Nancy Silverton to bring her Los Angeles restaurant Pizza Mozza to London
Due to open next month, the restaurant will be part of Treehouse Hotel London on Langham Place, which debuted in 2019. The restaurant will be located adjacent to the hotel on the ground floor on Regent Street.
It will be the first UK restaurant from Silverton, who is co-owner of Pizzeria Mozza, Michelin starred Osteria Mozza and chi SPACCA as well as the founder of La Brea Bakery in Los Angeles. Pizzeria Mozza and Osteria Mozza in LA are co-owned by Nancy and Joe Bastianich, and Bastianich will also be a partner in the London project.
Dishes will include antipasti such a salt cod fritti, celeriac, remoulade, and horseradish; shrimp with melon, mint, and a chilli lime vinaigrette; and squash blossoms fritti with ricotta.
Pizzas will range from the traditional, such as margherita and napolitana to those topped with clams, red onion, garlic, parsley and pecorino; and the Pizza alla Benno – Silverton’s take on a Hawaiian – made with speck, pineapple, jalapenos, tomato and mozzarella.
The restaurant will serve Italian-inspired brunch dishes on the weekend including torta rustica with bacon, potatoes, caramelized onions, thyme and fontina; and brisket or oxtail hash al forno.
The Italian wine list will comprise wines from La Mozza winery, also owned by Bastianich.
The new restaurant will have a plush yet rustic interior, with white plaster walls with trailing vines and terracotta floor tiles.
Silverton grew up in in Southern California's San Fernando Valley before moving to the UK to train to become a chef. She returned to the US working with Wolfgang Puck as pastry chef at his new restaurant Spago.
She is a previous Winner of the James Beard Foundation's Outstanding Chef Award’ and was profiled in an episode in the third series of Netflix’s popular Chef’s Table. She also co-founded La Brea Bakery in 1989, which is credited as being at the vanguard of the
artisan bread movement in the US.
“Opening here at the Treehouse in Marylebone is like a wonderful homecoming for me. In 1977, 44 years ago, I was a student at London's revered Le Cordon Bleu Culinary School, mere blocks away on Marylebone Lane and now I am back with my Pizzeria Mozza,” says Silverton.
“It just feels right, and I am determined to make my alma mater proud of their former student.”
