oozes out from the warm pastry, filling in all the air pockets with cheese. The buorekas are all baked in a stone oven until the tops are a deep brown, then sliced with a mezzaluna knife into five strips. They're served with jammy eggs, sliced pickles, a
Crown Publishing has just published the “Mezzaluna Cookbook.” But the author is Aldo Bozzi, owner and creator of New York’s Mezzaluna, and is unrelated to the now-infamous Brentwood restaurant. That fact, which is not made clear in Crown’s book
catalogue, has some people accusing the publisher and author of trying to cash in on the incredible amount of publicity Mezzaluna has reaped since the O.J. Simpson circus began. “The owner and culinary adviser for the famed Mezzaluna Restaurants, our
It’s Sunday evening at Mezzaluna, and the regulars have already assembled around the restaurant’s L-shaped bar. A confident, attractively dressed Corona del Mar crowd sips moscato and grappa while nibbling on some of Orange County’s most authentic
wearing a designer sweater, professorish spectacles and a tennis player’s tan. Once upon a time he was an Alfa Romeo executive, but somehow he got into the food business along with friend and colleague Aldo Bozzi of the original Mezzaluna in New York City
It is possible to walk into Mezzaluna in Beverly Hills, be seated promptly, enjoy courteous, prompt service and have an OK meal. A recent lunch was precisely that: an exercise in efficiency and modest satisfactions. It’s also possible, as we
discovered one Saturday night, to walk into Mezzaluna, find no record of our reservations and be made to feel it would be better for everyone if we slunk back out the door. We stayed, however, and were seated, begrudgingly, at the table nearest the door. For