Mozza Roundtable
We went back to Mozza Pizzeria recently for the first time in more than a year, and this time we shared the experience with four others — one veteran and three rookies. Here are some of their thoughts:
Setting
The one major complaint was that the music was too loud, which made conversation more of a strain than it should have been. Doris: “I don’t want accordions and ‘That’s Amore,’ but something less KROQ would have been better.”
Appetizers
Jason suggested the chopped salad, which he had tried on his previous visit. Doris: “Excellent. Great call.” The fried squash blossoms received thumbs-up around the table, but Matt was particularly impressed with the mussels. The shells were relatively small but the meat was plump, copious and tasty. Score.
Pizza
We ordered six and spread the wealth. The white anchovy pizza was particularly memorable from our first Mozza experience, and Doris reinforced that sentiment this time: “I liked the slight pickling of the fish, and the hot chili strips were a great contrast.”
Matt raved about the prosciutto pizza: “Better than the one I had in Rome!” 
Cynthia loved the funghi pizza in particular and the dough of all the pizzas: “It was thin where you wanted the impact of the toppings but chewy and crunchy at the same time toward the ends.”
Dessert
Rosemary cookies were the biggest hit.
Last word
Cynthia: “In the end, really excellent food. Really expensive valet!!”
Mozza, 641 N. Highland Avenue, Los Angeles 90036. 323-297-0101
Oh, you must try the appetizer of meatballs the next time you go back. They are ethereal in texture, and arrayed in a little pool of fresh, tomato sauce that has just a little kick of spicy heat. I can still taste them.