Specialties

Katerina Giambalvo from an Italian ethnicity and a passion for Culinary Arts. Katerina is Monticello's Executive Chef with over a decades of professional training. Monticello at Red Bank features Authentic Italian Cuisine with a twist.

OUR PHILOSOPHY

FROM THE VINE TO YOUR TABLE!

At Monticello’s we strive to provide you with the best and freshest ingredients possible. This philosophy compelled us in 2015 to create our own organic garden that’s grown on site, and available from June to October.

Additionally, to ensure freshness our premium quality meats and seafood are selected daily. Our promise to provide the best and freshest ingredients means serving Non-GMO, non-processed foods, hormone-free / antibiotic-free chicken, free-range eggs, organic milk, raw sugar, fresh wild caught seafood, organic produce, all-natural pork, and fresh natural homemade and fat-free stocks.

Quality is our commitment to our guests.

History

Upon arrival in the United States, Chef Katerina pursued her dream of excelling in the culinary arts by studying at the French Culinary Institute of New York. Upon her graduation she started her internship in one of the most prestige New York Times awarded restaurant in New Brunswick, “The Frog and The Peach”. After years of hard work and the perfection in her trade, Chef Katerina opened Monticello Bistro in north Jersey in 2004. This is where she started her display of unique and exquisite cuisine and dedication. After five years of satisfying customers all over Middlesex County, Chef Katerina was ready to expand and bring the presence of Monticello to the great Borough of Red Bank in 2009. In a community with a wide range of culture and liveliness, Monticello adds a pleasurable taste from Italy and the Mediterranean all to one location now called Monticello at Red Bank.