American-Italian Restaurant, Monas Opens on the Hill

Monas
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American-Italian Restaurant, Monas Opens on the Hill

ST. LOUIS, MO/December 7, 2016 (STLRestaurant.News) – Monas, an American-Italian Joint has opened at the old location of Modesto Tapas Bar & Restaurant. Modesto had been in this spot for over 15 years.

Brendan Marseden, who owned Modesto, also owns Monas. The joint will offer pizza, garlic knots, pickled zucchini fries and fried-green tomato salad.

Located at 5257 Shaw Ave 63110 in The Hill, Monas will also offer a kid’s menu and gluten-free options for pizza and pasta.

The owner, Marseden, made the restaurants a complete different contrast. Where Modesto’s was dark and romantic, Mona’s is light and bright. You will find the brick painted white with yellow painted chairs to sit in and that Italian style checkered tablecloth, to make you feel welcome and at home.

Monas offers some unique takes on classic dishes, like antipasto salad with kale instead of lettuce. Their goal is to put a new and modern spin on the Italian pizzas and pastas.

Pizzas range from $12-$14 dollars per pie, with a variety of types. Red Pizza would include: Meatball, Muffaletta, The G.F., Sausage & Greens and Grilled Zucchini. Where the White Pizza’s would include: Shrimp Scampi, Roasted Broccoli, Smoked Chicken, Crispy Mushroom and Marinated Artichoke.

You also can design your own pizza from their quality ingredients. Monas pasta dishes range from $14 dollar, Baked Ziti, Mona’s Lasagna, Gnocchi or Roasted Broccoli Penne. And make sure you leave room for Mona’s desserts, Limoncello Tort, Grilled Fruit and Modesto’s Bread Pudding.

While enjoying your appetizer or meal, you can also sip on wine by the bottle or glass, draft beer or homemade Sangria. Monas hours are Monday through Thursday 11 am to 9:30 pm and Friday through Saturday 11 am to 10:30 pm.

Mona’s, an American-Italian Joint in The Hill. Stop in, sit down and stay awhile.

Copyright 2016 St. Louis Media, LLC d.b.a. STLRestaurant.News.   All rights reserved.   This material may not be published, broadcast, rewritten or redistributed.

Contributing Editors: Chris and Karen Cushing

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