From Our Editors
Each day, chefs Jason Eifert and Adel Elsayed, restaurant owner, assemble Lebanese platters from scratch. Using breads hot from the oven, ingredients that have never been frozen, and falafel with no past stints as ping-pong balls, he creates a menu of zesty Middle Eastern staples, such as meaty kebabs. His shared plates of appetizers such as the Monaco medley and entrees satisfy groups of two or four, and the catering menu provides ample skewers for larger outings. On some weekend nights, Monaco’s dining room comes alive with the strains of live Arabic music and the hypnotic undulations of belly dancers.