Based on reviews and menu we chose Matthews for our dinner in Jacksonville on our way back north. The foie gras was buttery, the pork belly the best we've had this side of New Zealand, and the souffle dessert was unique and delicious. But even above all this was the preparation of the grouper that we shared. It was done in a perfectly seasoned broth and the fish itself was perhaps the best we've had in any restaurant. Service was excellent including the kitchen's willingness to cancel a salad we had ordered but discovered we would not be able to manage if we were to enjoy that dessert.
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