Who We Are
More Than a Meal
Matt's Place started as a 12-seat lunch counter in 2011. Today it's the neighborhood anchor — the kind of place where the bartender remembers your drink and the kitchen knows your allergies. We've never had a loyalty app. We don't need one.
# Matt's Place At Matt's Place, every pizza begins with dough that's been cold-fermented for 72 hours using his Nonna's century-old starter, creating a crust that's impossibly light yet deeply flavorful. The San Marzano tomato sauce simmers for six hours with just a whisper of basil and garlic, following the exact recipe Matt's grandfather brought from Naples in 1952. This isn't just pizza—it's four generations of family secrets, Sunday dinners, and the kind of love that can only be kneaded into dough by hands that have been doing it their whole lives.
2011
Est.
500+
Guests/wk
4.8★
Rating
