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The fourth unique concept of Good Salt Restaurant Group, The Monroe boasts 4,000 sq feet of dining and entertainment space in Creative Village, Downtown Orlando. Our menu serves nostalgic, childhood favorites in the airy, midcentury space with a main dining room, bar, lounge/study, and daytime coffee bar. 

Front Porch, the newest addition to The Monroe, overlooks the heart of Creative Village and Luminary Green Park. A more casual space, it's a family (and pup) friendly place to enjoy canned cocktails and small bites.

We seek to capture the spirit of Orlando's rich history in our decor, menu, and community involvement as we share this new restaurant with our guests in the heart of Creative Village.  The Monroe is inspired by Dr. William "Monroe" Wells and his hospitable spirit as a civil rights leader and iconic figure in Orlando's history.  We are proud supporters of the Wells' Built Museum in the historic Parramore neighborhood, which provides an insightful and inspiring look into Orlando's African American heritage and Dr. Wells' legacy.  You can read more about Dr. Wells HERE.

Whether you join us for a cocktail, coffee or chef's dinner, we hope to share the best of Orlando's hospitality with you. 


We're proud to employ some of the best hospitality professionals that Orlando has to offer.


Executive Chef Nikk Burton

Hailing from Queens, NY, Executive Chef Nikk Burton has been cooking with a passion since he was in middle school. In 2012 he moved to Orlando to begin a career at Walt Disney World. His tenure there included time at California Grill and, most recently, a position as Chef at the Boardwalk Resort. Orlando’s blossoming food scene has drawn Chef Nikk to join the downtown culinary community and we are excited to have him at the helm of The Monroe as Executive Chef! His fun yet familiar food flavors are a natural fit for The Monroe and Front Porch menus, from his fresh pasta to a simple (drool-worthy) grilled cheese.

General Manager Mike Pestana

An Orlando native, Mike Pestana was raised in the hospitality business, with his father an executive chef and his mother a catering director. Following in their footsteps, he has worked in the food and beverage industry since graduating from UCF’s Rosen College of Hospitality Management.  His experience in the industry grew as he oversaw several bars, restaurants, and banquet operations at Hyatt Hotels both here in Orlando, and the Forbes 5 Star Park Hyatt New York.  His return to Florida included time in Delray Beach before joining The Monroe team as General Manager.  When not at work, you can find Mike exploring Orlando’s plethora of chef-driven menus and expanding cocktail scene.

Service Manager Molly Ward

Molly is the creative genius behind our coffee and tea program at Monroe, and she’s always working on a new, tasty (and hopefully caffeinated) beverage. Molly moved to Orlando to pursue her double bachelor's in Nursing and Clinical Psychology. She’s been working in coffee shops around town since, and joined our team for our grand opening. Her favorite beverage of choice is Oolong tea, and she's always willing to dive into a conversation about beverage, be it coffee, tea or mocktails. When not at work, you can find her surfing, and drinking Oolong tea.⁠

Event Manager Destini Rodriguez

With a background in sales and marketing, Destini joined our opening team at Monroe to focus on building our community relations and our events program. She transitioned to working in the food and hospitality industry four years ago, with a resume that includes McGregor’s Greens, Ben & Jerry’s, and the GreenH2Ouse (a hydroponic produce company).  Her passion lies in sustainable dining, which she has seen gain traction in Orlando with its farm-to-table restaurants, urban farming, and local partnerships of restaurants and farmers. When not at Monroe, Destini is a devoted gardener. You can often find her enjoying her local harvest with her new kitten, Nugget.

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