Matt's in the Market

At Matt's, expect a menu full of farm-, sea-, and ranch-fresh ingredients sourced at market stalls downstairs and vintage-meets-loft decorating touches like checkered floor tiles and a beamed ceiling. Chef Shane Ryan, who worked under previous chef Chester Gerl, oversees a menu with from farm-, sea-, and ranch-fresh ingredients sourced at market stalls downstairs. Pork belly confit is served with house-made kimchee, while grilled fish of the day appears to be "swimming," plated upright on a bed of fennel-absinthe-stewed mussels.