Tried Matt's Big Breakfast this weekend, and while everything we tried was fine, nothing really stood out as "wow! what a great meal" moment.
The waffles were ok, the salami scramble was a bit salty and the eggs a bit overcooked but nonetheless tasty. But everyone thought the bacon that Matt's serves is just off -- tasted too much like ham. I think the best thing we had there was the combination of a big bowl of oatmeal coupled with a glass of cold buttermilk.
When we left and drove up 7th St., we couldn't help but wonder what exactly separated Matt's from Carrow's, or IHop, or any other breakfast diner place.
And, really, what makes Matt's Big Breakfast so "big"?
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