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Established in 1994, Mona Lisa’s is located in the Historic Water Street Business District. We serve an ever changing menu inspired by the seasons. Our passion is for good, healthy food and personal well-being. Modern Italian eatery, Cocktails made with squeezed juice & draft beers.
Modern Italian eatery with a weekly-changing menu, cocktails made with squeezed juice & draft beers.
Address and Contact Information
Address: 428 Water St, Eau Claire, WI 54703
Phone: (715) 839-8969
Website: https://monalisaeauclaire.com/
Menu Photos
Order and Reservations
Reservations: yelpreservations.com
Photo Gallery
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Reviews
Chef Jules
Restaurant Review by a Guy Who Has Eaten His Way Through the Best Kitchens on the East Coast
It took me a minute to write this because, truth be told, I am brutally honest when it comes to Italian, Mediterranean, and Kosher or Halal cooking. After forty years in fine dining, cooking for military brass, congressmen, and Fortune 500 types who think they invented olive oil, I try to keep my standards realistic depending on the city. And look, this was Eau Claire, Wisconsin. Not Vegas, not Manhattan, not South Philly, and definitely not Wilmington. So I walked in ready to be fair.
My wife and I needed a serious protein hit since we are both living that Keto life, and the clock was ticking before our fast. We do not do fast food. We wanted a place where the food had at least met fresh ingredients once in its lifetime.
The place was packed, which is usually a good sign. Every table taken. Only seats were at the bar. Perfect. Bar seating is where you find out what a restaurant is really made of. We slide onto the stools and settle in. Jamie, one of the bartenders, greets us right away. She seemed new, but she had composure, and that counts for a lot.
We explained our diet. Keto is not hard, especially in Italian or Mediterranean spots. Just avoid pasta. Simple. My wife ordered a kale salad with grilled chicken. I kept it safe. Meatballs. When in doubt, go with the one thing every Italian kitchen should be able to produce in its sleep.
Then the food arrived.
My wife’s salad came out first, and right then I knew we were in for a rough ride. The chicken breast was so small it could have qualified for the witness protection program. The kale salad was exactly what the menu claimed, but in the most literal way possible. Kale. Oil. Croutons. That was it. Nothing else. I laughed because what else can you do, and my wife gave me the look that says she was reevaluating every life decision that led her to this moment.
My meatballs were next. Before I even get into taste, let me say this: a meatball is character. It is technique. It is seasoning. It is time in the oven. It is freshness. And above all, it is love. I took a bite. Then another half bite. And that was it. These tasted like they came out of a plastic bag from one of those giant food service warehouses that believe oregano is a luxury spice. I wanted to believe they were made in house. My taste buds did not support that optimism.
Meanwhile, my wife is trying to chew through croutons that could double as construction material. She loves croutons but even she tapped out. The grilled chicken was so dry she needed two glasses of water just to get it down. I was laughing so hard the staff probably assumed we hit a dispensary on the way in.
Here is the thing. I love an open kitchen. I want to see the energy. But the energy here was scattered. Confusion in the back of the house always translates onto the plate. And it did.
Do I think this place is bad? No. I think it is a solid restaurant for Eau Claire. But you can tell there is no love in the food right now. That is fixable. Restaurants rise and fall on what happens behind those burners. When the kitchen does not have its soul together, the front of the house has to work twice as hard, and everybody feels it.
Jamie did great. The service was kind and present. But the plates told another story.
One more thing. I understand the automatic gratuity. It is a college town, tipping is becoming optional in America, and owners are trying to protect their staff. No hard feelings there.
Here is my honest take. This place has potential. It could be the best in the county if the kitchen finds its passion again. But until the love returns, the ratings will slide. Not because people are mean, but because diners know when effort is missing.
And what do I know. I just spent years eating with Burt Wolf and working in kitchens where food had a heartbeat.
… moreIt took me a minute to write this because, truth be told, I am brutally honest when it comes to Italian, Mediterranean, and Kosher or Halal cooking. After forty years in fine dining, cooking for military brass, congressmen, and Fortune 500 types who think they invented olive oil, I try to keep my standards realistic depending on the city. And look, this was Eau Claire, Wisconsin. Not Vegas, not Manhattan, not South Philly, and definitely not Wilmington. So I walked in ready to be fair.
My wife and I needed a serious protein hit since we are both living that Keto life, and the clock was ticking before our fast. We do not do fast food. We wanted a place where the food had at least met fresh ingredients once in its lifetime.
The place was packed, which is usually a good sign. Every table taken. Only seats were at the bar. Perfect. Bar seating is where you find out what a restaurant is really made of. We slide onto the stools and settle in. Jamie, one of the bartenders, greets us right away. She seemed new, but she had composure, and that counts for a lot.
We explained our diet. Keto is not hard, especially in Italian or Mediterranean spots. Just avoid pasta. Simple. My wife ordered a kale salad with grilled chicken. I kept it safe. Meatballs. When in doubt, go with the one thing every Italian kitchen should be able to produce in its sleep.
Then the food arrived.
My wife’s salad came out first, and right then I knew we were in for a rough ride. The chicken breast was so small it could have qualified for the witness protection program. The kale salad was exactly what the menu claimed, but in the most literal way possible. Kale. Oil. Croutons. That was it. Nothing else. I laughed because what else can you do, and my wife gave me the look that says she was reevaluating every life decision that led her to this moment.
