Story
Welcome to Underground.
The Local Spot.
Executive Chef Chris Matson grew up in Queens, New York — a place where every block offered a new flavor, from food trucks and bodegas to family-run eateries serving dishes from every corner of the globe. His career took him into the world of fine dining, where precision and presentation reigned supreme.
Over time, Chris craved something different — an escape from the pretentiousness that sometimes comes with white tablecloths and whispered service.
When he came south, he found not just a new home, but a new purpose. Teaming up with the Melanson family, together they have set out to create something unique: a space where inventive, scratch-made food meets genuine hospitality, where locals can relax, unwind, and feel at home.
Grab a seat. Try something new. Kick back with friends.
Grab a seat. Try something new. Kick back with friends.
At The Underground, every plate is designed to be approachable, every drink poured with care, and every night shaped to remind you that great food and good company are the real luxuries.
The Underground menu is packed with our take on global street flavors, and classics — all designed to share. Pair it with craft cocktails, good company, and live music, and you’ve got a night to remember.
Meet the Team
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Partner + Executive Chef
Studied at the French Culinary Institute in New York City and built his career at world-renowned establishments including: Daniel and Buddakan in New York, Trump National in Briarcliff Manor, Boca Raton Resort & Club in Florida, and Prime 47 in Indianapolis.
He continued his culinary leadership at Montaluce Winery in Dahlonega, DeBordieu Club in South Carolina, and now, Underground Tap & Grille in Dahlonega. Chef Chris combines classical French training with diverse culinary influences to deliver excellent food in an approachable dining experience.
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General Management + OperationsBrothers Brendon and Vance Melanson are the heart behind Underground Tap & Grill. Together with their partner and Executive Chef, Christopher Matson, they set out to bring a fun, creative, and truly unique concept to the community one built on fresh, scratch-made food, craft cocktails, and live music.
The Melanson family envisioned a place where everyone can find their night: families sharing a meal, friends celebrating together, or locals relaxing with a drink and music after work. Underground is more than a restaurant it’s a gathering place that reflects their passion for authenticity, community, and great times.
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Chef De CuisineCole is a classically trained chef specializing in New American cuisine with a foundation in French technique. He began his career at Montaluce Winery under Chef Chris before joining the Michelin-starred team at Bacchanalia. Now at The Underground, he continues to create ingredient-driven, seasonally inspired dishes that balance precision and creativity.