June 2009	American Dream Award view
May 2009	National Group Honors Port Orchard Restaurant Owner view
Mar 2009	Kitsap Sun Food Critic, Bernard Jacobson's Honorable Mention of Amy's On The Bay view
Sept 2008	Port Orchard Author's Vision Will Come to Life at Novel Event view
Aug 2008	40 under 40 Class of 2008 view
July 2008	Amy’s on the Bay owner feels a need to repay community for her good fortune view
Spring 2008	AMY'S ON THE BAY: Casually elegant, local and fresh view
2008	Restaurant Neighbor Award 2008 Finalist view
2007	40 Young Professionals Recognized view

October 2007 Kitsap Peninsula Business Journal
Amy’s on the Bay creates destination experience
By Rodika Tollefson

Amy Igloi-Matsuno and her husband, Grant, have owned their restaurant, Amy’s on the Bay, on the downtown Port Orchard waterfront, for less than two years. But in this time, the former JJ’s restaurant has become a destination and a popular venue both for locals and tourists.

Never mind that Igloi-Matsuno is only 26. She has already been recognized for her entrepreneurial excellence: In September, she became part of the 2007 Class of “40 Under 40,” an annual recognition by Kitsap Peninsula Business Journal of the area’s most outstanding young business and community leaders.

The restaurant has been Grant’s dream. He worked as a corporate chef in Seattle and was previously a sous chef at Anthony’s. When her father, who is a real estate developer, learned about JJ’s on the Bay being for sale, he encouraged the couple, who were engaged at the time, to come to Port Orchard and take a look. It was her first visit to Port Orchard, though Grant has been stationed in Bremerton before during his military service. Thirty days later, the deal was done.

Igloi-Matsuno has worked in restaurants to pay her way through college, but has never been a manager. She was nearing the completion of her fine arts business degree at the University of Washington (she loves numbers and accounting) when the opportunity came along. Grant had a good income and good benefits, but the two decided, why not? “It’s an adventure- we can do it,” Igloi-Matsuno said. “The other life was more predictable.”
Grant, who started in the restaurant industry as a dishwasher, has worked his way through the ranks. Always interested in good food and cooking, he developed Amy’s on the Bay menu, and is in the kitchen just about six days a week. Amy is the general manager, focused on the front of house, book keeping, inventory, etc. “I’m a plumber, I clean; there is no job I don’t do other than cook.”

Many of her employees are the same age as her, but Amy said she earns their trust and loyalty by treating them well, offering flexible schedules, making sure they have all the tools they need, encouraging them to pursue their dreams or education. Even at the job interview, she asks potential employees about their aspirations, and she’s encouraged several to go back to college, even if that means losing a good employee. “I try to inspire them to dream,” she said. “I set the standards high for myself, and I go for my dream.”
Igloi-Matsuno credits her father with her independent and self reliant character. Originally from Korea, she was adopted, and grew up in a multicultural family. Amazingly, the story of Grant is very similar. He, too, was born in Seoul, was adopted by a multicultural family, and they both traveled a lot as children. The two were married recently- with the wedding, of course, at Amy’s on the Bay. (Grant cooked most of the food, still busy in the kitchen just a few hours before his wedding.)

“I wouldn’t be able to do this without my dad. He raised my sister and I to be self sufficient and focused,” she said. She was only 25 when Amy’s opened. “I had to learn on the fly. One of the things my dad taught me was to be adaptable and think outside the box,” she said. “Without that, I couldn’t have done it.”

Despite an overwhelming work schedule, Igloi-Matsuno has been actively involved with the chamber of commerce, currently chairing the military affairs and Website committees and serving as vice president of the board. She is also a member of the Port Orchard Bay Street Association.

“(Running the business) does get a bit easier as it gets established, but the more stability here, I take on more community service. It’s another thing my dad taught me,” she said.
To be better involved in civic affairs, the couple bought a home in Port Orchard city limits so they can vote. Amy admits she’s a city girl and misses Seattle, but says Port Orchard has its own charm, and she fell in love with their new home, which has a great view of the water.

She said the business’ success beat their best expectations, but they continue to look for ways to grow- including possibly opening a second eatery in Port Orchard. “The major challenge was trying to balance what our customers wanted, our employees wanted, we wanted, and what the budget can handle,” she said. “We found a niche… but I still feel we need to be adaptable to the market.”

