Mozza usually comes to us via serendipity. In the nabe? Want to see the demure giant of LA chefs plate your burrata course? O.Mozza it is. Want a sophisticated but unstuffy dessert course? O. Mozza’s bar it is. Fight in line for a pie? Or order take out pizza? Ehn…

As a former pizza delivery agent, in a gas-guzzling, too-fast-for-me turbocharged Wankel-Rotary RX7, natch, the fact that delivered pizza ranks barely above sushi take-out in terms of the food desirability scale escapes me not. Don’t have a precious toddler whom you must babysit? Go to the pizza parlor, or don’t bother eating the pie at all.

Try as it may, Mozza2go can’t break that kind of scientific curse. It’s a take-out pizza parlor that serves pizza in a conventional cardboard box. Unless you live on Citrus Ave, chances are, your freshly baked pizza will be nearly flummuxed by the time you get home. If you’re so unfortunate (in Mozza2Go terms) to actually live in NoHo or DTLA, forget driving the pizza to the final destination. Nancy gently warns, via a pizza box sticker, to not nuke her pies baby, and instead to reheat the pizza in 350deg hot oven. How about I top Chef Silverton and advise this: “don’t jack up her pies by ever reheating it”. Eat it on the mf’ing sidewalk. Don’t make me sit on the curb by myself.

Also, ordering the olive oil cake to go is such a traumatic emotional roller coaster. You open the bag up, with images of grandiose plating & soft gelato paired to seemingly warm & moist olive oil cake floating in your mind, only to be greeted with a wax paper covered nondescript piece of cornbread. It’s total blue balls by cake.

Finally, for those who still have the Blackboardeats coupons: if you’re really desperate, or stoic, enough to drive your pie all the way home, do NOT, I repeat, do NOT attempt to reheat the pies on top of an induction oven, nor reheat it on an aluminum pan fired by a portable propane stove. I’m not “just sayin’” this, it’s been tested.

This was a PSA, hence no trashing Mozza2go.

Mozza2Go

Browse Timeline

• « A Gastrophotoblogging workshop: February 6, Checkers Downtown
• » Nightcap at Delphine, Hollywood