The Valley’s original celebrity chef, Eddie Matney, would like to invite you to his house for dinner. Well, it’s not his actual house, but at Eddie’s House, Matney’s newest Valley restaurant, it’s like eating home cooking as only this chef can make it.
It’s been a couple of years since Matney had an eatery in town that bears his moniker, but the wait was well worth it. Eddie’s House in Old Town Scottsdale combines all the things Matney is famous for, plus some new and comforting elements.
Overall, the decor strives for a stylish, but inviting and casual vibe. Those who sit at the head of the table get to relax in large, comfortable armchairs upholstered in a mix of leather and green and purple striped fabric.
But you don’t go to Eddie’s House for decorating tips. You go there for the food, and once again, Matney doesn’t disappoint. His food has always lived in a region where America meets the Mediterranean.
The appetizers reflect all of these influences. Matney’s flatbread and tartar starters change daily. The day my party went, the flatbread was topped with smoked salmon and roasted garlic, while the tartar selection was a tuna blend that had my dining companions raving.
We followed that with the soup and salad portion of the dinner. I jumped at what the menu dubbed the “serious” lobster bisque cappuccino. Unlike other bisques that tend to have a cream base, this lobster bisque appeared to be made primarily of a lobster stock that allowed the sweet, rich taste of the lobster meat chunks inside to really shine.
On to the entrees, where Matney kept to his tradition of hearty portions. The special that night was a pork chop dish, which quickly became a favorite at the table. The chops were tender and tasty, with everyone claiming more than one bite. Another favorite was the bacon-infused meatloaf. Oh Eddie, you had me at bacon. Add to that Yukon gold mashed potatoes and onion strings and we all forgot our diets that night.
Earning special notice was the EHC or Eddie’s House Chicken. The chicken was cooked to perfection, but what captured everyone’s attention wasthe presentation. While the breast was served on a dish, the legs and thighs were placed in a small, whimsical ceramic “basket” painted to look like a bucket of chicken from that famous colonel.
Although I thought I couldn’t eat another bite, dessert is de rigueur for me. The dessert that earned the most “ooos” and “ahhhs” was the crème brûlée, so rich and sweet and surprisingly light. While the crème brûlée was very good, my personal favorite was the baked chocolate pudding topped with whipped cream. It was almost like a mousse. I became even fonder of the dessert after Matney told the story behind it; he was inspired by his memories of his mother making a similar dish while he was growing up. How appropriate for a restaurant named Eddie’s House.
