EntertainmentThings To Do


Canada's OEB Breakfast Co. to open restaurant in Scottsdale; features a dozen breakfast poutines on the menu

Hog and Scallops Poutine.jpg
Posted at 10:19 AM, Oct 23, 2019
and last updated 2019-10-23 13:19:05-04

SCOTTSDALE, AZ — Move over pancakes and French toast because fries have been added to the breakfast menu.

OEB Breakfast Co., a Canada-based breakfast restaurant chain with a dozen breakfast poutines on the menu, recently announced that it would open a restaurant in north Scottsdale, its first location in the United States.

It is expected to open in November at Chauncey Lane, the development anchored by Lou Malnati's, near Scottsdale Road and Chauncey Lane, just south of the Loop 101, according to a news release. A specific opening date has not yet been released.

The concept was founded by chef Mauro Martina in 2009 in Calgary, a city in Alberta, Canada. He has since opened five other locations in Canada.

The 2,900-square-foot restaurant in Scottsdale will have seating for just over 100, including a small patio. It will have an open kitchen and a full-service bar where people can expect cocktails, local beer, and Frizzante (sparkling wine) on tap.

The menu is described in the release as a "creative and upscale spin on tried and true classics." An online menu showcases the "classic breakfast" with two free-run eggs, Canadian bacon, and duck fat-fried herb potatoes, and toast; and a variety of scrambles, crepes, French toast dishes, and Benny's (eggs Benedict).

So, what about those dozen poutines? Here are a few selections from the online menu.

Soul in a Bowl: Poached eggs, duck fat fried herb potatoes, Saint Cyrille curds, slow cooked bacon lardons, brown butter hollandaise
Chill Da Bison Out: Poached eggs, duck fat fried herb potatoes, Saint Cyrille curds, free-range bison chili, spices, pinto beans, cilantro pistou, brown butter hollandaise
Get Shorty Rib Poutine: Poached eggs, duck fat herb potatoes, Saint Cyrille curds, Philly-style beef short-rib, bell peppers, red onions, mushrooms, brown butter hollandaise