L'Osteria Mondello

★★★★☆
  • 1507 Stillwater Ave. Ste D

    Cheyenne, WY 82009

    Map & Directions
  • 307-778-6068

About L'Osteria Mondello

Categories
  • Italian Restaurants
Details
  • Carry Out
Hours
M-Su 11am-9pm
Special Offer
Call Today
Emails
  • mondello.cm@gmail.com
Keywords
  • Catering Service
Payment Options
  • American Express
  • Cash
  • Discover
  • MasterCard
  • Visa
Services
  • Catering Service
  • Delicious Pizza
  • Italian Dishes
  • Liquor
  • Italian Restaurant
  • Strombolis
  • Calzones

Food

Food
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Had a poor experience at lunch. Read the ratings and decided to give dinner a try. Boiled chicken with spices in the water was not good. It was named something else but we both ordered a chicken dish and it was boiled. We asked if this was normal the waitress confirmed it was. Lot of hollering from somewhere in the place. Drama and discussions among the staff. Oh, they cleaned a table with windex close by, that added to atmosphere as we were dinning. What else could be improved? find out for yourself.

1
★☆☆☆☆

Had a poor experience at lunch. Read the ratings and decided to give dinner a try. Boiled chicken with spices in the water was not good. It was named something else but we both ordered a chicken dish and it was boiled. We asked if this was normal the waitress confirmed it was. Lot of hollering from somewhere in the place. Drama and discussions among the staff. Oh, they cleaned a table with windex close by, that added to atmosphere as we were dinning. What else could be improved? find out for yourself.

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As a relative of the owner itself it does not mean i have to write a good review but its impossible not too. When i went to Wyoming for 2 weeks i worked as a busboy and everytime i walked out i saw the happy faces on many peoples faces. It brought joyness to me that just one little nessecity made people happy.On to food of course i would definently recommend the lamb chops. Everytime I think of that it makes me want some its regular lamb chops with a secret sause and rosemary prepared by chef Ceasar Mondello. It just brings taste to another ballgame. If you are out for some fine dining or just wants a pie you should definently go to L'Osteria Mondello. It would also be nice to say that if you think just putting a bad review would hurt the business but no. See us italians take things seriously and heres a fun fact: 4 Mondellos died in the world trade center trying to make international business but no thats not goood enough. Thank you uncle Joe for that world class meal i would like aother one some time
- love ur nephew Alex Mondello

5
★★★★★

As a relative of the owner itself it does not mean i have to write a good review but its impossible not too. When i went to Wyoming for 2 weeks i worked as a busboy and everytime i walked out i saw the happy faces on many peoples faces. It brought joyness to me that just one little nessecity made people happy.On to food of course i would definently recommend the lamb chops. Everytime I think of that it makes me want some its regular lamb chops with a secret sause and rosemary prepared by chef Ceasar Mondello. It just brings taste to another ballgame. If you are out for some fine dining or just wants a pie you should definently go to L'Osteria Mondello. It would also be nice to say that if you think just putting a bad review would hurt the business but no. See us italians take things seriously and heres a fun fact: 4 Mondellos died in the world trade center trying to make international business but no thats not goood enough. Thank you uncle Joe for that world class meal i would like aother one some time
- love ur nephew Alex Mondello

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.

Not expecting much as this was Cheyenne, a long way from New York or Italy a few minutes later I was seated perusing the menu. Immediately I noticed the menu was Italian, not American Italian, Italian the same meals I saw in Italy. Not smothered with cheese and measured with hand gestures like some local feedlot was processing me, real Italian.
??Would you like something to drink??? With all the looks of the menu I grew brave,
??Chianti.? Thinking they would never get this right, I was also offered house chardonnay or merlot (for those Americans with one foot in Wyoming and one in California). A glass of dark red wine was quickly sitting on the table. My first sip I knew I was dealing with an Italian palate. Full bodied lightly tart with the tannins, it was American absolutely but the taste was Italian.

