LTH Home

Monti's Restaurant - Lincoln Square Cheese Steaks

Monti's Restaurant - Lincoln Square Cheese Steaks
  • Forum HomePost Reply BackTop
    Page 2 of 3
  • Post #31 - May 12th, 2012, 3:22 pm
    Post #31 - May 12th, 2012, 3:22 pm Post #31 - May 12th, 2012, 3:22 pm
    Sitting at The Whistler the other night, we spent the better part of our session there discussing where to go for dinner. Dozens of places were suggested but when Monti's came up, there was a clear and immediate consensus that it was the perfect call for this particular evening. I'd been once before and really dug it. But that was a side-trip during the 24-hour Chowathon. Because we were actually hungry this time, this trip was far more enjoyable . . .

    Image
    Monti's Restaurant - 4757 N Talman


    Image
    Draught Beer
    I don't remember which beer I ordered but it was a hoppy brew with some fresh, floral notes.


    Image
    Wedge Salad
    This wedge salad was real sleeper. The lettuce was fresh and perfectly crispy. The judicious sprinkling of cheese and bacon was just enough to have a tiny bit of each with every bite of the salad. The chunky blue cheese dressing was a nice rendition. Even the tomatoes didn't suck. :wink:


    Image
    Rocky Variation
    Basically, a Rocky with aged cheddar sauce and the extremely hot peppers (jalapenos, serranos, habaneros) on the side. I'm a chile fanatic and these were some seriously hot little guys. They were so hot, the 3 of us at the table got through about half of the chile we were served (that little metal cup at the right of frame). The sandwich was extremely delicious. The flavors -- beef, onions and cheese, oh my -- were deep and intense. I loved the crispy Amoroso roll and the way the tender, slightly crisped-up meat worked within it. It was just the perfect food for the moment. I really enjoyed the heavy hit of celery salt on the crispy, piping hot fries. If I have one complaint, and I'm picking nits here, the sandwich was slightly saltier than I would have preferred. Still, I'd go out of my way to have this again. And I will. Real soon.


    Image
    Tasty Cake
    When in Philadelphia . . . :wink: Ok, not the greatest thing I've ever eaten but it was fun knowing that we were concluding our meal with such a traditional element.

    I've never been to Philadelphia, so I cannot speak to authenticity but I think the sandwiches at Monti's are terrific. Years ago I used to live near a Philly's Best and I don't remember their cheesesteaks being close to this good. This is a great, distinctive addition to the vast array of sandwiches available in Chicagoland. It seems to fill a void and it does so very, very well. Throw in the extremely friendly service and I think this place is a real winner.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #32 - May 12th, 2012, 7:59 pm
    Post #32 - May 12th, 2012, 7:59 pm Post #32 - May 12th, 2012, 7:59 pm
    ronnie_suburban wrote:
    I've never been to Philadelphia, so I cannot speak to authenticity

    I can. It's authentic. More to the point, it's good.

    Like the nearby Jimmy's Pizza Cafe, this is a place that would be unremarkable in its natural habitat but immediately jumps to the top of the heap when transplanted to Chicago. However, to me, a cheesesteak and (so-so) fries for nearly $15 after tax and tip is not a particularly attractive proposition -- especially when Nhu Lan is right around the corner. I want a cheesesteak maybe once a year as it is, so I doubt I'll be going here much (which, again, is not a reflection on the product Monti's puts out).

    But if you go, definitely ask for extra onions.
  • Post #33 - May 13th, 2012, 7:48 am
    Post #33 - May 13th, 2012, 7:48 am Post #33 - May 13th, 2012, 7:48 am
    I went back to Monti's again last night, this time with The Chow Poodle. It was her first visit and she totally enjoyed both the place and the food. Since Monti's has opened up, I think I've eaten more cheesesteahs than I have in the past 10 years.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #34 - July 31st, 2012, 12:34 pm
    Post #34 - July 31st, 2012, 12:34 pm Post #34 - July 31st, 2012, 12:34 pm
    Had a great lunch at Monti's today. Cheese steak sandwich and fries where just about perfect. I was very impressed by the quality of the meat.

