Deininger describes Mozza as a traditional Italian “paninoteca,” an Italian shop that serves sandwiches, wine, and pantry items.
“In Italy, you can stroll into these small shops and grab a really simple sandwich with really good ingredients, maybe some olives or a bottle of wine,” Deininger explained. “We’re trying to embody more of that and less of the deli vibes.”
At the center of the new concept will be fresh mozzarella stretched on-site daily in small batches.
“Once we go through a certain amount of sandwiches, we’ll stretch a new batch of cheese, so the mozzarella never hits refrigeration,” Deininger said. “It’s always super milky and super tasty.”
The 630-square-foot space will feature a small dining room with bar seating along the front window, a handful of tables, and an outdoor seating area in the future (pending city approval).
Rather than operating like a traditional deli counter, Deininger wants Mozza to feel more like a place people hang out than simply grab a sandwich and leave.
Dining and Cooking