Matty’s
UPDATE : Matty’s Bar in New Berlin always had great burgers 
but now they are really bringing it with a new burger called the Smokehouse. Located in New Berlin on 144th & College, Matty’s is quickly becoming a go-to spot for watching sports, Friday Fish Fry and now their new burger. All of their food is very good and the place has a good feel to just hang out & drink and be with friends you haven’t met yet. But I think the Smokehouse burger will put Matty’s on the map in the local burger war of who has the best burgers in the Milwaukee area.
The Smokehouse gets it name from the smoked beef brisket that is ground and added to the Certifed Black Angus beef to make the distinctive patties. The brisket starts out as a raw brisket of beef that is hand rubbed in special seasoning then smoked for 3 hours in Matty’s smoker that is filled with a special blend of hard wood chips and then ground and mixed with the Black Angus beef.
The burger can be ordered how you like it as a Build Your Burger where you pick from different options or as the Smokehouse Burger of the day from a schedule that is similar to Kopp’s Flavor of the day. Each day a different burger is featured that is crafted by Matty’s kitchen to bring together some very good taste options all with different names like The Hot Cowboy, The Hangover, The Mona Lisa and The Milwaukee.
I have had two Smokehouse burgers so far, the New Berlin and the Al Pacino. They were both very good with good choices for topping selections. The New Berlin is topped with the smoked beef brisket that the burger itself is made of, mushrooms, sliced onions, provolone cheese, garlic mayo, shredded lettuce and diced tomatoes on a brioche bun.
The sliced brisket on top was a great choice. It offered smoky flavor of very good brisket as well as the infused flavor from the brisket in the patty. The garlic mayo added to the flavor as well and the brioche bun was sturdy enough to hold everything together.
The Al Pacino was piled with salami, pepperoni, garlic herb tomato basil, fried onions, shredded lettuce, garlic mayo and tomato garlic relish on a gourmet bun. The addition of the salami and pepperoni really worked. It gave it a decidedly Italian flavor made it a very meaty burger.
The Smokehouse patty gives a great platform to build on and Matty’s has done a great job with giving you a large number of toppings including a number of different cheese toppings. Besides the usual; cheddar, American, pepper jack, mozzarella, provolone, baby swiss and blue cheese Matty’s offer specialty cheeses from small cheese producers from around Wisconsin. There is Evalon, an asiago made from goat’s milk from Sheboygan, a gruyere style cow’s milk Swiss from Dodgeville, Mango Fire, a sweet and hot cheddar made with cow’s milk from Kiel, Saxony, an award winning firm nutty flavored alpine style cow’ milk cheese from Cleveland, Dolcina, another award winner made from a combo of goat and cow’s milk is a sweet, creamy gorgonzola, Black Peppercorn Cheddar, a cow’s milk white cheddar from Kiel and Benedictine, a earthy creamy chease made from a combination sheep, cow and goats milk from Kiel.
Toppings also include many options like garlic aioli, sun dried tomato mayo, mango salsa, black bean corn relish, blue cheese butter, pesto, guacamole, sauerkraut, sun dried tomatoes, portabella mushroom, pico di Gallo as well as more. You can build your own burger to your liking and even enter a contest coming up in December to build build your best burger and enter it into Matty’s Taste Off contest. The winner will get a permanent burger on the menu and free burgers for a year (as well as bragging rights).
Reviewed By Tom Graber
14460 W. College Ave.
New Berlin WI 53151
414-427-3838