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Message
TulaneLSU's Top 10 memories and dishes at Mosca's
Posted on 2/6/20 at 4:32 pm
Posted on 2/6/20 at 4:32 pm
Dearest Friends,
Trauma is often the seed from which sprouts our fears. In 1992 my family and I took our semi-annual trek across the Mississippi River to Avondale. At the time our route was St. Charles to the River Road. We of course did not call it that -- we called it the road to Ocshner. For the longest time the lack of a stop sign at the east corner of St. Charles and Carrollton in front of la Madeleine bothered me. I always told father to stop there, but he never did. Upriver we went until the old left turn at the Huey P Long bridge, affectionately called, “The Huey P.”
The bridge was dirty and narrow. Its entrance sign, steel with black block letters, lead paint peeling, looked better suited as an entrance sign for Angola Penitentiary, not the most important bridge in Middle America. Grandfather joked that it was the gate to the “suffering city, eternal pain, and the way that runs among the lost.” He had a low opinion of the West Bank. The sign was entirely befitting an antique, decaying structure. I am told that sign has been repainted and now stands above only the train tracks.
The traffic was quite compact this evening. It was probably 5:30 or 6:00 and there had been an accident on the other side of the bridge. We were creeping along. At the bridge’s crest we came to a complete stop. It was my first experience at rest on a bridge, but soon, I would be the most restless I have ever felt.
Uncle complained: “I told you to take the GNO. Now we’re going to miss the early seating.”
Cars moved without impediment from the other direction. The bridge then slowly began to tremble. Within a minute, it took on a slight sway which only increased in intensity with every passing second. It was a train causing this disturbance, and it passed just feet to our left.
We were in the old Jeep Grand Wagoneer, which was later stolen and never recovered -- a story for another time.I was seated between father and Mother on the front bench seat. Behind us were Uncle, Aunt, and Cousin. In the boot were my other two cousins. Compared to today’s cars, it did not ride high. The barely four foot tall barricade-like walls, with slits in them that allowed you to look into the muddy abyss below, canceled any advantage a large vehicle might give.
All four of us had been raised with Grandmother’s bedtime stories. One of them was about this bridge. Looking back, I wonder if she got pleasure from terrorizing us. According to her, many men died constructing the bridge. Some had fallen and drowned in the river. Others fell in the wet cement that would form the bridge’s supports.
Bodies forever trapped in the concrete, their spirits haunt the bridge. Grandmother, as you guessed, was, out of political necessity, a Catholic. These ghosts, she told us, shake the bridge as they climb the rafters. From time to time, they will run out in traffic and cause a wreck. Grandmother’s superstitions were poison to a developing mind.
The approaching train towed a tickle chain trawl for the spirits. The echoes and ghosts awoke and were soon in unison swaying to and fro. The bridge followed their lead. I looked to my right and the pipe railing looked as though it were about to give. It was all that separated us from plunging into the River.
Like the living trapped in a casket underground, I began yelling, “Let me out!”
My parents thought I was mad. They told me to sit still and count to ten. I could not.
In an act of disobedience and desperation, I crawled over Mother and opened the door. The bridge shook and my heart pounded. Like Rummey, I had no intention of fighting. So I took flight. Tunnel vision guided me onward to the west or south. I ran as fast as I could. Soon I approached the scene of the accident that delayed us.
A man in a blue Chrysler LeBaron with faux wood paneling sat in his car bleeding as the paramedics attended to him. I stood there silently, frightfully, not knowing which way to go. A policeman yelled something to me. But before I could understand the scene, father took tight hold of my hand and dragged me back to the car, yelling at me the entire way.
The shaking never stopped. I was forced to the seat with Uncle and Aunt. I curled up as if in a cocoon. I closed my eyes and sucked my fifth digit to comfort me. Ten minutes or ten hours -- I don’t know -- later, we began to move. We learned in the paper the next day that the man in the LeBaron survived.
We found our way into the great darkness of the Westbank. There is no where in the world so formless and empty. Its darkness so deep, I think of it every time I read the opening chapter in Genesis.
We arrived at our destination: a plain white building with a plain white sign: Mosca’s. I still remember the pungent air when the Wagoneer’s doors opened. The air was stale with the smell of the nearby landfills. Any time there’s a west wind or no wind, Mosca’s smells like the back of a garbage truck. Who builds a restaurant next to a landfill?
