Matisse 167, named one of the most romantic restaurants in the country by Food & Wine magazine, offers a personalized chef’s experience backed by a 37-year legacy.
“Pre-COVID, I worked in NYC for 18 years from cook to chef; I worked my way up,” said Chef Greg, whose experience and passion for the job seem to be the very essence of why a show like “The Bear” was made.
Chef Greg and his wife went out to eat at Matisse for the first time on a cold Sunday in March 2024. They met the chef, Peter Loria, and immediately hit it off. Loria was looking for someone to take over and let him retire. Sure enough, the two had a handshake deal by the following Tuesday.
The Atmosphere
It has not been named by numerous publications as a “Most Romantic Restaurant” for nothing. The restaurant features three distinctive dining areas: the Jewel Box main dining room, the Moroccan-inspired front dining room, and a seasonal garden patio for al fresco dining. The Jewel Box Room features crisp white linen tablecloths that add a touch of elegance to its refined ambiance, while the restaurant as a whole is known for its impeccable service, ensuring an exceptional dining experience throughout.
Accommodating up to 20 guests, the Moroccan Room is an ideal setting for private parties and events as well as a very intimate date night.
The garden at Matisse transforms with the seasons, offering a dynamic and ever-changing atmosphere. Each season breathes new life into the garden, ensuring it remains a captivating dining experience year-round.
The Food
Matisse serves a pre-fixe dinner menu with four courses—three savory dishes and one dessert. At every step, customers can choose from three options, all dishes that Chef Greg is consistently refining and perfecting.
“Dining here is an elevated experience,” said Chef Greg. “We offer a fine dining approach that is creative and contemporary, with a carefully curated menu of nine exceptional bistro-inspired dishes. Our menu is eclectic, blending elements of a steakhouse, seafood restaurant, and European cuisine to showcase the best seasonal ingredients. Each dish is thoughtfully crafted to bring a unique perspective, delivering a memorable culinary journey that stands out in the area.”
“The seared octopus is a Spanish dish we’re always happy with,” said Chef Greg, who is up to the challenge of cooking a perfect octopus. “We serve it with fingerling potatoes, pepper onion piperade, and lemon caper butter. It was an accident how it ended up on the menu, but now it’s not going anywhere.”
Every dish has a similar story: The chef incorporates four or five different items in each of his creations. “The Surf and Turf is another big seller. It’s pan-seared scallops, braised short rib, roasted baby carrots with maple brown sugar, and [vegetable] mirepoix on the plate.”
“We’ve got a Pastrami Reuben sandwich with duck, pastrami, and coleslaw, of course,” said Chef Greg. “We do a spicy thousand island dressing with pickles, sauerkraut, and cornichons. It’s a variation of what people like, but we make it in a way you’ve never imagined.”
No matter what customers select, the menu design highlights the third course as the main course, featuring options like Short Rib Cavatelli with shaved truffles or a cut of Australian Wagyu steak, served with all the classic accompaniments expected from a top-tier steakhouse—all on one plate.
Change is the norm
In the first six months, the new restaurant owner changed the menu twice.
“It changes when different ingredients become available,” explained Chef Greg. “Or when I’m in the supermarket and see something unique and am inspired to add it.”
“Now, in January, we’re getting ready to change the menu again.”
The Inspiration
Customers have developed trust in this restaurant and the crew and have learned to understand that whatever is on the plate will be consistently delicious. Chef Greg takes this as a personal challenge to continue to better his culinary skills and the Matisse experience any chance he gets…
“I’m always watching other people, reading cookbooks, watching videos, and looking at other menus,” said the chef. “And, of course, eating… You need to go out and eat. It’s the best way to learn.”
Chef Greg speaks with clear passion and determination, stressing how much he cares about taking over the reins of the restaurant. “There’s no room for error. We’re prepping and adding a personal touch to every dish. It’s personal because it’s me, the Chef-Owner, who’s cooking it… Like you’re coming to our house for dinner.” His words show just how fired up he is to keep proving his restaurant’s worth to a steady and growing group of customers.
“You have to constantly wonder: Is there a better way to plate [this dish]?” finished the chef. “Could it be more pleasing to the guest? I’d like to make it better even after it is great… You have to push to be better so that you have food that people want to come back for…”
Matisse 167
167 Park Avenue
Rutherford, NJ 07070
https://matisse167.com/
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