Founded 2007

Chef Nancy Silverton Mario Batali and Joe Bastianich

Kitchen Italian

Atmosphere The most casual place to see and be seen

A glance at the list of partners of Osteria Mozza is enough to understand why it is considered the most celebrated Italian restaurant in the city of Angels, the 14th in the prestigious Zagat Guide list of 50 best restaurants in LA.

Osteria Mozza is a collaboration of three of the biggest talents in the culinary world: Chef Mario Batali – one of the most renown and admired chefs in the world, an expert in Italian cuisine who owns award-winning restaurants worldwide, as well as TV cooking programs (ABC’s “The Chew”), the author of 10 cooking books, all of which appeared on The New York Times Bestseller list. Joe Bastianich, Batali’s partner for years, a restaurateur, winemaker and one of the judges on the US version of “Master Chef”, and of course Nancy Silverton, who is coming to Tel Aviv and is considered to be one of the most successful and influential chefs in America ever. Last year she was awarded the James Beard Foundation’s “Outstanding Chef of the Year”, the Oscar of the culinary world. The award is given to an “active chef whose career has achieved new standards and whose work influenced the culinary profession”. Past winners consist of famous chefs like Thomas Keller and Jean-George.

When first opened Osteria Mozza and Silverton were accepted with great enthusiasm. The Los Angeles Times  gave it a four star review, and titled it “An osteria elevated to an urban art form”, the Zagat wrote that “she’s perfected the art of cheese”.

Mozza Group hass branched out in Los Angeles Newport Beach, San Diego and Singapore. Osteria Mozza is located in what is now called the “Mozza Corner” (side by side are the Pizzeria Mozza, Osteria Mozza and Chi Spacca  – which she co-owns with Batali and Bastianich.

Silverton, who is known as the “Queen of Mozza corner,” has an impressive resume; She was ranked in “Fortune & Food & Vine”’s list of “most innovative women in the field of food and beverage”. The magazine also named her as “the woman who reinvented dough”. She won the James Beard Foudation’s Outstanding Pastry Chef award and the Best of Food and Entertaining (1999) Bon Appétit. She is the author of eight cookbooks. Recently she launched a new line of ice cream and sorbets sold in US supermarkets called “Nancy’s Fancy”. In the past she has worked with leading chefs such as Jonathan Waxman at the “Michael” as well as Wolfgang Puck at the “Spago “and more.

Signature dishes
  • Caprese salad with home-made mozzarella
  • Special hand-made pasta
  • Rosemary olive oil cakes
  • Butterscotch Budino / topped with salted caramel, whipped crème fraiche and sided with rosemary cookies

One more thing The Hollywood paparazzi love waiting outside the restaurant on Melrose Ave. There they can find celebrities likes of Jennifer Aniston, Rhianna, Christina Aguilera, Drew Barrymore and many other who love’s Betali and Silverton’s Italian food

Contact 6602 Melrose Ave. Los Angeles, CA 90038
323 297 0100
Website

“There are few things more enjoyable than watching Silverton behind the cheese bar at Osteria Mozza. Her curly mop tied in a bun above her head, one strap of her apron falling off of her shoulder, eyes down with fingers delicately placing a celery leaf here or a drizzle of olive oil there. It’s art, it’s Nancy, it’s why we go”

Zagat

Chef Q&A Chef’s Questionnaire for Nancy Silverton

Nancy Silverton Mario Batali and Joe Bastianich
My restaurant's secret:
My secret is not really a secret, I overhear people all of the time talking about how wonderful our homemade mozzarella is. We don’t actually make our mozzarella, we by it freshly made from DiStefano in LA, and create all sorts of wonderful combinations.
My three most favorite ingredients:
Tuscan olive oil, flaked sea salt, and fennel pollen
The dish I love cooking the most
Although it isn’t exactly cooking, the dish I enjoy preparing the most is a composed salad.
The most exciting moment in my career
Bringing Julia Child to tears after tasting a dessert of mine I made for her on television for her baking with Julia series.
The best cooking advice I have ever received
“Color is flavor”
The person/people that I was most excited cooking for
Whenever Alice Waters walks into my restaurant, as nervous as I am extremely flattered. She only eats at restaurants which food and preparation she respects.
My guilty food pleasure
Roasted peanuts that I have to shell myself.
My ideal last meal would be
Rare bone in rib eye and a glass of Montefalco.
The next 'big thing' in the culinary world is
Israeli cuisine
The best restaurant in the world in my opinion
Osteria Francescana in Modena, Italy
In Tel Aviv I’m looking forward to
Eating, eating, eating!

Founded April 2008

Chef Ari Yarzin

Kitchen Classical Italian

Atmosphere Casual

The successful Italian restaurant, that belongs to the brothers  restaurateurs Ari and Yoram Yarzin,  who set the tone for the dining and drinking Tel Aviv, is one of the most beloved culinary institutes in the city, serving about 500 people a day.

Cafe Italia was conceived as part of the brothers passion for Italian food, and is also the restaurant that brought Ari Yarzin back to the kitchen to serve as chef. Yarzin went on several excursions to factories in Italy that specify in various fields in order to become an expert in Italian food. And that is why one can find in the restaurant alongside the fresh local and excellent produce the best import products, made in Italy.

The menu is based on the best of classical Italian cuisine which includes pasta, meat and fish dishes. In addition, every day Cafe Italia serves a variety of specials, thus surprising devoted clientele who favor the place.

Besides Cafe Italia the Yarzin Brothers are the owners of a long and impressive list of Restaurants in Israel: Zozobra in Herzliya, Tony Vespa Pizza chain, Moses hamburger chain, the boutique brewery Alexander, Taqueria Restaurant which opened this year and is quickly becoming the hot spot of Tel Aviv, and lately the Magazino Pizzeria.

Signature dishes
  • Eggplant Parmesan
  • Lasagna Bolognese
  • Spinach Fettuccine Gorgonzola
  • Tiramisu

One more thing If they weren’t restaurateurs, then Yoram would have become a rocket engineer and would have invented the Iron Dome, where as Ari would have been a shepherd.

Contact Yona Kremnitski St 6, Tel Aviv-Yafo
03-5612888
Website

“Exclusive restaurants are boring”

The Yarzin Brothers, “City Mouse”

Chef Q&A Chef’s Questionnaire for Ari Yarzin

Ari Yarzin
My restaurant's secret:
Good people who get excited about food, and are not ready to compromise when products and quality are involved
My three most favorite ingredients:
Extra Virgin Oil, Tomatoes, Chili.
The best cooking advice I have ever received:
Never serve your guests something you wouldn’t give your children.
The person/people that I was most excited cooking for:
My family.
My Guilty pleasure
Nuts and sunflower seeds.
My last meal:
Steak and Chips.
The next big in the culinary world:
Magazino, The Yarzin Brothers’ new pizzeria
The best restaurant in the world in my opinion:
River cafe, London.