Chef Matthew Galati began his kitchen conquests early, passing after-school minutes preparing meals for his family and apprenticing in the kitchen at the Chase Park Plaza Hotel. These culinary instincts led him north, where he studied at Le Cordon Bleu Culinary Arts Program at Brown College in Minnesota. After graduation, Matt returned to his native St. Louis, where he cut his teeth as an upscale restaurateur and caterer before landing at Rhine Haus.
Now, Matt spends his days crafting comforting pub fare that blends German and American culinary traditions with fresh, locally sourced ingredients. Hosting pork and ground beef in equal measure, the Frickadellen burger typifies Germany’s carnivorous cravings alongside Bavarian bratwurst and gravy-smothered sauerbraten. A Sunday brunch service complete with bloody mary bar rolled out in March. German ales from Paulaner and Spaten slosh in 1- and 2-liter mugs as live music fills the air on Saturday nights. Televised sports spill from 23 flat-screen TVs in a sprawling interior that hosts shuffleboard, darts, and a projection screen, which broadcasts homemade Die Hard sequels where the Germans finally win.
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