This acclaimed and popular Maplewood restaurant reinvented itself in 2010 as two venues in one, both under the guidance of executive chef Josh Galliano. The “Southern Bistro” menu offers value-priced dishes that draw from Galliano’s Louisiana background: boudin balls, shrimp and grits, meat pies. The catfish wrapped in sweet potato is a standout. Other dishes highlight the modern American approach with which Galliano made his local reputation, like pear and truffle risotto and chicken stuffed with foie gras. The new menu is anchored by dishes traditional to New Orleans that more closely reflect the culinary heritage of the two-time James Beard Nominated Executive Chef, Josh Galliano, a native of Louisiana. Chef Galliano's menu is best described as "ingredient-driven, modern American cuisine" and changes daily based upon availability. The menu embarks on a culinary adventure with a cuisine that uses sophisticated, unique cooking techniques and flavors by highlighting local ingredients. Diners can sit in the elegant dining room, the casual bistro space or the large, very casual bar. Chefs on staff include Aaron Teitelbaum, Aimee Mapes, Amanda Wilgus, Jeff Orbin, Executive Chef Josh Galliano, Rick Lewis, Shea Behmeyer, Tim Anselm, & Yvonne Angieri. (Courtesy of RiverFront Times & www.monarchrestaurant.com)