Osteria Mozza DC
Restaurant · Georgetown ·
Handmade pasta, fire-grilled dishes, and artisanal cheeses abound
Handmade pasta, fire-grilled dishes, and artisanal cheeses abound
"I see Osteria Mozza as a central pillar of Silverton’s Mozza Restaurant Group — part of the culinary cluster (alongside the pizzeria and other concepts) that represents her ingredient‑driven, never‑pretentious cooking — and noted that a new Osteria Mozza opened last fall in Washington, D.C.; the Bastianich siblings are co‑owners with Silverton on projects within this group." - Francky Knapp
"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. 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 sea trout 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. But 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." - omnia saed, madeline weinfield, jonathan smith, mekita rivas, allison robicelli, omnia saed, kym backer
"Yes, this place is expensive, but the ambiance is worth the price tag. $21 might sound steep for a tuna melt, but it seems like a bargain when every single component comes together to make a sandwich so good it somehow makes you feel like a better person, spiritually, for eating it. Easily one of the most beautiful restaurants in DC, it can take weeks to score a dinner reservation, but getting a daytime table is a much easier proposition. Another plus to earlier dining: Nancy Silverton’s legendary pizzas are only available for lunch. The potato pizza—a humble combination of shaved potatoes, pecorino, and rosemary—shows that in the hands of the right chef, sometimes less is more." - allison robicelli, madeline weinfield
"The former Dean & DeLuca space in Georgetown is now Osteria Mozza, an Italian restaurant from Stephen Starr of Le Diplomate and Nancy Silverton. Taking its name from Silverton’s Los Angeles restaurant, the massive 20,000 square-foot space features a mozzarella bar, private dining rooms, and a market offering specialty olive oils, spices, produce, and Italian delicacies. The menu highlights signature handmade pasta, braised lamb neck, and tomahawk pork chops." - omnia saed
"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. 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 sea trout 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. But 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." - joe brantlinger, tristiana hinton, omnia saed, madeline weinfield, allison robicelli