Opened on September 15, 2011 by the Buon Appetito Restaurant Group, Salvatore, Antonino and Daniela, La Villa Restaurant and Bar combines a sleek modern design with rustic Italian flavors for a casual yet sophisticated farm-to-table experience.
Executive Chef Michael Sterns with Sous-Chef Josh Mount import “00” flour from Italy for their pizza dough and pizza’s are cooked in a special woodfired oven. Homemade sausage and charcuterie are also made in-house. Special pizza toppings include Calabrese sausage (spicy pepperoni) and duck confit. In addition, all pasta (with the exception of penne) are made from scratch.
Joshua Mount has always had a passion for food. Growing up outside Washington, D.C., in Rockville, MD, farmers markets were regular stops in the summer with his parents. After high school Josh enlisted in the U.S. Navy and was stationed in San Diego. During his travels up and down the Pacific Coast, through Southeast Asia and into the Middle East and back, he found a passion for exotic flavors and hungered always for more.
Chef Mount’s professional culinary career started at The International Culinary School at the Art Institute of California – San Diego. During his time in school he staged at Searsucker and worked at Flavor Del Mar under Jason Maitland and then Brian Redzikowski. After graduating he worked at Urban Solace under Matt Gordon and his Sous Chefs. He then landed at La Villa Restaurant and Bar in the Little Italy neighborhood where he has grown into his role as Sous Chef.
Chef Mount’s philosophy is to do only to the food that which the ingredients beg to be done. His food is seen as French-inspired with a modern technical approach. He uses Southern California flavors with an emphasis on sustainability and best practices.