On those very rare occasions when Peter and I have pizza delivered, we either argue over the type of crust to get, or simply order separate pizzas. Peter likes classic “hand-tossed” crust and I prefer a thin crust because it’s less filling, and I admit…. I just care more about the toppings.
When Pizzeria Mozza opened a couple of years ago, we finally found that one pizza that we could agree on and actually enjoy together. Nancy Silverton’s pizza crusts are thick enough on the outside for Peter, yet thin enough on the inside so I don’t feel overwhelmed by dough.
We first went to Pizzeria Mozza on Christmas Eve in 2006, and have tried every pizza on the menu since then. Mozza’s “Gorgonzola, Fingerling Potato and Rosemary” is the one we return to again and again. It’s a real shame they don’t deliver.
Last friday we were invited to dinner by Peter’s friends, Barbara and John. They were in town, from Seattle, looking at colleges with their two teenage kids, Corey and Claire. Peter asked me to make a dinner reservation in Santa Monica (near their hotel) so I decided on Riva restaurant. We hadn’t been to Jason Travi’s Italian eatery yet, so after I made the reservation I started researching the menu online.
The L.A. Times noted that Riva’s menu “plays off the cuisine of the Italian Riviera” and serves delicious crudo (Italian style “sashimi”). I was surprised to read that they don’t serve pasta, but Riva does specialize in pizza. I found several good reviews about the pork lovers pizza called “Molto Maiale”, but it’s when I started reading about the “Patate Semplice” pizza that I began feeling well…. a little guilty. It’s made with potato, rosemary, fontina and sea salt, which sounded very similar to our favorite pizza at Mozza. Should we even try Riva’s potato pizza, or would it be like cheating on Nancy? It took almost fifteen years of “crust fighting” to find a pizza that my husband I both love, so maybe it was best not to test fate by bringing in a new player.
I know what you’re thinking. “It’s JUST PIZZA… GET OVER IT”.
Well, we did… and both of us absolutely loved the Riva potato pizza. To me, the crust seemed a little lighter than Mozza’s version, and the topping was almost custard-like underneath the potato. It was velvety rich and so cheesy that I had to eat it with a fork.
The other pizza we ordered was (of course) the “Molto Maiale” which was topped with sausage, meatballs, pancetta and bacon. After a few bites, we were all in pig heaven.
The L.A. times said it best: “While Pizzeria Mozza still rules, Riva is closing in, and here at least you can get a reservation”.
What we ate:
Patate Semplice Pizza (potato, rosemary, fontina, sea salt) $14
Molto Maile Pizza (Sausage, Bacon, Meatballs, Pancetta, Caramelized Onion, Tomato) $17
Molto Maile Pizza (Sausage, Bacon, Meatballs, Panceetta, Caramelized Onion, Tomato) $17
Crudo: DELICIOUS cured belly of ocean trout with house made mustard. $9
Chef Jason Travi
Chef at the pizza oven
Pastry Chef Miho Travi is a dessert goddess…
Torta Della Nonna (grandma’s cake) served with roasted pears, caramel ice cream $10
Ricotta Fritters served with catalan cream foam $9
Sorbetti e Gelati Trio $8
More photos on Flickr
312 Wilshire Blvd.
Dining date: 3/6/09
Thanks Barbara and John, for a wonderful dinner at Riva!
L.A. Times Review of Riva