Pizzeria Mozza

For all the artisanal pizza joints that have opened up in L.A. in the last decade, Nancy Silverton’s pies at Pizzeria Mozza have remained in a class of their own—and thanks to a supporting, ever-changing cast of bruschette, salads, unique pastas and desserts, it’s still one of the best Italian restaurants in town. Doughy, chewy and lightly charred, Silverton's flatbreads feature cheffy, farmers' market toppings like squash blossoms and fennel sausage. Newer menu additions include a chicken parm made with caciocavallo cheese, pasta alla vodka and cheesy gnocchi. Throw in over a half dozen compelling dolci—among them, the always-trusty butterscotch budino and the freshest versions of Silverton’s famous gelati and sorbetti—and you’re all but guaranteed a memorable fancy pizza dinner. In the summer, chase your pizza with sides of corn al forno and zucchini a scapece.