Wednesday, November 7, 2007
PO Partygoers cut a rug, raise a glass for the cause: The 18th annual city bash benefits 3 nonprofits.
By Justine Frederiksen

With an exciting football game going on at the same time that would determine whether the South Kitsap Wolves would go on to the state playoffs, it’s not surprising that there were a few less people than usual at the Port Orchard Party this year. But the organizers said a good time was still had by all who came.

“It was a wonderful time, though our crowds were down a little,” said Jessie Turner, one of the organizers of the 18th annual bash held at Towne Square Port Orchard. Turner said she did not have the final numbers yet, but said “we certainly made a profit for the three beneficiaries.”

The party, which features plenty of local music and food, raises funds each year for the city’s Fathoms O’Fun Festival and South Kitsap Helpline. A new beneficiary this year was the Port Orchard/South Kitsap Branch of the Boys and Girls Club. Along with helping the beneficiaries, attendees also got to enjoy as much food as they wanted from “20 of the greatest restaurants in South Kitsap,” which included: Amy’s on the Bay, Bay Leaf Bistro, Clubhouse Grill, Cosmo’s Deli, Gino’s Steak, Seafood and Pasta, Moon Dog’s II, Purple Fig Catering, and Trophy Lake Dryfly Café.

The food is not only eaten but judged. Turner said, explaining that culinary arts instructors from Olympic College were on hand to taste the offerings. “First place went to Amy’s on the Bay, second was Cosmo’s Deli, and third was Trophy Lake,” she said, adding that the “numbers were extremely close.” The award for “best new restaurant” was given to Gino’s, she said. Music was provided by the live dance band Soul Siren, along with the Mike Nelson Trio, and steel drum musician Ken Wooten from Trinidad. Over the past 17 years of the event, Turner said more than $200,000 has been raised and contributed to the beneficiaries.

June 11, 2007

Amy Igloi
Amy’s on the Bay Restaurant
100 Harrison Avenue
Port Orchard, WA 98366

Dear Ms. Igloi:

I wish to compliment you and your staff for your hospitable and efficient response in providing delicious short-notice dinners for the USS Ponchatoula Shipmates Association Monday, June 4.

The members convened in Bremerton on Sunday evening. My wife suggested that they take the foot ferry the next evening and eat at Amy’s on the Bay in Port Orchard. With less than 24 hours notice you primed your accommodating staff, who saw to it that 34 members of the Association dined on your fresh gourmet fare in time to return easily on the last foot ferry to Bremerton.

The last minute aspect of this event was unintentional, but your pleasant “can-do” attitude was greatly appreciated by all.

Thank you,

William J. Lounsbery
Captain, NOAA-Retired

April 2007

“You have done a wonderful job and are such a welcome addition to Port Orchard. I truly believe it is your hands on approach and treating your customers as friends and taking that extra step that has made you so successful. The food is always fantastic. The service is the best. Your smiling faces make it that much more enjoyable! We really appreciate you and your hard work. May the next year bring you continued success and great joy and happiness.” Luv Wanda

Summer 2006 Sunnyslope Station Publication
Eclectic Dining on the Bay
By Ingrid Harper

Looking for a great restaurant with outdoor tables and a nice bay view? You don’t have to go far- Amy’s on the Bay opened in May, taking over the former JJ’s on the Bay in downtown Port Orchard. We had the pleasure of dining there recently on a warm, sunny evening.

The clean, industrial lines that were there as JJ’s have been maintained, but the service and cuisine have risen quite a few notches. Amy Igloi and Grant Matsuno are the co-owners, both originally from Korea. Amy, a University of Washington finance major, takes care of managing the restaurant, while Grant, who has an extensive culinary background including six years recently at Anthony’s, runs the kitchen. Amy describes their menu as “eclectic with Asian and Southwestern influences.”

That was all of that and more. We began our meal with the Espresso and Ancho Chili Braised Filet Mignon Bites at $11.95. The tender steak bites came in a rich, dark sauce with just a hint of heat and served on a slightly sweet polenta patty and beautifully displayed with a carved whole chili and curls of scallions. It was wonderful and we all agreed the polenta was the best we’d ever tasted. Two kinds of warm fresh bread, a sourdough and a fragrant herb, were also served.

