February 01, 2012

Mathew's Kitchen

This week Ian Froeb dives into Mathew's Kitchen, which turns out "comfort food with a twist." A new venture by former stockbroker Mathew Unger, Mathew's Kitchen resides in the building that was the Hampton Avenue home to Del Pietro's for 35 years. Photos by Jennifer Silverberg.
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Inside Mathew's Kitchen: seating in the bar area.
Jennifer Silverberg
Inside Mathew's Kitchen: seating in the bar area.
Inside Mathew's Kitchen: the bar.
Jennifer Silverberg
Inside Mathew's Kitchen: the bar.
Inside Mathew's Kitchen: looking in towards the bar area.
Jennifer Silverberg
Inside Mathew's Kitchen: looking in towards the bar area.
Inside Mathew's Kitchen: main floor dining.
Jennifer Silverberg
Inside Mathew's Kitchen: main floor dining.
Inside Mathew's Kitchen: one of the upstairs rooms.
Jennifer Silverberg
Inside Mathew's Kitchen: one of the upstairs rooms.
Inside Mathew's Kitchen: upstairs dining.
Jennifer Silverberg
Inside Mathew's Kitchen: upstairs dining.
Beef Stroganoff served over egg noodles.
Jennifer Silverberg
Beef Stroganoff served over egg noodles.
Steak and spinach salad with feta, red onion, roasted tomatoes, grilled beef tenderloin, and balsamic dressing.
Jennifer Silverberg
Steak and spinach salad with feta, red onion, roasted tomatoes, grilled beef tenderloin, and balsamic dressing.
The burger: eight ounces of Angus beef, gruyere and bleu cheeses, and onion and bacon compote on a brioche bun.
Jennifer Silverberg
The burger: eight ounces of Angus beef, gruyere and bleu cheeses, and onion and bacon compote on a brioche bun.
Mac and cheese is made with tube pasta, gruyere cheese sauce and a five-ounce lobster tail.
Jennifer Silverberg
Mac and cheese is made with tube pasta, gruyere cheese sauce and a five-ounce lobster tail.