Osteria Mozza's opening on November 10 follows three years of preparation, showcasing a meticulously developed restaurant by chef Nancy Silverton and Stephen Starr.
Nancy Silverton emphasizes the importance of readiness before opening a restaurant, noting the extensive training both back and front of the house have undergone.
The restaurant features Italian favorites adapted from Silverton's previous ventures, including Chi Spacca's focaccia di Recco and a signature spicy roasted chicken dish.
Silverton humorously describes the focaccia as a $10 million dish, highlighting the significant investment in quality and experience for patrons.
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