Matchbox

Frommer's Review

This restaurant started out in 2003 as a skinny, three-level town house in Chinatown, an odd place to find a pizzeria, maybe, but welcome, nonetheless. By 2006, Matchbox had grown so popular that it expanded into an L-shaped structure that nearly triples its capacity and includes a patio. The key things here are the wood-fired brick ovens, which bake the thin pizza crust at temperatures as high as 900°F. You can choose a regularly featured pizza, like the "prosciutto white," which is topped with prosciutto, kalamata olives, fresh garlic, ricotta cheese, fresh mozzarella, and extra-virgin olive oil; or you can request your own set of toppings, from smoked bacon to artichoke hearts. Matchbox is actually a cut above a pizzeria, for it also serves super salads (the chopped salad is my favorite: diced tomatoes, crispy bacon, hair-thin "pasta ringlets," and greens in a creamy herb vinaigrette), appetizers, sandwiches, and entrees (the honey-glazed pecan crusted chicken is a keeper); its full bar on the first floor is quite the social scene.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top