The One Who Keeps the Book Washington D.C.
How to Get Into Osteria Mozza in D.C.
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When Osteria Mozza landed in Georgetown in late 2024, it immediately became a hit in a city that has no shortage of Italian options. With the famed culinary skills of chef Nancy Silverton and the acumen of restaurateur Stephen Starr, it’s easy to see why Osteria Mozza has established itself in such a short space of time.
The restaurant marks the first time that Silverton, whose L.A. outpost of Osteria Mozza earned a Michelin star, brings the concept to the east coast. In D.C., the concept has been supersized – the restaurant takes over what was previously the Dean & Deluca space, a sprawling 20,000-square-foot site in the heart of Georgetown. But despite the restaurant’s proportions, a meal at Osteria Mozza still feels cozy and intimate, with Italian cooking to match the ambiance — from the famous focaccia to the mozzarella bar to the whole branzino, the extensive menu offers a breadth of options for a range of occasions without skimping on details.
Of course, given the multiplicity of reasons to pay the restaurant a visit, it’s no wonder that snagging a primetime slot here can be difficult, to say the least. But to help increase your chances of landing a seat, we chatted with general manager Danya Miltiadou about all things strategy, food, and vibes at Osteria Mozza.
Resy: Why is it challenging to get a reservation at Osteria Mozza?
Miltiadou: Osteria Mozza in D.C. is just a brilliant meeting of the minds. You have the wonderful warmth that comes from Nancy Silverton and this really warm, fuzzy, creative bright energy that she just infuses into her space, combined with the business savvy and technical capabilities of Stephen Starr — it’s an incredible combination, and when you come here, you can really feel that. Everything from the light to the temperature to the music, and of course, the food has been carefully considered, so it’s just a really hot ticket.
How many seats are in the restaurant?
We have more than 280 seats.
When do reservations become available on Resy?
Our reservations become available 28 days out at midnight. I actually love the midnight thing personally, especially if you’re doom-scrolling while you’re going to sleep.
How quickly do reservations fill up?
Weekends are really popular and those fill out first. Monday nights too are great nights for us, especially because a lot of restaurants aren’t open on Mondays. For dinner, reservations are generally gone within the first day or two of being available, but lunch can be a little slower to fill.
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Do you allow walk-ins?
Yes, we’re big on walk-ins and actually have an entire section dedicated to walk-ins both at the mozzarella bar and in the market. Plus, we have a couple tables in the dining room that we reserve for walk-ins.
How many seats are open for walk-ins?
It really varies day to day, but there are 30 seats in the market and then two 2-tops in the dining room that we hold for sure. That said, we also hold just about every 3-top in the dining room for in-house bookings, and if those don’t book up, they’re walk-in tables.
It’s important for us to have that kind of availability because we’re in Georgetown, so there are always people just walking in. We can certainly be a dressier place if that’s what you’re looking for, but at the same time, we’re casual and comfortable as well, and want folks to feel that and feel welcome even if it’s spontaneous.
What days and times are guests most likely to get the seats they want?
It really depends on the table you want and the experience you want. If you come in with four to six folks, it’s a real luxury because you can order more from the menu. If you’re a foursome, I’d say the best time to come is right at 9:15 p.m. It’s a great time of night where it’s lively but not so lively that you’ll have to wait for a table nearly as long.
Do you recommend using the Notify list on Resy?
Notify is the best. If you’re on the Notify list, you’re getting emails all day because we have over 280 seats, so you’re definitely going to have people moving reservations round. We also actively have our reservationist calling folks – I like running a tight book and I want to get as many people into the restaurant as possible because it’s a privilege to be chosen for your night out.
What’s your favorite seat in the house?
I love the table in the very back of the solarium – you can really see the entire space. I actually love the solarium in general because it’s a little quieter and you can really have a great, intimate conversation. In the main dining room, I love this table along the side where you face the wine altar and can see our amazing wine service.
What’s your go-to order at Osteria Mozza?
Honestly, the wine list is a big reason to come in. If I were dining with friends, I’d go to the market, grab a bottle of wine, some arancini, and some other snacks – I feel like it’s a really cool way to experience the restaurant. The other things I’d recommend for larger parties is our large party menu – it’s $125 per person for four courses, and the best part is that you don’t have to think about anything. It’s all of Nancy’s favorites from the menu, so it’s a great way to try the greatest hits.
Do you have any other insider tips for getting a table?
Make sure your party size is the same size as the one you made a reservation for, and call if it changes. It’s totally fine if you want to bring more people, but just let us know in advance. I’d also say to get to know your servers and the managers – we make sure that our managers touch every table during service, so we really do establish connections with the guests.
What’s the most underrated thing about Osteria Mozza?
Our market! When you first enter the restaurant, you actually walk through our market that features all of Nancy’s favorite products. I love the pear mostarda (which we serve with duck in the restaurant), and we have an amazing selection of dried beans from classic producers in Italy and California, like Rancho Gordo. It’s actually a great way to get a table too; we find that folks will stop in to buy a bag of pasta and then ask for last-minute availability. If we can make it happen, we absolutely will.
Lulu Chang is a Texas-bred, D.C. and N.Y.C.-based writer who covers food, travel, lifestyle, and wellness, with a particular knack for spotting the cultural trends behind what and where we eat. Her work has appeared in outlets including USA Today’s 10Best, Eater, InsideHook, Prevention, and more.
