Matt's Big Breakfast Restaurant Review:
Breakfasts at this breadbox-size diner are, indeed, big. It's all part of chef-owner Matt Pool's decidedly old-school formula. He begins by using the best ingredients he can find, including cage-free eggs from humanely raised chickens and grain-fed Iowa pork. The results are airy three-egg omelets (folded with roasted peppers and melted provolone, if you like), fluffy pancakes, ham and thickly...
Fresh, filling, and simply fantastic, the food at this itty-bitty, retro hip diner is a great way to start any day, especially when you have time to walk or sleep it off afterward. Ingredients like hearty bacon strips, jams, and whole-grain breads come from local sources, and each one is of the highest quality. Try a cheesy omelet with a side of crispy hash browns or indulge in a Belgian...
The breakfasts at this breadbox-size diner are, indeed, big. It's all part of chef-owner Matt Pool's decidedly old-school formula. He begins by using the best ingredients he can find, including cage-free eggs from humanely raised chickens… Read More
“True believers” are “not dissuaded” by the “hour-plus waits” at Matt Pool’s “tiny” Downtown Phoenix American where “fabulous breakfasts” (and lunches) made with “quality ingredients” are doled out in “bountiful amounts”; “efficient” staffers “do their best” to be “fast”, which when coupled with the cheap tabs makes it “a keeper to return to again and again.”