    More importantly, I learned they have kids menu and other menu options that would please my spouse -- who is not nearly enthralled by a good cheese steak as I am. This place will join our rotation of good neighborhood places we take our kids to on the trendsetting 5:30pm dinning circuit.
  • Post #35 - August 5th, 2012, 10:49 pm
    Post #35 - August 5th, 2012, 10:49 pm Post #35 - August 5th, 2012, 10:49 pm
    This is a very tasty sandwich. Had the regular Philly with onion and white American. The slighly crisp bread was perfect. I agree that it could use more onions and more cheese and that's how I'll order it next time. Very satisfying.
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #36 - August 6th, 2012, 1:10 pm
    Post #36 - August 6th, 2012, 1:10 pm Post #36 - August 6th, 2012, 1:10 pm
    Is this the old Cinners place..hopefully not the same owner...he was such a.........ummm..joy..
  • Post #37 - August 6th, 2012, 1:26 pm
    Post #37 - August 6th, 2012, 1:26 pm Post #37 - August 6th, 2012, 1:26 pm
    ParkLaBrea wrote:Is this the old Cinners place..hopefully not the same owner...he was such a.........ummm..joy..

    Yes, no.

    at ChicagoReader.com, Mike Sula wrote:So what does Monti's have going for it that these don't? One thing it doesn't have is an ideal location. I should point out what happened the last time a barstaurant specializing in a highly specialized regional dish opened in this very same space. Cinners, despite having served a solid and thoroughly orthodox bowl of Cincinnati chili, nonetheless shuttered after just under two and half years.

    at ChicagoReader.com, Mike Sula wrote:What Monti's lacks in location it makes up for in other ways, starting with the credibility of its proprietors. Philadelphia-born husband-and-wife duo Jennifer Monti and James Gottwald, the latter a longtime veteran of Rockit Ranch Productions (in particular Rockit Bar & Grill), clearly understand that they'll need to provide something more than just a lazy sop to homesick Philly expats.

    Philly redeemed at Monti's

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #38 - August 6th, 2012, 1:49 pm
    Post #38 - August 6th, 2012, 1:49 pm Post #38 - August 6th, 2012, 1:49 pm
    Evil Ronnie wrote:This is a very tasty sandwich. Had the regular Philly with onion and white American. The slighly crisp bread was perfect. I agree that it could use more onions and more cheese and that's how I'll order it next time. Very satisfying.


    I agree with you about the onions in particualr. My standard order at Monti's has become regular Philly with extra onions and some "Rocky" peppers on the side. I love that sandwich.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #39 - August 6th, 2012, 2:21 pm
    Post #39 - August 6th, 2012, 2:21 pm Post #39 - August 6th, 2012, 2:21 pm
    stevez wrote:
    Evil Ronnie wrote:This is a very tasty sandwich. Had the regular Philly with onion and white American. The slighly crisp bread was perfect. I agree that it could use more onions and more cheese and that's how I'll order it next time. Very satisfying.


    I agree with you about the onions in particualr. My standard order at Monti's has become regular Philly with extra onions and some "Rocky" peppers on the side. I love that sandwich.

    I've ordered the Rocky quite often (always with the sauce on the side) but last time the habaneros might have been just a bit too plentiful and a bit too spicy. I cannot recall my mouth and stomach burning like that in some time . . . not even in Thailand. In any event, next time the regular with the habaneros on the side (and extra onions - an issue on the "regular" but always plentiful on the Rocky - go figure).

    My other thoughts on Monti's is that these are really nice people, trying really hard, and putting out the best cheesesteak I've ever had (and some other very good bites too). I'm glad it's getting some attention here because it's a great addition to Lincoln Square (and a short walk from my home).
  • Post #40 - February 12th, 2013, 10:57 pm
    Post #40 - February 12th, 2013, 10:57 pm Post #40 - February 12th, 2013, 10:57 pm
    but last time the habaneros might have been just a bit too plentiful and a bit too spicy.

