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Match Restaurant Review: Matthew Storch's inventive menu (and the 300-bottle wine cellar) make this place 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 crispy pizzas and signature dishes. The seasonal menu changes daily and can include whatever the chef wants to highlight for that day. A "New School Raw Bar" showcases inventive selections. Oysters, clams, shrimp, crab and lobster are poached, smoked and fried to create new renditions on the traditional raw seafood platter. Osso buco is tender and full of hearty flavors, while a traditional Vietnamese pho heightened by a subtle sriracha sauce kick demonstrates the restaurant's openness to culinary eclecticism. Desserts like a berry cobbler provide a sweet and fruity ending. The wine list features options from the Old and New Worlds, ensuring there will be candidates to pair with any dish on the menu.