Osteria Mozza - Review - Georgetown - Washington DC - The Infatuation
"Eighteen years after Nancy Silverton opened Osteria Mozza in LA, the iconic Italian restaurant has arrived in Georgetown. It doesn’t matter why or when you find yourself underneath the dining room’s soaring ceilings, eating at Osteria Mozza feels like an occasion. Every seat in the house is a good one, whether you’re perched at the round bar watching mozzarella being pulled by hand, on a date in a sleek banquette in the dining room, or basking in the solarium’s emerald glow. But while the space makes an impression, it’s the food that cements Osteria Mozza’s place as an essential DC restaurant. photo credit: Nina Palazzolo photo credit: Nina Palazzolo photo credit: Nina Palazzolo photo credit: Nina Palazzolo Pause Unmute Start with the Focaccia di Recco. It’s not an option so much as a necessity—an ultra-thin, crispy, cheese-stuffed marvel finished with some of the best olive oil we’ve ever tasted. The ricotta & egg raviolo is a longtime Osteria Mozza staple, but unless you’re a Silverton die-hard, skip it. The ricotta is grainy and the brown butter too heavy. The sea trout, on the other hand, is pan-seared to crisp-skinned perfection, its buttery flesh offset by the acidity of braised red cabbage, earthy Roveja peas, and the surprising richness of hard-boiled eggs. If we had to pick just one reason to visit Osteria Mozza, it would be the dessert menu. The tiramisu is outstanding, but playing favorites feels unfair. If you decided to skip dinner entirely and focus solely on desserts, we wouldn’t judge you. In fact, we might join you." - Allison Robicelli
