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Mat & Naddie's Cafe Restaurant Review: The restaurant’s inviting cottage setting presents views out to the green hump of the Mississippi River levee, where a train seems destined to howl by during each meal and passing freighters may be seen over the treetops. Fresh herbs growing just outside the front door signal that you’re in for something special. Ranging widely, owner-chef Stephen Schwarz's menu borrows almost equally from New Orleans tradition and Southeast Asian exotica. You may find lemon grass in one dish and anise-scented Rockefeller-style spinach in another. An array of small plates includes artichoke, sun-dried tomato and roasted garlic cheesecake. Bronzed drum meunière is topped generously with lump crab meat; free-range fried chicken is served with pecan wild rice waffles. Vegetarians have numerous intriguing options, including a wild mushroom and Gruyère roulade. Chocolate truffle cake with raspberry coulis and crème anglaise, and panéed bread pudding are the signature desserts, but there’s also a chocolate-peanut butter gooey butter cake, and yes, we know it mentions “butter” twice. Table service is friendly and competent, and the wine list is well balanced, if perhaps a bit ambitious for the menu. A three-course wine dinner is offered every night, featuring “the flavors of Eastern Europe” (although the wines are mostly from California).