Gosh @Haeldaur, I agree with all of this.[quote=“Haeldaur, post:6, topic:4564”]
It’s still one of the very best restaurants in LA. It just isn’t as exciting anymore. The mozz bar and the pastas are amazing. I’ve always felt the desserts are better at the Pizzeria though.
[/quote]The budino at Pizzeria M is sublime.
Hi @President_Mochi.
Witty as usual . Everything looks pretty awesome. O.M. is still hittin’ it.
Psst… I know you do some cooking. I use chopped carrot leaves - instead of parsley - on my carrot dishes as well. But carrot leaf pesto? I’m so trying that!
The NYT article was a little alarming. But he didn’t write anything about mature or carrots you buy in markets like Whole Foods; like the photo in your article.
I used to rip the greens off and chuck them in the trash before bagging. But I came across a recipe calling for carrot greens as a garnish and have been using them ever since. They are slightly bitter, but have a nice carrot-y taste. Perfect for… carrots.
There are lots of non-authoritative sites on the web where people will tell you carrot tops aren’t toxic, but the only authoritative information I’ve found says they are.
Some health food stores sell “dietary supplements” containing toxic herbs that researchers handle with gloves and masks.
Can’t seem to find the reason why I’m choosing Chi Spacca over Osteria for the 4th time in a row this week… Went to Osteria once a long time ago and I can’t figure out why the food isn’t calling me back. I think I’m either being silly or Chi Spacca is just that much more memorable every time.
I don’t know of another restaurant much like Chi Spacca. I love Osteria Mozza, but there are a lot of Cal-Italian places doing something more or less similar.
yes.
maybe not the full service – so, if you go later, she’s generally having wine on the side and not mozzarella-ing - but for a couple hours almost every night that I’ve been there.