Nancy Silverton and Joe Bastianich transformed a kitchen classroom into a salumi bar, and ultimately, LA’s most over-the-top monument to meat, adding even more value to a compound that also includes Pizzeria Mozza and Osteria Mozza. SoCal native Ryan DeNicola now helms the open kitchen, which includes a wood grill that yields massive cuts like Bistecca Fiorentina and a fennel-pollen-dusted tomahawk pork chop that are consistent with the restaurant’s clever logo. Charcuterie is made in house using exacting standards, with salumi, pate, and terrine, and rarely seen culatello all making appearances. The crispy flatbread—Focaccia di Recco—contains no meat, but it does ooze Stracchino cheese. Although it’s tempting to just order the Beef Cheek and Bone Marrow Pie for dessert, try to make room for the sweets—like Butterscotch Budino and Sticky Toffee Pudding.
The Mozza family’s Italian steakhouse has porcini-rubbed short ribs and a dry-aged 16 oz NY number on their to-go menu, as well as a Saturday-only dry-aged burger and fry special. Don’t sleep on the grilled broccoli side, and obviously the mashed potatoes.
Order on Toast