Restaurateur molds popular metro-east eatery into a fine dining destination
Matt and Jami Hines are bringing fine dining to Waterloo as they take ownership of Gallagher’s Restaurant.
By late August, the longtime family restaurant will officially welcome guests as Geno’s Trattoria & Chophouse, sister restaurant to the Hineses’ other establishment, Roberto’s Trattoria & Chophouse (145 Concord Plaza, St. Louis).
It’s a perfect opportunity, said Matt Hines, to offer a true dining experience at one of the most beautiful restaurants in the area.
“I hope it’s well-received,” he said.
For the last several months, Hines has been guiding the restaurant’s transition to Geno’s and working with the Gallagher’s staff – all of whom want to stay – to prepare them for the changes.
“It’ll be a bit of an adjustment,” he said.
Employees will learn new kitchen and serving procedures, menus and an ordering system, all currently used at Roberto’s.
Every item that comes out of the kitchen at Roberto’s is made fresh and from scratch, said Hines. The kitchen at the St. Louis restaurant has a pan line of 500 pans. From start to finish, every dish is made in its own pan, as will be the practice at Geno’s.
Evolving menu offerings during the transition
Speaking of food, the Roberto’s menu also will transfer to Geno’s.
Changes already taking place at Gallagher’s include the addition of some new menu items along with classic items known to the restaurant’s established customers.
There will be “pop-up kitchens in the coming weeks to introduce ourselves to the area,” said Hines.
The current menu includes:
Starters:
Arancini - Risotto, meat sauce, peas, mote cheese, house made marinara;
Smoked Chicken Wings - Signature sweet and spicy, Blanton’s bourbon glaze, butter garlic;
Toasted Ravs - house made marinara;
Summer Salad - Bibb lettuce, strawberries, feta, bacon, house vidalia onion dressing;
Traditional House - Romaine, red onion, tomato, croutons, house blend cheese, chicken (optional add-on);
Roberto’s Caesar - chicken (optional add-on);
Pasta:
Linguine Pesto with Scallops - Basil, garlic, lemon, pistachio, pesto, sundried tomatoes, scallops;
Rigatoni Amatriciana - Pancetta, red onion, white wine, red pepper flakes, pecorino cheese, basil, chicken or shrimp add-ons available;
Regguccini Alfredo - chicken or shrimp add-ons available;
Pub Menu: Served with house fries
Gallagher’s Burger - House ground, house cheese blend, candied bacon, house mayo;
Garlic Burger - House ground, provel, roasted red peppers, candied bacon;
Pub Burger - House ground, pub cheese or port wine cheese;
Chicken Modiga Sandwich - White wine, smoked bacon, Italian-style cheese, mushroom, baguette;
Entrées: All served with one side (broccolini, brussel sprouts, red pasta, white pasta, OGB pasta, pink pasta
Grouper - House made peach salsa or roasted garlic shiitake and capers;
Shrimp Scampi - Linguine pasta, four prawns, house scampi sauce;
Filet Peppercorn - 6 oz. or 8 oz.;
Filet Garlic Shallot Butter - 6 oz. or 8 oz.;
NY Strip - 14 oz., Garlic shallot butter or cabernet reduction;
Chicken Parm - Parmesan breading, mote cheese, house made marinara.
Eventually there will be new food and specialty cocktail menus. Food options are being tested for now. Hines is a believer that it’s better to add items as they go as opposed to starting big and taking items away, which he considers a red flag at any restaurant.
There’s a difference between “dining” and “going out to eat,” said Hines.
Those going out to eat tend to eat quickly and leave. People who want the full dining experience, he explained, take their time to enjoy their food.
It will be an “atmosphere that most aren’t used to,” he said. “We just want people to give us a chance. We want people to have an experience.”
Something for everyone in a beautiful setting
Whether folks want a full dining experience, a quick bite, or just a beer, Geno’s will accommodate, using the gorgeous spaces throughout the building.
Guests that prefer casual dining (or imbibing) can hang out on the restaurant’s main floor. At the center of the space is the main bar with seating on all sides. Multiple tables and booths are also available.
If you sit at the bar long enough, you may start to notice all of the details, from the patterns of the bar flooring and the ceiling to the pull handles on the platforms under each booth. The chandelier above the entrance. The wallpaper and floor tiles back by the restrooms, stairs and elevator.
The second floor features seating and wall panels made from doors repurposed from the building’s previous life. Keyholes and ornate hardware can be seen on some of them. There is a compact wine cabinet display next to a matching cabinet that contains a retractable room divider.
This area will be designated for those who want the full dining experience. Hines said they will have options for multi-course meals with beverage options that include cocktails and wine lists. Each course will be made one at a time and served at the right moment.
For Hines, seeing the faces and reactions of those enjoying the dining experience is its own reward.
“That’s why we love what we do,” he said.
The third floor is currently used as a private event space. However, Hines says there’s potential for more. The space includes the original bar that was moved from the first floor when the building was renovated from 2021 to 2023.
It’s a beautiful piece that draws the eye. When Hines mentioned that the space could make a great sports bar-style area, it made sense. Nothing’s written in stone yet.
Becoming part of the community
Hines says he’s fortunate to be in a turnkey situation.
“We don’t want to change anything except for the signage,” he said.
The restaurant has mirrors, glass panels, tables and other areas that feature the Gallagher’s name. Hines plans to replace some of these over time but will keep the branded tables as a nod to his predecessor and sign of respect for the community it served.
He also plans to keep the brand’s icon, which resembles a flame and is found on tables, mirrors and other areas in the space.
Because few changes are needed, he can focus on what’s important – consistency in providing a certain level of quality and proper service.
The couple discovered Gallagher’s while searching for the perfect location for a second restaurant. Hines said it was Shaun Gallagher who reached out to him about taking over the family’s restaurant. The Hineses did their due diligence and explored the community before falling in love with the area.
Jami was ready to pick up and move to Waterloo, said Hines. It reminds her of Paducah, where she’s from.
They both plan to be heavily involved in the community.
“That’s what this is about,” he said. “We love small communities.”
When all is said and done, Geno’s will be “a place that southwestern Illinois deserves,” Hines said.
What to know about the Waterloo restaurant
Gallagher’s Restaurant – soon to be Geno’s Trattoria & Chophouse – is located at 114 W. Mill St. in Waterloo.
The Gallagher family renovated an 1880s building that was previously slated to be condemned and opened the restaurant in February 2005. After closing during COVID, the restaurant underwent another renovation, reopening in early 2023.
Hours of operation may vary during the restaurant’s transition. Reservations can be made online via Open Table. Walk-ins are welcome.
The restaurant is slated to officially open as Geno’s in late August. Check the business’ Facebook page for updates and information.
This story was originally published July 24, 2025 at 6:00 AM.
