After Jim's post, it didn't take me too long to get over to Monti's, having dinner there last night. Though technically I spent my childhood just outside Manhattan, I have a large contingent of Philly relatives and I've spent a lot of time in Philly, and continue to spend plenty of time visiting friends and relatives in NYC and Philly. So cheesesteaks (and other items served at Monti's) are near and dear to my heart.
Let's start with the cheesesteak. This was pretty close to a home run. Bread - perfect, just as you'd get in Philly. Cheese - well, no wiz (at least not listed on the menu and I didn't ask) so I opted for the white American cheese (perfectly acceptable even for this wiz guy - don't ask). But the best part of this sandwich was the beef itself and this is where I separate Monti's from Philly's Best (and most places in Philly for that matter). This beef was delicious, well cut and appropriately sized pieces, and could stand on its own. Now Jim, I get your Philly's Best issue - you're a Chicago guy and you're starting with a clean slate. I just know that Philly's Best tastes like home to me. Monti's - as good a beef flavor as I've ever found in a cheesesteak and I prefer it to Philly's best for that reason.
But there's just one issue with the cheesesteak I had at Monti's - I thought the ratio of beef to cheese and onions was just a little high . . . could use a little more onions and cheese (maybe a tad less beef could be tolerated, but it's a good sized portion). Really small complaint for a place that has been open a week. Anyway, here are a couple of pictures of one-half of my cheesesteak (which I took to go):
Let's move on to the fries at Monti's, which are complimentary with a cheesesteak. My first thought was "holy sh*t", they're pretty damn close to the crabfries at Chickie's and Pete's in Philly, except that instead of crinkle fries, they appear to be flat but skin on. In any event, the seasoning was just a bit more delicate but seemed very similar. For those less familiar, Chickie's and Pete's use Old Bay seasoning and while I wouldn't say it's anything Chicagoans need to run out of their way for, those from Philly hunting for some feeling of home should appreciate the similar flavor. Oh, pretty damn well fried too - crispy on the outside, soft in the middle. Here's a pic:
Now while I really enjoyed the cheesesteak and fries, I wasn't as big of fan of the wings I had yesterday. I went with the "nuclear" option as they're listed on the menu, but I didn't even find them to be hot. I was told there is even some ghost pepper in there but in my book these were somewhere closer to mild heat and definitely less than medium. They also offer Buffalo-flavored on the menu so I might try that option next time (hoping for more heat).
Now while I took my order to go, I ordered there so I had to wait a few minutes for my order to be prepped and it only tookd a couple of minutes to grow a strong liking for this place as a spot for a casual bite and maybe to watch a game on the tvs - great vibe, super nice people working there, good setup as far as bar/tables/tvs are concerned, and right around the corner for me. I'm definitely looking forward to returning, probably this weekend.
For those who don't live right around the corner, you should know that it's about a 2 minute walk from the Rockwell Brown Line station, easily accessible if taking the Lawrence bus, and street parking is plentiful too. Just when I thought the opening of Goosefoot and the expansion of the menu at Nhu Lan was all that was happening around Lincoln Square . . . welcome Monti's!
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