There’s a new restaurant in Irvine—and it’s not here to blend in. Located at the just-debuted Eighteen Main dining collective, Monaco Italian Kitchen is the fourth concept from seasoned OC restaurateur Tony Monaco. And while the name nods to his Italian roots, this place is anything but expected. With Executive Chef Karl Pfleider behind the menu and a design that leans more Riviera chic than red-checkered cliché, Monaco is bringing a modern Italian edge to the heart of Orange County.
At its core, Monaco is a love letter to traditional Italian cuisine—just written in a sleeker, more contemporary hand. After an intensive culinary training in Naples, Monaco’s team returned stateside with a deep respect for Neapolitan techniques, translating that into scratch-made doughs, wood-fired pizzas and elevated takes on old-world street food. Think pillowy Margheritas and spicy Diavolas, alongside standout Panuozzo Napoletano sandwiches like the Mortadella with pistachio pesto and bufala mozzarella or the Chicken and Nduja, packed with Provola and smoked mozzarella.
The pasta program doesn’t miss either. Expect dishes like saffron risotto, lamb bolognese and cacio e pepe, as well as delicate housemade cappelletti served in brodo. The Secondi menu is equally dialed in, from a slow-braised lamb shank to a seared filet mignon with seasonal accents. Whether you start with grilled prawns and arancini or opt for a crisp chopped salad and charcuterie board, everything on the menu at this new Italian restaurant in Orange County feels intentional and refined.
“We wanted to create an experience that honors Italy’s rich culinary heritage while embracing craftsmanship and creativity,” says Monaco. “Chef Karl and his team really poured themselves into this one.”
The bar program follows suit, curated by longtime Monaco collaborator Jason Friedman. Standout cocktails include an espresso martini made with a fresh-pulled shot, a blue cheese martini with house-brined olives and seasonal takes on classics like the Il Decision—a pear lemon drop variation that somehow tastes like a vacation. Meanwhile, the wine list leans heavily into Italian regional selections, balanced with approachable varietals for any palette. There’s even a full non-alcoholic menu for those skipping the booze but not the flavor.
Inside, the 4,500-square-foot Irvine restaurant blends Milanese polish with coastal charm—light woods, abstract murals, black-and-white tile and a spacious wraparound bar set the mood. With seating for 130 across the dining room, bar and outdoor patio, the space that this new restaurant in Orange County occupies feels vibrant but never overwhelming.
Originally published in Locale Magazine
Text by Kaylin Waizinger