    Rocky with aged cheddar sauce and the extremely hot peppers (jalapenos, serranos, habaneros)

    The peppers are Scotch Bonnet, not habanero...same scoville rating - about 100,000 to 350,000, same ancestral plant, grown in a different region (scotch bonnet being Jamaican Maan, while the habanero chile pepper is from Mehico). I have found, from personal experience, that Habaneros peppers range a little less in heat than SB. They are usually closer to the 100,000 scoville rating. However, a scotch bonnet pepper quite frequently tips that 350,000 scoville...not that I have a scientific way to measure the actual rating - I just know that one tends to be hotter than the other. I eat habanero peppers without needing anything to drink afterwards. The scotch bonnet pepper, at its spiciest, will make you cry uncontrollably like when they shot ol' yeller.

    More to the thread's point, I ate at Monti's for the first time today - and have been excited to try, as it's close to my restaurant and serves an authentic product (from what I've read). 4:00pm, empty, told (there is a nice way to do this, and it wasn't done in a nice way) not to sit at the 4 top cause it holds 4 people - I was by myself. The place honestly had 2 other people in it, and they were sitting at the bar. There are about ~20 tables there, so this seemed an odd request to me - in fact, I kinda laughed when the girl told me to sit elsewhere, but soon after noticed her glaring at me. I asked, "where would you like me to sit?"...she looked puzzled, then said "just don't sit there, it's for big groups". Again, it was empty. It's a cold Tuesday. It's 4 PM. Never been here, maybe they fill up right at 5? I don't know, she put me off from the start, maybe I'm just being cranky...I just felt she was enforcing something she was trained on, but not using common sense and good judgement to analyze our specific situation and the current conditions...

    On to the food: Ordered a classic. Would have preferred one of the "renditions", but on my first trip thought I'd be old fashioned. Sandwich was very mediocre. Just crumbled meat on a few onions and some melted cheese. Reading this thread, I guess I just needed some other toppings...didn't read the thread prior to going, my mistake and tapatalk search doesn't always work on my phone.

    Owner seemed nice, bar girl seemed to have it in for me, bill was $32 for 2 subs with a diet coke (much needed after scotch bonnets). just a data point.

    Peppers were too spicy to enjoy, fries were forgettable, sandwich was bland....however, some people who's opinions I value and trust seem to like it - so it's not my last try, just posting an honest opinion for my very mediocre 1st visit......and amen to those spicy peppers, that sh*t is HOT
    I love comfortable food, and comfortable restaurants.
    http://pitbarbq.com
    http://thebudlong.com
    http://denveraf.com
  • Post #41 - February 13th, 2013, 8:08 am
    Post #41 - February 13th, 2013, 8:08 am Post #41 - February 13th, 2013, 8:08 am
    You're right - menu says scotch bonnet . . . as your guts are burning, tough to distinguish between differences in heat among peppers versus quantity of peppers, particularly since they're chopped into the whole mix.

    I come from New Jersey, suburban Manhattan but with grandparents in NY and Philly (mom's from Philly, dad the Bronx). And so I spent a good portion of my life eating cheesesteaks and Tastykakes (butterscotch krimpets my favorite). And I'd say Monti's does it better than any I ever had in Philly, largely because they're using better beef and better cheese (and of course they're using the Amoroso roll, but I think Gonnella is quite similar). Philly's Best used to have a place in my heart, but does not come close in terms of quality of taste. I'm there at least once a month and though I think their regular cheesesteak might be just a bit short on grilled onions, this can easily be remedied. But hey, maybe you just don't like the combination.

    I'm also a big fan of their Italian hoagie (sub that is). Tasty meats and cheese in the right proportion - nothing amazing and I prefer a crispier roll in this case, but really good.

    This past Sunday I tried their chili. It was a ground beef and bean version, perhaps my least favorite type, but I thought theirs was quite good, better than any similar version I've tried. This is another thing I like quite a bit about Monti's - they always have daily specials, usually soups (and very good ones often) but sometimes other items, very different from your usual neighborhood sandwich and beer stop. And I like their fries - nothing special, but fried well and I like the seasoning.

