The Week in Nancy Silverton of Mozza News

March 17th, 2019 by thehollywoodhome

Drink, Eat, Los Angeles, Wine, Wine & Dine Hollywood Roosevelt Mozza Nancy Silverton No Comments

This Week in Nancy Silverton.

The celebrated and award winning Los Angeles chef behind restaurants Osteria Mozza, Chi Spacca, and Pizzeria Mozza, has been all over the news lately. First, Silverton is set to open a new Italian restaurant at the legendary Hollywood Roosevelt Hotel. Second, Nancy is celebrating 30 years of La Brea Bakery. Third, Nancy’s famous grilled cheese returned to L.A. with a bang on Pizzeria Mozza’s late menu. And, finally (until next week, at least), Ms. Silverton is headed to Ojai in the coming months to host a food and wine series. Read on for all the details!

Photo: Courtesy of Finch

The Barish at The Hollywood Roosevelt

The Italian steakhouse will open by January 2020, before next year’s Oscars, if all goes according to plan.

The Barish is named after her ancestors, who were cattle ranchers in Saskatchewan, Canada during the early 20th century.

The overall look and feel of the restaurant will reflect the Hollywood Roosevelt’s history. Silverton wanted to have the kitchen visibly in the dining room to reflect the interaction and feel of her restaurants Chi Spacca and Pizzeria Mozza. The Barish will only focus on the 120 seat dining room and will not be involved with room service or other food and beverage operations at the Roosevelt.

According to Eater LA, Silverton says the menu will focus on classic steakhouse dishes but with Italian influences, especially the pasta menu where she plans to highlight baked pasta dishes.

Photo: Courtesy of Netflix’s Chef’s Table

La Brea Bakery Turns 30

Last month, La Brea Bakery announced plans to celebrate their 30^th anniversary by bringing back Nancy Silverton, the company’s founder, for a special project. New, special edition breads will feature ingredients such as sprouted grains, alternative flours, and Nancy’s original sourdough starter, which came to life 30 years ago. Returning to their roots, together with Nancy, they’re focusing on creating new, delicious artisan breads, just as she set out to do when opening up the café 30 years ago. The La Brea Bakery Founders line is set to debut soon. Follow @LaBreaBakery on Instagram and Facebook and watch this video to keep up with the latest.

Nancy’s Famous Grilled Cheese Returns to Pizzeria Mozza

Nancy Silverton is bringing back her grilled cheese sandwich, first made famous from her years at Campanile. It’s going on the late night menu over at Pizzeria Mozza Sunday through Wednesday and all day on Thursdays (10 p.m. to midnight), and the team from the buzzy Off the Menu app are helping with the launch. The first night for grilled cheese is Monday, March 18 at the bar only — but only for those with the Off the Menu app. On Thursday, March 21 Silverton and Burt Bakman from Slab will be doing a brisket grilled cheese collaboration at the bar to ring in the grilled cheese menu’s availability to the general public, starting at 9 p.m. and running until sellout.

Nancy Silverton Travels to Ojai

According to the Los Angeles Times, Nancy Silverton plans to host some epic dinner parties in Ojai, and you’re invited. Silverton is now a culinary ambassador at the new Farmhouse food and event space at the Ojai Valley Inn in Ventura County. The resort will open the $20-million, 30,000-square-foot Farmhouse on Tuesday. In her new role, Silverton will put on dinners, master classes, book signings, talks and workshops at the Farmhouse throughout the year.

The Farmhouse includes a kitchen with a chef’s counter and an area for live-fire cooking. There’s also a garden courtyard, a library, an outdoor kitchen with a wood-burning oven, and an 8,500-square-foot ballroom.

Some upcoming events in April include a lunch with Silverton and “Somebody Feed Phil” host Phil Rosenthal, as well as a dinner with Jar’s Suzanne Tracht, Border Grill’s Mary Sue Milliken, and Lissa Doumani and Hiro Sone, who owned the now-closed Terra and Bar Terra in St. Helena.