My meatballs were next. Before I even get into taste, let me say this: a meatball is character. It is technique. It is seasoning. It is time in the oven. It is freshness. And above all, it is love. I took a bite. Then another half bite. And that was it. These tasted like they came out of a plastic bag from one of those giant food service warehouses that believe oregano is a luxury spice. I wanted to believe they were made in house. My taste buds did not support that optimism.
Meanwhile, my wife is trying to chew through croutons that could double as construction material. She loves croutons but even she tapped out. The grilled chicken was so dry she needed two glasses of water just to get it down. I was laughing so hard the staff probably assumed we hit a dispensary on the way in.
Here is the thing. I love an open kitchen. I want to see the energy. But the energy here was scattered. Confusion in the back of the house always translates onto the plate. And it did.
Do I think this place is bad? No. I think it is a solid restaurant for Eau Claire. But you can tell there is no love in the food right now. That is fixable. Restaurants rise and fall on what happens behind those burners. When the kitchen does not have its soul together, the front of the house has to work twice as hard, and everybody feels it.
Jamie did great. The service was kind and present. But the plates told another story.
One more thing. I understand the automatic gratuity. It is a college town, tipping is becoming optional in America, and owners are trying to protect their staff. No hard feelings there.
Here is my honest take. This place has potential. It could be the best in the county if the kitchen finds its passion again. But until the love returns, the ratings will slide. Not because people are mean, but because diners know when effort is missing.
And what do I know. I just spent years eating with Burt Wolf and working in kitchens where food had a heartbeat.
Nikki Feldy
Their food is absolutely delicious. Their staff is friendly and very accommodating. And it’s just a cool place to be! We asked to be put by the fireplace because I was cold and they literally moved a table for us to be in front of the fireplace. Later they checked in about how we were doing temperature wise.
They even include 18% gratuity so tipping isn’t expected. We had great service, so still added more.
My only complaint is they use Styrofoam boxes for leftovers.
… moreThey even include 18% gratuity so tipping isn’t expected. We had great service, so still added more.
My only complaint is they use Styrofoam boxes for leftovers.
jodylp1
Extremely tasty food & drinks. Service was great even tho they were short staffed. Reservations are a good choice. The crispy pork belly with cold ginger noodles & the soft boiled egg was a great appetizer. My husband doesn’t even like pork belly & he was impressed. The pasta Rockefeller with scallops and shrimp was wonderfully tasty. The sauce was a little thin, but the flavor was perfection!
… moreRobe Ann Paccial- Wenig
Art meets good food. I love the concept The ambiance is nice and definitely one of the formal dining around Eau Claire area. We ordered the pasta (Spicy Shrimp and Bolognese). The spicy shrimp was a little too spicy and this is coming from someone who can eat spicy food. We did love the Brussel sprout appetizer! I think that was our favorite. We’ll try their other interesting dishes next time!
… moreJoel Stensrud
The food was fine, flavorful, but the salmon was dry. But my issue is with the “dine-in service fee”. I know these exist (absolutely no reason anymore), but I’m sorry, I’m in a conversation while paying the bill, the server is asking us to leave (9pm) so I’m not scrutinizing the line items. I just realized I tipped 20% on a bill that already included a $14.50 service fee for dining in (it’s a dine-in restaurant), for 35% total. I dine out all of the time for business and pleasure and have no problem tipping 20% as standard – but that shouldn’t be on top of a self-added tip! Not now, 4 years after Covid. If the back room isn’t getting paid enough, increase your salmon to $40 and be up front about it. This restaurant is off my business trips going forward. If this is the standard in Eau Claire, I will eat at McDonalds.
… moreAnnie Hughes
The food is top notch. I had the shrimp and sundried tomato fusilli. It was amazing with a creamy sundried tomato sauce and homemade pasta. Service was great and appetizers came out fast. Make a reservation, the restaurant fills up.
… moreMatthew Forrest
Fantastic date night spot! Highly recommend this place for any couple or group looking for a delicious meal and great time.
Sat at the bar and had amazing customer service.
The bolognese was delicious. Probably the right size for someone to order an app or salad then main entree. Plus that would give you a chance to try even more of their delicious foods.
Side note, don’t pass on the pomme frites. Super flavorful!
… moreSat at the bar and had amazing customer service.
The bolognese was delicious. Probably the right size for someone to order an app or salad then main entree. Plus that would give you a chance to try even more of their delicious foods.
Side note, don’t pass on the pomme frites. Super flavorful!
McKayla Haldorson
Enjoyed my food but not the 18% service fee added onto the bill for dinning in. Please note: there were only three of us, so it wasn’t like the fee was for a huge group.
… moreBeth Garza
Food, drinks and staff were wonderful! Very loud. Hard to hear the conversation at our table. We don’t mind the 18% automatic gratuity, but no one else in town does that. Therefore, the bartender, and server should let customers know when they order. Even though it is on the bill, and there is a place for an additional tip as well as a mention on the menu, it is difficult to see in the restaurant/bar because of the low lights.
… moreMary Ahmann
The mushroom ravioli is wonderful. We sat at the bar and soaked in the atmosphere. Pretty cool place! Even John Prine found Mona Lisa a delicious place for dinner.
… more