It was either Leslie Nielsen or Charlie Sheen who said, “You can learn a lot about a man by going through his garbage.” The same can be said about a city, and I hope soon to do a TulaneLSU’s Top 10 landfills of NOLA. It’s no coincidence that the Metro’s highest concentration of landfills is on this stretch. Nor is it coincidental that organized crime controlled American garbage and landfills for most of the last century. What I uncovered in my teen years nearly cost my life, and is the reason I am still on the lamb.
No story of Mosca’s is a story without mention of Carlos Marcello. Without him, Mosca’s does not exist. Born in northern Africa in 1910, he certainly carried some Hannibal of Carthage in him. Just months after he was born, he and his family arrived in Algiers where they started a citrus and vegetable farm. As a teen, he sold the crops in the French Quarter, where he became involved with the wrong crowd. He spent a four year stint in prison for armed robbery in his early 20s. Once out, he was ready to construct a depraved dominion.
Marcello’s bailiwick was going to be Jefferson’s West Bank. It was undeveloped and unencumbered by pesky things like law enforcement and Protestantism. Having grown up there, he was familiar with it. By his mid-20’s he owned The Brown Bomber bar in Gretna and allegedly had been made. A brief stay in the federal pen for illegal drug distribution was hardly a speedbump.
With his brothers, he founded the Jefferson Music Company, which operated pinball and jukebox machines (the jukebox in Mosca’s today is owned by Lucky Coin). Like garbage, organized crime loved these machines (cf. the great film Portland Expose’) and they were legal. Under the table they were running slot machines with the consent of dirty dog Sheriff Frank Clancy. The timing was perfect for Marcello when Mayor LaGuardia clamped down on illicit coin machines and gambling in New York. Marcello and his boss, Silver Dollar Sam Carollo, connected with Frank Costello, Dandy Kastel, and Meyer Lansky, and with the blessing of Huey P, ran gambling in the South. Although drugs, alcohol, prostitution, stolen goods and even a tour company (Southern Tours) were important in the Marcello empire, it was gambling, fear, and real estate that was the backbone of it.
Trauma is often the seed from which sprouts our fears. In 1992 my family and I took our semi-annual trek across the Mississippi River to Avondale. At the time our route was St. Charles to the River Road. We of course did not call it that -- we called it the road to Ocshner. For the longest time the lack of a stop sign at the east corner of St. Charles and Carrollton in front of la Madeleine bothered me. I always told father to stop there, but he never did. Upriver we went until the old left turn at the Huey P Long bridge, affectionately called, “The Huey P.”
The bridge was dirty and narrow. Its entrance sign, steel with black block letters, lead paint peeling, looked better suited as an entrance sign for Angola Penitentiary, not the most important bridge in Middle America. Grandfather joked that it was the gate to the “suffering city, eternal pain, and the way that runs among the lost.” He had a low opinion of the West Bank. The sign was entirely befitting an antique, decaying structure. I am told that sign has been repainted and now stands above only the train tracks.
The traffic was quite compact this evening. It was probably 5:30 or 6:00 and there had been an accident on the other side of the bridge. We were creeping along. At the bridge’s crest we came to a complete stop. It was my first experience at rest on a bridge, but soon, I would be the most restless I have ever felt.
Uncle complained: “I told you to take the GNO. Now we’re going to miss the early seating.”
Cars moved without impediment from the other direction. The bridge then slowly began to tremble. Within a minute, it took on a slight sway which only increased in intensity with every passing second. It was a train causing this disturbance, and it passed just feet to our left.
We were in the old Jeep Grand Wagoneer, which was later stolen and never recovered -- a story for another time.I was seated between father and Mother on the front bench seat. Behind us were Uncle, Aunt, and Cousin. In the boot were my other two cousins. Compared to today’s cars, it did not ride high. The barely four foot tall barricade-like walls, with slits in them that allowed you to look into the muddy abyss below, canceled any advantage a large vehicle might give.
All four of us had been raised with Grandmother’s bedtime stories. One of them was about this bridge. Looking back, I wonder if she got pleasure from terrorizing us. According to her, many men died constructing the bridge. Some had fallen and drowned in the river. Others fell in the wet cement that would form the bridge’s supports.
Bodies forever trapped in the concrete, their spirits haunt the bridge. Grandmother, as you guessed, was, out of political necessity, a Catholic. These ghosts, she told us, shake the bridge as they climb the rafters. From time to time, they will run out in traffic and cause a wreck. Grandmother’s superstitions were poison to a developing mind.
