His colorful food takes diners on a thrilling roller-coaster ride.  Not one to settle for a cliché of olive oil and rosemary to define his cooking style, Eddie Matney prefers boldly offbeat combinations that reflect America's ethnic melting pot. Components like sumac, grape leaves, and fennel-spiked crème fraîche share the plate with wasabi, daikon, and chipotle peppers. His Lebanese background figures prominently in his cooking.

As critic Howard Seftel wrote in the Arizona Republic, "In a town full of copycat chefs, Eddie Matney is an original, a man at home on the range. Even his failures are more interesting than most everyone's successes."

City AZ Magazine's Elin Jeffords pronounced Eddie Matney's cooking addictive, well-balanced, and indulgent, and this year, Arizona Business Magazine ranked the restaurant first among American restaurants in the state. A weekly cooking show and monthly column (in Arizona Homes & Lifestyles) ensure that this Phoenix Magazine's 1999 Number One Chef in the Valley's star keeps rising.

Fodor's states "A Phoenix star, chef Eddie Matney delights diners with traditional foods prepared in unexpected ways."

"Eddie Matney does high-end comfort food, and he does it right."   Frommer's