When I began this column for Eater.com back in March, I expected to force feed myself a lot of badly made food. One of the surprises of my journey through New York's forgotten restaurants is how good much of the grub they serve is. All told, I've only experienced difficult-to-down vittles twice—at Spain Restaurant and Rocco Ristorante. The rest have been pleasant surprises.
Villa Mosconi is no exception. The Bolognese sauce will have returning soon to try other specialities. I'll have to save up a little money first, though.
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