We rolled up to Pizzeria Mozza without reservations the day after New Years. No problem, the host said, just have a seat at the bar.
Sat down at the pizza bar, since the wine bar looked boring. I mean, I like wine, but do I really want to stare at a wall full of wine bottles? Nah.
I was quite entertained watching the pizza being made. It's assembly style, one person rolls out the dough, another one puts on the toppings, a third person bakes it, and finally, it is cut and prepared before being served.
Before I continue, I must say I am NOT a fan of pizza. I crave a lot of things, but pizza is never one of them. However, the thin crust pizza here has certainly changed my opinion of this pie.
I got the Coach farm goat cheese, with leeks, scallions, garlic & bacon. At $15 a pop, this isn't cheap, nor is it huge, but it was the perfect serving size. I gobbled it up, much to the amazement of myself and my dining companion. The goat cheese was delicate in flavor, but blended perfectly with the pungent leeks, scallions and garlic. Bacon, well, it's bacon. Everything is better with a lil bacon.
He had the Speck, with bufala mozzarella, olive tapenade & oregano. It was quite tasty as well, and the ham mixed with mozzarella was very good. However, I did enjoy my pizza better.
We both had a glass of Riesling and a glass of Moscato. I preferred the Moscato, but that's cuz I like sweeter wines.
Service was pretty good, waiter was attentive, but not overly so. It was a bit packed at the bar, which would have been better if they removed one stool. Good thing I didn't have to sit next to the guy who kept kneeing my BF. He has more patience than me.
I plan on coming back for sure. Maybe this time, with a reservation.
641 N Highland Ave
Los Angeles, CA 90036