Making the Mozza Life

It’s been three weeks since I stepped into the vortex of Southern California and two weeks since I started managing the new Mario Batali/Joe Bastianich/Nancy Silverton restaurant in Los Angeles. While I do have some posts in progress (check back for write-ups of Bottle Rock in Culver City and Primitivo in Venice), the amount of free time I have to write has been limited by 14-hour workdays. Sleep-deprived delirium can be good for creativity, but with a long commute to work until my place in Tahoe sells (anybody looking for a ski condo?), I’m usually smoked before I even try and put a sentence together. Once things start to settle, expect to find lots of juice on Italian wines, as well us an investigation of the nascent food scene here. Los Angeles may not be a dining Mecca yet, but in a place where it’s 80 degrees in December, anything is possible.