Matchbox lights a fire in casual diningMatchbox lights a fire in casual dining

Matchbox American Kitchen Spirit is striking a match between traditional casual dining and the modern bistro as it expands into Texas and Florida.

Washington, D.C.-based parent matchboxfoodgroup, which also owns the five-unit Ted’s Bulletin upscale diner and the DC-3 hot dog concept, recently opened its ninth Matchbox restaurant in Dallas. 

The next openings will be in Sunrise, Fla., just west of Fort Lauderdale, and Richmond, Va., said Ty Neal, who owns the concept with his brother Mark Neal and Drew Kim. 

The trio created Matchbox in 2003, in Washington, D.C., with the majority of existing restaurants in D.C., Maryland and Virginia, as well as one in Palm Springs, Calif.  

From left: Matchbox founders Mark Neal, Drew Kim and Ty Neal. Photo: Ron Ruggless

“We’re looking for more locations in Florida, Texas and the Mid-Atlantic region,” Neal said.

The Dallas restaurant occupies an 8,250-square-foot, 350-seat space in a new lifestyle shopping center across the street from a Trader Joe’s grocery store.

“Central to Matchbox is the brick oven,” Ty Neal said in an interview. “It’s central to all of our restaurants. It’s an 800-degree oven with no gas, no electric. It’s a hardwood oven that we start every morning.”

The oven produces Matchbox’s popular pizzas, which are accompanied by other bistro fare. Angus mini burgers and raw tuna tacos in wonton shells are sold in orders of three, six or nine, which explains the 3-6-9 printed on waitstaff T-shirts. Other popular items are steak, tuna, salmon and other bistro fare, Neal said.

Sliders are sold in orders of three, six or nine. Photo: Ron Ruggless

Matchbox also offers higher-end items, such as a smoked salmon BLT for $18 and a rib-eye steak for $38.

“We have a crazy passion for food and for design as well,” Neal added. “Drew kind of leads the charge there. His father is an architect, so he has design in his blood. Mark is a builder, so he’s responsible for putting this together. As a package, it comes together as a wonderful experience.”

Part of the experience is a robust beverage program, including draft beers and Matchbox’s proprietary wine, a red blend produced in partnership with winemaker Jed Steele in Lake County, Calif.

The restaurant offers various levels of dining, including smaller elevated “boxes” accessed by stairs.

The Neals and Kim have brought in Peter D'Amelio, formerly of the Cheesecake Factory, to help Matchbox expand, as well as chef Stephen Lyons to broaden the menu. The group anticipates opening as many as eight Matchbox restaurants this year.

“We’re lifers in the industry,” Ty Neal said. “This is in our blood. This is what we do.”

Contact Ron Ruggless at [email protected]
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