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Mathew's Kitchen

5625 Hampton Ave. St. Louis, MO 63109 | St. Louis - St. Louis Hills | 314-351-1700
Related Stories (8)

Details

  • Cuisine(s): American
  • Hours: Mon.-Thu. 4:30-10 p.m., Fri.-Sat. 4:30-11 p.m., Sun. closed
  • Price: $, $$
  • Serving: Dinner
  • Alcohol: Beer/Wine
  • Payment Types: All Major Credit Cards, cash, ATM/Debit
  • Features: Vegetarian Friendly

Related Stories

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    Thanksgiving is a holiday that celebrates food like no other. And that, in our opinion, makes it the best. There are no presents to be bought, lights to be strung or menorahs to be lit...
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    Executive chef and proprietor of Mathew's Kitchen (5625 Hampton Avenue; 314-351-1700) Mathew Unger is not afraid to take a leap of faith. While the jump from heading the kitchen at the...
  • Dining: Reviews
    The menu at Mathew's Kitchen lists a flatbread appetizer as "Not Pizza." Mathew Unger, the owner and chef of this four-month-old St. Louis Hills spot, isn't trying to split hairs. With...
  • Gut Check: Restaurant News
    From the sign out front to the menu quirks, Mathew's Kitchen (5625 Hampton Avenue; 314-351-1700) establishes its own distinct  identity. My review of Mathew's Kitchen is now available...
  • Gut Check: Restaurant News
    This week, I visit Mathew's Kitchen (5625 Hampton Avenue; 314-351-1700), which opened last fall in the former home of Del Pietro's. Follow me after the jump for a sneak preview of my...
  • Gut Check: Restaurant News
    A follow-up to last Friday's story about a small fire at the new south-city restaurant Mathew's Kitchen (5625 Hampton Avenue; 314-351-1700).Owner Mathew Unger says the incident was blown "a...
  • Gut Check: This Just In
    Firefighters responded early this morning to Mathew's Kitchen (5625 Hampton Avenue; 314-351-1700), a new restaurant in the St. Louis Hills neighborhood of south city, according to multiple...
  • Gut Check: Restaurant News
    Mathew Unger took his first cooking class at the age of eight, a schoolkid with the sisters of Notre Dame. He studied international business at the University of London. He has been both a...
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