- Algeheel 1
- Eten 1
- Bediening 3
- Sfeer 4
After a recent trip to Greece, the positive article in the Philadelphia Inquirer led us to celebrate our anniversary there last night. One star for two reasons: Olivia's service; and the interior design, well-executed. The extremely disappointing part: 1) the vibe is young, with mildly throbbing music (not authentic to the cuisine) and much more casual than the article suggests; 2) we asked for a quiet table and were led to a table in the back between two other tables near the kitchen. I declined and brought to a moer suitable window table (note: there are approx. ten inches between tables); 3) drinks acceptable but a short pour; 4) the food was, simply, awful. The hummus and the tzatziki sauce were flavorless and thin. Food runners did not seem to know how or where to place dishes. The lobster pappardelle was so spicy it was inedible and devoid of lobster. We didn't expect it to meet Santorini's quality, but it was unacceptable by any standards. The best part was that the portion was very small. The vegetable moussaka does not in any way mirror its meated counterpart or its menu description- a platter, not a crock, of sliced/diced veggies (chick peas unrecognizable) covered with a thick layer of (commercial?) bechamel. First time leaving an entreee without asking for a takeaway box. Got the check and said nothing - it seemed pointless. Does Mona hope to be a dining destination? In the food service business for four decades, we know that survival in a highly competitive industry depends on the hipster disco-awaiting crowd who come for the vibe and beverages, or a complete reworking of the kitchen. I expect any reply to express disappointment, blah, blah. Never have I left a review of this nature, disturbingly honest. I wish for success for all and hoped for a great Mediterranean meal. Mona needs to make its mind up as to what it wants to be in this business. For us, it struck out in its first at bat, sadly.
