A quaint, small restaurant nestled in a city block; long open doors allowing a soft breeze; exposed brick for character; white tablecloths for class; a fabulous wine list; Italian staples that never disappoint. This is how I would describe my trendy, hot, new Lawrenceville restaurant. They beat me to it! It’s called Matteo’s.

Located on Butler St. In Pittsburgh's revitalized Lawrenceville. Photo courtesy of www.matteospgh.com
Located on Butler St. In Pittsburgh’s revitalized Lawrenceville. Photo courtesy of www.matteospgh.com

Open less than two years and already earning the titles 3rd best chef in the city by City Paper and “best restaurant” for Pittsburgh Restaurant Week, Matteo’s front man, Matt Cavanaugh, is showing no signs of slowing down.

 

Matteo, Matt Cavanaugh, in his kitchen.
Matteo, Matt Cavanaugh, in his kitchen.

After working for over 15 years in the restaurant business, Matt worked his way up the restaurant ladder from busboy to kitchen manager at legendary Pittsburgh steakhouse Red Bull Inn. Matt also gained experience at Dominica’s and Serafino’s. Matt explains, “I worked hard and learned everything about the restaurant business. I worked every position. I knew I wanted to open my own restaurant.”

A humble 34-year-old, Matt took the jump with the tools he learned and the ones that can’t be taught- a strong determination and a refreshing view of life.

You forget you are in Pittsburgh. I was reminded of a small Italian restaurant I once visited in Soho, NY.
While visiting Matteo’s, both times, I forgot I was in Pittsburgh. I was reminded of a small Italian restaurant I once visited in Soho, NY.

Matteo’s menu is authentic and traditional- and then totally not. Matt combines his steakhouse background by serving steak and seafood alongside an array of Italian favorites. If mussels served in a horseradish cream sauce wouldn’t be your first pick (Are you crazy?), Perhaps the greens and beans with sliced spicy sausage would be your pick.

Mussels White wine, garlic, blue cheese, and bacon.
Mussels
Greens and Beans Sausage, banana peppers, caramelized onions, great northern beans and spinach
Greens and Beans
Sausage, banana peppers, caramelized onions, great northern beans and spinach

The wide range of absolutely irresistible menu items makes ordering impossible and returning imperative. My first visit was during Pittsburgh Restaurant Week, where area restaurants draw in new customers by offering a course menu at a discounted price. Matt says his restaurant is “three times busier” during restaurant week. Shhhh, don’t tell, but I actually had a reservation at another restaurant week restaurant the following night and cancelled so I could eat my Matteo’s porcini cappelletti leftovers. Yes, it is that good!

I was blessed to celebrate my birthday at Matteo’s last weekend with a large group of friends. I snuck back to the kitchen to learn some tip and tricks and to surprise you with a fabulous recipe!

You can tell by my apron I worked really hard in the kitchen!
You can tell by my apron I worked really hard in the kitchen!

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Pans lined the stove with orders. Keeping up with the latest restaurant trends, Matt sears the black and blue ribeye creating a fabulous almost crusty edge with a melt-in-your-mouth center.
Pans lined the stove with orders. Keeping up with the latest restaurant trends, Matt sears the black and blue ribeye creating a fabulous almost crusty edge with a melt-in-your-mouth center.

This group setting was the perfect opportunity to sample everyone’s food! Hey, I was the birthday girl! I got to taste the black and blue ribeye, the tuna steak with a Jack Daniels glaze, the veal diavola, the mushroom ravioli, and many more. I ordered my favorite, the porcini cappelletti.

Mushroom Ravioli, a seasonal menu item, was incredible!
Mushroom Ravioli, a seasonal menu item, was incredible!
The steak was cooked perfectly- the outside crisp and inviting, the inside red and juicy.
The steak was cooked perfectly- the outside crisp and inviting, the inside red and juicy.
The Porcini Cappelletti... Wow!
The Porcini Cappelletti… Wow!

Everything was cooked to perfection and everyone loved the food, the location, the vibe.

I'd say we all loved the food! The food portions at Matteo's are substantial , but I'm guessing a doggie bag is a rarity!
I’d say we all loved the food! The food portions at Matteo’s are substantial , but I’m guessing a doggie bag is a rarity!

Since the restaurant is closed on Sundays and Mondays, these are “the perfect days for private parties,” says Matt. Funny, you would think he wants a day off!

The desserts are beautiful, fresh, and delicious! Matt’s wife Andrea whips up a perfect tiramisu!

Tiramisu birthday cake! So sweet!
Tiramisu birthday cake! So sweet!

Here is the recipe for you from Matteo’s kitchen:
Surprise!!!! It is the amazing
Porcini Cappelletti Sauce! Can you believe it is this simple?

Porcini Cappelletti Sauce
Matteo’s Pittsburgh

1/2 parts heavy cream /Marsala wine
Reduce to thicken
Salt and pepper
Throw in your favorite mushrooms sliced raw- shiitake, field, portobello

Serve over your favorite cooked pasta!
Enjoy!

Thank you Matt Cavanaugh and the Matteo’s staff for your hospitality!

Visit Matteo’s before it gets too cool to keep the doors open and sample the fall food and drink menus! Tell them I sent you!

Next time, I’m trying the linguini clams!

Ciao!

Matteo’s
3615 Butler Street
Lawrenceville, PA
412-586-7722

Hours: Tuesday-Saturday 11am-11pm
www.matteospgh.com