Matt Sloan Brings Family Tradition and Big Brunch Energy to Del Ray
The owner of Matt & Tony’s All Day Kitchen + and Bar weaves together his Michigan roots, a legendary family story, and a passion for hospitality into one of the neighborhood’s most popular gathering spots.
Matt Sloan
From the hum of the music and enthusiastic welcomes at the front door, the energy of Matt and Tonys All Day Kitchen + Bar lets you know immediately it’s going to be a fun meal.
“That was what we wanted to create here — a place where everyone feels comfortable,” said Matt Sloan, owner of the popular Del Ray brunch spot on Mount Vernon Ave. which opened in 2022.
The restaurant has become known for its scratch-made menu including its towering chicken and waffles and savory shrimp and grits from head chef and managing partner Eric Brannon and executive chef Todd Miller.
Beverage director Michael Riojas has made a colorful array of well-balanced cocktails — including the famous Phoenix, his take on a spicy margarita — a staple in the lively restaurant located in the former home of FireFlies and Charlie’s on the Avenue.
Homage to family history
It was Sloan’s first restaurant, named in homage to his great-grandfather, Anton “Tony” Schabas, an Austrian pastry chef. Schabas worked on a German cruise ship, crisscrossing the Atlantic to New York but not allowed to disembark.
One day in 1909, determined to start fresh, he jumped ship with his belongings in hand. He soon landed at the Waldorf Astoria, where his rye bread became so celebrated that President John F. Kennedy once had it delivered to the White House.
“Tony’s story has always been an inspiration to me,” Sloan said. “He embodied the love that comes from food and hospitality, and I wanted to honor that tradition.”
From Michigan to Del Ray
Matt Sloan grew up in a small town outside Ann Arbor, Michigan, where he first discovered his love for the hospitality industry. After studying Hospitality Business at Michigan State University, Sloan moved to the east coast where he rose through the ranks of D.C. restaurants from manager to director of operations.
“Every step along the way, I learned something new about what makes a restaurant successful,” Sloan said. “But I always knew one day I wanted to create a place of my own.”
Building a Community Restaurant
While working for Alexandria Restaurant Partners, Sloan shared his vision of opening his own place. When they encouraged him to look at a vacant space in Del Ray, he immediately knew it was the right fit. “I had already helped out at Lena’s during COVID. So, when I saw the location, I knew right away I wanted to build a community restaurant where lively brunch was the centerpiece,” Sloan said.
He recruited a team of chefs and staff he had worked with at previous restaurants, many of whom remain with him today.
“They are the reason for Matt & Tony’s success,” he said. “I can’t overstate how important it is to have a team that shares the same passion for hospitality.”
The restaurant’s debut weekend brought more than 200 covers in reservations on both Saturday and Sunday—a daunting test for a brand-new team.
“I was a maniac that weekend,” Sloan admitted with a laugh. “I drove the whole team crazy because I wasn’t sure we could handle it. I’ll never forget those shifts.
“But both days went smoothly, and most importantly, our guests were happy.”
It’s the key ingredient that has kept Matt and Tony’s such an attraction to the Del Ray neighborhood today.