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 If
you're tired of Italian restaurants trying to out-Molto each other,
yet repelled by the thought of Little Italy, this old-school spot is
your salvation. Run by the seven Mosconi siblings since 1976, the
enormous Northern Italian menu, with more than 100 items, is
particularly influenced by the family's roots in Emilia-Romagna.
Brother Pietro Mosconi leads the kitchen, making his own pastas and
mozzarella and simmering simple sauces. He shuns experimentation to
ensure that the solid expectations of the clientele are properly
met. Many come for spaghetti and meatballs or soft, cheesy
manicotti, lightly dressed in a fresh-tasting tomato sauce. But
there's more to Mosconi than red sauce. Between the minestrone
packed full of carrots, celery, escarole, and white beans, and
bursting with garden flavor, and.........
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 Very
few restaurants are around long enough to celebrate their 30th
anniversary. The restaurant business in New York City is too
competitive and volatile for that. Yet Villa Mosconi, the
quintessential Greenwich Village Italian, is doing just that. An
eating place that withstands the test of time for three decades,
especially in a restaurant hot spot like the Village, has to have a
lot going for it, and Villa Mosconi does.
First and foremost there is Peter Mosconi, the restaurant’s chef and
owner who, with his five sisters, came to this country in 1966, and
after gaining NYC experience cooking at Romeo Salta, Giambelli, and
other local spots, opened the family-owned Villa Mosconi ten years
later.
Mr. Mosconi, who recently received the Chef’s de Cuisine
Association’s Gold Medal as Chef of the Year, prepares..........
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 Villa
Mosconi, tucked away in Greenwich Village, is a shining
example of one of New York's proud family-run restaurants.
Celebrating their 30th anniversary in 2006, the eatery gets
better with age, as the hard working Mosconi family maintains the
values and customs they inherited from their ancestors in the
Emilia-Romanga region of Italy.
Chef/Owner Pietro
Mosconi offers a large menu with more than 50 entrees and 15
different pastas. The pastas are homemade and delicious.
Additionally, there are the plenty of specials, depending on what is
procured at the market. Chef Pietro also allows guests to create
their own menus. "Ask and ye shall recieve", he claims.
Menu highlights
include fresh mozzerella, which Chef Pietro makes each day from
scratch......
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