Editoral , Commercial
Melt bar & grilled.
Owner Matt Fish (Melt Bar & Grilled) has been a chef for the past 17 years in area establishments ranging from Johnny Mango to Fat Fish Blue, opened Melt to specialize in what he terms “comfort food dressed up”... an idea which evolved from his lifelong appreciation for the grilled cheese sandwich. (“It’s simple, it’s good, it’s filling,” he points out, “and it’s easy to keep bread and cheese around.”) As the concept evolved over the years—from learning the ropes of restaurant management in the classroom and in the kitchen, and from his observations of other ideas he’d investigated while on the road as a touring musician – he just let it grow “organically,” in his words. (“There was no scientific method to it,” he explains.) About four years before opening, that concept was mostly finalized, right down to the basic menu.
