FOOD PORN IN LA
August 28, 2007
Had a wonderful dinner at osteria mozza in LA. here are the rest of the pictures. warning the pics may cause you to drool :P
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*****THE REST OF THE FOOD PICS ARE ON THE "LA BLOG" COULD NOT FIT MORE THAN 5 PICS OF FOOD, ENJOY THE PICS******
our reservations was at 10:15pm. we had a good meal and very expensive one. mum treated us. i had the rack of lamb, john had the braised beef, ashley had the monk fish, which is called the cooking world, poor man's lobster. it tasted exactly like lobster tail. mum had the guinea fowl. for appetizer, we all shared the house spaghetti, pig's tuppers(meat of pig's hoofs, figs with prosciutto, and grilled octopus. while we were waiting for our main course. the chef sent us from the mozzarella bar a plate of rolled up mozzarella with veggies drizzled with olive oil on top. for dessert, we shared, a chocolate fourless cake with nougat, boysenberry tart with vanilla gellato, and olive oil gelatto with rosemary and basil cake. now that dessert was the best one. i though am bias with anything chocolate. their coffee was outstanding.
when i eat something i never drink coffee or tea with milk or suger. you got enough of it in the dessert. we had conservation that lasted til 12am. they only valet.
nancy silverton(owner of la brea bakery) and co-owner was behind the kitchen making the salads.
Sharing the corner of Highland and Melrose with Pizzeria Mozza is Osteria Mozza. In the heart of this brand new Osteria rests Nancy Silverton’s free standing Mozzarella Bar – the pivot of Nancy, Joe and Mario’s creation – both literally and figuratively. Here, Nancy prepares a wide array of fresh items from Mozzarella, Burrata, Bocconcini, Strachiatella and many more. The full liquor bar is backed by a stunning millwork feature and spills into ten high-top marble stands where guests can gather to enjoy items from the Mozzarella Bar. The remainder of the menu features salumi, pasta, seafood and meat dishes as conceived by Mario Batali and executive chef Matt Molina; based on their culinary adventures in New York and Bologna. The dining room features window seating around the perimeter and a main dining room surrounded by a vast wine rack display. This room spills into an indoor/outdoor room opening onto Melrose Avenue before transitioning into the private dining room that can seat up to 40.
our reservations was at 10:15pm. we had a good meal and very expensive one. mum treated us. i had the rack of lamb, john had the braised beef, ashley had the monk fish, which is called the cooking world, poor man's lobster. it tasted exactly like lobster tail. mum had the guinea fowl. for appetizer, we all shared the house spaghetti, pig's tuppers(meat of pig's hoofs, figs with prosciutto, and grilled octopus. while we were waiting for our main course. the chef sent us from the mozzarella bar a plate of rolled up mozzarella with veggies drizzled with olive oil on top. for dessert, we shared, a chocolate fourless cake with nougat, boysenberry tart with vanilla gellato, and olive oil gelatto with rosemary and basil cake. now that dessert was the best one. i though am bias with anything chocolate. their coffee was outstanding.
when i eat something i never drink coffee or tea with milk or suger. you got enough of it in the dessert. we had conservation that lasted til 12am. they only valet.
nancy silverton(owner of la brea bakery) and co-owner was behind the kitchen making the salads.
Sharing the corner of Highland and Melrose with Pizzeria Mozza is Osteria Mozza. In the heart of this brand new Osteria rests Nancy Silverton’s free standing Mozzarella Bar – the pivot of Nancy, Joe and Mario’s creation – both literally and figuratively. Here, Nancy prepares a wide array of fresh items from Mozzarella, Burrata, Bocconcini, Strachiatella and many more. The full liquor bar is backed by a stunning millwork feature and spills into ten high-top marble stands where guests can gather to enjoy items from the Mozzarella Bar. The remainder of the menu features salumi, pasta, seafood and meat dishes as conceived by Mario Batali and executive chef Matt Molina; based on their culinary adventures in New York and Bologna. The dining room features window seating around the perimeter and a main dining room surrounded by a vast wine rack display. This room spills into an indoor/outdoor room opening onto Melrose Avenue before transitioning into the private dining room that can seat up to 40.
my rack of lamb
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