    The only thing that constantly lets me down at Monti's is their wings. They just do not do a sufficiently hot Buffalo sauce and the wings are never adequately covered. But as much as I like most of the food at Monti's quite a bit, it's the people working there that ensure I keep returning. I've always found them to be very laid back and welcoming. And as someone that occasionally goes in after work, I can tell you that it's the early dinner time when they often draw quite the crowd. This is an area with a lot of younger families and they've developed a strong neighborhood following so the early dinner crowd can be heavy and I've waited for a seat a couple of times (packed this past Sunday in fact). Perhaps they could have given a lengthier explanation for the table situation, but I wouldn't begrudge them - no one's perfect.
  • Post #42 - February 13th, 2013, 9:44 am
    Post #42 - February 13th, 2013, 9:44 am Post #42 - February 13th, 2013, 9:44 am
    This is an area with a lot of younger families and they've developed a strong neighborhood following so the early dinner crowd can be heavy and I've waited for a seat a couple of times (packed this past Sunday in fact). Perhaps they could have given a lengthier explanation for the table situation, but I wouldn't begrudge them - no one's perfect.


    I know, I'm not really holding it against them..I guess it was just an interesting part of the meal that made me feel unwelcome (man, I sound whiny...just sharing my dining notes - that's what LTH is for, right?). Being a restaurant owner, I tend to notice all the little things that happen in a service setting - taking notes for my own good - from the moment you enter the room to the moment you leave. My wife doesn't always enjoy dining out with me, for this very reason. I admit, I tend to overanalyze and be hyper-sensitive to every detail in a restaurant setting....probably because I get feedback from all types of people, and I'm always looking to eliminate any possible service/food mistakes. The way you are greeted, seated, and spoken to gives you expectations prior to the food arriving. I would have just let the customer sit there, it was 3:45 on a cold Tuesday and the room was TOTALLY empty....but really no biggie.

    I will go back, I liked the beef enough - I just need some more flair to the sandwich. I also think I'll go with cheddar (rather than the standard provolone) next time, not with those WAY TOO hot peppers - just cheddar and ask for extra onions. Sandwich definitely had potential, just was too plain for me the way I ordered it.

    All this to say, I am a Chicago native and think the Italian Beef sandwich is superior to the Philly Cheese steak..but that's a topic for another thread....
    I love comfortable food, and comfortable restaurants.
    http://pitbarbq.com
    http://thebudlong.com
    http://denveraf.com
  • Post #43 - February 13th, 2013, 11:36 am
    Post #43 - February 13th, 2013, 11:36 am Post #43 - February 13th, 2013, 11:36 am
    rubbbqco wrote:I will go back, I liked the beef enough - I just need some more flair to the sandwich. I also think I'll go with cheddar (rather than the standard provolone) next time, not with those WAY TOO hot peppers - just cheddar and ask for extra onions. Sandwich definitely had potential, just was too plain for me the way I ordered it.

    All this to say, I am a Chicago native and think the Italian Beef sandwich is superior to the Philly Cheese steak..but that's a topic for another thread....


    I'm with you in preferring a good Italian Beef to a Philly Cheese Steak nearly all the time, but when that itch strikes, it's Monti's where I go to get scratched. Back on the last page, I talked about my favorite way to order one of their sandwiches. I'd recommend trying it that way and be sure to ask for the Rocky peppers on the side so you can apply them as sparingly as you like.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #44 - February 13th, 2013, 3:10 pm
    Post #44 - February 13th, 2013, 3:10 pm Post #44 - February 13th, 2013, 3:10 pm
    I feel like I enjoy my spicy foods. The rocky blew my face off.

    I think it would be really good with peppers on the side.

    I will try it that way next time.
  • Post #45 - March 2nd, 2013, 9:54 pm
    Post #45 - March 2nd, 2013, 9:54 pm Post #45 - March 2nd, 2013, 9:54 pm
    I was fortunate enough to dine today (lunch) at Monti's w/some other LTHers so there was opportunity to try many things (it is a beautiful thing being able to try a bunch of items when LTHers get together for a meal!!! (need a thumbs up icon here)).