I had already ordered, sipping wine casting around I asked the next person checking on me to bring me a menu. It was no problem catching somebody??s eye. Every person working the restaurant stopped going out of their way getting to single diner at a corner table making sure I had everything I needed, every single one. Not since the extravagant restaurants of Charleston and Richmond had I had such service and never by everybody. When passing through the pizzeria I noticed what I now took to be the head busboy constantly neatening, tidying everywhere the entire time I was there. This place wanted the employees waiting on the diners the entire time they were working.

Looking at the menu closer now then the first time, wanting to eat going down the list until finding something I had eaten before, the owners name jumped out at me. Giuseppe Mondello, the owner was Italian. If Giuseppe was born here his name would have been translated most likely. Looking around now the tones, colors and shades were Mediterranean, Italy is a Mediterranean country, you can be forgiven thinking it is European as most are taught but their food is Mediterranean. The room held a dozen tables no more with an adjacent al fresco motif room with another half dozen or so. This is Wyoming so it only gave the al fresco look. Dining out of doors is left for those places where the wind does not blow grit constantly.

I remembered my Friday night dates I had taken to small restaurants in New York, Philadelphia and San Francisco. Seeing pizzas going out the doors, students waiting for them, those going home having dined in taking one. There were the same couples talking so closely they might not even hear their own conversations, thank God. Families, bi and tri generations on their night out oblivious to anything other than their families consuming the food slid under the conversation. This was the same thing I found when I went out on a student??s budget when blowing up twenty bucks was blowing up your weekend funds. I knew the term had changed, we no longer eat where the truckers eat, we eat where a few dollars will get you original cuisine and a cozy atmosphere. Even if does come in a pizza box, Americans are loyal to their palate.

Linguine and broccoli, enough of a title to make any nine year old throw a parking lot fit was what I found first on the menu. It used to be an evening meal for those going out on the night. I was getting a little thoughtful about seeing the meal. Even in Rome and Venice restaurants along the tourist strip accommodate tourist giving what they eat at home. The same things we call rude here when tourists want our food served the way they have it at home four thousand miles away. When they do to us there we think them unbelievably intelligent. I was again surprised.

Carrying no more sauce than to spread the flavor, not over cooked or weighed down with calories, it was the instigation for childhood fits. Knifing to the long stands of pasta, I remembered the looks the natives gave me watching the other tourists spin long stands of pasta around their culinary devices before trying to stuff a wad in their mouths. Laughing, starting on my order it was exactly what I remembered and ordered. Not Omaha or Fort Collins, I upheld the local standard by socking it away in a continuous process. Not enough to bloat or gain weight, enough to go out for the evening.

Flagging the busboy with the silent signal of covering the plate with the now useless napkin, I went over the entire menu. Eleven to twenty seven dollars covered the entire listings, probably still attainable on a student??s budget, the couples in sight supporting that being right. Families surrounding the larger tables made up half of the customers told the price was in line for taking the entire bunch in town out together.

Paying and tipping for as good as I got I stepped out in the night, remembering those Friday nights in college, I called a shuttle. Heading downtown, feeling like being around, eaten right heading out on a Friday night, thanks Giuseppe.

5
★★★★★

Not expecting much as this was Cheyenne, a long way from New York or Italy a few minutes later I was seated perusing the menu. Immediately I noticed the menu was Italian, not American Italian, Italian the same meals I saw in Italy. Not smothered with cheese and measured with hand gestures like some local feedlot was processing me, real Italian.
??Would you like something to drink??? With all the looks of the menu I grew brave,
??Chianti.? Thinking they would never get this right, I was also offered house chardonnay or merlot (for those Americans with one foot in Wyoming and one in California). A glass of dark red wine was quickly sitting on the table. My first sip I knew I was dealing with an Italian palate. Full bodied lightly tart with the tannins, it was American absolutely but the taste was Italian.

I had already ordered, sipping wine casting around I asked the next person checking on me to bring me a menu. It was no problem catching somebody??s eye. Every person working the restaurant stopped going out of their way getting to single diner at a corner table making sure I had everything I needed, every single one. Not since the extravagant restaurants of Charleston and Richmond had I had such service and never by everybody. When passing through the pizzeria I noticed what I now took to be the head busboy constantly neatening, tidying everywhere the entire time I was there. This place wanted the employees waiting on the diners the entire time they were working.

