Matt's in the Market
Long a local favorite and once the size of a postage stamp, the newly expanded (and only slightly less tiny) Matt’s still can’t keep up with the crowds who throng it every day. New chef Chester Gerl’s hearty catfish sandwiches at lunch (cornmeal-crusted, served on potato bread with a spicy mayo) and simple, pan-roasted seafood dishes (wild salmon with English pea risotto and pea-vine salad) use ingredients fresh from the surrounding Pike Place Market. With half of the space taken up by the open kitchen and a counter ringed with retro swiveling stools, Matt’s hasn’t quite shed its upscale-greasy-spoon shtick—which is just fine with us.
Tip: Be sure to request a table next to one of the lovely arched windows; you’ll have views of the cobblestone street below, the market’s iconic neon sign, and glimpses of Elliott Bay.
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