    Pizza: good, nice crispness to the crust, cut into triangles (should have seen that one coming but I still prefer squares)
    I wouldn't go out of my way for the pizza here but if in the area.

    Wedge salad: good. I like my bacon & tomato in smaller pieces with my wedge, but good quality blue cheese & dressing, fresh bacon decent crisp factor

    Wings buffalo style: ok, not my fave but I'm not into wings unless they are Asian style or Jerk. And no sauce for Ronnie!! :wink:

    Roast Pork Sandwich: ok sandwich, needed aged provolone and the broccoli rabe needed to be more finely chopped & less stems.

    Cheesesteak: w/aged cheddar. I was told that Monti's makes their own cheese sauce, and while the overall quality of this sandiwch was far superior to that of the dreck I had in Philadelphia, I prefer Philly's Best and even more so I agree with the following:
    rubbbqco wrote:All this to say, I am a Chicago native and think the Italian Beef sandwich is superior to the Philly Cheese steak...
    far superior rubbbqco, far superior. I'm glad I visited Monti's, I don't feel the need to go back anytime soon.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #46 - March 4th, 2013, 7:11 pm
    Post #46 - March 4th, 2013, 7:11 pm Post #46 - March 4th, 2013, 7:11 pm
    Sweet Willie wrote:I was fortunate enough to dine today (lunch) at Monti's w/some other LTHers so there was opportunity to try many things (it is a beautiful thing being able to try a bunch of items when LTHers get together for a meal!!!

    Seems I liked our meal more than Willie, pizza crisp with cornmeal crunch, though what kind of native Chicagoan orders peperoni not sausage. (I'm talking to you Ronnie). Calamari tender light and crisp with thin sliced lemon and banana peppers mixed in and wedge salad was fine, if a little awkward to eat in the serving vessel. Not wild about the wings, but more a function of the buffalo sauce than the wings themselves.

    Tasted a sausage grinder, distinct fennel, bit of heat, a really nice sausage. Roast pork was the weakest in the lineup, not up to my remembrance of DiNic's, but Montie's Philly cheese steak, I get mine with provolone, is a fine sandwich and light years better than anything I've had in Philly. I brought home 6-inches of cheese steak, told my bride it was 7-inches, she thought it terrific and wants to go for dinner.

    Waitress handled our over ordering group with friendly efficiency, I was quite impressed with her level of professionalism.

    Terrific lunch, great company, though someone has to have a serious sausage v peperoni talk with Ronnie S.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #47 - March 4th, 2013, 7:25 pm
    Post #47 - March 4th, 2013, 7:25 pm Post #47 - March 4th, 2013, 7:25 pm
    G Wiv wrote: Not wild about the wings, but more a function of the buffalo sauce than the wings themselves. . .

    Roast pork was the weakest in the lineup, not up to my remembrance of DiNic's . . .

    As much as I love Monti's, their wing sauce just doesn't cut it, and the "nuclear" sauce I tried twice would barely be considered mild at most joints. Likewise, I've never thought that they've got the roast pork down, but I think it's better than when they first opened (progress). Too bad you guys didn't get an Italian Hoagie - a very strong item there (IMO).
  • Post #48 - March 4th, 2013, 8:08 pm
    Post #48 - March 4th, 2013, 8:08 pm Post #48 - March 4th, 2013, 8:08 pm
    I liked the wing sauce just fine--but then i like the super vinegary stuff so no surprise there. I just wished that the wings were a bit crunchier--they were pretty limp. Everything else I tried (cheese steak, calamari and pizza) was terrific. Was especially surprised by the pizza--wouldn't have expected it to be so good. Only my 2nd trip to Monti's and I will definitely be back.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #49 - March 4th, 2013, 8:35 pm
    Post #49 - March 4th, 2013, 8:35 pm Post #49 - March 4th, 2013, 8:35 pm
    G Wiv wrote:. . . though what kind of native Chicagoan orders peperoni not sausage. (I'm talking to you Ronnie)

    LOL! Gary, pepperoni is sausage!

