Matthew's

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Matthew's Review

No one can accuse chef Matthew Medure of resting on his laurels. Widely praised for culinary creativity and dazzling presentation at his signature San Marco restaurant, Medure has transitioned from French-influenced to Italian-inspired cuisine, complete with a pasta course and a create-your-own cheese and charcuterie spread "for the table." While the regulars (and there are many) are sure to miss their favorites, new menu items such as house-made rigatoni with clams and andouille sausage, arctic char with a basil-pistachio crust, and the veal-and-shortrib meatball appetizer are more than worthy substitutes. Complement your meal with one of 450 wines (topping out at more than $1,000 per bottle). And for those worried that Medure has done away with his famous warm soufflé, relax. Some things are sacred.