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Christos Kitchen – Where Families Come Together Here, at Christos Kitchen, it is our mission to provide our customers and patrons with outstanding food quality and exceptional service. We welcome you to gather around our table and enjoy a great, home-style cooked meal!
Address and Contact Information
Address: 1600 Perrineville Rd, Monroe Township, NJ 08831
Phone: (609) 655-1217
Menu Photos
Order and Reservations
Order: Order online
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Related Web Results
Christos Kitchen | Monroe Township, Middlesex County NJ – Facebook
Happy Labor Day! Christos Kitchen is the perfect spot to relax and recharge! We’re open until 4 PM today – come see us!
Menus for Christos Kitchen – Monroe Township – SinglePlatform
Chicken Cali-Ranch Wrap · Grilled Chicken Caesar Wrap · Turkey BLT Wrap · Mediterranean Wrap · Tunafish Salad Wrap · Veggie Wrap · Buffalo Chicken Wrap · Philly Cheese …
Christos Kitchen – Monroe Township, NJ Restaurant | Menu + Delivery
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Reviews
Arun Kumar
We ordered the breakfast quesadilla & pancakes. The food was well made. Especially the quesadilla was fantastic with eggs, cheese & sausage inside, loved the taste. I was expecting it would come with fruits as listed on the menu, but I didn’t find any fruits. This was a to-go order, so it was too late to follow up to check. Anyway, the order was made ready blazing fast. We prob took more time to decide than the time it took to get the order.
… moreJean Yoon
It’s a cozy diner with good comfort foods. Gets busy during lunch hours.
They change their cake menus every few weeks
Matzoh ball soup: good
Chicken Piccata: good
Rueben special: good
Gyro platyer: good
Bread pudding: great!
Boston cream pie: great! Would eat again. The custard cream was delicious
… moreThey change their cake menus every few weeks
Matzoh ball soup: good
Chicken Piccata: good
Rueben special: good
Gyro platyer: good
Bread pudding: great!
Boston cream pie: great! Would eat again. The custard cream was delicious
Ellen Botwin
Nice cozy restaurant. Small and inviting. The food is good but not superb or gourmet, so don’t expect that it will blow you away. Nice place to eat and since it is a local restaurant, yiu get to know the staff and they get to know you. That is definitely worth something!
… moreGary Rediker
I recently ate at Christo’s Kitchen with my wife and grandchildren. It was the first time since ownership changed hands. We found the food options to be a good variety and all of our meals were tasty and plentiful. The staff was very pleasant and attentive to our needs. I was glad to see how busy they were, which confirmed my opinion of this restaurant being one of the better deals in town.
… moreJoie Brann
So glad I discovered this gem. Neighborhood restaurant feel. Extensive menu something for everyone. Fresh, well seasoned, and delicious. Atmosphere was chill, not loud at all and was very clean. Can’t wait to have breakfast there!
… moreB M
They have an interesting variety of options, granted the size of the establishment.
Prices are so-so. Neither the highest nor cheapest if comparing to the entire state and different towns/cities. But if we’re talking just the idea of how the place presents itself, etc -it seems like it is intentionally trying to keep people away with its pricing as if trying to ensure table space for the elderly on pensions who can afford to eat there and pay the premium for the closeness to their gated communities. I don’t think whom my party consisted of was their intended demographic in the first place.
Quality hit and miss. Partly based on occasional cooking mistakes -like something getting too charged on an edge that upsets the whiny folks, or a cut of steak has too much grizzle going on so you only get 3/4ths of what would otherwise fair portioning.
A NY strip isn’t supposed to have any grizzle, especially 3/4ths. What are the credentials of a chef who can’t get that right? But if we’re buying Stop&Shop crummy cuts and all the quality and pricing makes sense because it’s sourcing from a shipping center that price gouges -it starts with whoever owns the strip land that rents to the stores, and then in turn the stores have to calculate in their prices to cover those costs.
It’s expensive to operate in the Concordia shopping center and for all the traffic the land owner can claim with the residents of Concordia they are sucking up all the money in inflated rental costs. We’re not on the side of Monroe with the McMansion houses where you question how they afford their 2 to 3 million dollar house let alone furniture and vehicles and not have inner NY city mafia ties or big government contracts. Concordia has always been too expensive for its location. And that affects the quality of every business trying to operate there.
Moving on, the wait staff seems courteous as they need to be keeping in mind the situations that can arise from customer confusion. Empty plates and such were removed in fair enough time. I’ve seen far worse handling from places with more staff where each technically had to manage less overall per wait staffer.
I will give them that all the food seemed cooked to safety and overall a sense of also not overdoing things as best as they can.