    Here are a few pics . . .

    Image
    Pepperoni & Jalapeno Pizza


    Image
    Fried Calamari, Lemon and Hot Banana Peppers


    Image
    Buffalo Wings


    Image
    Italian Sausage Grinder


    Image
    Philly Cheese Steak with Aged Cheddar Sauce


    Image
    Philly Cheese Steak with Aged Cheddar Sauce (with "Rocky" peppers)


    Image
    Roast Pork Loin with Roasted Peppers, Broccoli Rabe and Provolone


    Image
    Wedge Salad

    I really enjoyed the lunch but was a little bummed about the pizza after touting it so strongly. It was still very tasty but not as crispy or well-cooked as it was the previous time I had it. I probably should have ordered it well done, which is what I normally prefer.

    Happily, the calamari, which I also touted, more than made up for it. It was terrific. I loved how light and crispy it was, and the lemon wheels and hot banana peppers really took it to another level. I agree with boudreaulicious about the wings. I liked the buffalo sauce but wish the wings themselves had been a little crispier. My favorite wings are generally fried without any coating, then tossed in sauce briefly after that. I'm pretty sure Monti's breads theirs, which doesn't typically do it for me. This is just a style choice on my part.

    The cheese steak sandwiches were excellent as always. I didn't try the (uncured) sausage :wink: grinder but I plan on giving it a shot next time. I've never been a huge fan of pork and rabe sandwiches. Even though I generally like bitter, I just think the bitterness of the rabe overpowers everything else on the sandwich. Not surprisingly, Monti's version didn't change my mind on that. The wedge salad was fresh and crispy, and as flavorful as always. I really like the blue cheese they use and the aromatic bacon was cooked very nicely. All in all, it was as very nice lunch and I was thrilled to have half my sandwich leftover for later. :)

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #50 - March 4th, 2013, 8:58 pm
    Post #50 - March 4th, 2013, 8:58 pm Post #50 - March 4th, 2013, 8:58 pm
    ronnie_suburban wrote:
    G Wiv wrote:. . . though what kind of native Chicagoan orders peperoni not sausage. (I'm talking to you Ronnie)

    LOL! Gary, pepperoni is sausage!

    You know exactly what I mean! :)

    Terrific pictures.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #51 - March 4th, 2013, 9:00 pm
    Post #51 - March 4th, 2013, 9:00 pm Post #51 - March 4th, 2013, 9:00 pm
    Ron, your pix are the best. Really. Fabulous stuff.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #52 - March 5th, 2013, 5:01 am
    Post #52 - March 5th, 2013, 5:01 am Post #52 - March 5th, 2013, 5:01 am
    ronnie_suburban wrote:LOL! Gary, pepperoni is sausage!


    Not in Chicago, my friend. :roll:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #53 - March 5th, 2013, 9:58 am
    Post #53 - March 5th, 2013, 9:58 am Post #53 - March 5th, 2013, 9:58 am
    While I agree that Monti's makes a great sandwich I am not sure that it is authentic (not that I have been to Philly).

    I think they have taken the simple street food and sent it upscale. Aged Cheddar instead if Cheese Wiz? Browned meat instead of steamed?

    I also enjoy the sandwiches at Philly's Best in all of it greasy, steamed (White Castle like) goodness.
    "Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
  • Post #54 - March 9th, 2013, 10:18 pm
    Post #54 - March 9th, 2013, 10:18 pm Post #54 - March 9th, 2013, 10:18 pm
    G Wiv wrote:Tasted a sausage grinder, distinct fennel, bit of heat, a really nice sausage.

    Liked my taste of sausage grinder so much last week had one for lunch today. Asked for a light application of "rocky peppers" under the provolone, so they were incorporated into the sandwich as opposed to simply added, and the heat, while distinctive, was not over the top. Just as tasty as remembered, an 8" with fries made for a filling lunch.

