Saturday, November 8, 2008

Pizzeria Mozza and BCD Tofu House

Vegas was lovely, but yielded zero food pics. We went to the buffet at Rio, which was good, but we were both disappointed in how little we ate. I guess drinking all day pre-buffet will do that to you. Moving on!

For Charles's birthday, we finally made it to Pizzeria Mozza (sorry, again no food photos!). We started with fried squash blossoms (quite good) and cauliflower gratinate (blew us away and made instant addicts of us). As for the pizzas, I got the funghi misti (mushroom with intense cheeses) and Charles opted for the Gorgonzola and potato (this was good, but we both considered the funghi as superior).

We also enjoyed a very delightful Italian white wine that Brandon, the super nice and knowledgeable sommelier, recommended (I tried to get the name off the receipt, but it wasn't the entire description, so I only have "Falanghina" and the price to guide me next time). And for dessert, we split the butterscotch budino (pudding) with caramel. Gawwwd. A perfect way to end the meal; I will be ordering it every single time.

So, when I woke up today, last night's rich meal had done some damage and I needed some simple comfort food to re-align my food chi. My go-to cuisine is, of course, Korean food, so I headed to BCD Tofu House.

Banchan (the freebie side dishes):


Soondooboo (that's a lot of "o"s... it just means soft tofu) stew:

I felt restored immediately and if not for some technological issues and the warm weather, I probably would have been able to indulge in a nap.

Pizzeria Mozza
6602 Melrose Ave
Los Angeles, CA 90038
(323) 297-0100

BCD Tofu House
3550 Wilshire Blvd
Los Angeles, CA 90010
(213) 382-6677

(Multiple locations - I usually go to the Western one)

2 comments:

tamarindandthyme said...

I cannot believe you get a fried fish as part of your banchan! At most Korean restaurants here you have to PAY for your banchan! Outrageous!

Marie said...

Su-Lin, the fish is good except the bones require careful attention (although I am guessing you are an old hand at dealing with whole fish)! :)