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Welcome to Eddie’s House.

• It’s comfortable, but boasts a menu that expands your boundaries. It’s eccentric, but offers the famous fares that made Eddie Matney Arizona’s celebrity chef. It is the hot new restaurant, perfectly positioned in the middle of the high-style Old Town dining district. It is evolved, but fresh and innovative. It is simple, but complex, savory and delightful. It is a place to bring her for your first date, or show off your first baby, or celebrate your silver anniversary.
• We’re not so easy to get into. So call today. Make reservations. Make Eddie’s House home.

• RESERVATIONS Suggested, call 480.946.1622
• Northwest Corner of Marshall Way and Indian School Road

• Hours of operation:
• Dinner Monday – Saturday from 5:00 – 10:00PM
• Happy Hour – Monday – Saturday 4:00 to close.

• “See you soon, friends.” - Chef Eddie

Menu

FIRST FLAVORS

• |9| Jacob and Gabriella Matney’s Edamame
• |15| Mo’ Rockin Shrimp, chili-beer dipping sauce, dough balls
• |14| Tuna Tartar Nachos, Arizona corn and Cilantro*
• |10| Grilled Honey-Spiced Chicken Lollipops
• |12| Lamb Chorizo stuffed portabella mushroom, Arizona corn, cilantro chimichurri
• |10| Seafood Wontons, cream cheese, apricot voodoo sauce
• |12| Grilled Flatbread topped with Chef Eddie’s inspired daily selection
• |12| Mediterranean Quesadilla, grilled steak, charred peppers, onions
• |12| Charred or Toasted Calamari, spicy heirloom tomato coulis
• |20| Mint Pesto Grilled Lamb Chops, mint cumin hummus*
• |15| Toasted Horseradish-Mashed Potato Stuffed Shrimp
• |12| Mediterranean Hummus Plate, grilled vegetables, pita, herb cream cheese

BISQUE & SALATA

• |9| Fetoush Salad, tomato, cucumber, toasted pita, lemon-sumac, and mint dressing
• |10| Chopped Caesar, olive tapenade, herbed crouton crumbles, and parmesan ribbons*
• |12| Hand Pulled Mozzarella, chili pistou & Arizona tomato, blood orange olive oil
• |10| Organic Iceberg Chunk Salad, tomato, caramelized onions, bleu cheese, bacon
• |13| Sonoran Chicken Cobb, corn, bacon, fried egg, avocado, chipotle ranch, and bleu cheese*
• |10| Corn and Black Bean Soup, with pasilla toasted hominy
• |10| Sherry Lobster Bisque, grilled crustini

INSPIRATION |full|half|

• |25| Pan Seared True Atlantic Cod, served with tarragon pistou linguini & clams
• |12| A Great Burger, Pretzel bun, waffle-cut fries*
• |28| Niman Ranch bone in Pork Chops, served with quinoa, apple and sweet potato poblano boat
• |18| Vegetarian Platter, Baked goat cheese tomato, sautéed yellow green beans, roasted rainbow cauliflower
• |39| Prosciutto wrapped Filet with lobster risotto, and topped with brussels sprout salad
• |26|14| Charred Mo’ Rockin Salmon served with eggplant componada, and an apricot almond brown rice baklava*
• |32|17| Seared Diver Scallops, smashed roasted heirloom cauliflower & acorn squash topped with a leek ring salad

SIGNATURE EDDIE |full|half|

• |39|20| Chermoula Roasted Chilean Sea bass, candied lemon Broccoli spears
• |21| Eddie’s House Chicken asiago cream spinach, fingerling potatoes, natural jus
• |37|19| The Famous, One and Only, “What’s In This Steak”*
• |21|12| Bacon infused Meatloaf, yukon gold mashed potatoes, mushroom jus lie, onion strings
• |27|15| East-Meets-West Sesame Tuna and Parmesan Halibut, bok choy, asparagus risotto*

ALONGSIDE

• |8| Garlic Broccoli Spears
• |8| Sugar Snap Peas
• |8| Grilled Asparagus
• |8| Asparagus Risotto
• |8| Prosciutto Mac ‘n’ Cheese
• |8| Grilled Vegetables
• |8| Mo’ Rockin Waffle Fries
• |8| Country Mashed Potatoes
• |8| Bacon Brusell Sprouts
• |8| Toasted Hominy

• *Eating raw or under cooked foods may cause a foodborne illness. These items may be served raw or under cooked 

“Share the Passion.”

