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Matthews Cafeteria Restaurant Review: From the moment of its inception in 1955, Matthews Cafeteria has remained resolutely blue collar. Yet, we remember seeing a Rolls Royce parked in front some years ago. Southern food crosses all social classes. Respectably worn in all the right places, Matthews Cafeteria hasn't been renovated in decades, and loyal customers probably would pitch a fit if it changed too much. Tables proudly bear red-and-white checkered cloths. The menu rotates daily and is served cafeteria-style. Barbecue ribs, corned beef, Salisbury steak, fried chicken, pork loin, salmon croquettes, meatloaf, pot roast and chicken and dumplings appear regularly. Fried chicken stars on Friday along with crispy fried fish. We're told that some 400 pounds of potatoes get peeled every day to feed the 1,500 or so patrons who snake their way along the serving line. Turnip greens, sweet potato soufflé and fried okra are classics, while the peas and beans are cooked without salt pork or meat stock. Desserts to target include the house-made lemon ice box pie. No alcohol is served. The generous kids’ menu (12 and under) is just $4.