“Their wine list is never a disappointment, and I must say their martinis are very tasty as well.”
“My favorite dish is their Bousin cheese filled filet on top of flavorful mashed potatoes.”
“Because of the terrible service we won't be returning.”
“The restaurant is expensive so you shouldn't be rushed or seated in a crowded dining area when their other areas are not being used.”
Don't eat here on Sundays!!!. I've eaten here on Saturday and have been very pleased. My husband and I ate "Never (eat there) on Sunday". The restaurant is expensive so you shouldn't be rushed or seated in a crowded dining area when their other areas are not being used. Because of the terrible service we won't be returning. There are plenty of other fine restaurants that would treat us better.
Unbelievable. Montarra is a restaurant that thrives modern charm. Their food is absolutely outstanding! If I am ever looking for a restaurant that will satisfy me 100% I will come to Montarra. My favorite dish is their Bousin cheese filled filet on top of flavorful mashed potatoes...AMAZING! To further add, I would recommend their french onion soup. It is uniquely served in an onion! I have never had such amazing french onion soup before. Their wine list is never a disappointment, and I must say their martinis are very tasty as well. I love going out to eat often and feel that I am a tough critic. This restaurant is on my top five list!
An urban oasis of contemporary American fine dining sneaks into a sea of Northwest Suburban strip malls..
A modern-dining misfit in a Randall Road strip mall, this urban-chic outpost offers a sophisticated setting of black and neutral rooms, a waterfall wall and a cobalt Chihuly chandelier. A separate bar is welcome swank in the suburbs. Friendly service befits the local demographic.
A large menu of seasonal American cuisine co-exists with steakhouse offerings of handcut prime beef with a choice of mouth-watering crusts, sauces and surf add-ons. To begin, plump seared scallops perch atop fava beans and earthy wilted greens sauced with a hearty butternut squash puree. Tender hunks of cold-water lobster are gooey-good in a savory picatta preparation of chardonnay-lemon-caper butter over a mound of lobster-infused risotto. The house filet, available in six or eight ounces, is decadently stuffed with garlicky Boursin cheese and spooned with bordelaise. For dessert, a trio of tiramisu, Godiva white chocolate creme brulee and flourless chocolate torte should sway any chocoholic.
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