The approaching train towed a tickle chain trawl for the spirits. The echoes and ghosts awoke and were soon in unison swaying to and fro. The bridge followed their lead. I looked to my right and the pipe railing looked as though it were about to give. It was all that separated us from plunging into the River.
Like the living trapped in a casket underground, I began yelling, “Let me out!”
My parents thought I was mad. They told me to sit still and count to ten. I could not.
In an act of disobedience and desperation, I crawled over Mother and opened the door. The bridge shook and my heart pounded. Like Rummey, I had no intention of fighting. So I took flight. Tunnel vision guided me onward to the west or south. I ran as fast as I could. Soon I approached the scene of the accident that delayed us.
A man in a blue Chrysler LeBaron with faux wood paneling sat in his car bleeding as the paramedics attended to him. I stood there silently, frightfully, not knowing which way to go. A policeman yelled something to me. But before I could understand the scene, father took tight hold of my hand and dragged me back to the car, yelling at me the entire way.
The shaking never stopped. I was forced to the seat with Uncle and Aunt. I curled up as if in a cocoon. I closed my eyes and sucked my fifth digit to comfort me. Ten minutes or ten hours -- I don’t know -- later, we began to move. We learned in the paper the next day that the man in the LeBaron survived.
We found our way into the great darkness of the Westbank. There is no where in the world so formless and empty. Its darkness so deep, I think of it every time I read the opening chapter in Genesis.
We arrived at our destination: a plain white building with a plain white sign: Mosca’s. I still remember the pungent air when the Wagoneer’s doors opened. The air was stale with the smell of the nearby landfills. Any time there’s a west wind or no wind, Mosca’s smells like the back of a garbage truck. Who builds a restaurant next to a landfill?
It was either Leslie Nielsen or Charlie Sheen who said, “You can learn a lot about a man by going through his garbage.” The same can be said about a city, and I hope soon to do a TulaneLSU’s Top 10 landfills of NOLA. It’s no coincidence that the Metro’s highest concentration of landfills is on this stretch. Nor is it coincidental that organized crime controlled American garbage and landfills for most of the last century. What I uncovered in my teen years nearly cost my life, and is the reason I am still on the lamb.
No story of Mosca’s is a story without mention of Carlos Marcello. Without him, Mosca’s does not exist. Born in northern Africa in 1910, he certainly carried some Hannibal of Carthage in him. Just months after he was born, he and his family arrived in Algiers where they started a citrus and vegetable farm. As a teen, he sold the crops in the French Quarter, where he became involved with the wrong crowd. He spent a four year stint in prison for armed robbery in his early 20s. Once out, he was ready to construct a depraved dominion.
Marcello’s bailiwick was going to be Jefferson’s West Bank. It was undeveloped and unencumbered by pesky things like law enforcement and Protestantism. Having grown up there, he was familiar with it. By his mid-20’s he owned The Brown Bomber bar in Gretna and allegedly had been made. A brief stay in the federal pen for illegal drug distribution was hardly a speedbump.
With his brothers, he founded the Jefferson Music Company, which operated pinball and jukebox machines (the jukebox in Mosca’s today is owned by Lucky Coin). Like garbage, organized crime loved these machines (cf. the great film Portland Expose’) and they were legal. Under the table they were running slot machines with the consent of dirty dog Sheriff Frank Clancy. The timing was perfect for Marcello when Mayor LaGuardia clamped down on illicit coin machines and gambling in New York. Marcello and his boss, Silver Dollar Sam Carollo, connected with Frank Costello, Dandy Kastel, and Meyer Lansky, and with the blessing of Huey P, ran gambling in the South. Although drugs, alcohol, prostitution, stolen goods and even a tour company (Southern Tours) were important in the Marcello empire, it was gambling, fear, and real estate that was the backbone of it.
This post was edited on 2/7/20 at 11:19 am
Posted on 2/6/20 at 4:32 pm to TulaneLSU
In the 1930s and 40s, Marcello’s version of Satriale’s was Willswood Tavern. It was his social club. He ate there. He conducted business there. According to a JFK file only declassified in 2017, he may have murdered there. Recently released FBI document regarding JFK and Marcello. A Mrs. Murdoch Navo put her life on the line when, in 1967, she shared the following story to the FBI at St. Martin’s Episcopal Church on Metairie Road, where Cousin attended services before he moved.
