Monica's Trattoria — Restaurant in Boston

I debated whether to rate this three-stars or four-stars, and I opted for the lower amount on the tiebreaker (will explain later).

Atmosphere: It has a clean, inviting atmosphere that's a mix of modern and warm character. However, this is supposed to be an Italian restaurant in a historically ethnically Italian neighborhood. Why the rigatón music, then? If I wanted to listen to the mindless beats of "Me gusta gasolina," I could've gone to any below-average Cuban joint back home in Miami. Play good Italian music, or at least put on some good Sinatra et al.

Kitchen: The open kitchen concept is definitely a plus, and the kitchen is kept as clean as possible for a working kitchen-- I was genuinely impressed. The ingredients look fresh and are kept properly.

Service: Service was friendly and properly attentive, not overbearing. I think a bit more welcoming conversation, such as menu suggestions that are not overly salesy and simple questions like "What brings you here today," or "Is this your first time here?", followed by appropriate responses such as the story of the restaurant's founding and family, would bring this experience up to five-stars. Still, the servers were good.

Food: I'll start by saying that it was very good. Not amazing, but very good-- we cleaned our plates. The prosciutto special appetizer was only $10, and it came with a plate full of excellent quality prosciutto and some incredible olives. Delicious!

CARBONARA FAIL: My wife ordered the Spaghetti ala Carbonara, which at first glance on the menu looks like they actually make authentic Roman Carbonara. Unfortunately, this was a HUGE disappointment. I watched the cook (not going to use the word "Chef" because a true chef would know better) cook down the pancetta and then add squirts of heavy cream. NOOOOOO!!!!!! Authentic Roman Carbonara does NOT contain cream! Then, after scorching the cream and turning off the heat after, he added the pasta, turned the heat back on, and squirted in what I could only guess is some kind of beaten egg mixture. There was no creating a base out of Pecorino Romano and fresh eggs, no mixing that into the pancetta & pasta with some pasta water--- nope. Also, there was no actual 'carbon' in the dish, which is fresh ground black pepper! The whole reason it's named Carbonara is because of the black pepper! Guys, if you're going to offer Carbonara on the menu, and if you're going to describe it correctly on your menu (which you do-- no mention of cream), then MAKE IT RIGHT!!!!!!!!!!!!!

I ordered the Scampi con Fettuccini Nere, which has squid-ink linguini, shrimp, garlic, white wine reduction, and blistered grape tomatoes. This was good, the flavors were on point. I have all positive to say about this and no complaints. Maybe just a pinch more salt was needed, but I understand that this is a personal preference that my doctor does not share with me.

Overall, would I go back? Maybe, if they agreed to actually make the Carbonara correctly and actually attempted to present an authentic Italian-American atmosphere in what is one of the best Little Italy neighborhoods in the country. But, for now, I'd advise you to look elsewhere if you're looking for truly authentic Italian cuisine.

Tiebreaker: the bill came. Suggested tip amounts of 20%, 22%, and 25%? Not good. I'm sorry, but I grew up in the 1980s and 1990s, when a 15% tip was standard, an 18% tip was generous, and a 20% tip was making the server's night. Now, I understand that 15% is no longer the standard and has been replaced by 18%. However, to START at 20% at a relatively not-cheap restaurant, when the service is nothing above a solid B? That did it for me.

Monica's has the potential to be truly special with some minor yet important changes. Until then,...

I ate there twice in one week. Lunch on Saturday and then dinner on Wednesday. The dishes I tried were okay (FYI I am 100% Italian, born and raised, in Boston on vacation. I have a lifetime experience with authentic Italian food.)

MUSHROOM RISOTTO: surprisingly fast in the preparation (a risotto takes about 18-20mins to make, so it was already half cooked) Personally I prefer risotto "all'onda" (=creamy in consistency) which is not how they make it here, it's quite dry (the chef's personal choice). Lots of mushrooms, which is a great plus.

