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First Bite: Riva

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2008_12_rivasmall.jpg Even Jonathan Gold couldn't resist a Mozza comparison in his preview of Santa Monica's Riva: "Even in a city saturated with new pizza concepts, Travi’s pies have found a niche — crusts thin and pliable as shirt cardboard, bottoms annealed shiny and black by the heat of the brick oven, and sparingly topped with things like tomato and buffalo mozzarella; fluffy little meatballs; or potatoes and Fontina cheese, a concoction that sounds as if it would be something like a crackly Mozza creation but turns out to resemble a custardy French gratin." [LAW]

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