Mathew's Restaurant - Unionville CT
Our fresh fish is hand selected; only the finest cuts of beef, lamb and veal are brought to our kitchen, and our delicious “farm to chef “ salads are all prepared specially for you. Adding to your experience, our kitchen’s daily creations are accompanied by unparalleled personal service.

Come bask in the welcoming hospitality and the finest, freshest foods that is Matthew’s.

We are set back from the bank of the Farmington River in historic Unionville. Stroll the lighted path to the river’s edge or relax under the stars on our grand river-view patio.

Come enjoy a night you deserve at Matthew’s. It’s more than just dining…




A Menu With Roots in Bayou Country
MATTHEW’S RESTAURANT, in Unionville, is holding a big Fat Tuesday party this week. Take a look at the menu, and scan down to desserts: bananas Foster, a New Orleans classic, is worth planning your whole dinner around. Matthew’s version of this 60-year-old chestnut is prepared and flambéed tableside with panache — along with plenty of butter, brown sugar and dark rum.

A more general connection to Cajun cuisine is the kitchen’s commitment to hot pepper, sometimes used boldly, as in a creamy-rich sweet corn and spicy crab bisque, but more often with suitable subtlety. An amuse-bouche (offered only on Friday and Saturday nights) of lump crab, lightly moistened with lime juice and topped with scallion greens, displayed a teasing hint of cayenne in its aftertaste. Short ribs, three meaty pieces of pork slow-cooked to fall-off-the-bone tenderness, exhibited a more pronounced presence of capsaicin, which ably complemented their pineapple-infused syrupy glaze.

Matthew’s Louisiana lineage is also loosely evident in the quantity of seafood dishes it offers, though most are less Big Easy than eclectic in nature. Among a handful of “raw bar” options (which are actually prepared in the back) are ocean-fresh Connecticut Blue Point oysters, served on ice with both a tangy vinaigrette and a cocktail sauce muscularly spiked with horseradish; and a shrimp cocktail, which was basically four fresh colossal shrimp hooked on the rim of a martini glass (with a small aluminum cruet of cocktail sauce for dipping).

Of the more notable appetizers, Coquille St. Jacques “deconstructed” was as much a treat for the eyes as the palate. Three perfectly cooked (if somewhat slim) sea scallops, placed over a mushroom duxelles and topped by a rösti of Parmesan and potatoes, circled the plate like shooting stars, with a streak of hollandaise and a dab of vinegared tomato-onion chutney trailing behind each. Ahi tuna tartare was presented along similar lines, with a circular “comet” of sushi-grade fish followed by a tasty soy-based caramel sauce and dots of fiery sriracha.

Mathew's Menus

All Day Pub Menu

Dinner Menu


Catering - Mathew's can create a buffet around any menu item, or can create a custom menu for your event. Call us at 860-673-DINE and we will help you.