Mozzeria is probably best known for two things: the thin crust pizzas they turn out of their 5,000 pound Stefano Ferrara oven and the unique story of the owners. While both are certainly notable—owners Melody and Russell Stein are deaf as are many of their waitstaff, and their pizzas boast thin, flavorful crusts with good char—it's important not to overlook the rest of their menu. That includes a whole new list of dishes for fall, created by chef Bryan Baker.
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Mozzeria is a great spot for Neapolitan pizzas, both traditional and imaginative. They do everything right by using the best oven, wood, and ingredients. But what sets them apart is that the owners and many of the craftspeople and waitstaff involved in building and running the place are Deaf.