ANTIPASTO: a selection of cheese and salumi, one hard boiled egg (???) and green peppers, all drizzled with balsamic vinegar glaze (which might work on some cheeses, but on salame it is just plain wrong)

SPINACH GNOCCHI ALLA SALSA ROSA: (I asked for a switch in the sauce and they kindly agreed to it) the "salsa rosa" is just plain tomato sauce with a splash of heavy cream in the middle of the plate. Gnocchi were quite hard (too much flour, maybe the wrong kind of potatoes? Perhaps they are peeled before boiling?)

Essentially the food is okay. Nothing too spectacular, but not bad at all.

What lowers the rating to 1 star is the service.

The restaurant is very small (some might say "cozy" I would say almost claustrophobic) and packed with tables, as many as you could squeeze in the little room. The staff should be enough to cater for the needs of every client (I believe there were 3 waitresses, maybe 4, for 30 people) yet we had to request silverware multiple times throughout the dinner, as some of us had received the food but had no fork to eat it with.

Because of the disposition of the tables, the staff needed to squeeze in between chairs to get to the clients, causing interruptions during other people's meal, not pleasant. Also, since everyone is basically sitting on a stranger's lap, physical interactions are inevitable. However, when the gentleman sitting behind my friend elbowed him for the 20th time, it seemed necessary to ask to please (key word being "please") be more careful. To this request, the waitress (a blonde wearing glasses) stepped in and said that she would not be serving us anymore because we had been rude to her father (presumably the elbowing guy) Now, "the rude party" didn't make a scene, didn't call the manager, didn't even not tip her (on the assumption that the girls all share tips, we didn't want to penalize her colleagues) however, had I understood at the time what was happening (I was sitting right across the table, but the room was so packed and loud, I couldn't hear it) I would have definitely called the manager. We should have left right there and then.

This is NOT the standard of Italian service, if anything it is the example of what not to do. Whether they are actual Italians or not, it doesn't matter much, as it is an Italian restaurant in the Italian neighborhood. They are representing a culture that is way more polite and respectful than what I witnessed last night and I take personal offense at being portrayed as bad mannered.

Thank you Trattoria di Monica for painting a terrible picture, Italians everywhere will have to work that much harder to prove a new stereotype wrong. See you...

Monica’s Trattoria in Boston’s North End offers an inviting, bustling atmosphere that perfectly captures the essence of traditional Italian dining with a modern twist. From the moment you step in, you’re greeted by an open-concept kitchen where chefs work with visible passion behind exposed brick walls and softly lit, candlelit tables—a setting that blends old-world charm with a contemporary vibe.

For dinner, our experience began with a creative duo of cocktails—a classic Cosmopolitan paired with a Sparkling Strawberry Margarita for $16. The margarita, featuring Zarpado blanco tequila, Grand Marnier, strawberry purée, and fresh lime juice crowned with a prosecco float, was both refreshing and inventive. However, our reservation for 7:00 PM did little to expedite the pace; it took about 20 minutes for our drinks to arrive.

We then sampled the Piatto di Prosciutto, a gluten-free appetizer priced at $10, which showcased 25-month-aged Prosciutto di Parma sliced paper-thin and served with a medley of mixed olives. The simplicity and quality of the ingredients spoke volumes about the kitchen’s commitment to authenticity.

For our entrees, we opted for two standout dishes. The Vitello del Capo at $39 featured a succulent veal chop served over a bed of homemade gnocchi, complemented by a rich marsala wine sauce with shiitake and cremini mushrooms, along with speck that added a smoky depth to the dish. Meanwhile, the Spaghetti alla Carbonara for $32 brought together homemade spaghetti with Italian pancetta (a nod to the traditional cooked ham), egg, and Romano cheese, creating a comforting yet refined plate that satisfied every craving.

While the food was exceptional, the service—though friendly—left room for improvement. After our drinks, we waited another 20 minutes for our appetizer, and the entrees were delayed by an additional 20 minutes. In a venue as lively and open as Monica’s, where every detail seems carefully curated, the sporadic service timing was the one misstep in an otherwise delightful evening.

In summary, Monica’s Trattoria delivers a memorable dining experience that balances excellent, authentic Italian cuisine with a vibrant, open-kitchen atmosphere. If you’re prepared for a slightly unhurried pace on busy nights, it’s a must-visit spot for anyone looking to enjoy a taste of the North End’s...