"The pizzas here are a must, made with stone-ground Castilian flours, Riojan vegetables, and Galician cheese. They get their signature chew from a novel leavening agent: wild yeast “waters” that the Sardinian pizzaiolo concocts using leftover fruit from the kitchen. Simple seasonal salads, roasted vegetable dishes, and roast meats round out the Mediterranean menu. Distinctive drinks include alcohol-free tipples, like small-batch sodas, and low-intervention Spanish wines, like single-estate Valencian rosé. Boasting one of Madrid's largest courtyards, Mo is a no-brainer pick for groups of all sizes. Mo is a venture focused on sustainability and economic justice: it's staffed in large part by at-risk youth, refugees, and other marginalized folks." - Benjamin Kemper