We sampled three entrees: Chicken and Andouille Sausage with Bell Peppers and Red Onion over Angle Hair Pasta and with Spicy Marinara, a fabulous combination of flavors with a spicy tang ($14.95). Accompanying the pasta are two hunks of toasted cheesy herb bread. Grant’s Dungeness Crab Cakes with Ginger Butter Sauce and Sweet Chili Lime Sauce are not to be missed. The crab cakes were delicate with a wonderful crispy coating and the sauce a perfect compliment ($18.95). The meat lover of the family continued with the Grilled Misty Isle USDA Choice Pepper Bacon Wrapped Filet Mignon, cooked to perfection, juicy and flavorful ($22.95). The steak and crab cakes come with crisp veggies and your choice of red potatoes or garlic mashed.

The portions are generous and could easily be split for lighter appetites. But we could not leave without trying one of their tempting desserts. We split the Black Forest Tower with Cognac Crème Anglais, a dark chocolate shell filled with a creamy smooth filling, also a beautiful presentation ($6.95).

Amy’s has an extensive beer and wine selection and the servers are friendly, knowledgeable and happy to recommend a wine pairing with your entrée. Entrees in general range from $10 to $25. Soups and salads are also offered, including clam chowder and French onion soup, and a seafood chop salad or mixed greens with blue cheese and walnuts. It will take us quite a few trips to Amy’s to experience with a beautiful view… right in our own backyard!

Wednesday, May 10, 2006 Port Orchard Independent
JJ’s now Amy’s on the Bay: New owners hope to create a culinary landmark.
By Jeff Wilson, Staff Writer

The vacancy created in the Port Orchard restaurant scene when JJ’s on the Bay closed earlier this year didn’t last long. JJ’s is now Amy’s on the Bay, and co-owners Grant Matsuno and Amy Igloi promise that more than just the name will also change.

After years of working for someone else and doing things certain ways, Matsuno and Igloi, who are engaged to be married, began shopping around for a spot to open their own business venture. And when a realtor turned them on to the vacant property at 833 Bay Street in downtown Port Orchard, they jumped at the chance.

“It was a relatively quick process,” Matsuno said. “We thought the location was great. This is something that Amy and I have wanted to do for quite a while, so when the opportunity presented itself, we made the leap.”

Amy’s quietly opened on April 28 and will hold a grand opening later this summer. And this venture will be a true partnership. Matsuno will handle the food aspect of Amy’s, while Igloi will take care of the corporate side, although nether wants anyone to see it as a corporate-run business.

“I want to run it like the exact opposite of a corporation,” Igloi said, “I’ve worked in places where the headquarters is somewhere else and the decision makers are someplace else, and a lot of the times you’re managed by people that are focused on their bonus checks. That’s not going to happen here.”

Igloi said she likes being on-site and getting all of the employees involved in making decisions. She hopes that, in turn, she can give her employees everything they need to not only do their jobs well but enjoy themselves at work.

Matsuno said he wants to get the restaurant’s reputation away from the fish and chips and burgers mentality and give it a more upscale seafood and steak feel. That will include a rotating menu that highlights seasonal favorites, notably the kinds of fresh salmon that become available throughout the year.

“We want to introduce a little bit more quality,” Matsuno said. “We want Amy’s to be known for its quality steak and seafood.”

Both Igloi and Matsuno have extensive backgrounds in the restaurant business. Both spent time working for Anthony’s in Seattle but don’t expect Amy’s to be Anthony’s clone.
Matsuno said he will bring his own flair into the restaurant and he’s already started that process by redesigning the interior and reshaping the kitchen to fit his needs.

Amy’s has also formed a partnership with the One Ten Lounge, located across the hall. The One Ten Lounge, known for its specialty drinks, including a wide selection of martinis, can serve as a waiting area during peak business hours if needed, and Matsuno said patrons of the lounge will be free to order anything off his menu and be served at their seats in the lounge.

“We’ve spoken with Cindy and Lew (Miller, owners of the lounge), and we want a good working relationship with them,” Matsuno said. “We definitely want and will encourage a working partnership with them. If we’re open, they can get food over there.”
Matsuno said with the lounge next door, he will focus on serving fine wines and carry the basics when it comes to beer and alcohol.

Amy’s on the Bay is open Monday through Thursday 11 a.m. until 9 p.m., Friday and Saturday 11 a.m. until 10 p.m. and Sunday’s for lunch only, 11 a.m. until 4 p.m.