Matty G’s is a juicy mix of sports and steak burgers
April 4, 2019
By Christina Fuoco-Karasinski
Matty G’s Steakburgers and Spirits is a sports lover’s paradise.
Tables are adorned with baseball-themed tablecloths. Pennants and movie posters, like “Slapshot,” hang on the walls. Al Kaline and Babe Ruth are among those remembered at Matty G’s.
Even owner Matt Gorman has a college and minor league baseball career. The majority of the memorabilia is from Gorman’s family.
But the sports décor isn’t what made Matty G’s a hit here in Northeast Mesa and in Murrieta, California. It’s the steak burgers—and it took a little research.
“My parents came out here,” said the Southfield, Michigan-born Gorman. “We ate so much meat those couple of days, trying to figure out how to create the burger.
“We had a cast iron skillet and the handle of a hammer, and we created this smashing device during the tasting. We came up with this and, honestly, it just keeps getting better.”
Burgers, most of which are two patties, are aplenty at Matty G’s, which boasts a full bar. The All-Star Burger is simple with Swiss cheese, sautéed mushrooms, grilled onion, lettuce, tomato and Matty G’s fry sauce. The Alley Ooop Burger nods to Detroit Coney Islands with two patties, diced onions, chili and shredded cheese.
Other sandwiches fit right into the sports theme. Monsters of the Midway is one patty, pastrami, Swiss cheese, grilled onions, pickles and Matty G’s sauce. Meanwhile, there’s the Hammerin’ Hank with pastrami, Swiss cheese, grilled onions, pickles, Matty G’s sauce on marble rye.
To fit into Arizona, there are tacos—carne asada and chicken. For the health-conscious, there’s the Spring Training wrap with one grilled jalapeno citrus chicken breast, pepper jack cheese, spring mix, pico de gallo and citrus jalapeno dressing in a flour tortilla.
“There’s really something for everyone,” he said. “I have salads, footlong hot dogs, street tacos and burgers. The food is good.”
That’s just a taste of Matty G’s menu.
“We have our own fry sauce we make from scratch,” Gorman said. “It has a smokiness to it. We’re going to bottle it. We have FDA approval and all that good stuff.”
According to Gorman, what’s on the walls is just as important as what’s served on a dish.
“We don’t want to be boring,” said Gorman, whose horse won a Breeders’ Cup. “I have a bit of my personality in here. My goal is to make people laugh a little bit. With restaurants, you’re trying to actually make somebody’s day better.
“You’re not going to leave here with a bad attitude. They come in here and even if they’re having a bad day, you give them really good food and then they leave happy.”
Gorman wants guests to leave with one thing in mind: “When you walk in here you know what we are: We’re a family restaurant.”