Matt Gordon

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  www.sandiegometro.com/dbr/index.php?dbrID=2041 - [Cached Version]
  Published on: 1/1/2008    Last Visited: 4/8/2008  

  We wanted to create a neighborhood joint for everyone," says restaurateur Matt Gordon, who just opened Urban Solace in North Park with his business partner, Scott Watkins.
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  Watkins is the general manager of the restaurant and Gordon the executive chief.
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  Gordon previously was executive chef at Willi's Seafood and Raw Bar in Healdsburg and has headed several kitchen operations.He was the executive chef and food and beverage department head at Hospitality Inc., executive chef at Scott's Seafood in Silicon Valley and executive sous chef at Beaver Street Brewery and Whistlestop Café in Flagstaff.

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  www.sdcitybeat.com/cms/story/detail/food_news/7417/ - [Cached Version]
  Published on: 10/21/2008    Last Visited: 10/22/2008  

  To mark the occasion, executive chef Matt Gordon has added several new items to the menu (don't worry—old faves like the House Burger, New York Sharp White Cheddar Mac 'n' Cheese and the Veggie Vegan Stack are still there). Gordon introduced some of the new dishes at a tasting last week, and they all get a big thumbs-up, especially the Solace Seafood Stew (Gordon's take on ciopinno) and the excellent "Not So Red" Velvet Cake. 3823 30th St., North Park. www.urbansolace.net.
  
  Kick off Halloween weekend on Thursday, Oct. 30, at the The Pearl's Oktoberfest dinner—a five-course meal with beer pairings, including two of my frequent drinks, Red Barn and Lost & Found, from The Lost Abbey, one of San Diego's most inspired breweries.

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  www.signonsandiego.com/uniontrib/20080306/14.html - [Cached Version]
  Published on: 3/6/2008    Last Visited: 3/6/2008  

  Step into chef Matt Gordon's restaurant kitchen and you won't find an ounce of soy sauce or truffle oil.Enough, he decided, with the Asian fusion thing and overly complicated dishes with a multiplicity of exotic ingredients.

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  www.sandiegometro.com/2008/feb/dining.php - [Cached Version]
  Published on: 2/1/2008    Last Visited: 2/2/2008  

  Restaurant veterans Matt Gordon (above) and Scott Watkins opened Urban Solace after a year-long remodel. (photo/alandeckerphoto.com)
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  Just sink your teeth into one of Chef Matt Gordon's flaky buttermilk biscuits slathered with sweet honey butter.As the bodacious biscuit melts in your mouth, you'll be transported from horn-honking, busy North Park to a bench swing on a breezy veranda somewhere down South.
  
  Now don't get me wrong, this new urban eatery, seemingly no bigger than a Kleenex box, is not tranquil by any means.When concrete floors meet exposed brick walls and high ceilings, it makes for a lot of racket any ol' time.And when the place is packed like a can of anchovies (as it was on my visit), it buzzes like a big city bistro.It is the menu's "comfort cuisine," the modern twists on dishes like potpie, chicken and dumplings and macaroni and cheese that take you "back home," wherever that may be.
  
  Restaurant veterans Gordon and Scott Watkins took over the former North Park Deli and Coffee space last year.
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  Chef Gordon does a mighty nice "Blue Grass Brunch" on Sundays.

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  www.foodandwineaccess.com/events/event284.htm - [Cached Version]
  Published on: 9/20/2007    Last Visited: 9/20/2007  

  All the still and sparkling wines produced on the estate are paired with menu items designed by Chef Matthew Gordon to enhance the marriage of food and wines.
  
  Chef Gordon regards two components as paramount in every dish he presents in his restaurant: depth of flavor and superb presentation.
  
  He achieves both of these by using locally grown and sourced ingredients and matching them with the wines produced by the estate.
  
  Diners enjoy his creations in a wine cave setting that reminds you of the natural affinity of food and wine.

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  www.emcarthur.com/recipe/bread/bread_024_WarmButtermilk - [Cached Version]
  Last Visited: 6/17/2008  

  Chef Matt Gordon, who is doing a whiz-bang job at the stove of his new neighborhood eatery Urban Solace in North Park, CA, was generous enough to share his recipe for
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  (From Chef Matt Gordon at Urban Solace.)

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  Cape Winemakers Guild Events - [Cached Version]
  Published on: 10/4/2004    Last Visited: 2/1/2006  

  Enjoy a selection of CWG Auction wines paired with incredible cuisine created by four of South Africa's most exciting chefs - Reuben Riffel, Chef de Cuisine and co-owner of Reuben's Restaurant in Franschhoek; Vanie Padayachee, Executive Chef of Grande Provence Wine Estate, Matthew Gordon, Chef de Patron of the acclaimed Haute Cabriere Cellar Restaurant and Margot Janse, Executive Chef of Le Quartier Français.

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  Festivities Catering, Special Events, Our Team- San... - [Cached Version]
  Published on: 5/24/2004    Last Visited: 5/24/2004  

  Our Festivities Catering's creative and award winning Food and Beverage Department is headed by Executive Chef Matt Gordon, and Food and Beverage Department Assistant Greg Mantuano.

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  Foster's Online, Dover, New Hampshire - [Cached Version]
  Published on: 5/20/2006    Last Visited: 5/6/2007  

  Matt Gordon, chef and manager at Libby's, says the bar will stay open over graduation weekend.
  
  "We're business as usual.We're doing what Mike would want us to do, but working with heavy hearts, obviously," Gordon said.
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  "We were his kids," Gordon said.
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  Gordon described Libby as a man who absolutely loved owning a bar, and lauded his ability to bounce back from a devastating fire in 2000 to rebuild Libby's into a bigger and better place.
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  We're looking around now wondering where he is," Gordon said.

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  Great News - Ron and Devora - [Cached Version]
  Last Visited: 9/18/2008  

  Matt Gordon is the Chef and he is really friendly and the food has a very interesting flavor palate.
  
  Jayne's Gastro Pub.

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