The Kenwood Collection is located behind Kenwood Towne Center, and you can access the Collection, both free garage parking and surface lots off of E. Galbraith Road. You can access us from the parking garage by parking on level P4 or P5 and taking the elevator to R2. We are located on the second level of the Collection, next to Pies and Pints, Olio, and Envision Movie Theatre, and above LL Bean, Old Navy, and the Container Store.
Matt the Miller’s Tavern is a ‘tweener concept’ – not fine dining and not casual. MTM restaurant offers an upscale, but comfortable feel and strives to be a community gathering place whether for a family out for dinner, a business lunch, or to watch the game with friends. The chef-driven menu offers familiar tavern favorites, often times with a unique twist. The concepts’ foundation is built upon its offering of unique flatbreads and quality sandwiches, but offers much more; fresh fish, pork tenderloin and a high-quality steak program that rivals many steakhouses in the local market. The MTM identity also has been based in craft, draft, and local beer, but premium wines are also becoming a centerpiece of the restaurant. The Kenwood location is the first MTM location to have two Enoline Wine Systems installed at the opening, which allow guests to enjoy 2-, 4-, or 6oz pours of high end wines that are not normally available by the glass.
The Tavern offers a variety of weekly promotions, including happy hour every week night; ‘Wine Down Wednesdays’ featuring retail pricing on bottles of wine; and Thirsty Thursdays in the bar, on the patio and in the restaurant on Thursdays. And come Sunday morning, you’ll find a packed house for our Sunday Brunch and infamous Bloody Mary Bar. Matt the Miller’s Tavern will open daily at 11am (except Sunday – 10am) for lunch in addition to offering nightly dinner service.
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.
Samantha is a Cincinnati native. At age 14, she got her first job in an Italian winery as a busser. Through high school she continued in the restaurant industry working her way up. After college, with a Communications Degree, she took a step back from restaurants to become a radio broadcaster. Shortly thereafter, missing the fast pace of restaurant she returned as a bartender and mixologist where she spent the next 10 years creating cocktail menus throughout the city. Samantha came to work for CLB Restaurants in early 2019. She is Cicerone Beer Certified and loves guiding guests through our craft beer menu, helping them to make a decision based on likes and dislikes.
Samantha believes that service is the heart of the hospitality industry and coaches her team to believe the same
Chef Nick began his culinary career washing dishes at Mitchell’s Steakhouse. His interest in the fast pace of the kitchen led him on a quick progression to Line Cook. After two years he took an opportunity with Chipotle as a Store Manager where he spent the next three years growing his managerial style, people skills, and front of house experience. Shortly after, he got a call from his old mentor, current Dublin Executive Chef Matt Goings, and was offered a job as the Kitchen Supervisor at Matt The Miller’s Grandview where he learned the brand and was offered the Sous Chef position. He spend the next two years at Gemini and excelled at leading his culinary team. He was offered the opportunity to become Executive Chef in 2019 and moved to Cincinnati where he is currently.
In his free time, Nick enjoys exploring Cincinnati, live music and checking out the craft beer scene.
Chef Edward Ehlen was raised in Dublin, Ohio. He started working for the original Matt The Miller’s Tavern at the age of 19. Starting as a busser and food runner Edward was enticed by the idea of working in the kitchen. He loved the fast paced working environment and camaraderie between the cooks. Edward was fortunate enough to have been mentored by two of the best corporate and executive chefs. He rose through the ranks in the kitchen to become an integral member of opening every new Matt The Miller’s Tavern. He went from Supervisor to Kitchen Manager, Sous Chef, and then onto Corporate Training Chef / Executive Chef. Currently, at 29, Chef Edward is one of the longest tenured employees of CLB Restaurants.
In his free time, Chef Edward enjoys attending Columbus Blue Jacket games, playing recreational hockey, playing with his pitbull Mumford, and spending time with his beautiful daughter Hadley.