* Click here for rating key
Match Restaurant Review: Matthew Storch's inventive menu (and the 300-bottle wine cellar) make this a Fairfield County favorite. The chef and part owner is a visible presence at Match, 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 breezes and to listen to cool jazz emanating from a 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 excel, such as the steak tartare with crispy shallots and black truffles and the trio of grilled bruschetta. Entrées include al dente pastas like the squash garganelli with sage brown butter, and a twist on the traditional bolognese with herb ricotta gnocchi covered in a hearty sauce filled with braised oxtail and beef ribs simmered in garlic, chili, rosemary and Cabernet. Desserts like the hot chocolate “soufflé” cake with crushed and whole raspberries, Tahitian vanilla gelato and a molten chocolate center, and the delicate and fruity three-berry cobbler, topped with a scoop of cinnamon gelato, will tempt even those who routinely abstain from sweet after-dinner indulgences. The wine list features options from the Old and New Worlds, ensuring there will be candidates to pair with any dish on the menu.