‘Big’ News

‘Big’ News

Matt Pool is bringing his breakfast joint to North Scottsdale

By Christina Fuoco-Karasinski

For the last year, Matt Pool was looking for a location for his next Matt’s Big Breakfast.

He found it near the Scottsdale Airpark.

This fall, the brunch-and-breakfast spot will open at the southwest corner of Scottsdale and Thunderbird roads.

“I’ve been getting a ton of requests to open one in Scottsdale since the day we opened,” Pool says. “I’ve had customers from McDowell Mountain Ranch, Carefree and Cave Creek, for example, driving downtown to eat at my restaurant.

“I wanted the new one to be far enough away from our other restaurants, but still within a nice neighborhood. I like that area. You have people around you for 360 degrees.”

This Matt’s Big Breakfast will be the eatery’s first franchised location, according to Pool. While the new location will embody the vibe of the community, the menu, fundamentals and company culture will remain consistent at all Matt’s Big Breakfast locations.

“I think my wife and I have always tried to be consistent since the day we started,” he says. “We’re focused on having the best ingredients we can buy. We make everything from scratch. We make our pancakes with a whisk like grandma did.

“We don’t use freezers or microwaves. We’re bigger now, but we still run the restaurants the same way. We also have genuine hospitality. It’s not just what-you-expect hospitality. I want my customers to make a great connection with the servers and the others at my restaurants. We’ve built our business on regulars, and we want to maintain and get new regulars.”

A breakfast, lunch and brunch staple since 2004, Matt’s Big Breakfast set up shop in Phoenix first before expanding operations Arcadia, Phoenix Sky Harbor International Airport and Tempe.

The new Matt’s Big Breakfast will have a patio with misters and heaters.

“It always surprises me how people will still eat outdoors when it’s warm,” Pool adds. “I wanted to put a nice misting system in so it’s comfortable year-round—even in the hot Sonoran Desert.

“When it’s cold in the mornings in the winter, we need to have a nice heating system, too.”

Known for his reliance on local purveyors, Pool has earned mentions in The New York Times, Bon Appetit, Eater and Thrillist. The menu is varied, from options like the griddle cakes with sweet cream butter and real maple syrup to savory selections in the spirit of the salami scramble, featuring three eggs, Molinari sopressata salami and sides.

“You’re only as good as your last customer,” Pool says. “We’re going to do our best.”