5.27.25 | Taking the Night Off

Chef Matt in the wild — or is it?

In my last write-up I talked about how Becca and I enjoy our gastronomic vacations.

We had some guest responses that asked us about what it's like eating at a restaurant for people like us who spend all their time working in one. Are we hypercritical? Empathetic to the plight? Or just looking for some food we don't have to cook ourselves?

Kind of all three. I think we may recognize more than others the work that goes into great food and service. We can tell when a restaurant is firing on all cylinders. We're excited to see what others are doing.

I try not to be too critical. We do want our creature comforts and we enjoy a good meal that we don't have to prepare ourselves. Even if I do notice some things, I don't want to ruin my own meal. I'd much rather focus on the good points of the meal and the company I'm with.

The only thing that really puts me off at a restaurant is taking forever to get a drink. But If I have a glass of wine and a pretty lady in front of me, I can sip wine and talk to my wife all night and be totally content.

I think I have a pretty good eye for recognizing a restaurant we're going to like before we ever walk in the front door. Whether we're window shopping restaurants or checking some websites, I can spot pretty quickly what's going to appeal to me and what I want to stay away from.

First of all, I never trust a review site. Everything you need to know you can tell by looking at the wording on the menu and peering through the front window.

Here's a pro tip: If it's got sweetbreads on the menu, it's down an alley and up a flight of stairs and none of their drinks use store bought vodka infusions, it's going to be a good place. If you don't speak the same language as the person waiting on you and their kids are playing in the corner, you're gonna have a good meal.

If there's cava and oysters on the happy hour menu, go in.  

—Chef Matt