"Here is one of the reasons the menu warns that all food takes fifty minutes to prepare. Chicken a la grande is super-slow sauteed, so each piece turns ridiculously tender and sops in maximum amounts of rosemary-seasoned wine and garlic juices. This is half an order."
Michael Stern
"The signature dish at Mosca's is an ultra-rich casserole of oysters baked with Italian-seasoned breadcrumbs. The contrast of chewy edge, viscous oysters, and svelte crumbs is textural magic. The flavor and aroma are dizzying."
Michael Stern
"There's nothing simpler than spaghetti bordelaise -- thin noodles bathed in oil and butter -- and nothing more essential for mopping up juices from chicken a la grande, oysters mosca, shrimp mosca, or Italian sausage."
Michael Stern
"Despite its remote location and ominous appearance, Mosca's is a destination dining room for locals and travelers alike. It can get tremendously crowded on weekend nights, when the wait for a table can be an hour. Be sure to call ahead if you are planning to come: hours of operation can be erratic."
Michael Stern
"Chicken al la Grande is crusty, juicy, herby, garlicky chicken. Don't let any of the garlic cloves, or juices pooled in the bottom of the pan, go back to the kitchen!"
Bruce Bilmes and Susan Boyle
"Mosca's signature dish is a pan of whole oysters baked with seasoned breadcrumbs. If you place one order you may find yourself resenting the presence of your dining companions."
Bruce Bilmes and Susan Boyle
"Spaghetti with Bordelaise is simply pasta, oil, butter, and garlic. For garlic lovers only."
Bruce Bilmes and Susan Boyle
"Pineapple Fluff. Everyone orders this once. Does anyone order it twice?"
Bruce Bilmes and Susan Boyle
