Cuisine:

• Diner
• Fine Dining
• American
• European
• Bistro
• Continental

Montrio Description:
An American Bistro serving lunch and dinner every day. The restaurant is decorated in a light hip style with interesting handmade ironwork holding the lights and wine. Fun atmosphere for 2 or 10 people.
Housed in an historic brick firehouse, Montrio turned the Monterey Peninsula dining scene on its head when it opened in 1995. But the restaurant needs an update of its dated décor (in particular, those puffy white fabric ceiling "sculptures"). We like the energy chef Tony Baker has put into his menu; it features a host of small bites alongside entrées and casual fare. Think mini morsels of lobster mac 'n cheese,"reuben" spring rolls with mustard-horseradish, or Dungeness crab fritters dipped in spicy rémoulade. His plate of plump mussels and cockles bathed in garlic, tomato and white wine stand on their own. Good ingredients form the bistro salad---organic baby spinach, warm bacon and Point Reyes blue cheese; too bad they are drowned in an overly sweet and acidic dressing. Baker excels in his simpler dishes---New York steak with truffle frites and foie gras butter or the diver scallops over root vegetable purée. Belly up to the bar and enjoy a cocktail, or order from a wine list that features mainly domestic wines with a few French and Italian selections.


Be the first one to rate and write a review for this Montrio restaurant!