Monticello in Red Bank
So we had a dinner reservation at this establishment Saturday evening. I guess if I had to sum up the experience in one sentence it would be "You get what you pay for."
We arrived five minutes early for our 7pm reservation to find no hostess, heck, not even a hostess podium. After awkwardly standing in the 5'x5' area that passes for a foyer for 3-4 minutes we were finally approached by a man wearing jeans and holding a clipboard. I told him the reservation name, he then simply turned around and started to walk away, finally saying "follow me" over his shoulder after a few steps. This was not exactly the first impression I was hoping for. This coupled with the fact that the restaurant was half empty at 7pm on a Saturday... Not good.
We were seated at a banquette table for four that was less than 1' from the tables on either side. In fact, there was a woman sitting at the end of the banquette next to us and her chair back was almost touching our table. This isn't Manhattan folks, and people aren't waiting three weeks to get a reservation at your restaurant. You can space things out a little bit. Especially considering the fact that at no point was the restaurant full from when we arrived until 9:10 when we left, so removing a table or two wouldn't really effect your finances and would help boost your customer satisfaction.
We waited at the table for roughly 5 minutes before our server came over. Not really that big of a deal, but when the restaurant is at half capacity you expect a touch more attentiveness. Its a fine line that servers need to walk. If they come over the moment you get sat it seems rushed and obnoxious, but too long without attention, water, menus or your wine opened and a party will start to get antsy. I find 5 minutes to be just on the verge of the latter scenario.
So once she came our server was very friendly, although rough around the edges in terms of service abilities. She first gave us menus and then asked which bottle of wine we wanted opened (we had a few). While she was opening the wine she mentioned that they did have specials for the evening, but that we'd have to wait a few minutes because she can't open wine and tell specials at the same time... I found this to be odd, but it made sense afterwards when she pulled out her pad and read the specials to us. This is a huge pet-peeve of mine... This is what you do for a living, this is how you pay your bills, at least make an effort to know your job and know your product and take a modicum of pride in what you do. The specials were not complex and there was no reason they could not have been memorized at the beginning of the shift. Apparently this is the norm for service at Monticello though, because I observed every server do the same throughout the night.
A few minutes later we placed our order, had some wine in us and were in high spirits (more thanks to the fact that we were dying to see Jim Gaffigan at the Basie at 9:30). First course came after about 10 minutes which I found to be perfect timing. My wife had fresh mozzarella with tomato and grilled eggplant, her sister had the eggplant rollatine with grilled crostini, and both myself and my sister-in-law's fiance had seared scallops with a pancetta risotto (I know, a very filling appetizer but I simply had to check it out). My wife loved the mozzarella caprese, but that's pretty hard to do poorly. The eggplant rollatine looked quite good and I liked the fact that the eggplant was not breaded, giving it a lighter, fresher quality. The scallops and risotto, well they weren't quite up to snuff. The scallops were nicely seared, though lacking seasoning. The risotto was a bad imitation of what risotto is supposed to be. The rice was under cooked and clumpy, and the pancetta obviously hadn't been cooked before being added to the dish, it must have just been thrown in raw while the risotto was cooking because it was soggy and tasteless. The entire concoction was disappointing to say the least.
After the appetizers were cleared it took about 15 minutes for the entrees to come to the table, again, perfect timing... or it would have been if all four entrees arrived. Let's say it was perfect timing for three of the dishes, but it took an additional 5 minutes for my wife's entree to arrive. And to add insult to injury it took 10 minutes for anyone to bring a knife to the table so my wife could cut her chop. I gave her my butter knife to use while she waited.
So here were the dinners... My wife had the 12oz Veal Chop Marsala, served with grilled veg and pancetta risotto (the risotto was utilized in no less than four dishes between the menu and specials... very creative). Her sister had Sesame Crusted "A1 Sushi grade ahi tuna" (notice the quotes) over sauteed baby spinach and finished with an Asian sauce (apparently there is only one sauce in Asia, because no other specifics were given). Her fiance had a Seafood Arrabbiata over spaghettini. I had seared duck breast over pappardella with a rosemary merlot reduction. My wife's veal chop appeared to be cooked appropriately (she requested medium) but she said the meat was dry and completely lacking flavor, plus the risotto was still sub par. The tuna dish was a mess, even the food runner apologized for its appearance. There was sauce all over the place and the plate was drizzled with some unknown beige thin crème fraîche looking liquid (maybe it was supposed to be a wasabi creme?). In addition, there is simply no way that the tuna was "A1 Sushi Grade". Sushi grade tuna is a deep red/purple color. This was neon pink, which tells me that its inferior quality tuna that's been injected with dye by the distributor to give it color... Completely unacceptable. Her fiance enjoyed his seafood pasta although he did mention that it was spicy to the point that his nose started to run, which was not surprising considering there were multiple pieces of sliced jalapeno in the sauce. Jalapeno? That's the first time I've ever seen that in an Arrabbiata, which is supposed to be plum tomato, basil and red pepper flakes. My duck with pappardella... where to start? The duck was overcooked, I had asked for medium rare and it was medium. The skin and fat were not properly rendered and were soggy. The "rosemary merlot reduction" just tasted like an obligatory brown sauce with salt. It reminded me of the sauce you get with your beef and broccoli when you order Chinese take-out. And, to top it all off, there was jalapeno in the sauce... Huh? At least the pasta was cooked a proper al dente.
