Scuola di Pizza (next to Mozza 2 Go) tonight for the first Salumi Bar open house. The Scuola's chef, Chad Colby, will showcase an a la carte menu of assorted salumi, sausages, pates, terrines, pickles and breads, all made in-house. If you haven't had a chance to try Mozza's cured meats, we can confirm, they are pretty incredible.
If you need more to eat, there will also be a few entrees offered from the grill, plus vegetable side dishes, and Bastianich house wines. Colby will be there in the open kitchen, so be sure to ask him about that prosciutto you see hanging in the curing box. Mozza is the only restaurant in Los Angeles approved to dry-cure salumi in-house and serve it to the public, and the young chef, who won Cochon 555 in Los Angeles in 2011, loves to talk about it. The Salumi Bar will open every other Thursday from now on, 6 to 10 PM, no reservations necessary.