About Matt

A professional local chef for 18 years and counting, Matt planned to open his own restaurant for quite a while. His concept for Melt—a combination of “comfort food dressed up,” and beer—started from a fairly simple germ: he was always a big grilled cheese fan. The idea evolved from observations of different concepts during his years as both a culinary school/restaurant management student and touring musician. About four years before Melt eventually opened, he had the idea—and much of the menu—more or less perfected. The final pieces of the plan were an intimate feel in an inviting setting—the “Melt family” experience for staff and patrons alike—and contributing to the local community. Want more? Try his mantra: Don’t forget to have fun! Read an interview with Matt here…

About the Melt Staff

“Have fun, be friendly, and work hard” … those are pretty much the Melt staff’s marching orders—and just about in their entirety, too. There’s no dress code for servers, and there’s no push to “upsell,” either. They’re not at work so customers meet The Restaurant; they’re individuals, hired as such, and here to welcome you into the Melt family. A regular comment relayed to Melt management is “Your staff is having fun!” And why not? Freedom, pride, and commitment mark the bottom line; atmosphere, ambiance and satisfaction are the creation. Melt’s employees know personal attention is a big part of that foundation. Come get to know them.

The Melt Story

Since September 2006, Cleveland’s Melt Bar and Grilled has offered gourmet grilled cheese sandwiches and a plethora of beers to please any palate—150 at any given time, plus 20 or so on tap—in a relaxed, comfortable and often full-to-capacity atmosphere. Melt puts a new spin on the same-old bar food and the often predictable selection of brews, and it does so in a setting that provides something for everyone.

For high res photos and a printable version of the Melt Media Kit, please click here.

Click here to read Melt press releases.