On the night of February 10, 1944, Mrs. Navo dined with Frank Spano (no known relation to Jessie) and Whit Blackwell at Willswood Tavern when a man she later recognized as Thomas Siracusa entered. Siracusa owned a bar and was known as a big gambler. The only other table present that night hosted Marcello, the Longo family, who managed the tavern, and known mobsters Joseph Chimento and Nick Christiana. She said Siracusa looked “surprised” when he saw the dinner party there and ran to the kitchen where Longo’s mother was cooking. The mobsters took pursuit and loud clanging and shouts in Italian followed. Mrs. Navo peered into the kitchen when the chef briefly opened the door. She could see Siracusa in a metal chair. Marcello was slapping him and Chimento, who later became the chief investigator for Jefferson Parish DA Frank Landridge, had a snub-nose revolver pressed to his head.
Mosca’s rough wood floors, rumored to be bleached
Two days later she saw Siracusa’s photo in the paper as a missing person. Months later, on April 3, his body was found on Downman Road in New Orleans East. It was decomposed and decapitated. Siracusa’s license, social security card and plenty of money were found in the body’s wallet.
Navo contacted the NOPD and they sent out the Chief of Detective William Grosch and Cpt Harry Gregson to her Old Jefferson house at 101 Central Ave. She identified Siracusa and Marcello. She then contacted Sheriff Clancy and told him what she saw. Clancy, as did Gregson, told her never to speak about this incident again or she would be killed.
Siracusa was a regular at Willswood. When he was murdered, Siracusa and his partner, Salvatore Vitale, were awaiting trial for the murder of Gene Mano (Constantino Masotto). Mano had been killed by a hammer to the head sometime in 1943. Duck hunters found his decomposing body, soaked in lime, just behind Willswood that November.
Mano, also a Willswood regular, had fled New York to New Orleans after bludgeoning to death his sister. Mano changed his name, opened a butcher’s stall in the French Market, and thought he had made it free. But New York was on to him. No one knows who killed Mano, but the police suspected Siracusa and Vitale. Had Marcello been entreated by his New York contacts to kill Mano? Had Marcello hired Siracusa and Vitale to do the deed? Were Siracusa and Vitale clipped because they had big mouths? What is factual is that all three men: Mano, Siracusa, and Vitale died violent deaths. The secrets behind their deaths are largely hidden. Yet Willswood Tavern is a central location in all of it.
1946 was a big year for Carlos. His boss, Silver Dollar Sam, was about to be deported for good, leaving him in sole control of the South’s Mafia. He solidified his kingdom with a Palladian-style red tiled Marrero palace at 800 Barataria Blvd. It is remarkably similar to Huey’s old 14 Audubon Blvd. home. Every king needs a personal chef, so that same year, Marcello enticed Provino Mosca to move from the southside of Chicago to Avondale to open a restaurant.
Provino and Lisa Mosca
Rumor has it that Mosca was Al Capone’s chef and Marcello hired Mosca the day Capone was sent to prison. The Mosca family says this is untrue. It is certainly possible that Provino Mosca cooked for Capone. But by the time Mosca moved to Avondale, Capone had already been in prison 16 years.
I have tried to reveal why Marcello replaced the Longo family and Willswood with the Mosca family and Mosca’s. I have found no answers. Marcello continued to run his businesses from Mosca’s until 1950, when the Kefauver Hearings were held. After that, he moved his headquarters to Town & Country Motel at 1225 Airline in Metairie. He still was a regular at Mosca’s. After all, he owned the joint.
Mosca’s ticks the boxes for having an interesting story to tell, gruesome, though, many chapters may be. The rest of its history is easily accessible on the restaurant’s website and is not worthy of my time or space.
I am in the minority when it comes to Mosca’s. I do not think the food or journey is worth more than a trip or two in a lifetime. I certainly would not put Mosca’s in the Top 10 of Italian restaurants in the NOLA Metro, nor my Top 100 of restaurants in the area. Uncle thinks I’m totally wrong. “TulaneLSU, what LeRuth was to Creole French cuisine, Mosca’s is to Creole Italian.” I have never understood this mentality. Only an ignoramus would make such a statement. Now if he replaced Mosca’s with Pascal’s, La Louisiane, Mandina’s, Sclafani’s, or even latecomer Impastato’s, I would agree. Mosca’s food certainly is sustaining, however.
I have moved a bit like the snaking Mississippi, so I shall spill the list for which you came. While some may disagree with my lists, they are not intended to be a definitive list. They are simply TulaneLSU’s Top 10. You are welcome and encouraged to make your own top 10.