    Nice one-two-three punch with Montie's, Harvest Time and the Greek bakery, and one could easily add Nhu Lan for an even four.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #55 - March 10th, 2013, 10:34 am
    Post #55 - March 10th, 2013, 10:34 am Post #55 - March 10th, 2013, 10:34 am
    Grabbed sandwiches here yesterday for the kitchen crew by request. This time, I ordered with aged cheddar instead if provolone...rocky peppers on the side. I liked it more this time-peppers are still too hot for me, but I added them sparingly as I do like the spice, just not loads of it. I stand by my opinion of it vs Italian beef, though some may see that as moot..


    Sent from my iPh
    I love comfortable food, and comfortable restaurants.
    http://pitbarbq.com
    http://thebudlong.com
    http://denveraf.com
  • Post #56 - July 5th, 2013, 5:01 pm
    Post #56 - July 5th, 2013, 5:01 pm Post #56 - July 5th, 2013, 5:01 pm
    Before today, I had tried the wings at Monti's a handful of times and never liked them. There was always a problem - not enough sauce, sauce too thin or not spicy, wings not crispy enough. But I'll admit it's been several months since I last tried them. Today I tried them again and they were pretty perfect - crisp (lightly breaded), perfectly cooked, and the Nuclear sauce (the hottest Monti's offers) was plenty hot and tangy enough for me. I'd say they were right up there with Toon's for me, and that's a good thing.

    Also, I didn't at all mind the light breading (which I didn't recall from my previous tries). In fact, years ago I was a huge fan of the far heavier breaded wings at Hamburger Hamlet and my mom and I used to make trips there just for their wings. So I hope this is a new wing era at Monti's - if so, you might have to pry me out of the place.
  • Post #57 - November 4th, 2013, 7:31 pm
    Post #57 - November 4th, 2013, 7:31 pm Post #57 - November 4th, 2013, 7:31 pm
    Had a quintessentially great sandwich here the other day . . .

    Image
    Authentic Philly Cheesesteak with Aged Cheddar (and Rocky Peppers on the side)

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #58 - November 5th, 2013, 8:55 am
    Post #58 - November 5th, 2013, 8:55 am Post #58 - November 5th, 2013, 8:55 am
    Best way to get it!

    Add cheddar sauce, add spicy mayo, rocky peppers on the side.
  • Post #59 - February 16th, 2014, 9:40 am
    Post #59 - February 16th, 2014, 9:40 am Post #59 - February 16th, 2014, 9:40 am
    Despite living two blocks away, and having sampled a tasty bite at a street fair, it took me until recently to go to Monti's. It took me a very short time to return, and I'm afraid I'm now on the path to hooked. A couple of points I'll add to the discerning commentary already mentioned: Monti's has an interesting beer list, both bottle and draft, at very reasonable prices. My current favorite is the Potosi St. Thomas Belgian Abbey, although being unfamiliar with this Wisconsin brewery or town, I read it as "Potosi Street" until checking the website post-lunch. It is on the sweet and malty side, which I enjoy, and the 7.5% abv does add some balance. As for the sandwiches, I have found the mini cheesesteak, with or without fries, to be the right size for me to feel full but not gluttonous. On my first visit, wanting a little heat and based on LTH guidance, I asked for Rocky peppers on the side, and a few dabs off the bottom of my fork were too spicy for my comfort. Next time, perhaps inspired by my childhood love for Arby's horsey sauce, I requested a side of the horseradish sauce offered with the South Side Johnny. I found this amount of spice and creaminess elevated the Authentic Philly Cheesesteak Wit to near-perfection, and this will be the way I order it in the future.
  • Post #60 - February 16th, 2014, 4:01 pm
    Post #60 - February 16th, 2014, 4:01 pm Post #60 - February 16th, 2014, 4:01 pm
    Smassey wrote:Next time, perhaps inspired by my childhood love for Arby's horsey sauce, I requested a side of the horseradish sauce offered with the South Side Johnny. I found this amount of spice and creaminess elevated the Authentic Philly Cheesesteak Wit to near-perfection, and this will be the way I order it in the future.

    This sounds great. Thanks, for the tip!

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more