• Winner (Southwest Region)
    Jeune Commis Rôtisseurs
  • Salute to Excellence Recipient
    National Restaurant Association
  • Italian Gastronomic Scholastic Tour Recipient
    Banfi Vintners
  • Metal Chef winner
    Chicago Society

My Restaurants

Where I Eat

Behind the Scenes

Chef Matt Maroni reviews  at
Tacos al pastor
"A 1:30 a.m. staple in the household (from the walk-up window, of course), these tacos hit the spot every time: pork shoulder, pineapple, onion, and cilantro."
Chef Matt Maroni reviews  at
Shrimp udon soup
"I love the udon at Urbanbelly. On a chilled day, this big bowl full of deep, bold flavors warms you up and keeps you full."
Chef Matt Maroni reviews  at
PEI mussels
"The only thing this mussels dish is missing is more bread for sopping, please. If they have snapper carpaccio on the menu, order that, too. If I could order three on one plate, I would."
Chef Matt Maroni reviews  at
Almond croissant
"On the rare occasion that I do eat breakfast, this almond croissant my go-to. It's flaky, buttery, and perfectly French."
Chef Matt Maroni reviews  at
Braised beef tongue
"Steph's menu changes frequently, so her braised beef tongue isn't always on the menu. However, that doesn't change the fact that it's delicious. It's always on my mind; in fact, it should be a menu staple!"
Chef Matt Maroni reviews  at
Huaraches w/ chicken tinga
"This little spot may be located right around the corner from the Gaztrowagon storefront, but it’s small-town Mexico dining at its finest. I eat it with the green salsa."