This is the very first review i did back in 2011.
Menu and Taste may change by the time but the Review style will be a benchmark for the next one.
INTRO
Pizzeria and Osteria Mozza
are side by side together just across The Sands Theater at Marina Bay. Went
There about 9PM and we did a last minute Reservation about 8PM. Lucky we did
the reservation otherwise there is some line waiting up for walk in guest. We
decided to go with the Pizzeria. We definitely should try the Osteria on our
next visit. We took a glance on the Osteria Mozza Menu, it has Full course menu
(Anti Pasti, Primi; consist of pastas, Secondo, Selection of Cheese from Mozzarella
bar and of course, Dolci or desserts). Too bad we already ordered our food so
we can’t change table to Osteria. We
don’t regret it what so ever, because Pizzeria Mozza give us excellent
experience through the food, heart warming interior design and friendly service.
From the Menu, it has some
selection that Osteria doesn’t, such as Brucette, Panini, Piatto del Giorno
which is like Main Course of the Day, and huge selection of Pizza. On
Dolci(dessert) selection these two share the same gelati selection other than
that, all dessert are different.
About Mario Batali and Other
owner
Mario Batali and Joe
Bastianich (Writer, Restaurateur, and Wine-maker) work together in NYC opened
up their Restaurant called Babbo. Mozza is a collaboration these two
restaurateur with Pastry chef named Nancy Silverton. She is titled Pastry Chef
of the Year by James Beard Foundation in 1990.
Service
Coming around at 9PM, the restaurant is still busy and I
can still see some customers lining up for walk in. We were Greet with one of
the Reception with big smile and agile move .She told us to wait for the table
or want to take the hi-table by the window instead. We took the table; it’s a
pretty high table but its still confortable for us to eat.
From the menu we decided to
order some items to be shared. The waiter are super friendly, very handy and
polite. He explained to us every “hard” word that’s written on the menu. While
we look through the menu, we decided to order Scarbolo-Merlot ’07. Cost us
about SGD $87 after tax and service. They set the price pretty high. Outside
price is about US$18.
On Bruchette section they
offer: Fett’unta (google it!), Bruchette with White beans, Chicken liver and
Ciccioli. None of them interest us so we skip with it. For the Antipasti, we
Choose Arancine Alla Bollognaise. It’s a Deep Fried Italian Rice Ball. Lighty
battered with flour. Served with Heavy thick and tangy Tomato sauce. Topped
with generous sprinkle of Grated Parmesan cheese. The taste is pretty strong
for a starter but the rice texture and the wine helps. Inside, the Rice is soft
and fluffy with melted cheese and soft tiny minced beef. The cheesy filling mixed
really well with the tangy tomato sauce. The Wine is sweet, fruity and a little
bit dry. The end taste is an excellent harmony of bitter, sweet yet salty and dry
sensation on your mouth.
Salad ; Insalata
mista. Literally means Mix Salad. This is simple mix salad yet really
amazingly flavorful. Consist of Frisee Endive, sliced Radicchio, Red Chard and
also arugula. The dressing is a Salty and sour yet sweet with a hint of black
pepper. The sweet taste I believe, comes from balsamic and Olive oil. The
result is a refreshing sweet, sour salty and tangy sensation. It so fun to eat
the salad, so refreshing!
Mains
We decide to
order pizza and sandwich.
From all the menu on the
list, we decided to try Pizza with Salumi Piccante, Mozzarela, Tomato and
Fresco Chile. The meaty, salty and spicy pizza goes really well accompanied by
ScarboloMerlot, we can taste the tannin pretty high that gives us numb taste on
the top of our mouth but didn’t stop us from eating and drink the wine. Some point
that disturbed me is the smell from the fresco chili. In my opinion the smell
of raw chili skin just disturb other flavor. Noted that the Pizza is Super
Crispy and thin, the taste is a little bit too salty to me. But, if we ordered
wine, the saltiness brings the sweetness of the wine out.( the state of our
taste bud; after eat salty food, sweet
became sweeter)
The dough is really good
though. Its thin but also a little chewy in the middle. Makes us didn’t get
bored from eating it.
Same wine we drink for the
next order.
Sandwich.
Panini bread filled with
Mortadella, Prosciutto from Parma and Salame from Tuscany topped with semi hard
cheese; Aged provolone. When we Ate them. The bread is no longer crispy, the
waiter fire the Panini and the pizza together. We took our time to eat the
pizza and end up with stiff Panini.Totally our fault. Other than that the
combination of Cured sausage (salami) Dried Ham (prosciutto) and Mortadella
(fatty Italian sausage) with Rustic Panini bread, lettuce jalapeno and Aged
Provolone is exquisite. Say no more and I believe you can imagine how heavenly
all of those bursting flavor combine in one bite.
And to close the deal we
order 2
Desserts. On the list, many famous Italian dessert like Gelati, Budino,
Key Lime Pie, Copetta (Mixed Cream Caramel Marshmallow and Spanish Peanuts). Coconut gelato pie and Olive Oil gelati comes
out to be our choice of the night.
The Coconut gelato pie is
served with Thick Hot Fudge and salted almond. A really good combination and
texture between sweet creamy yet bitter end taste fudge with the crunchy salted
almond. This two combination is a perfect combination to accompany the Coconut
gelato. This dish is almost perfect for
me, too bad that the crust is overwhelming. I believe it’s made of some kind of dark
chocolate cookie dough, has a strong bitter almost burn taste at the end. The
texture it self is too crunchy so ruin the dish a little because it’s
contradict the almond. Other Good also Bad point is they Topped up the dish
with Toasted Shaved Coconut Meat. Why I said its both good and bad point is
because; Its add extra minor taste on the dish with Smokey yet sweet flavor but
when it combined with bitter pie crust it create undesirable bitter taste. The
Coconut Gelato it self is pretty good; light and not to overwhelming other
ingredients. That’s how a good dish should be. It’s the Primary ingredient but
the taste doesn’t ruin all the toppings instead it unites and connects the
flavor all together.
Olive Oil Gelato. Good
Presentation. Topped up with Crispy Waffel, and salty olive oil on the top give
an extra kick for the dish. Makes u want to eat more and more. Most of the
gelato is like southern type of gelato. It has less creamy taste and texture
yet elegant and enjoyable. I don’t taste too much of the olive oil yet I notice
a hint of limey taste and I believe its taste comes from Basil.
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