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Offering an upscale tavern atmosphere, Matt the Miller’s features a chef-driven menu of tavern favorites, but with a unique twist. From our Original Flatbreads, to our fresh seafood and steak selections, we offer our guests the finest and freshest ingredients available made-to-order by our culinary team.
In addition to offering our guests a comfortable atmosphere and delicious food, we are passionate about beer. We have 26 taps of draft beer, including a constantly rotating inventory of craft beer. And we love to showcase beers from local breweries such as Seventh Son, Columbus Brewing Co., and Four String Brewing Co. We also have extensive wine, cocktail and spirits lists. Whether in our bar or dining room, Matt the Miller’s is a high-energy restaurant where people can enjoy family, friends and good times.
We work hard in our kitchens to execute a menu that is diverse, slightly unusual, and freshly prepared. We designed the menu with both the ‘everyman’ and the ‘eclectic’ in mind and try to have a broad spectrum of flavors that appeal to both. The majority of the food items that we serve in the kitchen are prepared from scratch, with fresh quality ingredients. We believe that great food must first come from quality ingredients, and be prepared in-house.
Arianna started in the restaurant industry about 15 years ago. At first it was a job to pay her bills while she attended college at The Ohio State University. After graduation she realized that good food, quality beverages, and great customer service were a passion of hers. After spending three years serving at our Dublin location Matt The Miller’s she took the leap into management at Tucci’s in Dublin. She has since come back to the MTM side of things as the General Manager of our Polaris location.
She spent 10 years living in New England and developed a love of fresh seafood. Between the extensive wine list and creative food offerings and chef specials, there is always something new and exciting. She has an amazing team that she is looking forward to growing with as the city continues to change around us.
Tony’s career in the restaurant industry began 15 years ago and he has never looked back. Beginning as a busser at Damon’s, he quickly moved to a line cook and then a Kitchen Supervisor with the company before moving to Darden Restaurants. With Darden, he opened new locations across the country as a trainer in Humble, Texas; Florence, KY; and multiple Ohio locations.
Following his time with Darden, Tony joined Max & Erma’s in 2007 and became the General Manager of the Dublin location, which was the research and development and corporate training store. While GM, the Dublin location excelled in guest satisfaction scores; year over year sales; and had the lowest staff turnover in the company. In 2013, he finished in the top 10 for General Manager of the year within the company.
In his free time, he enjoys spending time with his family, which includes his wife Jessica, an 8 year old son Braydon, a four year old daughter, Brianna, and a baby due in July of this year. Tony and Jessica enjoy taking their kids to visit their family’s homes in Myrtle Beach and he also enjoys golfing.