Today Food and Drinq tells us Matyson’s chef and co-owner Matt Spector and his wife are leaving Philadelphia for California’s wine country.

The restaurant, he [Matt Spector] says, will be left in capable hands: Ben Puchowitz, Matt’s cousin and an employee since Day One, and Brian Losink, their sous chef. Puchowitz’s father, Butch, now owns the place. “This is a good opportunity for those guys to keep it going and put their own flair on it,” Matt Spector says.

Here’s hoping that Matyson’s transition goes as smoothly as when Marigold Kitchen changed chefs.

Oh and this week the tasting menu at Matyson is “Perfectly Porky.” Menu after the jump.

Read the rest of this entry »

Every week Matyson does a new tasting menu and next week it’s lobster mania! From Monday to Thursday $45 gets you five courses of lobster goodness.

Details after the jump.

Read the rest of this entry »

Philadelphia Magazine announces that it is indeed soft shell crab season, as they’re on the menu at Matyson.

And best of all, it’s predicted that this will be a good soft shell crab season!

She Sells Soft-Shells [Philadelphia Magazine]

Instead of the heavy breading typical in local fish houses, Matyson sous-chef Brian Lofink crusts three Virginia mollusks in the micro-crisp of semolina flour. Placed over a bed of wilted Brussels sprout leaves (the trendy green du jour) with a dab of sweet onion jam, the dish then gets an earthy streak of smokehouse love with a drizzle of hot bacon vinaigrette.

Fried Oysters Redux [Philadelphia Inquirer]
Matyson [Official Site]