Modern American pizza has demigods, and they just pulled into town. L.A. baker Nancy Silverton is the bread whisperer. Mario Batali’s the master Italian chef. Their collaboration, Pizzeria Mozza, has been hailed as the single greatest thing to happen to pizza since the human mouth. Mozza San Diego may not look like much (a rustic Red Lobster is about right), but its fennel sausage pizza with panna and red onions is the only thing you should be looking at. There are dinner entrees, like a prosciutto-wrapped quail and a $75 porcini-rubbed rib-eye bistecca. And the signature dessert—butterscotch budino with rosemary-pine nut cookies—is caramel making love to itself. Or is it? You decide. 789 West Harbor Drive, downtown
Pizzeria Mozza