TulaneLSU’s Top 10 dishes at Mosca’s
10. Italian rolls
Admittedly, these are not even very good rolls. They often taste like they’ve been frozen. On a busy night, though, they may be the only thing available to eat for the first hour of your dining. The butter served with it is always nice, almost icing-like in appearance. I’d urge the waiters to keep the butter out ahead of time so it’s not so firm. I suppose the best part of the rolls is that they are almost required to enjoy fully the sauces that are to come in the entrees.
Some will argue that the crab salad or sausage should be included before the bread. They’re wrong. All of Mosca’s sauces are nice, and soping those sauces with bread is a ritual as important as any at Mosca’s.
9. Chicken Cacciatore
One of the worst things to happen to New Orleans dining, in my opinion, was Brett Anderson. He had as much social awareness of true New Orleans as a Mardi Gras rider throwing Lee Circle beads down Basin Street. For many years he neglected real New Orleans food, preferring its caricatured forms on Magazine and the French Quarter. I believe I remember reading his review that read this was his favorite dish. Predictable.
What’s not predictable when ordering any chicken dish is which pieces of meat you will receive. Sometimes what you get are a couple of legs, wings, half thighs, and a bony, meatless piece of vertebrae. The sauce is delicious. The quality of the meat, on the other hand, is appalling.
On the night of February 10, 1944, Mrs. Navo dined with Frank Spano (no known relation to Jessie) and Whit Blackwell at Willswood Tavern when a man she later recognized as Thomas Siracusa entered. Siracusa owned a bar and was known as a big gambler. The only other table present that night hosted Marcello, the Longo family, who managed the tavern, and known mobsters Joseph Chimento and Nick Christiana. She said Siracusa looked “surprised” when he saw the dinner party there and ran to the kitchen where Longo’s mother was cooking. The mobsters took pursuit and loud clanging and shouts in Italian followed. Mrs. Navo peered into the kitchen when the chef briefly opened the door. She could see Siracusa in a metal chair. Marcello was slapping him and Chimento, who later became the chief investigator for Jefferson Parish DA Frank Landridge, had a snub-nose revolver pressed to his head.
Mosca’s rough wood floors, rumored to be bleached
Two days later she saw Siracusa’s photo in the paper as a missing person. Months later, on April 3, his body was found on Downman Road in New Orleans East. It was decomposed and decapitated. Siracusa’s license, social security card and plenty of money were found in the body’s wallet.
Navo contacted the NOPD and they sent out the Chief of Detective William Grosch and Cpt Harry Gregson to her Old Jefferson house at 101 Central Ave. She identified Siracusa and Marcello. She then contacted Sheriff Clancy and told him what she saw. Clancy, as did Gregson, told her never to speak about this incident again or she would be killed.
Siracusa was a regular at Willswood. When he was murdered, Siracusa and his partner, Salvatore Vitale, were awaiting trial for the murder of Gene Mano (Constantino Masotto). Mano had been killed by a hammer to the head sometime in 1943. Duck hunters found his decomposing body, soaked in lime, just behind Willswood that November.
Mano, also a Willswood regular, had fled New York to New Orleans after bludgeoning to death his sister. Mano changed his name, opened a butcher’s stall in the French Market, and thought he had made it free. But New York was on to him. No one knows who killed Mano, but the police suspected Siracusa and Vitale. Had Marcello been entreated by his New York contacts to kill Mano? Had Marcello hired Siracusa and Vitale to do the deed? Were Siracusa and Vitale clipped because they had big mouths? What is factual is that all three men: Mano, Siracusa, and Vitale died violent deaths. The secrets behind their deaths are largely hidden. Yet Willswood Tavern is a central location in all of it.
1946 was a big year for Carlos. His boss, Silver Dollar Sam, was about to be deported for good, leaving him in sole control of the South’s Mafia. He solidified his kingdom with a Palladian-style red tiled Marrero palace at 800 Barataria Blvd. It is remarkably similar to Huey’s old 14 Audubon Blvd. home. Every king needs a personal chef, so that same year, Marcello enticed Provino Mosca to move from the southside of Chicago to Avondale to open a restaurant.
Provino and Lisa Mosca
Rumor has it that Mosca was Al Capone’s chef and Marcello hired Mosca the day Capone was sent to prison. The Mosca family says this is untrue. It is certainly possible that Provino Mosca cooked for Capone. But by the time Mosca moved to Avondale, Capone had already been in prison 16 years.