Looking at the menu closer now then the first time, wanting to eat going down the list until finding something I had eaten before, the owners name jumped out at me. Giuseppe Mondello, the owner was Italian. If Giuseppe was born here his name would have been translated most likely. Looking around now the tones, colors and shades were Mediterranean, Italy is a Mediterranean country, you can be forgiven thinking it is European as most are taught but their food is Mediterranean. The room held a dozen tables no more with an adjacent al fresco motif room with another half dozen or so. This is Wyoming so it only gave the al fresco look. Dining out of doors is left for those places where the wind does not blow grit constantly.

I remembered my Friday night dates I had taken to small restaurants in New York, Philadelphia and San Francisco. Seeing pizzas going out the doors, students waiting for them, those going home having dined in taking one. There were the same couples talking so closely they might not even hear their own conversations, thank God. Families, bi and tri generations on their night out oblivious to anything other than their families consuming the food slid under the conversation. This was the same thing I found when I went out on a student??s budget when blowing up twenty bucks was blowing up your weekend funds. I knew the term had changed, we no longer eat where the truckers eat, we eat where a few dollars will get you original cuisine and a cozy atmosphere. Even if does come in a pizza box, Americans are loyal to their palate.

Linguine and broccoli, enough of a title to make any nine year old throw a parking lot fit was what I found first on the menu. It used to be an evening meal for those going out on the night. I was getting a little thoughtful about seeing the meal. Even in Rome and Venice restaurants along the tourist strip accommodate tourist giving what they eat at home. The same things we call rude here when tourists want our food served the way they have it at home four thousand miles away. When they do to us there we think them unbelievably intelligent. I was again surprised.

Carrying no more sauce than to spread the flavor, not over cooked or weighed down with calories, it was the instigation for childhood fits. Knifing to the long stands of pasta, I remembered the looks the natives gave me watching the other tourists spin long stands of pasta around their culinary devices before trying to stuff a wad in their mouths. Laughing, starting on my order it was exactly what I remembered and ordered. Not Omaha or Fort Collins, I upheld the local standard by socking it away in a continuous process. Not enough to bloat or gain weight, enough to go out for the evening.

Flagging the busboy with the silent signal of covering the plate with the now useless napkin, I went over the entire menu. Eleven to twenty seven dollars covered the entire listings, probably still attainable on a student??s budget, the couples in sight supporting that being right. Families surrounding the larger tables made up half of the customers told the price was in line for taking the entire bunch in town out together.

Paying and tipping for as good as I got I stepped out in the night, remembering those Friday nights in college, I called a shuttle. Heading downtown, feeling like being around, eaten right heading out on a Friday night, thanks Giuseppe.

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.

I am from Philadelphia and worked in the NYC if you want good pizza find a place that makes their own dough and has a hot oven 700 degrees or more. They do, no dough with little wholes or frozen and no concaver belt.

put some more sauce and toppings on guys don't cheap out and you would have the best in Wyoming

4
★★★★☆

I am from Philadelphia and worked in the NYC if you want good pizza find a place that makes their own dough and has a hot oven 700 degrees or more. They do, no dough with little wholes or frozen and no concaver belt.

put some more sauce and toppings on guys don't cheap out and you would have the best in Wyoming

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1 out of 1 people found this review helpful.

.

We WERE weekly regulars. Food fab, service great, atmosphere awesome. The regular employees we knew doted on my little girl constantly. She loved it there. One night we went in as usual and the regular staff was gone. They left a brand new waitress to hostess and wait on tables and act a the complaint department for the cook (I definitely wouldn't call him a chef). Everything fell apart and my husband's scallops were not cooked thoroughly and the sauce was mainly water and olive oil and had very little taste. My gnocci w/ meat sauce which is usually divine, was a game of "hide the gnocci" under an obscene amount of ground beef that had very little marinara. My six year old...she ordered her usual off the kids menu, which was fettucini alfredo and ended up with literally a platter of it set in front of her that we were charged $11.95 for. Our entree portion of service took 35 minutes, my salad had yellow leaves in it. The waitress offered pizza to help make up for my husband's poor scallops to which he agreed...never came to the table. Cancelled the pizza...asked for the check...never came to the table. Boss comes out...never apologized...got very defensive and ended up mixing us up with a very upset elderly man who made his waitress cry, called us liars, unreasonable people, and then threw our family out the restaurant. My six year old was crushed and very upset. We were horrified. We were very patient with the waitress and felt bad for her being left all alone while being so new. This is NO way to treat a regular and plan on telling the dining manager who knows us exactly why we plan on going to the new Olive Garden across the street when it opens soon.

