"They folded in diced onions that quickly browned to sweetness. A white version of Cooper Sharp, a sliceable brand of American cheese that's been inducted into the unofficial lexicon of acceptable ingredients for cheesesteaks in Philadelphia, lined a baguette-ish roll crusted with sesame seeds. The final addition: a charred, thin long hot pepper slid along one edge."
"It was - is - a delicious, tightly constructed extravagance. Wagyu is admittedly not my preferred genre of beef, but its unctuousness suits a fancy cheesesteak. Local devotion quickly built around Matū's creation. Not much surprise, then, that when a spinoff restaurant, Matū Kai, appeared last year in Brentwood, the cheesesteak became a staple on the bar menu and subsequent lunch service."
"As of Jan. 14, amid the commercial density just east of Old Pasadena, Cheesesteaks by Matū has arrived with a short, focused menu. Its ordering window shares a table-filled alcove with HiHo Cheeseburgers. Both are creations by Jerry Greenberg, the restaurateur also behind Sugarfish, KazuNori, Nozawa Bar and Uovo. My colleague Jenn Harris and I swung by midafternoon for a first look on Thursday, the business' second day of operation. The line reached the sidewalk. Every seat was taken."
Matū created a luxury Wagyu cheesesteak built from seared, chopped Wagyu ribeye and sirloin, browned diced onions, Cooper Sharp-style American cheese, a sesame-crusted baguette-ish roll, and a charred long hot pepper. The sandwich combined rich, unctuous beef with carefully balanced sweet onions and melty cheese for a tightly constructed indulgence. Local enthusiasm led to the cheesesteak becoming a staple at Matū Kai in Brentwood and inspired a focused spinoff, Cheesesteaks by Matū, opening near Old Pasadena with a short menu and an ordering window sharing space with HiHo Cheeseburgers. Early service drew long lines and full seating.
Read at Los Angeles Times
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