SPONSORED CONTENT
DINING OUT
SPONSORED CONTENT
Generations of Just Plain Good
I
n the nearly 40 years that Monte Cello’s
has been around, the one constant
that has always been the main focus of
the restaurant is commitment to quality
food and ingredients. When the average
life cycle of a restaurant is seven years,
constant quality has allowed Monte Cello’s
to best that time frame more than five
times over with no signs of slowing down.
“We offer a great product for a fair price,”
said Greg Wadlow, one of the owners of
the business, which has five locations
throughout the North Hills. “People want
quality. We could cut corners if we wanted,
but we’ve never been about that. Cheaper usually is