MusI am writing this because I need a place to record the delicious details of the last lunch I ate at Matt’s in the Market. This restaurant redefines comfort food for me- and comfort is what you need when you’re out running around a city like Seattle, getting drenched by the perpetually chilly rain and fighting traffic while trying to keep on top of a day full of appointments. Regardless, Matt’s in the Market is a little bit of home away from home, especially when you begin your meal with a superlative Bloody Mary.
Deviled Eggs. Just order these. Perfectly silky egg yolk filling topped with imaginative and hyper-local ingredients. Eggs are the perfect vehicle for anything.
Pork Belly Banh Mi. Honestly I ordered this the first time I ate at Matt’s and I would have ordered it every time consecutively if I weren’t convinced I have an intrinsic need to taste everything on this menu.
What goes better with comfort food than Tolaini’s Valdisanti? Not much. This rich, voluptuous Cabernet-based red is a veritable gateway drug to Italian wine. Bring it to Thanksgiving dinner and surprise your Napa Cabernet-loving friend with how much they love it. This is training wheels for Italian wine newbies. Grippy, ashy notes laden with that typical pencil lead of Chianti’s terroir. There is a ton of black fruit- plums, blackberries, blueberries- all lit up by a brilliant streak of acidity.
If you’re going to hole yourself up on a stormy day in Seattle, Matt’s in the Market is the perfect hide-out, especially when you have a bottle of Valdisanti to keep you warm.