Mona's Cafe
Backstory
Mona’s began in 1990 as an outgrowth of the Daily Pita Bread Bakery and Middle Eastern store on Banks Street. It originally had only outside tables, an arrangement that endeared it to a lot of customers. After a fire, the restaurant took over most of the grocery store space. Mona's then began expanding to some half-dozen locations, some of which closed or relocated over the years. As the empire spread, the consistency has declined, though the food has always been good enough and an outstanding bargain.
Dining Room
All of the restaurants have a rustic, hand-built quality in their furnishings. The locations on Magazine Street and in the Marigny are a shade crowded when busy, which is most of the time. The service staff is a little aloof and uncermonious, but they get the job done.
Why It's Essential
Mona's is the most numerous of the several small chains of Middle Eastern restaurants. Its menu originally was in the Palestinian style, which meant among other things that the hummus was the best around. Since then the cooking has become more generic. It's always good, rarely brilliant.
Why It's Good
The main distinction of the platters here is their ampleness. Even if you eat only an entree, it's impossible to leave without being full. Mona's pioneered the serving of lula kebabs, made with lamb instead of the usual beef found in the similar kafta kebabs.
Most Interesting Dishes
<em><strong>Starters</strong></em><br /> Veggie soup<br /> »Red lentil soup<br /> »Greek salad<br /> »Arabic salad (tomato, lemon, cucumber, green onions, parsley)<br /> Green salad<br /> Fatouche (greens, olives, green onions, cucumbers, parsley, pita chips)<br /> »Tabbouleh (parsley, cracked wheat, green olives, tomato, lemon)<br /> Yogurt salad with cucumber<br /> »Grilled chicken, beef, gyro, or lamb salad<br /> »Hummus<br /> »Baba ghanoush<br /> »Musabaha (like hummus, with whole chickpeas)<br /> »Foul (like hummus, with fava beans)<br /> »Qudsia (humus and foul mixed)<br /> Lebna (yogurt, mint, sumac, olive oil)<br /> »Fried kibbe<br /> Stuffed grape leaves<br /> Pickles and olives<br /> Feta cheese and olives<br /> Spinach pie<br /> »Zaater bread<br /> »Fried haloumi cheese<br /> Safeilha (like pizza, with ground lamb and beef, tomatoes, parsley, onion, on pita)<br /> Four-cheese pita pizza<br /> Falafel<br /> Basmati rice with saffron<br /> <em><strong>Entrees</strong></em><br /> Falafel plate<br /> Vegetarian plate<br /> Veggie grape leaves plate<br /> Sauteed vegetables plate<br /> »Shawarma (chicken or beef) plate<br /> Chicken tecka (skinless half chicken, marinated, grilled)<br /> »Chicken kebab plate<br /> Boneless herbed grilled chicken<br /> Gyros plate<br /> »Lula kebab (ground lamb) plate<br /> »Beef kebab plate<br /> »Lamb kebab plate<br /> »Chicken kebab plate<br /> »Chicken shawarma plate<br /> Eggplant sandwich<br /> Sauteed veggie sandwich<br /> Kufta burger (ground beef, parsley, onions)<br /> »Spiced ground lamb and beef with tahini sauce<br /> »Lamb chops <br /> Fried kibbe (two loaves)<br /> »Hummus with lamb<br /> Shrimp plate<br /> Catfish plate<br /> »Meat grape leaves plate<br /> Ribeye steak<br /> Veggie kebab <br /> <em><strong>Desserts</strong></em><br /> »Baklava<br /> Burma (shredded wheat, pistachio, honey)<br /> »Nammura (semolina, almonds, rosewater, honey)<br /> Ice cream<br />
Deficiencies
The seafood could use an upgrade.
For Best Results
A meal of appetizers is a good way to go here. The restaurant encourages this with a combination platter of many appetizers. They also are happy to make combo platters of many of the entrees.
Bonus Ratings
1
Hipness
1
Local Color
2
Value