Monty's Red Sauce — Restaurant in Portland

Stepping into this Italian eatery, the first impression was a lively one. The room hummed with energy, a touch loud but never enough to drown out conversation — the kind of bustle that suggests a place very much alive. Tables glowed with the soft flicker of imitation candles, a small attempt at ambiance that felt a touch contrived, though not unwelcome. The bar, however, provided a genuine comfort. Perched on stools that were as supportive as they were stylish, we were greeted by a bartender who went beyond the standard repertoire, mixing a custom cocktail from a recipe my dining partner provided. That small gesture set a gracious tone for the evening.

We sampled several of the restaurant’s signature cocktails as well, each one well balanced and thoughtfully composed. Every glass delivered on flavor, showcasing the bartender’s skill and creativity. With dinner, I enjoyed a sangiovese that paired seamlessly with the hearty pasta, and later, a Santos dessert wine whose deep, raisin-forward character provided a memorable finish to the meal.

One absence was immediately notable: bread. A curious omission, particularly in an Italian restaurant, where a basket of warm bread is both a courtesy and an opportunity to showcase local artisan bakers. Its absence left a small gap at the table where tradition might have shone.

Our meal began with a Caesar salad, generously portioned and well-prepared, which we shared. Crisp romaine, a balanced dressing, and a light touch of parmesan made for a refreshing and classic start to the evening. From there, we moved on to two heartier choices: gorgonzola ravioli and spaghetti with meatballs. The ravioli were delicate and rich, while the spaghetti arrived cloaked in a red sauce that exceeded expectations. I had heard whispers of mediocrity about this sauce, but what arrived was anything but. Thick, robust, and full of flavor, it was generously ladled over pasta that held up well to its bold character. The meatballs, tender and seasoned with care, were the kind that make you pause mid-conversation just to savor.

And then came the true test. For me, no Italian meal is complete without dessert — the course that defines the memory of the evening and, often, my willingness to return. The menu was enticing, but tradition won the night. My partner ordered the apricot panna cotta, while I could not resist the tiramisu.

The panna cotta was a revelation: silky and rich, topped with an apricot layer that burst forth in a bright, tart sweetness, its intensity balanced by a crumbly cookie topping that added texture and a gentle note of sugar. The tiramisu was, in a word, perfect. Each layer had its say — the cocoa, the cream, the coffee-soaked ladyfingers — woven together with the care of someone who truly loves tiramisu and respects its balance. The result was decadent without being cloying, indulgent yet purposeful.

Portions throughout the evening were generous, bordering on indulgent, but never careless. Even after spaghetti, meatballs, and half a Caesar salad, I found myself unwilling to leave a single spoonful of tiramisu behind.

In the end, the restaurant proved more than the sum of its small quirks. Comfortable, welcoming, and capable of delivering both hearty classics and desserts worthy of applause, it left me with the sense of a place I would return to — and recommend, especially to those who understand that dessert, when done right, is never an...

I'm a fan of Montelupo's foccaceria down the street and was excited about trying Monty's, despite having a mediocre experience at their pasteria in Kerns.

The service was great and we had a very friendly server. It was a busy night when we went and considering it's a newer restaurant, I was pleasantly surprised that their pacing in terms of taking orders and delivering food out was really timely.

The portion sizes of the pastas/mains are excellent for either having a dish to yourself (you'd probably be very full) or sharing. And the price point to match is very fair as well.

Unfortunately, the food was subpar. Of all the things we ordered, nothing landed quite right; there were things that were off about every dish.

The tri-colore salad was a generous portion (the small side is perfect for 2), had a fresh, crisp texture, and had a zingy vinaigrette. It would have been perfect if it wasn't overdressed; it could do with about 1/3 less dressing. By the time we got to the bottom pile of the salad, the pooled dressing was too overpowering.

I prefer a bolognese that has white wine, but if a red is used, I'll still enjoy it. That being said, the gnocchi bolognese had way too much red wine to the point that it's the first flavor of the dish. The second flavor profile was sweet, then a slight bitterness (probably from the wine). Only at the very end did I get the delicate flavors of nutmeg and the melding of a long simmered meat and tomato suace, which is the whole point of the dish. The gnocchi itself was pillowy, but had no taste to it, which is kind of impressive since the sauce was so loud you'd think that would help impart some flavor to the gnocchi.

This isn't a steakhouse so I feel like I can't have super high expectations when it came to the steak. We asked for medium rare and it came medium-well. It was also bland. I have a pretty sensitive palate when it comes to salt levels, so if I say something is undersalted, it definitely is. The sides that came with it were potatoes and broccolni. The broccolini was clean and simple with garlic for flavor. It's steamed but still maintained some crunch in the center of the stalk. The fingerling potatoes were at least well seasoned but very one note and nothing to write home about.

For dessert, we tried the chocolate cake and lemon cheesecake. The chocolate cake had a fudgy layer on buttercream on cake. The flavor was decent and even with the fudge layer, there was some deep, chocolatey nuance missing. The eating experience was a bit strange. Because the fudge layer was at the top and a bit solid, it was hard to scoop off a piece of cake without the buttercream squishing out to the sides. It would have been more pleasant if the denser fudge layer was at the very bottom, allowing an opportunity to have a bite of cake that maintained its layers and shape more.

I wish the lemon cheesecake was more lemon-y. I appreciate that it wasn't overly sweet, but the different details of the dish with the toschi cherries, graham cracker crust, caramel-ish candied almond layer, and whipped mascarpone together became too similar in terms of the sweetness and depth levels that the bright acidity of some fresh lemon would have been welcome.

If you're looking for a classic red sauce American eye-talian joint, head a little more south in Sellwood and eat at Gino's, whose quality and portions exceed Monty's and provide an even better,...

I have been wanting to try this spot for so long and finally had the opportunity tonight on our 11th anniversary dinner! Super busy place and even with a reservation I did wait a little while before being seated. Once seated our server took our drink order which consisted of their Negroni for myself and a lemon drop for my wife. Both cocktails were done with much detail and the finish on both of them were fantastic. This evening we ordered the bruschetta, burrata salad, chicken parmigiana, the mushroom ravioli in a creamed gorgonzala sauce with shrimp. The appetizers and salad were bar none a whimsical experience. Simple and elegant pieces that were a symphony of flavors that enticed the palette. I had the chicken parmigiana and I ordered it based on a reel I saw on IG. It is a very eye pleasing dish! I also ordered one meatball to accompany the side of spaghetti as well. The chicken itself was pounded very thin and the texture and flavor complimented eachother very well. I am very particular when it comes to spaghetti and I feel it is a huge determination of how well of an Italian restaurant this establishment is. Was it the best? No, but definitely not the worst. The flavor was enticing and not too acidic. The noodles itself though not overcooked, I felt could have used another minute to make them perfect. I've had my fair share of overcooked pasta over the years and would much rather prefer this over an overcooked plate of pasta. The mushroom ravioli my wife had was simply amazing! That cream gorgonzola sauce was just unforgettable and will leave me dreaming tonight of how well it complimented the ravioli! If your order this, the additional shrimp is a must as it completes this dish so well! If you come here based on my review, please do not leave here without a slice of Tiramisu to finish the night off. Your stomach will thank you later! I have been searching for a good tiramisu for quite some time since Touche closed down in 2014. My mission has finally been completed! The best part is, that you can also get the tiramisu at their sister restaurant at Monte Lupo Market!

Happy...