• Dinner Menu Fall 2012 (PDF)

SUNDAY BRUNCH – Served 9:30 am – 2:00 pm

• |10| Vanilla Bean Infused Seasonal Fruit with pillow case yogurt and Granola
• |10| Apple Wood Bacon, Egg & Avocado on Pita, lettuce, tomato & chipotle, breakfast potatoes
• |14| |Grilled Lamb Chops with cumin hummus
• |10| Stuffed French toast with cream cheese & apricot preserves, amaretto batter, blueberry syrup breakfast potatoes
• |7| Dario’s Chicken Posole with white hominy & lettuce fresco |2| Add an egg
• |12| Green chili burger & eggs with black beans & queso Fresco
• |13| Sonoran Chicken Cobb, corn, bacon, fried egg, avocado, chipotle ranch & bleu cheese
• |14| Eddie’s Egg Benedict, poached egg, shaved prosciutto, cheesy corn bread, ghost chili orange hollandaise sauce
• |12| Mo’ Rockin Cured Smoked Salmon, toasted bagel, red onion, capers, cream cheese, heirloom tomato fresca

Location

• 7042 E. Indian School Rd., Scottsdale AZ 85251

• 480.946.1622

• Door to Door Directions 

Restaurant Week Spring 2013

Reservations

About Eddie

Chef Eddie Matney

One of the biggest personalities in town and affectionately known as “the most colorful chef” in the Phoenix Metropolitan area, Eddie Matney’s approach to New American Cuisine embraces the belief that the “melting pot theory” applies equally well to cooking as to sociology. According to Chef Eddie, his cooking is a “Mirror of America”, multi-cultural, multi-ethnic and utilizes the many flavors that are native to classic American and Mediterranean cooking.

Prior to coming to Arizona in 1986 to open Steamers, Chef Eddie co-owned and operated the successful Stockbridge CafÈ in the Berkshires of Massachusetts. In 1988, he opened the award winning restaurant, Eddie’s Grill in Phoenix. In September 1998, Eddie and his wife and partner Jennifer Blank-Matney opened a new restaurant, Eddie Matney’s in the tony Biltmore neighborhood of the Valley. In 2006, Chef Eddie partnered with NBA player Amare Stoudemire to open Stoudemire’s Downtown, located right in the heart of Downtown Phoenix. He also was asked by The Golf Club Scottsdale, one of the most prestigious private clubs in Scottsdale, to enhance its culinary offerings during 2007. Eddie has now ventured back to do what he does best; cook, and be an entrepreneur. The buzz has already started about his latest venture: Eddie’s House, to be located in energetic downtown Scottsdale.

Chef Eddie is a co-host on “Your Life A to Z” on Arizona’s Channel 3, two times a week. Along with being dubbed the “Number One Chef in the Valley” for five consecutive years byPhoenix Magazine, he has been celebrated for his unique culinary style in a number of prestigious publications including Food and Wine, USA Today, Bon Appetit, Food Arts, Nation’s Restaurant News and Money Magazine. While in New York for his dinner presentation at The James Beard House, Chef Eddie was featured on CBS’ The Early Show. This is Chef Eddie’s eighth year representing the Arizona Cardinals at the prestigious “Taste of the NFL” event. He also found time to co-author Heartfelt Cuisine, which is a quick and easy heart healthy comfort food cookbook. He teamed up with Poore Brothers Potato Chips® to produce and market several seasonal flavors including: Chef Eddie’s Mediterranean Spiced Chips, 4 Onion Dip Chips, Chicago Style Pizza Chips, s Pesto Chips and Smokehouse Cheddar Chips. Sunwest Distributors designated Eddie the exclusive representing chef of Viking brand in the valley.

His colorful and innovative approach to the preparation and presentation of food, coupled with his bold individualism and dynamic persona make Eddie a unique force in the local and national culinary scene.

“Share the Passion.”

LITTLE VOICES IN MY HEAD

Happy Hour

FIRST FLAVORS

• |5.5| Jacob and Gabriella Matney’s Edamame
• |8.5| Mo’ Rockin Shrimp, chili-beer dipping sauce, dough balls
• |8| Tuna Tartar Nachos, Arizona corn and Cilantro*
• |6| Grilled Honey-Spiced Chicken Lollipops
• |7| Lamb Chorizo stuffed portabella mushroom, Arizona corn, cilantro chimichurri
• |6| Seafood Wontons, cream cheese, apricot voodoo sauce
• |7| Grilled Flatbread topped with Chef Eddie’s inspired daily selection
• |7| Mediterranean Quesadilla, grilled steak, charred peppers, onions
• |7| Charred or Toasted Calamari, spicy heirloom tomato coulis
• |11| Mint Pesto Grilled Lamb Chops, mint cumin hummus*
• |8.5| Toasted Horseradish-Mashed Potato Stuffed Shrimp
• |7| Mediterranean Hummus Plate, grilled vegetables, pita, herb cream cheese

Refreshments

• |6| Featured Martinis & Drinks Specials
• |7-9| Selected Wines by the Glass
• |3| Full Sail

Newsletter

• Thank you for your interest in subscribing to our newsletter. Periodically we’ll send you our newsletter filled with information about special events, special offers, updates and more.

