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Bad picture but really good meal. Once again, have landed in a city which I haven’t spent much time in so I’m genuinely excited. From the airport straight to dinner at Osteria Mozza, Mario Batali and Nancy Silverton’s Italian restaurant and next door pizzaria, www.mozza-LA.COM. We sat sat at the mozzarella bar, beautiful white marble, manned by mozzarista’s who made the most glorious little plates of burrata, fiore di late or mozzarella, all topped with different exciting toppings like the above; braised artichoke heart, greens and mint pesto on the crostini. Just the mozza and Prosciutto plate was tender, soft, lightly salty and creamy: OMG. Debating between a mozza pizza, taco truck or IN and Out Burger for lunch. Yes, we must paln ahead!

Meanwhile, this morning required a major early morning exercise walk which I did, weaving between Melrose and Santa Monica boulevard in West Hollywood, all new and curious sights and sounds for me. Happened upon Urth coffee shop , the first organic roasters in America and a very, cool and funky place with outstanding coffee and what looked like great breakfast made from all local ingredients. The place was populated with a central-casting group of what I imagine to be L.A. characters: a bright, colorful and ever-seeking-youth lot.
Off to record with NPR’s Evan Kleinman and to tape That Morning Show of E. Tonight heading to the Beverly Hills opening of Thomas Keller’s (he was also on our plane along with comic Chris Elliot too) Bouchon restaurant—sounds so shishi lol (usually not my style) but–hey, am in L.A. and as they say, when in Rome, do as the Romans do.
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1 Comment
  • Colleen November 18, 2009 at 12:23 pm

    Love love LOVE the cookbook. I ordered it as soon as I saw you on Martha. I also have 4 boys ages 47, 16, 13 and 11 and like your boys…they love to eat. They love the whole concept of this cookbook and grab it each afternoon to figure out what they want for dinner. Unfortunately they haven't made it bery far past the "breakfast" section. I've made more bagel sandwiches than I can count these past few weeks. Last night it was the spaghetti and meatballs and the meal was FANTASTIC. Thank you for all your "freezer" tips. I keep the bread in there all the time but the concept of cooking the bacon,etc and then freezing it so it's always on the ready. Brilliant!! Hope to come see you tomorrow in SF!!

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