Eddie’s House: Colorful Flavors
By Mari Markogianis

Unless you attended last winter’s Taste of the NFL or belonged to The Golf Club Scottsdale, it had been a while since you tasted Chef Eddie Matney’s food. If you hadn’t hired Arizona’s Super Bowl Chef to cater a private party, no Mo’Rockin Shrimp had passed your lips for quite some time. But earlier this summer, all us regular Joes were once again able to stop by for a meal at Eddie’s House, the newest outpost for Matney’s culinary inventiveness.

A pre-opening press release quoted the ebullient Matney: “I’ve never been so excited about a menu and restaurant in my life. Eddie’s House will be the culmination of a life spent experimenting and perfecting in the kitchen. It will be a place for foodies, fun and wickedly good cocktails. Eddie’s House will be my home away from home, and my legacy to the Valley restaurant scene.”

That legacy began in 1986 at Steamers, continued with a 10-year run at Eddie’s Grill then another decade at Eddie Matney’s, where Jennifer Blank-Matney utilized her marketing and public relations experience to promote her new husband’s artful food and colorful persona. Fanciful, global renditions of Americana comfort dishes like meatloaf and fried chicken won Matney a loyal following. He also dabbled in entrepreneurial ventures with Poore Brother’s Potato Chips and the Phoenix Suns’ Amaré Stoudemire.

Matney’s new address, 7042 E Indian School, sits between the Marshall Way and Main St. art districts. A lounge area and L-shaped granite bar welcome guests to an open space jazzed up with an eggplant and maize color scheme, oversized chairs and sculptures of giant flatware pieces. The granite bar continues at the chef’s counter, where guests can chat with Matney from front-row seats facing the exhibition kitchen. The chef says the interior of his new space has “a very comfortable and cool vibe,” as welcoming to families as it is to sweethearts on a romantic date.

Cozy banquettes and large, rustic chandeliers span the length of the high-ceiling space, a communal table seats 20, and Eddie’s family has their own personal booth. His smile widens and his eyes sparkle at his kids doing projects or homework there after school. Perhaps he should keep a few pint-sized aprons on hand, as son Jacob and daughter Gabrielle don’t seem to mind rolling up their sleeves and working hard. They created the kids’ menu for Eddie’s House and even accompanied their Dad to All Fired Up!, where they designed bowls for serving mac’ & cheese and other options for the elementary school-set.

Several years back, the larger-than-life Matney co-authored Heartfelt Cuisine, a recipe book of heart-healthy comfort food (yep, meatloaf and fried chicken even a cardiologist can love). In that same spirit, Eddie’s House offers “small plate” portions of entrées and lighter menu options respecting many diners’ wishes to eat more healthfully, but true to his reputation for bold flavors. Seasonal dishes share menu space with Chef Eddie signatures like beef tenderloin in a toasted parmesan/potato crust, fattoush salad, and pesto-marinated lamb chops. Signature desserts like vanilla bean crème brulée in phyllo crust shares the billing with chocolate chip cookie tiramisú and Sitto’s (Grandma’s) farina cake with apricot syrup.

Matney’s style is analogous to the melting pot that is America – a diverse mix of colors, flavors, textures and accents. By revering his Lebanese heritage, honoring his East Coast roots and embracing the Southwestern traditions of his adopted state, he found his culinary niche long ago. It has served him well these past 22 years as he fed and entertained diners all around the Valley. Now you can taste the refined, perfected expression of his passion, at the new Eddie’s House.