I have tried to reveal why Marcello replaced the Longo family and Willswood with the Mosca family and Mosca’s. I have found no answers. Marcello continued to run his businesses from Mosca’s until 1950, when the Kefauver Hearings were held. After that, he moved his headquarters to Town & Country Motel at 1225 Airline in Metairie. He still was a regular at Mosca’s. After all, he owned the joint.
Mosca’s ticks the boxes for having an interesting story to tell, gruesome, though, many chapters may be. The rest of its history is easily accessible on the restaurant’s website and is not worthy of my time or space.
I am in the minority when it comes to Mosca’s. I do not think the food or journey is worth more than a trip or two in a lifetime. I certainly would not put Mosca’s in the Top 10 of Italian restaurants in the NOLA Metro, nor my Top 100 of restaurants in the area. Uncle thinks I’m totally wrong. “TulaneLSU, what LeRuth was to Creole French cuisine, Mosca’s is to Creole Italian.” I have never understood this mentality. Only an ignoramus would make such a statement. Now if he replaced Mosca’s with Pascal’s, La Louisiane, Mandina’s, Sclafani’s, or even latecomer Impastato’s, I would agree. Mosca’s food certainly is sustaining, however.
I have moved a bit like the snaking Mississippi, so I shall spill the list for which you came. While some may disagree with my lists, they are not intended to be a definitive list. They are simply TulaneLSU’s Top 10. You are welcome and encouraged to make your own top 10.
TulaneLSU’s Top 10 dishes at Mosca’s
10. Italian rolls
Admittedly, these are not even very good rolls. They often taste like they’ve been frozen. On a busy night, though, they may be the only thing available to eat for the first hour of your dining. The butter served with it is always nice, almost icing-like in appearance. I’d urge the waiters to keep the butter out ahead of time so it’s not so firm. I suppose the best part of the rolls is that they are almost required to enjoy fully the sauces that are to come in the entrees.
Some will argue that the crab salad or sausage should be included before the bread. They’re wrong. All of Mosca’s sauces are nice, and soping those sauces with bread is a ritual as important as any at Mosca’s.
9. Chicken Cacciatore
One of the worst things to happen to New Orleans dining, in my opinion, was Brett Anderson. He had as much social awareness of true New Orleans as a Mardi Gras rider throwing Lee Circle beads down Basin Street. For many years he neglected real New Orleans food, preferring its caricatured forms on Magazine and the French Quarter. I believe I remember reading his review that read this was his favorite dish. Predictable.
What’s not predictable when ordering any chicken dish is which pieces of meat you will receive. Sometimes what you get are a couple of legs, wings, half thighs, and a bony, meatless piece of vertebrae. The sauce is delicious. The quality of the meat, on the other hand, is appalling.
This post was edited on 2/6/20 at 4:53 pm
Posted on 2/6/20 at 4:32 pm to TulaneLSU
8. Pineapple Fluff
People often tell me I was born in the wrong decade, or even the wrong century. Perhaps. When I finish a meal at Mosca’s with pineapple fluff, I feel like I’m eating something out of June Cleaver’s kitchen. And in that sense, I am not a person of the past. On what planet is serving a small dish of canned pineapple, marshmallows and cream for $6 acceptable? Only at Mosca’s. To be fair, it somehow makes a nice dessert to soothe those extra protons in the stomach.
7. Extra red gravy
Mosca’s has one of the better red gravies in town. When it hits the palate my head nods downward with respect. Always order at least one extra portion for bread dipping and to pour on other dishes.
6. Chicken a la Grande
I prefer this style to the cacciatore. Someone told me it was named after a horse trainer. I don’t know. The sauce with the whole garlic cloves is wonderful. If only they could get the actual butchering correct.
5. Spaghetti with red gravy
They used to make their own pasta, but I think that stopped after Katrina. It is a shame because the spaghetti is not as good. I still get it every time, though, because it is good.
4. Shrimp Mosca
Of all the ways to cook shrimp, New Orleans style BBQ is not one of the best. It’s beyond messy, unhealthy, and sometimes too rich. I certainly do not like Liuzza’s By the Track’s BBQ shrimp. Pascal’s obviously has the best. Mosca’s is one of the better ones, when they cook it properly. Recently, though, Mosca’s has suffered from the chef overcooking the shrimp, which makes the dish nearly inedible, as peeling the shrimp becomes a burden beyond the worth of its fruits.
