Much of the menu style was inherited from the former owner. In the hands of the chef, Robert Simmons, that translates into appealing flavors. On a recent lunch, black bean soup with a mild kick in the finish and curried chicken salad served on a black plate had eye appeal backed up with well-executed seasoning. A special of Cuban red beans and rice was invigorated with a spicy pepper relish. Potato soup is a thin puree with a dominant flavor of celery.
Service is prompt and friendly, with bottomless glasses of iced tea poured.
Parking in rear. At the Dayton Art Institute, Cafe Monet is now under the management of Cincinnati caterer Elegant Fare, which comes with high credentials. The menu, which went into place this month, is promising, and white tablecloths raises expectations. But lunch last week disappointed on most counts. Lentils ringing salad greens were seriously overcooked and unsalted.