had dinner at pizzeria mozza in newport beach about 2 months ago:
fennel sausage, panna, red onion, scallion with an egg on top:
bacon, salame, fennel sausage, guanciale, tomato & mozzarella:
caramel copetta, marshmallow sauce, salted spanish peanuts:
i forgot what this was called, but i know it was a pineapple gelato over coconut pie, rum soaked raisins, cream and a macadamia nut brittle:
various cronuts, haha:
from the donuttery--
a half of a glazed + a half of a custard:
strawberry, glazed and custard (way too sweet):
one custard, one cinnamon and a mille feuille:
from paris baguette--
nice, I want to check out Osteria Mozza but the friends I visit in LA are cheap.
lol crunchy pasta might be a bit too al dente.
I do like me some crispy noodle in my chow mein & the white sauce softens it up nicely.
I've heard him expressly say that he likes it cooked less so all his restaurants follow that dictum.
I like that crispy noodle chow mein dish also... but it's meant to be crispy!
I guess a lot depends on the sauce and the plate temp...the pasta should cook a little bit more while sitting. Maybe this way he can pump out a lot and have it sit on the counter until served lol.