The next time you're stuck in line outside Pizzeria Mozza, you'll have a much more pastoral setting for your wait than the usual valet caravan, the hungry crowds, the celebrities dodging TMZ for a pizza. This morning Nancy Silverton and crew had an edible garden wall installed along the otherwise unremarkable wall between the Pizzeria and the Osteria on Highland Avenue. The wall is a testament to Mozza's ongoing commitment to sustainability. It also provides some good aesthetics, as well as, perhaps, a get-your-own amuse bouche.
The San Diego company GreenScaped Buildings put up a vertical wall of herbs and flowers and lettuces, including 72 square feet of sage, cilantro, parsley, rosemary, beets, chicory, Italian dandelion, han tsai tai, 3 kinds of mint, 4 kinds of edible geraniums and Chinese celery. GreenScaped owner Jim Mumford was on hand (along with a photographer from CNN on, presumably, BataliWatch) for the installation.
Mumford, who began his career in 1977 as a florist, said that it's the first wall he's put in for a restaurant, and the first of any kind in Los Angeles. He said the trick is finding the right location. "You can't grow these inside," Mumford said. The structure has a drip line with a hose timer that will take into consideration the shade and the climate. Of all the plants, only the lettuces will need to be replanted--that's why they're on the top--as the rest of the herbs and flowers will regenerate. Assuming, of course, that patrons waiting for their pizzas don't assuage their hunger by grazing on the geraniums. Leave that for Silverton to figure out.
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