Cuisine:

• Continental
• European
• Mediterranean
• American
• Coffee Houses
• Contemporary

Match Description:
Fairfield County diners flock to Match, where Matthew Storch's inventive menu and a cellar stocked with 300 bottles of wine ensure palates will be pleased. The chef (and part owner) is a visible presence at this place where being seen is everyone's goal. Tables fill from the front of the house, where a retractable wall allows even those who don't score an outdoor table to feel the warm SoNo breezes and to listen to cool jazz emanating from the club down the street. In the back of the restaurant, a wood-burning oven casts a mesmerizing flicker as its flames cook pizzas and signature dishes. Starters are strong here. The beautifully presented steak tartare with crispy shallots and black truffles has a complex yet pleasing texture and taste, and the trio of grilled bruschetta offers flavorful variety. Our experience with entrées has been less consistent. Inspired by Abbott's, a Connecticut-shore seafood shack, the lobster roll is loaded with lemony, butter-poached meat from a two-pound lobster, but we were disappointed that the cleverly hollowed-out bun was burnt black on one side. The Spring BBQ platter could have stood on its own without so much barbecue sauce. With a creative and energetic chef, though, we expect the best of Match is yet to be seen.


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