PrintThe New York Times Comes a Little Late to the Mozza Party
Frank Bruni weighs in on the Mozza phenomenon today, but he's just a little late to the party. Serious Eats was on it in January. I do appreciate the butterscotch budino recipe, which is one of the best desserts I have had in years. If you do go to Mozza, have the gelati as well for dessert. You won't be disappointed. This is Nancy Silverton's restaurant we're talking about here. She is merely (for my money at least) the greatest pastry chef in America.
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1 Comment:
I've been lucky enough to dine at Mozza twice now. Best pizzas I've ever had. I also agree about the Budino, the salt was strange at first, but it balanced the sweetness of the custard and tied all the flavors together.
Marvin at 1:00PM on 05/09/07