We weren't exactly clamoring to order dessert after the debacle that was our entree course, but we still had time to spare before we needed to head over to the theater... Dessert menus were brought over and we took a quick look. Unfortunately the one item that appeared interesting (a coconut creme caramel) was 86'd, so we settled for other items that were significantly less appealing. My wife chose the crème brûlée and the remaining three of us chose the warm chocolate cake with chocolate gelato. The crème brûlée was far too firm and eggy, and the flamed sugar on top was more burned then browned. The warm chocolate cake was the worst frozen chocolate lava cake I've ever encountered. The molten cake at TGI Fridays that my daughter orders is better than this one. All of the desserts were finished with canned whipped cream... If I wanted crappy chocolate cake topped with Reddi-Wip, I'd go to a diner or chain restaurant. I understand that many restaurants can't afford to employ a Pastry Chef and thus rely on vendors for pre-made desserts (still, there was no excuse for how bad that lava cake was), but you can't at least make a fresh whipped cream?
This was one of the worst dining experiences that I've had in quite some time. I was beyond embarrassed that I actually brought people here. Frankly, the only reason I did so was because the other couple was on a budget and I tried to find someplace reasonably priced yet decent. Dinner for four, including tax and gratuity, came to $240.
I gave the experience two stars, mainly because even though the service was moderately inept, at least they were pleasant. Also, in retrospect I have to alter my initial comment from above of "You get what you pay for." I recently dined with a party of four at Bonefish Grill, a chain, and not only was the food 5x better than Monticello (let me repeat, AT A CHAIN RESTAURANT!), the total was $220 including tax and tip AND alcohol.
Monticello At Red Bank | Italian Restaurant
69 Broad St, Red Bank, NJ 07701
We had almost the same experience as you did, JerZ. We arrived last Saturday nite at 6pm and the restaurant was completely empty except for 1 couple. After much scurrying with the famous clipboard, the crew showed us to the back of the room next to the kitchen. I objected and was told that the room was booked solid and that everyone else had a reservation. I said we had a reservation and since the place was empty, shouldn't we be given a seat far from the kitchen area? They said no we couldn't and when I asked what time the bookings were for certain tables, they declined to answer. Finally, after fussing a bit, they showed us to a table in a much more comfortable area. We ordered bottled water but they appeared to have none. I had to settle fo an orangina. While talking to my friend, the man with the clipboard came over and told us we were going to have to move back to our original seat. We refused. Perhaps we refused rather strongly because Clipboard Guy backed down.
Then our husbands arrived and it seemed to settle down. While the waiter was nice he wasn't particularly well-versed in the specials. My husband immediately ordered the veal chop but it was off the menu. So, for starters, my friend and I ordered 2 small Caesar salads. When they arrived, they were soggy with an extremely strong refrigerated smell. Naturally, these had to go back. We were told that the problem was that the salads had been standing under "a lamp" although my husband insisted the waiter had said "under a lamb." In any case, the second one was inedible as well (store bought coutons?).
On to the entrees: my friend had a ravioli dish in what looked like a tomato/cream sauce and she enjoyed it. I had a veal cutlet dish. The delicate meat had a breading and on top of the breading was dumped a bunch of hot vegetables including asparagus. The heat of the vegetables disintegrated the breading and much of the veal, leaving a tasteless mess. None of us heard that the veal came with breading but maybe we weren't listen closely enough. The mashed potatoes were cooked in broth and were very good. My husband had the duck and liked it and my friend's husband liked his gnocchi, so that was OK. I refused to order dessert but they guys had the creme coconut dessert. If there was anything coconut in that dish, it was invisible to the eye and tastebuds. It did appear to have canned whipped cream on top of it!
By the time it was 7:00pm, the restaurant had still not filled up so we ate almost alone. So perhaps you can imagine our confusion over the restaurant's refusal to immediately give us a reasonably-placed table. We were done by 7:30 but the computer had crashed and we had to wait forever for our check. By this time, the restaurant was pretty well filled.
A pretty bad experience and I won't be going back. Give me Portafino's any day.
It's too bad you had a disappointing meal. We are grateful that you have taken the time to recount it to the Board. "Taking one for the team," and all.
For the sake of fairness, and to question the assertion of adulteration, it seems like some clarification of your understanding of "sushi grade" is necessary. The phrase is not defined by the FDA or any other regulatory agency. It is simply a marketing term. About the only meaning it actually conveys is that the fish was frozen below a certain temperature for a certain length of time to destroy parasites.*
Thus, the color of the fish has nothing to do with "grade," but rather species. The deep red/purple color is indicative of Bluefin. Big Eye and Yellowfin have lighter, less flavorful, pink flesh. Hence, their lower price tags. Yellowfin is frequently marketed as Ahi.**
** See, e.g., http://www.beyondsalmon.com/2006/06/t...
Thanks for the information MGZ. I have had Yellowfin before and yes, it is certainly on the pinker side of the red spectrum, however, if you had seen this tuna I think you'd likely lean more towards my line of thinking. When I say this was neon hot pink, I'm not exaggerating.
Years ago I had the dubious pleasure of working at a restaurant that served tuna identical in appearance to what we were served Saturday, and that restaurant also stated on their menu that it was sushi grade Yellowfin tuna. I do not know for certain what type of tuna it was, possibly a poor grade of Yellowfin or possibly a different type of tuna altogether, but what I do know for certain was that it was dye injected for color by the distributor. I once asked our sales rep why the tuna had such a obnoxiously vibrant color and he explain the dye method.
I can't say with 100% certainty that Monticello was serving the same, but it certainly looks like it. I'm also not in any way trying to state that they are the ones altering the product.