Named after the owner’s grandmother, Mozelle’s Fresh Southern Bistro has developed a local cult following for many good reasons. Their flavorful take on classic Southern fare has this restaurant celebrating its 10th anniversary this year.
Updating their menu with a healthier side in mind, their new chef Jay Pierce has lightened up some dishes without altering original tastes. Another twist on the menu is unexpected ingredients mixed into classic recipes. Their Southern version on a spring roll is pulled pork, shiitake mushrooms, cabbage, and collards instead of the standard ingredients you would expect in a spring roll.
Seasonal dishes rotate on and off their menu. One of their winter appetizers, Brussels Sprouts, could have been my entire meal, but I shared with my fellow diners. We were all delighted with the Brussels sprouts topped with duck fat, dried cranberries, and orange chipotle glaze – delish!
One of Grandmother Mozelle’s original recipes is still on the menu today, Tomato Pie. A hand-rolled double layer crust is filled with sharp cheddar, parmigiano-reggiano, basil, creamy succotash and, of course, tomatoes. I chose this as my entrée and was wowed by how an old-time favorite is chock full of classic flavor, but incorporates strong modern influences.
One of my dining companions thoroughly enjoyed their Winter Freekah Bowl. In a bowl, white beans, spinach, sugar snap peas, hemp seeds, and pomegranate arils are topped with a tangy yogurt dressing and crispy parsnips. It’s beautiful presentation is completely picture worthy. My friend thought the healthy flavors and textures were quite satisfying.
Reservations are recommended at this well-established dining hotspot. The highly sought-after sidewalk seating is on a first-come-first-serve basis or you can grab a seat at the bar to watch the action in the kitchen. No matter where you find a seat, you will be happy you made it to this restaurant.