@conroy_matt - IGDataHub

Matt Conroy

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@conroy_matt

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Executive chef of @lutecedc, @pascual.dc , @_maisondc

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#chefstable #unitedpolaris

Recent posts

You know this one already Crispy sunchokes with an apple butter made with chile Pasilla, Morita , sunchoke miso and apple vinegar. We are then using a blue cheese that’s been smoke with hazelnut shells to bring some fat . @pascual.dc Wagyu on the pass @lutecedc Starting to plate Black Sesame and Concord grape dessert @_maisondc Pan de muerto Thirsty Always a good day when I get to pick up my Takeda knife. Ember roasted carrots with apricot and salsa macha 02 Nov 2026

A dessert I’ve been doing in different forms for the last 11 years, now it’s on the menu this year @_maisondc. Japanese black sesame ice cream, Hobnob oat crumble, and Concord grape granita. Eaten together, it’s a little like a PB&J. I’ve always loved taking familiar flavors and presenting them in a different way. The combination of nutty sesame, toasted oats, and sweet-tart Concord grapes is a fun play on something we all know. Get it while the Concord grapes are still in season. 🍇 09 Oct 2026

The escargot @ _maisondc. This was a dish that CDC @jasonchavenson and I had been talking about for months before we opened. Always want to find a way to use chartreuse as it’s a favorite. It’s the only dish that’s been on the menu since day one and has stayed pretty true to the original idea. We’ve tweaked a few things along the way, but the vision and the flavor have always stayed the same. Braised Escargot, Yellow Chartreuse Butter, Hazelnut, Puff Pastry. 🐌 🧈 🥐 29 Sep 2026

One year ago, we opened the doors to our little brownstone with a simple idea: good wine, thoughtful food, and the pleasure of gathering around the table. Since then, we’ve poured 22,652 glasses of wine, shucked 12,288 oysters, and welcomed 25,407 guests into our home. The numbers tell part of the story. The people; our team, our producers, and everyone who’s pulled up a chair, tell the rest. Merci for making @_maisondc feel like home. Here’s to many more nights around the table. 🥂✨ 13 Sep 2026

Worked the hearth this weekend at @pascual.dc so decided to add a new dish . Whole grilled Bobo poussin, rubbed with a blend of chiles, fennel, sumac, coriander, and black peppercorns before going straight over the embers. Live fire is sometimes a cheat code . We’re serving it with a sauce of Morita chile, Jimmy Nardello peppers, heirloom tomatoes, and butter because I always sneak some French into the food 🤫 — sweet, smoky, and with a little kick of heat. Black lentils and fresh corn tortillas to enjoy on the side . A pretty simple dish that highlights the end of summer in the DMV . 07 Sep 2026

It’s just a wine bar 🤫 To see @_maisondc named one of Bon Appétit’s Best New Restaurants in America is a huge honor. Only 19 restaurants across the country made this year’s list, and being included among them is something I don’t take lightly. As a young chef the @bonappetitmag Best New Restaurants list was one I looked forward to every year. I’d read through it, study the restaurants, chefs and ideas behind them, and dream about one day being part of that conversation. To now see Maison on that list is pretty surreal. And to have it happen as we approach our one year anniversary makes it even more special. The last year has been a crazy one, building a restaurant, figuring out what Maison wanted to be, and watching the team make it their own. I’m incredibly proud of what we’ve been able to create. Really grateful to Bon Appetit and @kateakassin for including us, and to everyone who has supported Maison over this first year. Most of all, grateful to the team who shows up every day and makes the place what it is. -Cheers 🥂 31 Aug 2026

What an incredible first ever @chefstableofficial Festival in Park City. Hats off to everyone who worked so hard to make it all happen. Getting to cook, connect, and hang with some of the best chefs in the world was incredibly inspiring. So many great meals, conversations, and memories made. Already can’t wait to do it all again next year. 🙏 19 Aug 2026

