Monte Carlo

Frommer's Review

This cheery restaurant celebrates the cuisine of southern France and Italy. Booths and banquettes in the outer dining room sit beneath a local artist's impressions of the countryside around Monaco; seating in the main dining room centers on a brick-sided fireplace. The chefs prepare the best bouillabaisse in the City of Hamilton; using Atlantic seafood, they achieve the savory style that's typical of Marseilles. One of the better dishes is filet of tuna marinated in oil and herbs and grilled over charcoal. The rack of lamb is tender and well seasoned with Provençal herbs. Classic lamb chops appear with the flavoring of the Côte d'Azur, and veal scaloppini is sautéed and served with sun-dried tomatoes and peppers on angel-hair pasta.

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