Newport Beach’s dining scene will benefit from a major Greek infusion this spring. Taking over the high-profile space formerly occupied by Nancy Silverton’s Pizzeria Mozza, Nēsos will bring a bit of the Peloponnese to Coast Highway.
For founder Vasili Kotsiovos, the move is also a bit of a homecoming.
“I grew up on Orange County,” said he, in an interview. “I went to Villa Park High School, then to USC.” Having opened three successful ventures, including Beverly Hills favorite Louká, Kotsiovos felt the timing was right to head back down to OC. “The demographics of Newport kind of match what we’re looking for” with the new concept, he said, noting that moving into the former pizzeria “was a good opportunity” and “kind of the right fit for us.”
The name Nēsos, he explained, is a nod to his heritage — specifically, a riff on the Peloponnese peninsula from which his parents hail. While his Beverly Hills spot is more village-focused (Λουκᾶς, to be exact), Nēsos will take a broader approach in the kitchen. “I am from Greece, both my mother and father are Greek,” he said.
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Expect the menu to lean into more rustic territory. While fans of the Beverly Hills location will see some familiar dishes and flavors (the full menu has yet to be finalized), the Newport Beach space will use a wood-burning oven to churn out heavy lamb-influenced dishes, poultry and seasonal items. “I’m pretty well-versed in the kitchen, so I kind of get my hands in there too,” he said. The operation runs under the Kotsiovos Hospitality Group Inc.
As for the space itself, it will undergo a total transformation to move away from the Mozza aesthetic. “We’ve changed the interior quite a bit. It’s going to have a completely different feel,” said Kotsiovos, targeting a capacity of under 100 guests at the new venue.
When can you grab a reservation? “We’re shooting probably in the next couple months,” he said. “Ideally before summer.”
After 13 years at 800 West Coast Highway, Newport Beach’s Pizzeria Mozza, founded by culinary heavyweights Nancy Silverton, Joseph Bastianich and Mario Batali, served its final dish on Oct. 31.
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