FOR IMMEDIATE RELEASE
Giving 50th & France a cheesy allure
MOZZA MIA Pizza Pie & Mozzarella Bar
opens Nov. 22 in downtown Edina
Minneapolis, Minn., November 18, 2010. With the imminent opening of MOZZA MIA, frou-frou 50th & France finally gets some humble pie - along with homemade mozzarella and the comforts of a casual neighborhood gathering place.
A simple pizzeria ...
"MOZZA MIA is so straightforward, you can't really refer to it as a restaurant 'concept'," says the restaurant's creator, Phil Roberts of Parasole Restaurant Holdings. "It's a pizza joint, pure and simple.
"You can dine at a table or a booth, or grab a seat at the liquor bar or mozzarella bar. You can reserve a table - or not. You can come alone or with a group. There are no rules. After all, we're just a simple pizzeria."
.... with extraordinary pizza
"Southwest Minneapolis and Edina have never had great pizza," says Roberts. "We created MOZZA MIA to change all that."
||A crust like none other. "Our chef, Vitorrio Renda is a native of Calabria, and his crust reflects that," Roberts explains. "It's crispy, tender, but more substantial than Neapolitan crusts. And we make it on premises with the best possible ingredients, including Caputo double-zero flour, fresh yeast and Sicilian salt."
||A unique wood fire. A combination of white oak and cherry wood burning at approximately 800º F creates pizzas of blistery perfection with a smoky flavor and undertones of fruit.
||The best toppings. Along with homemade mozzarella and sausages, MOZZA MIA uses San Marzano tomatoes, La Quercia prosciutto, Italian smoked bufala mozzarella, fresh ricotta, Partanna extra virgin olive oil from Sicily, Cotto ham, and premium Italian tuna.
"We can't promise the best pizza you've ever had," says Roberts, "but by trusting in time-honed techniques, abiding in the integrity of our ingredients, and understanding that art can never be reduced to a formula, that's what MOZZA MIA strives for."
Raising the mozzarella bar
"There's the packaged stuff they call Mozzarella. Then there's cheese counter mozzarella. And then," says Roberts, "there's MOZZA MIA mozzarella - and believe me, there's a difference."
||The taste should be fresh and delicate. The flesh, cloud white; the skin as tender as a baby's. And every bite should be creamy, wet, messy and memorable.
||Made fresh every day, using the finest whole milk curds, Pollio Gold.
||Order from the Mozzarella Bar. MOZZA MIA's house-made offerings include Mozzarella Caprese, Fiore di Latte, Rollatini, and daily specials. The Mozzarella Bar also offers Italian smoked bufala mozzarella, fresh ricotta, and imported burrata (when available). All selections are served with grilled crostini.
||Try the Grand Tasting. Serving 4 to 6 people, this sampling of MOZZA MIA's fresh mozzarellas also includes an array of accompaniments.
Balancing your non-diet...
MOZZA MIA also offers two salads and three bruschetta, along with two baked pastas, including Maccheroni Bolognese and a daily special, both fired in the wood-burning oven.
Dolci include Strawberry Tiramisu, Torta Cioccolato, and Coppa Gelato served with preserved Italian cherries.
And that's it - until you turn over the menu.
Vino, beer, booze - and Mozza Mia Housemade Limoncello
Along with wines by the bottle and glass-and-a-half, MOZZA MIA offers 10 draft beers, Italian classic cocktails, several specialty cocktails, and Italian aperitivos and digestivos - including MOZZA MIA Housemade Limoncello, served ice-cold in its own pitcher.
Serving: Dinner only, from 4 p.m.
Reservations: Yes - by telephone and at OpenTable.com (online reservations can be made starting November 22).
Takeout: Not until early 2011.
Delivery: Perhaps at some point, but not at the beginning.
Address: 3910 West 50th Street, Edina, MN 55424
SUN-THURS: 4 p.m. to 10 p.m.
FRI & SAT: 4 p.m. to 11 p.m.
Running the joint: Jim Joseph - General Manager; Vittorio Renda - Executive Chef
Valet: It's not that kind of place.
Self-Park: Free ramps are all over.
Headquartered in Minneapolis, Minnesota, Parasole Restaurant Holdings operates MOZZA MIA in downtown Edina; Uptown Cafeteria & Support Group along with the rooftop Sky Bar, Chino Latino and Il Gatto at Hennepin & Lake in Minneapolis; Manny's Steakhouse, The Living Room & Prohibition at the W Minneapolis - The Foshay in downtown Minneapolis; Pittsburgh Blue Steakhouse in Maple Grove;
Salut Bar Amèricain in Edina and St. Paul; Muffuletta Café in St. Paul's Como Park neighborhood; the Good Earth Restaurants in Edina and Roseville; and Burger Jones, on the north side of Lake Calhoun in Minneapolis.
By joining the Parasole Dining Club, guests have the opportunity to earn rewards for the dollars they spend and to redeem them for food and drink at any participating Parasole restaurant. Details at Parasole.com.
VP Business Development
Parasole Restaurant Holdings