and a third restaurant, Chi Spacca, which focuses on meats.[7]
Reception
The Los Angeles Times gave it a four-star review, and The New York Times called it a "serious and impressive restaurant."[8] It was nominated as Best New Restaurant by the James Beard Foundation the year it opened, and was awarded a Michelin star in 2008.[9] Osteria Mozza maintained its Michelin star in the 2025 Michelin Guide for California.[10]
Although the restaurant's entire menu was widely praised, Silverton's interpretation of antipasti as a Mozzarella bar won particular recognition, with Zagat's noting that she had "perfected the art of cheese."[11]
