Matt and Tony’s in Alexandria is an energetic American kitchen and bar. 

The front patio at Matt and Tony’s has been packed from just about the day they opened their doors this past March with all manner of people – and it’s easy to see why. The industrial-styled restaurant, with its all-black façade, wrought iron accents, and exposed brick wall exudes rustic sophistication. The menu is warm and approachable – with all-day breakfast options, shareable plates, and a large, U-shaped community bar serving craft cocktails at the center of it all. It has met the community with open arms, serving easy dishes and creating a light atmosphere that brings people together.   

When we stopped by for an early dinner on a Friday evening, we found the restaurant already full. Offered the only empty seats at a high-top table in the bar area, we accepted and found that, pleasantly, the stools had backs and the tables wound their way around a large planter, offering a long communal bench that still had the semblance of privacy. Despite the busy atmosphere, we were greeted before even having time to peruse the drink menu. 

I opted for a Strawberry Pimms Cup for my cocktail. The traditional Pimms Cup recipe is punched up here by gin, ginger beer, and rhubarb for a sweet and tart, easily drinkable concoction. My husband, coming off a long week, opted for a specialty drink for the night – Irish coffee. The flavor of cardamom in the coffee came through the creamy texture, for an excellent evening take on the classic morning drink. 

We decided to split another one of the specials for our appetizer – a small plate of grilled peach salad. Delicately grilled peaches came alongside crumbled goat cheese, pumpkin seeds, and vinegary pickled red onions on a bed of fresh greens. It was accented by a sherry vinaigrette that was tangy and fruity – an excellent summer salad dressing. 

When it came time for entrees, I decided to go for another special of the night – blackened swordfish. I am a sucker for swordfish, and this well-seasoned steak was cooked to flaky, tender perfection. It had hints of spice in the seasoning without building to heat and was topped with a cool quinoa salad that matched its flavor in intensity. The accompanying grilled kale, seasoned generously with garlic, was an excellent balance to the spice of the fish. A beautiful and deliciously creamy purple potato puree rounded out the dish, a feast for the eyes as well as the mouth.  

Wanting to try something from the regular menu, my husband went with the crispy chicken sandwich. Served on fluffy soft brioche, the golden fried chicken was paired with a well-flavored remoulade, which served as a piquant flavor against the sweetness of bread and butter pickles. A large side salad came alongside the sandwich – although you could also choose to go with regular or sweet potato fries.  

It can be loud inside at Matt and Tony’s. Bartenders shake cocktails behind the enormous communal bar, while overhead a large screen TV plays local sports. People sit and stand around the large U-shaped bar, crowd into tables, and pack the patio. Waiters in trendy aprons buzz through the room and in and out of the front door carrying all manner of plates. But the din seems altogether intentional – like this is one big party, and everyone is invited.