• “See you soon, friends.” – Chef Eddie

Gallery

Video

Recipes

Butternut Squash Soup:

Serves 8

Potion ½ Gallon

• 3-Pounds Butternut Squash-Roasted & Peeled
• 3-Tablespoons Garlic
• 2-Tablespoons Shallots
• 3-Carrots-Peeled & Chopped
• 6-Stalks Celery Chopped
• 1-Large Yellow Onion Chopped
• ½- Quart Cream
• 2-Cups White Wine
• ¼ -Cup Olive Oil
• 1-Tablespoon Allspice
• ½ -Tablespoon Cinnamon
• ½ Cup Butter
• Salt & Pepper to taste

Procedure:

1. Sauté garlic, shallots, carrots, celery, onion & ½ Cup Butter
2. Add White Wine and spices and cream, simmer for 45 minutes
3. Take Roasted and Peeled squash and blend until smooth
4. Fold squash into cream and simmer for 10 minutes

Kefta Burgers on a stick with a Harissa Salsa and Grilled Yukon Gold Potatoes

Kefta Burgers

• 1# 80-20 ground chuck
• 2 tsp. olive oil
• 1 Tbsp. chopped parsley
• 1 Tbsp. Chopped mint
• 2 tsp. granulated garlic
• Dash of Worcestershire sauce
• Salt and pepper to taste

Procedure

1. Combine all of the above in a mixing bowl and mix well.
2. Mold 2 oz. of meat on the skewer in a sausage style.
3. Season with salt and pepper and grill to your desired temperature.

Harissa Salsa

• 4- Red peppers (roasted, peeled and seeded) then diced
• ½ yellow onion diced
• 2 cloves of garlic, chopped
• 1 Tbls. Olive oil
• The juice from 2 limes
• 1 Tbsp. chopped mint
• 1 Tbsp. chopped cilantro
• 1 Tbsp. Dijon mustard
• 2 tsp. crushed red pepper
• 2 tsp. cumin
• Salt and pepper to taste

Procedure

1. Combine all of the above in a bowl and mix well.
2. Top your Kefta Burgers with the salsa and place them in a pita pocket.

Grilled Yukon Gold Potatoes

• 10 Yukon Gold potatoes (sliced in ½ inch thickness)
• 1 Tbls. olive oil
• 1 Tbsp. granulated garlic
• Salt and pepper to taste
• 2 tsp. thyme

Procedure

1. Combine all of the above in a bowl and mix well.
2. Place the potatoes on the grill and cook until they are soft.
3. Place the potatoes on the plate as a side dish.
4. Enjoy the EDDIELISCIOUS Burgers!

Recipes from Eddie on Demand

• Corn Clam Chowder
• Harissa Chicken
• Harrissa
• Israeli Cous Cous
• Pesto Lamb Chops
• Seared Chicken
• Shrimp Cocktail
• Steak Tartare
• Street Tacos
• Chicken Drummie Sauce
• Chocolate Decadence
• Meat Loaf Recipe
• Mo Rockin Shrimp Recipe
• Pan Seared Covina Sea Bass
• Pan Seared Scallops With Melon Swiss Chard
• Patrioticwings
• Peach Cobbler
• Roasted Pork Loin With Orange Serrano Chili Onion Glaze
• Three Berry Beer Shortcake
• Tiramisu Recipe
• Warm Goat Cheese & Fig Salad
• Asian BBQ Sauce
• Caramelized Onion & Salmon
• Heirloom Tomato & Basil
• Shrimp & Olive Tapenade
• Butternut Squash Soup
• Cranberry Broccolini
• Mushroom Gravy
• Roasted Garlic and Olive Oil Mashed Potatoes
• Braised Brisket
• Chicken Drummie Sauce
• Coconut Macaroons
• colubia river salmon
• Matzo Ball Soup
• Meatloaf with Mashed Potatoes and Mushroom Gravy
• Pot De Creme
• Potato Pancake Meal
• Pumpkin Cheesecake With Gingersnap Crust
• Seared Pork Tenderloin
• Southwestern Chicken Tower
• Pan Seared Scallops with Melon Spinach
• Peach and Chicken Arugula Salad
• Grilled Shrimp with a Strawberry Salad
• Lamb Two Ways
• Grilled New York Steak
• Three Berry Beer Shortcake
• Tomato, Basil Frittata
• Candied Bok-choi
• Chermoula Mix
• Pan Seared Scallops with Melon-Chili Spinach
• Summer Time Gazpacho – Eddie Style