It is important when at a table to have a designated peeler. Whoever is picked is responsible for peeling all the shrimp. If everyone peels their own, the white cloth becomes an oily chaos of spices and stains. I usually volunteer for this position, and once my peeling is complete, I visit the restroom to wash my hands.
People say Mosca’s uses a lot of garlic in its dishes and they often point to this dish as proof. I disagree. I don’t find Mosca’s food that garlic-laden. I wish they used more garlic and would include more cloves in this dish.
3. Meatballs
This was Carlos Marcello’s favorite dish. The meatballs are excellent. Perhaps the only place with better meatballs today is Gendusa’s in Kenner.
2. Oysters Mosca
I always pronounced Mosca with a “maw.” I only learned a few years ago when making reservations that the family pronounces it “moe.” That makes sense, as we don’t say Rawme when we pronounce Rome. Anyway, Oysters Mosca is a flagship dish and probably the most famous dish at the restaurant. I have tried to replicate this dish at home many times, even using a kit. It doesn’t approach it.
Some people, like Uncle, love mixing the oysters with spaghetti bordelaise. I don’t. I like mine just the way it comes.This dish is reason enough to eat at Mosca’s once in your life. If you do have a small appetite and don’t want to order many dishes, this dish with my number one are all you need.
1. Italian salad
Rarely ballyhooed like its cousin the crab salad, the Mosca’s Italian salad has one of my favorite dressings in the city. The vinaigrette is so tangy that when everyone is finished with their bowl, I dump all the leftover dressing into mine and drink it like cereal milk. It burns for a second and then sends me to the moon in delight. It’s one of the best drinks in New Orleans. The pickled vegetables -- cauliflower, carrots, and cucumbers -- you bump into during the journey through the iceberg lettuce are marvelous.
Now, my dear friends, you know the genesis of and understand my gephyrophobia. I feel better having shared this story with you. I hope you enjoyed it. For those who share in my ailment, you may still travel to the other side, but it requires driving to Chalmette and taking the ferry to Lower Algiers.
Faith, Hope, and Love,
TulaneLSU
P.S. Please free buttocks. My writing without him may grow weary and weak. I also don’t understand why my waitress asked me if I was okay as I worked on signing my name in pasta. It takes much more effort than sweet potatoes.
People often tell me I was born in the wrong decade, or even the wrong century. Perhaps. When I finish a meal at Mosca’s with pineapple fluff, I feel like I’m eating something out of June Cleaver’s kitchen. And in that sense, I am not a person of the past. On what planet is serving a small dish of canned pineapple, marshmallows and cream for $6 acceptable? Only at Mosca’s. To be fair, it somehow makes a nice dessert to soothe those extra protons in the stomach.
7. Extra red gravy
Mosca’s has one of the better red gravies in town. When it hits the palate my head nods downward with respect. Always order at least one extra portion for bread dipping and to pour on other dishes.
6. Chicken a la Grande
I prefer this style to the cacciatore. Someone told me it was named after a horse trainer. I don’t know. The sauce with the whole garlic cloves is wonderful. If only they could get the actual butchering correct.
5. Spaghetti with red gravy
They used to make their own pasta, but I think that stopped after Katrina. It is a shame because the spaghetti is not as good. I still get it every time, though, because it is good.
4. Shrimp Mosca
Of all the ways to cook shrimp, New Orleans style BBQ is not one of the best. It’s beyond messy, unhealthy, and sometimes too rich. I certainly do not like Liuzza’s By the Track’s BBQ shrimp. Pascal’s obviously has the best. Mosca’s is one of the better ones, when they cook it properly. Recently, though, Mosca’s has suffered from the chef overcooking the shrimp, which makes the dish nearly inedible, as peeling the shrimp becomes a burden beyond the worth of its fruits.
It is important when at a table to have a designated peeler. Whoever is picked is responsible for peeling all the shrimp. If everyone peels their own, the white cloth becomes an oily chaos of spices and stains. I usually volunteer for this position, and once my peeling is complete, I visit the restroom to wash my hands.
People say Mosca’s uses a lot of garlic in its dishes and they often point to this dish as proof. I disagree. I don’t find Mosca’s food that garlic-laden. I wish they used more garlic and would include more cloves in this dish.
3. Meatballs
This was Carlos Marcello’s favorite dish. The meatballs are excellent. Perhaps the only place with better meatballs today is Gendusa’s in Kenner.
