Monkey Bar — Restaurant in New York

never will i ever understand why this place would get any sort of attention. the food was the only bad thing because service and the atmosphere were both nice but my reviews are pretty much centered around food. the only two good things here are the monkey bread and the chocolate cream pie. i will give credit where it’s due and actually go as far as to say i might come back here just for those things because they were very well executed. the monkey bread had an amazing truffle sauce on the side but be mindful because too much can make you nausea. the top was really good but it had a cheesiness to it and the bread was so warm which made it very comforting. there was also a honey drizzle on it which went so well with the truffle and gave it a sweetness. my only issue with it was that the bottom of the bread was dry and it was like $30 for a tiny bit of bread. we had also gotten the crab rangoon’s and the potato pancakes. the rangoon’s were actually such a let down i don’t know why anyone hyped them up. my local chinese restaurant does them better for $5. there was absolutely no crab, it was just a cream cheese wonton. the potato pancakes were not greasy which was nice but they were extremely peppery so if you don’t like that flavor pass on them. they were also so thin that all you could taste was fried, you could not taste any actual potato. for entrees we got the chicken parm and the lasagna. the lasagna was another major let down, there was absolutely no meat or truffle flavor whatsoever. the top of the lasagna was completely burnt and the bottom was mushy because of the chicken jus it sits in. the flavor was not there at all. the only thing worse than that was the chicken parm. it is not chicken parmigiana. it’s a piece of chicken that’s coated and some red sauce is put on top. it is not pounded thin like traditional parmigiana and the sauce is most definitely not made in house. the sauce was the worst part because you could tell they either used canned tomatoes or dumped sauce out of a jar. either way it was something i wouldn’t offer to anyone. we also got the side of mushrooms which first off i just want to discuss the price of. $17 for a bowl of mushrooms is absolutely ridiculous when they cost maybe $4 at a grocery store. that being said i can’t really complain about the price because i ordered them and they were a fair size. they were good at first but after two bites they became way too heavy. they taste exactly like thanksgiving with the fried onion on top and i wanted to like it so badly but i just couldn’t eat it because of how heavy and nauseating the sauce was. lastly for dessert we ordered the chocolate cream pie and the lemon meringue pie. the lemon meringue pie was another let down. the lemon part of the pie tasted like the refrigerator and the crust was soggy. the meringue was just basic meringue so there’s not much to say there but it was stacked nice and high so that was enjoyed. to end on a good note, the chocolate cream pie i have no words on it is honestly what dreams are made of. if you like chocolate you will love this. you can tell they use quality chocolate both in the flavor it presents and because they tell you is valrhona. the whipped cream on top was amazing and you could tell it was made in house. the pie is rich but the whipped cream balances it out so nicely. they also gave me a complimentary scoop of vanilla ice cream because it was my graduation dinner and that pair so wonderfully with the pie. overall i always say to give every restaurant a try because everyone’s taste buds are different but i would definitely say to at least steer clear of the lasagna and the chicken parmigiana, those were by far the most disappointing things...

Monkey Bar, an almost impeccable culinary experience marred by a series of minor oversights that built to a crescendo of disappointment by dessert.

A reservation is effectively REQUIRED to be seated for dinner service, and I am excited to advise that this is not "hype" but warranted by the well deserved reputation of Monkey Bar.

The FOOD is not merely exceptional but EXQUISITE.

The starters (appetizers) included a shrimp cocktail that contained over a dozen, large fresh prawns (they can hardly be called "shrimp") in a platter that may span over 12" in diameter, a wedge salad (with an accompanying gravy boat of Ranch dressing), and a half portion (do ask, if you are not advised) of the Spicy Shrimp Pasta (many pastas are available in half portions).

The red sauce for the Spicy Shrimp DEMANDS accompanying garlic bread, which you will need to order, and the keep a WATCHFUL eye for. The order placed after this was served only arrived AFTER the pasta was consumed, and remnants of sauce remained.

Yes, I did fight for the bowl, not so patiently waiting for the order of garlic bread. When it finally did arrive, it was delectable.

The 10oz filet, and PLEASE, Dear Diners, accept the preparation offered by Chef d'Cuisine, was divine. I was lost in contemplation of flavor after the first morsel entered my mouth.

The mashed potatoes are awash in butter and garlic. Enjoy them.

The creamed corn may be the weakest link, although, really, it is creamed corn.

Finally, desert, which was a HORRIFIC disappointment.

First, please confer with your server if your menu still professes French Press (coffee). I was sadly advised that this appears but is no longer offered. Surely Monkey Bar could revise their menu?

A hot fudge sundae (it sounded delicious at the time, more than the other offerings) remains a theoretical concept, sadly.

When ordered, including a detailed discussion of "hot fudge", two scoops of slowly melting chocolate ice cream (there was NO discussion of flavors, mind you, although, commonly, a hot fudge sundae is served with vanilla), one scoop atop another.

The server did notice this discrepancy and rather than replace it, opted to "remove the charge from the bill". WITHOUT discussion or consultation. A curious decision.

Other patrons at neighboring tables experienced "glitches" of their own.

Yes, Monkey Bar was near capacity, even with a reservation that began at 5:00pm.

A dinner service of nearly $400 for two surely demands a level of precision that supports its culinary excellence.

I hesitate to penalize Monkey Bar for the glitches experienced with a review of less than 5 stars and will let that stand entirely for its culinary achievements.

Dine, order ONE course at a time, and you should enjoy a...

A Return Visit That Fell Short of Its Storied Standards

I visited Monkey Bar this past Thursday evening, marking my second visit in the past nine months. As someone who’s long admired Hogsalt’s establishments—especially Au Cheval, where I’ve returned time and again solely for the excellence of the burger—my expectations were measured, but certainly high.

Monkey Bar, at its best, has the potential to capture a uniquely New York blend of glamour and history—its Art Deco interior and storied past should lend it an almost cinematic experience. However, this time, the atmosphere was noticeably diminished. The crowd leaned casual to the point of careless: shorts, baseball caps, and t-shirts dominated the dining room. It was disheartening to witness a venue of such character and elegance quietly relinquish its standards to accommodate a more dressed-down tourist presence. This is, after all, not a roadside diner, but a landmark establishment.

The burger—a dish I have ordered dozens of times across Hogsalt properties—was, frankly, unrecognizable. The patty arrived dry, lacking the richness and succulence that made the original at Au Cheval so iconic. The bun, a detail that’s always been executed with finesse, was stale enough that it cracked apart as I bit in—an unfortunate departure from the usual pillowy softness one expects from Hogsalt’s kitchens.

To be clear, the service was excellent—gracious, attentive, and consistent with what I’ve come to expect from this team. But great service can only go so far when the food and the atmosphere do not match the promise of the brand.

As one reviewer aptly put it, Monkey Bar should be “a place where New York dresses up a little,” and I couldn’t agree more. The original glamour should not be diluted for volume. I genuinely hope the team re-centers its vision—preserving the historic and sartorial dignity of the space, while returning to the culinary precision that once set them apart.

There is still great potential here. I would return again—but only if it felt like Monkey Bar was once again living up to the legacy it so...