My only personal issue with my visit was that the Country Burger is not a mushroom and onion mozzarella or swiss burger, nor even provolone. It’s a cheese steak burger without peppers -and it has American cheese. The American cheese overpowered the delicate flavor that few mushrooms that were on it were supposed to convey. Burger, roll, and ingredient quality were fine. It was just a terrible choice of options, IMO. I should have looked closer at the menu before ordering it and questioned what cheese it comes with. And again, the name doesn’t fit the product. Country would denote country gravy. Having some roots in Appalachia, I’m kind of offended by whoever tried to claim this is in the spirit of country folk. Dill pickle chips, ketchup, mustard, onion bits, poppy seed bun -what you’ld get a a McDonalds by standard is the typical American country demand. A burger battered in breadcrumbs and deep fried with country gravy topping -that’d be closer to a country burger also. But I’ve never known anyone who would suggest mushrooms, onions, and American cheese as country -it feels like we’re missing a sauce to completes the dish like a Chipotle ranch. As-is it just tasted like the American Cheese was ruining the benefits of the quality of the other ingredients and a shame. I ate it despite my disgruntled disposition, because I don’t waste food -again, part of my roots is Appalachian. But I am shaking my head wondering how a chef could let this construct exist on their menu. How often is this one being ordered mistakenly as if a mush+onion+mozz? Just me?
Sometimes less menu options is better for business. A diner’s menu should be nothing but their hits with the locals, what they can repetitively put out flawlessly in quality, JMHO.
… morePrices are so-so. Neither the highest nor cheapest if comparing to the entire state and different towns/cities. But if we’re talking just the idea of how the place presents itself, etc -it seems like it is intentionally trying to keep people away with its pricing as if trying to ensure table space for the elderly on pensions who can afford to eat there and pay the premium for the closeness to their gated communities. I don’t think whom my party consisted of was their intended demographic in the first place.
Quality hit and miss. Partly based on occasional cooking mistakes -like something getting too charged on an edge that upsets the whiny folks, or a cut of steak has too much grizzle going on so you only get 3/4ths of what would otherwise fair portioning.
A NY strip isn’t supposed to have any grizzle, especially 3/4ths. What are the credentials of a chef who can’t get that right? But if we’re buying Stop&Shop crummy cuts and all the quality and pricing makes sense because it’s sourcing from a shipping center that price gouges -it starts with whoever owns the strip land that rents to the stores, and then in turn the stores have to calculate in their prices to cover those costs.
It’s expensive to operate in the Concordia shopping center and for all the traffic the land owner can claim with the residents of Concordia they are sucking up all the money in inflated rental costs. We’re not on the side of Monroe with the McMansion houses where you question how they afford their 2 to 3 million dollar house let alone furniture and vehicles and not have inner NY city mafia ties or big government contracts. Concordia has always been too expensive for its location. And that affects the quality of every business trying to operate there.
Moving on, the wait staff seems courteous as they need to be keeping in mind the situations that can arise from customer confusion. Empty plates and such were removed in fair enough time. I’ve seen far worse handling from places with more staff where each technically had to manage less overall per wait staffer.
I will give them that all the food seemed cooked to safety and overall a sense of also not overdoing things as best as they can.
My only personal issue with my visit was that the Country Burger is not a mushroom and onion mozzarella or swiss burger, nor even provolone. It’s a cheese steak burger without peppers -and it has American cheese. The American cheese overpowered the delicate flavor that few mushrooms that were on it were supposed to convey. Burger, roll, and ingredient quality were fine. It was just a terrible choice of options, IMO. I should have looked closer at the menu before ordering it and questioned what cheese it comes with. And again, the name doesn’t fit the product. Country would denote country gravy. Having some roots in Appalachia, I’m kind of offended by whoever tried to claim this is in the spirit of country folk. Dill pickle chips, ketchup, mustard, onion bits, poppy seed bun -what you’ld get a a McDonalds by standard is the typical American country demand. A burger battered in breadcrumbs and deep fried with country gravy topping -that’d be closer to a country burger also. But I’ve never known anyone who would suggest mushrooms, onions, and American cheese as country -it feels like we’re missing a sauce to completes the dish like a Chipotle ranch. As-is it just tasted like the American Cheese was ruining the benefits of the quality of the other ingredients and a shame. I ate it despite my disgruntled disposition, because I don’t waste food -again, part of my roots is Appalachian. But I am shaking my head wondering how a chef could let this construct exist on their menu. How often is this one being ordered mistakenly as if a mush+onion+mozz? Just me?
Sometimes less menu options is better for business. A diner’s menu should be nothing but their hits with the locals, what they can repetitively put out flawlessly in quality, JMHO.
Frank Gerardi
Stopped in for a bit while out shopping. This place was wonderful! Staff was friendly and on point, and the food was delicious!
Also the menu had so many unique choices, I will be back soon!!
… moreAlso the menu had so many unique choices, I will be back soon!!
Monica ARQUETTE
Restaurant is clean!!!! Waitresses on my two visits were very attentive we ordered omelettes and breakfast platter coffee and tea very large portions food was hot sorry for the bites but it was a great breakfast
… morePawnee Cain
Did a pickup order. The gyro platter wasn’t ready. No big deal said they were waiting on fries. i didn’t know they came with it and told them I hadn’t ordered fries. Well they put the fries in the same container with my gyro and salad so soggy wet fries, a salad without dressing, and a dry gyro without tzatziki which was supposed to be on it. So salad, no dressing, a gyro, no sauce, and soggy fries with hot salad. It’s not the best experience.
… moreMichele D
Cute little breakfast place with a nice variety of options. Our server, Jesus, was friendly and attentive. Our food was fresh, tasty, and the coffee was so good and hot!
… more