1
★☆☆☆☆

We WERE weekly regulars. Food fab, service great, atmosphere awesome. The regular employees we knew doted on my little girl constantly. She loved it there. One night we went in as usual and the regular staff was gone. They left a brand new waitress to hostess and wait on tables and act a the complaint department for the cook (I definitely wouldn't call him a chef). Everything fell apart and my husband's scallops were not cooked thoroughly and the sauce was mainly water and olive oil and had very little taste. My gnocci w/ meat sauce which is usually divine, was a game of "hide the gnocci" under an obscene amount of ground beef that had very little marinara. My six year old...she ordered her usual off the kids menu, which was fettucini alfredo and ended up with literally a platter of it set in front of her that we were charged $11.95 for. Our entree portion of service took 35 minutes, my salad had yellow leaves in it. The waitress offered pizza to help make up for my husband's poor scallops to which he agreed...never came to the table. Cancelled the pizza...asked for the check...never came to the table. Boss comes out...never apologized...got very defensive and ended up mixing us up with a very upset elderly man who made his waitress cry, called us liars, unreasonable people, and then threw our family out the restaurant. My six year old was crushed and very upset. We were horrified. We were very patient with the waitress and felt bad for her being left all alone while being so new. This is NO way to treat a regular and plan on telling the dining manager who knows us exactly why we plan on going to the new Olive Garden across the street when it opens soon.

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0 out of 1 people found this review helpful.

.

Great authentic pizza made from a family from New Jersey. We ate pizza for lunch and pasta for dinner. The bread was hand made and wonderful. Service was excellent too!

2
★★★★★

Great authentic pizza made from a family from New Jersey. We ate pizza for lunch and pasta for dinner. The bread was hand made and wonderful. Service was excellent too!

Pros: Service, lots of choices for pizza slices. Lovely seating a

Cons: None other than house salad dressing needed more v

.

I've had great meals here, and I've had some really bad ones too. I can't find a reason in differences, other than inconsistancy. I just keep trying, hoping for another great bowl of pasta!

PROS: Can be great
CONS: Can be not so great

3
★★★☆☆

I've had great meals here, and I've had some really bad ones too. I can't find a reason in differences, other than inconsistancy. I just keep trying, hoping for another great bowl of pasta!

PROS: Can be great
CONS: Can be not so great

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.

Losteria Mondello's has been a part of Cheyenne for many years now and they have always been great! The best pizza in town bought by the slice or a whole pie. And a great selection too, deep dish or hand tossed with any combination you want, they will gladly do special orders. One of the best is the white pizza made with a fantastic garlic infused olive oil.
My absolute favorite though is not pizza, but the Special Steak sandwich. Everything on it with a side of sauce and you are set to go! Delicious! Family owned and operated by a real Italian family, they make everything from scratch. They use their own family recipies for sauce, bread, and pizza dough. Now with the new restaurant you can get some real Italian cooking right here in Cheyenne, WY!

PROS: Great food, friendly atmosphere
CONS:

5
★★★★★

Losteria Mondello's has been a part of Cheyenne for many years now and they have always been great! The best pizza in town bought by the slice or a whole pie. And a great selection too, deep dish or hand tossed with any combination you want, they will gladly do special orders. One of the best is the white pizza made with a fantastic garlic infused olive oil.
My absolute favorite though is not pizza, but the Special Steak sandwich. Everything on it with a side of sauce and you are set to go! Delicious! Family owned and operated by a real Italian family, they make everything from scratch. They use their own family recipies for sauce, bread, and pizza dough. Now with the new restaurant you can get some real Italian cooking right here in Cheyenne, WY!

PROS: Great food, friendly atmosphere
CONS:

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1 out of 1 people found this review helpful.

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