The MTM restaurant identify also has been based in craft, draft, and local beer, but premium wines are also becoming a centerpiece of the restaurant. The West Chester location will be one of the first locations to have to Enoline Wine Systems installed at the opening, which allow guests to enjoy 2-, 4-, or 6- ounce pours of high end wines that are not normally available by the glass.
Matt the Miller’s Tavern is located in the newly developed Streets of West Chester development, ideally located on I-75, just two miles north of I-275 at the Union Centre exit. A regional destination site, the Streets of West Chester captures the rapidly growing Northern Cincinnati area and features Top Golf, Main Event, AMC West Chester, and a variety of restaurant, including Bravo! Cucina Italiana, and Mitchell’s Fish Market.
Offering an upscale tavern atmosphere, Matt the Miller’s Tavern restaurant 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. And come Sunday morning, you’ll find a packed house for our Sunday Brunch and infamous Bloody Mary Bar.
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.
Picture and Bio Coming Soon!
Born and raised in Morelia Michocan, Mexico, Chef Eduardo’s love for cooking began in his grandmother’s kitchen. She began by teaching him how to make chilaquiles. At age 16, Eduardo and his family moved to the United States. He started working in the kitchen as a dishwasher at a couple of different restaurants. He found at home at Bravo and quickly worked his way to Line Cook, Supervisor, Sous Chef, and then Executive Chef. After his promotion he was transferred to Brio. Feeling that he had done all he could with and for that restaurant group, he left to learn about new food. After a couple of different restaurants, he found his home at Matt The Miller’s Tavern.