As was previously mentioned, I had heard a number of horror stories from patrons of Matthew's Trattoria, mostly because they had food allergies or wanted to change some aspect of a dish on the menu. Friday night, my mister and I put those hear-says to the test.
As per-usual, I scoped out the menu online and was pleasantly surprised to see that there was gluten-free menu offerings, in addition to a few things that were vegetarian or could be made vegetarian. Given my predisposition to hating, I really was doing my best to be optimistic...
Upon arrival around 7pm we headed in, passed the semi-open kitchen to the host, who promptly seated us. First things first, had to check the wine list. Mister got the house malbec, and I the cab sauv, which was very enjoyabl. Matthew's, if you've never been, had a very cozy ambiance. A local musician, Frank Singer, was playing, the lighting dimmed but not cave-like, and the decor tasteful. There are couches near the bar for those gathering with friends to chill out and get their drinks and snacks at will, which I might visit again to check out.
Hard-copy menu in hand, decision making was difficult. No gluten free section, or even annotations were on it. I asked our server about it, and there was some miscommunication as to the existence of this mysterious menu. After the third time returning to the table (bless his patience with my indecisiveness!) he said that the chef could make me a polenta dish they had done for a vegan/gluten free customer before. I chose that, while mister chose the Frutti de'Mar [sic] (is that supposed to be italian spanish or french?). Both came with mixed greens salads, to which I chose the house balsamic vinaigrette. I have to say, this dressing was AMAZING! I would have licked the plate were I not in public. Well balanced acidity to oil and not overly sweet like some balsamic dressings are.
So ravenous was I when our dinners came, my dish was a base of polenta mixed with spinach, topped with blistered sweet potato slabs and anaheim peppers, grilled onion, mushroom, and asparagus, with old school parsley mince on the border of the plate. Mister had noodles in sauce with mussels (pre-cooked) and shrimp (with tails still on :\ ). The variety on my plate was thoroughly delicious, but would have been better had the chef seasoned it, and then I noticed the salt and pepper shakers on the table... It was almost all of my favorite things to eat, but there didn't appear to be any inspiration behind it.
For dessert, we split an Italian Coffee and Fruit of the Forest pie. They were both scrumptious, but I'm pretty sure the coffee was coffee + frangelico + whipped cream, and the pie I found out later from a past employee, was from a box and garnished by the server.
Most of the other menu items did not string together in a strong semblance of a theme. There was a sesame encrusted ahi appetizer (also available at Under the Clock and Firebirds) that was presented further down in the entre section in just a larger portion. It was very erratic, but along the lines of steak, seafood, and much emphasis on the appetizers. One LARGE bone I have to pick is the chef's description of tapas. "In Spanish literally translates to small tastes"? No creo que si, jefe. For anyone who cares, tapas, *literally* means "lids", the name originating from the days when patrons would be enjoying a beverage and would need a cover for their drink to keep out flies. I fully condone expanding upon culinary traditions, giving new twists and fusing cuisines, but find it a little disappointing to have misinformation on a menu.
All in all, I can't say it wasn't a lovely meal. Our server was sweet and attentive, and it was also sweet of the chef to make me something off-menu. However, it was about 65$ for two people. Not nosebleed prices, for I've paid far more dining out elsewhere, but for a broke-ass cook I cannot say I would go back for dinner. I would like to go for drinks and try a "tapa" or two. Prove me wrong though, and check it out for yourself! My experience showed me that you can't always believe what you hear, and that just because someone doesn't cook like you doesn't mean its not good :) Happy eating ya'll.