2. Oysters Mosca
I always pronounced Mosca with a “maw.” I only learned a few years ago when making reservations that the family pronounces it “moe.” That makes sense, as we don’t say Rawme when we pronounce Rome. Anyway, Oysters Mosca is a flagship dish and probably the most famous dish at the restaurant. I have tried to replicate this dish at home many times, even using a kit. It doesn’t approach it.
Some people, like Uncle, love mixing the oysters with spaghetti bordelaise. I don’t. I like mine just the way it comes.This dish is reason enough to eat at Mosca’s once in your life. If you do have a small appetite and don’t want to order many dishes, this dish with my number one are all you need.
1. Italian salad
Rarely ballyhooed like its cousin the crab salad, the Mosca’s Italian salad has one of my favorite dressings in the city. The vinaigrette is so tangy that when everyone is finished with their bowl, I dump all the leftover dressing into mine and drink it like cereal milk. It burns for a second and then sends me to the moon in delight. It’s one of the best drinks in New Orleans. The pickled vegetables -- cauliflower, carrots, and cucumbers -- you bump into during the journey through the iceberg lettuce are marvelous.
Now, my dear friends, you know the genesis of and understand my gephyrophobia. I feel better having shared this story with you. I hope you enjoyed it. For those who share in my ailment, you may still travel to the other side, but it requires driving to Chalmette and taking the ferry to Lower Algiers.
Faith, Hope, and Love,
TulaneLSU
P.S. Please free buttocks. My writing without him may grow weary and weak. I also don’t understand why my waitress asked me if I was okay as I worked on signing my name in pasta. It takes much more effort than sweet potatoes.
This post was edited on 2/6/20 at 4:43 pm
Posted on 2/6/20 at 4:32 pm to TulaneLSU
quote:
a
Best thread you've started
Posted on 2/6/20 at 4:33 pm to TulaneLSU
I wish I had the time on my hands that you do.
Posted on 2/6/20 at 4:38 pm to TulaneLSU
quote:
We found our way into the great darkness of the Westbank. There is no where in the world so formless and empty. Its darkness so deep, I think of it every time I read the opening chapter in Genesis.
Posted on 2/6/20 at 4:51 pm to TulaneLSU
TulaneLSU, please be careful. If the "family" puts 2+2 together and surmises that you are divulging information that they wish to remain hidden, I fear for your safety.
Posted on 2/6/20 at 4:52 pm to TulaneLSU
Man I enjoyed that post. I have always been intrigued by the life of Marcello and how much he influenced American History. The book, Mafia Kingfish, is a great read that sheds much more detail into the Marcello stories you shared. Nicely done sir!! 
Posted on 2/6/20 at 4:57 pm to TulaneLSU
Mosca's is a shell of what it used to be. They used to have 20 cloves of garlic, lucky to have 5 now. Chicken is very inconsistent too. Last time I ordered it it was dried out. The atmosphere is cool but I find the food is over priced and average at best.
Posted on 2/6/20 at 5:03 pm to TulaneLSU
Gotta be honest...that all looks like shite
I'd rather eat at an Olive Garden than a place stuck in 1978
I'd rather eat at an Olive Garden than a place stuck in 1978
Posted on 2/6/20 at 5:03 pm to TulaneLSU
The Marcello family still owns Churchill Farms which is the land the runs along Hwy 90 where Mosca's is located. The canal that runs along it, where the Bayou Segnette State park cabins are, is called Marcello Canal.
This post was edited on 2/6/20 at 5:07 pm
Posted on 2/6/20 at 5:10 pm to TulaneLSU
Very riveting tale my good man, very riveting.
* clap, clap, clap
* clap, clap, clap
Posted on 2/6/20 at 5:38 pm to TulaneLSU
Always look forward to your work. Once again left not disappointed. Well done
Posted on 2/6/20 at 6:18 pm to TulaneLSU
quote:
Spano-no relation to Jessie
Good stuff, I lol’ed.
Posted on 2/6/20 at 6:29 pm to TulaneLSU
quote:
I closed my eyes and sucked my fifth digit to comfort me
Posted on 2/6/20 at 6:33 pm to TulaneLSU
Love me some Mosca's.
Can you expand beyond the parochial top 10 format? It is stale and unbecoming of a person of your stature as well as insulting to the intelligence of the dear readers of Tigerdroppings.com
Can you expand beyond the parochial top 10 format? It is stale and unbecoming of a person of your stature as well as insulting to the intelligence of the dear readers of Tigerdroppings.com
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