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Eddie Matney
Business Casual
American Express
Discover Card
Diners Club Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Seasonal Menus
Heart Smart Options
Vegetarian Options
Take Out Meals
Children's Menu
Handicap Accessible
Non-Smoking in Restaurant
Full Service Catering
Private Parties

4pm to close

Happy Hour

All night Happy Hour- 4pm to close

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Old Town Scottsdale

Eddie's House


Monday - Saturday 4pm to close

Closed Sundays


Late Night Dining

American, Mediterranean, Southwestern

7042 E Indian School Rd.
Scottsdale, AZ 85251
United States



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’s a hot Scottsdale restaurant, perfectly positioned in the middle of the Old Town dining district. It is evolved, but fresh and innovative. It is simple, but complex, savory and delightful. Welcome to Eddie’s House, the spectacular restaurant where you’ll find famed Arizona Chef Eddie Matney whipping up culinary art daily.


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 by Phoenix 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.



Chef Eddie Matney, Eddie’s House Restaurant

Basic Hummus:

4 cups Garbanzo beans, drained, liquid reserved
½ cup Tahini paste
2 ea Lemons, juiced
4 cloves Garlic
2 tsp Extra virgin olive oil
3 tsp Kosher salt
1 tsp Black pepper

Mint and Cumin Hummus:
5 c Basic hummus
½ c Mint, fresh leaves
1 tbl Cumin, ground

Roasted Red Pepper and Basil Hummus:
5 c Basic hummus
½ c Roasted red peppers
¼ c Basil leaves, fresh
1 tbl Orange juice concentrate

Arizona Sonoran Hummus:
5 c Basic hummus
½ c Black beans, drained, rinsed
¼ c Cilantro, fresh
2 tsp Cumin, ground
2 tsp Adobo sauce (from chipotle peppers)

Basic Hummus:

1. In a Cuisinart or canister blender, combine all of the above ingredients and blend until very smooth.

2. If you want a thinner end product, add a little of the reserved bean liquid until the desired consistency is achieved.

Mint and Cumin Hummus:

1. Begin with basic hummus recipe (about 5 cups), and add the mint and cumin and blend until smooth.

Roasted Red Pepper and Basil Hummus:

1. Begin with basic hummus recipe (about 5 cups), and add the peppers, basil, and orange juice concentrate, and blend until smooth.

Arizona Sonoran Hummus:

1. Begin with basic hummus recipe (about 5 cups), and add the black beans, cilantro, cumin, and adobo sauce, and blend until smooth.





Fetoosh Salad Recipe


Chef Eddie Matney

Eddie’s House


1 Head of Romaine Lettuce, cut

1 Head of Iceberg Lettuce, cut

1 Tomato, chopped

1 Red Onion, sliced

1 Cucumber, sliced

Juice from two Lemons

2 Tbsp. fresh mint, chopped

1 tsp. of dried mint

1 Tbsp. Sumac (can use less if the taste is too strong)

1 Tbsp. Cilantro

3 cups of olive oil

Salt and Pepper to taste




Put above ingredients in a large bowl and mix well!


Enjoy! Add some pita chips for extra flavor and texture! 





Grilled Salmon with a Sugar snap Pea Couscous and pistachio cucumber relish





4- 6oz. salmon filets

2 tbls. Olive Oil

1 clove garlic

1 peach (peeled and seeded)

1 Tbls. peach schnapps

Juice from 1 lime

Salt and pepper to taste




  1. Combine all of the above in a blender and pulse until smooth.
  2. Marinate salmon for 2 hours.
  3. Remove from the marinade, season with salt and pepper, grill to your desired temperature.



                                Sugar Snap Pea Couscous



1 Tbls. garlic (chopped)

1 Tbls. shallot (chopped)

2 Tbls. olive oil

1 ½  cups couscous (Israeli)

2 cups Vegetable stock

2 cups sugar snap peas

1-cup julienne red peppers

2 Tbls. parsley (chopped)

1 Tbls. unsalted butter

Salt and pepper to taste




  1. Sauté shallot, garlic, in olive oil for 2 minutes.
  2. Add couscous and sauté until golden brown.
  3. Add stock and simmer until couscous is soft.
  4. Add salt, pepper, peas, peppers, parsley and butter and mix well. Allow to rest for 3-5 minutes and serve.






                                                 Cucumber relish


2-cup julienne cucumbers (English cukes)

2 tbls. Chopped pistachios

2 tsp. chopped Serrano chilies

Juice from 2 limes

2 tsp. brown sugar

1 tbls. Olive oil

Salt and pepper to taste




  1. Combine all of the above in a bowl and mix well.
  2. Serve along side of the Salmon.









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