Aug 26, 2024 - Food and Drink

Restaurant review: Matt's BBQ holds true nearly a decade later

Meira Gebel

texas bbq plate — Don't forget to order an extra slice of thick, potato bread to soak up the sauces. Photo: Meira Gebel/Axios

It's been nearly a decade since Matt Vicedomini brought his version of Texas-style barbecue to Portland in the form of his namesake food cart, now located in the Prost Marketplace pod on N Mississippi.

🐖 The menu: All of the meats — like brisket, pork ribs, turkey and sausages — are available by the pound, cooked over an offset smoker using oak wood the same day. Classic sides, including pickled veggies, queso-style mac and cheese, coleslaw and potato salad, are offered by the pint.

We ordered a half pound of turkey, pork spare ribs, mac and cheese and coleslaw, with two slices of thick, Dos Hermanos potato bread on the side.

🧀 The bite: The top flavor for the meats was obviously the savory smokiness, which also made each bite tender and juicy. However, the homemade sauces — especially the peach mustard and cherry chipotle — added some much-appreciated tang.

The coleslaw was heavy on the mustard seed and too light on the creaminess, while I wish the queso mac and cheese was available by the pound. It's the perfect ratio of cheesy and spicy.

🏃 The bottom line: The meats are the obvious highlight. And that's the reason Matt's still routinely sells out.

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Restaurant review: Matt's BBQ holds true nearly a decade later

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