Always fun to do collab dinners and have the chance to cook outside of your usual rhythm to work with an ingredient or technique that you haven’t explored as much. For our dinner with @pdfbk, we wanted to put the focus on sustainable seafood, and skate wing felt like the right choice . It’s an incredibly delicious fish, especially when cooked on the bone. At the height of summer in NYC, we kept the rest of the dish focused on the season. Corn and Sungold tomatoes from the incredible @eckertonhillfarm, a fig leaf sauce vierge, and skate grilled over the fire and brushed with a glaze we made from tomato water and fermented honey. Finished with a bunch of summer herbs—basil, sorrel, purslane. A dish that really felt like summer in New York. 10 Aug 2026

I love the craft of cooking—working on technique, refining it over time, and finding those small details that make a dish better. Cooking these dry-aged ducks on the crown over live fire, with no fancy sous vide or combi oven, is incredibly satisfying. Finding the right balance in the embers to slowly render the skin, then crisp it, while keeping the flesh at just the right temperature is all about patience, feel, and technique. No brine. No pink salt. Just the duck, the fire, and time. We finish the skin with a glaze of local honey, sherry, canela, fennel seed, and black pepper, coriander. Details matter 08 Aug 2026

A Craigslist ad changed his life. Working at Brooklyn's Oxomoco, Matt Conroy answered a listing from Washington restaurateur Omar Popal and soon found himself running the kitchen at Lutèce. In 2024, Matt and his wife Isabel Coss opened Pascual, a modern, vegetable-centric Mexican restaurant built around a wood-fired hearth in Capitol Hill. Matt Conroy joins us at the inaugural Chef's Table Festival presented by @americanexpress and @resy, August 13–16 in Park City. 🎟 Intimate by design. When the seats are gone, they're gone. Book ASAP for best access. Tickets → link in bio. 03 Aug 2026

So excited to finally share this. It’s been an incredible honor to partner with @chefstableofficial and @united to help create a new Polaris dining experience representing Washington, DC starting August 1st . @united @fariyalabdul @jennertomaska @penelopewong @davidbarzelay @nancysilverton @chabelacoss @manubuffara @tomos_pp @tashi__gyamtso @tetsujustin #ChefsTable #UnitedPolaris 01 Aug 2026

Paris drop . Ready to go back. @mokonutsbakery was the perfect last meal on this trip. Drinking wine with new friends @maniu_ and @restaurant_at Watch out for @_cypsele . It’s great. This crab Clamato was perfect. What a special place chef created. 🇫🇷 @50bestbars @bar_nouveau_ @maison_maenad @bambino_paris love this spot . The goat @septimeparis What else does one drink when @badbunnypr besides @cafecomunion . This such a need Cortado Every time @chabelacoss and I are in Paris we stop here . Ran into @azizansari Great bottle of Chenin 👎🏻 The answer is always champagne Dessert @_cypsele Thinking about how soon can I get back here. Last bottle before back on out @united flight home. Eat more hake. This was delicious . 🐟 19 Jul 2026

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shortcode	caption	likes	comments
DfQ_X3bFiv7	You know this one already Crispy sunchokes wit…
DeTDRPAlqgO	A dessert I’ve been doing in different forms for…
Dd4apWxz4K3	The escargot @ _maisondc. This was a dish that …

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$31.78

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$102.22

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Every post & reel

3,178 posts & reels

$31.78

Caption, likes, comments, views, duration, mentions, co-authors and sponsored status for every post and reel.

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shortcode	caption	likes	comments
DfQ_X3bFiv7	You know this one already Crispy sunchokes wit…
DeTDRPAlqgO	A dessert I’ve been doing in different forms for…
Dd4apWxz4K3	The escargot @ _maisondc. This was a dish that …

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Everyone who follows them

up to 20,444 followers

$102.22

Handle, full name, ID, and verified/private flags for each follower.

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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Everyone they follow

up to 2,577 accounts

$12.89

Every account this one follows, same fields.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

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You only pay for rows we deliver. Counts are the maximum available today; if an export comes back smaller, the difference is refunded automatically. Counts as last collected 12 hours, 45 minutes ago.

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