We finally made it out to Italiana by Zod. It took us a month to get a reservation. We missed Chef Zod’s cooking since Blue. The food was fantastic, but we missed Chef Zod’s high end dishes. This is more of a high end pizza and pasta place, but a waste of great talent. The service was amateur but friendly, so we will probably do takeout in the future.
We enjoyed an excellent spicy sausage pizza with fresh mozzarella, onion, and hot chili peppers; a fantastic gigli pasta with mushrooms, pecorino cheese, black truffle, and scallions; excellent fire roasted meatballs with creamy ricotta and garlic; roasted mushrooms with pecorino, hazelnut, truffle, and egg yolk. It all went great with an excellent cabernet and red blend.
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Pizza and pasta are where the margins are. You can’t make a living selling protein these days, unless your clientele doesn’t blink at a $140 ribeye.
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Yes, unfortunately, you are right. The same thing happened with another one of our favorite restaurants, Bloom, that was run by Chef Woo who specialized in French Korean fusion. He ended up pivoting to selling Korean fried chicken and smash burgers (with his own twist on them). It’s such a waste of talent, but you have to make a living somehow.
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