OEB Breakfast Co. announced its first U.S. location, opening in Scottsdale, Arizona, this November. The breakfast concept is the creation of celebrated Italian-Canadian Chef Mauro Martina. The dishes at OEB are a creative and upscale spin on tried and true classics, bringing forth the artistry and passion that Chef Martina brings to the table. While this is the first OEB in the States, the concept has found award-winning success in Canada with multiple locations.
“Breakfast means so much more to me than just the first meal of the day,” says Martina, owner and founder of OEB. “It’s about elevating the whole breakfast experience. That’s what OEB is all about.”
The 2,900-square-foot restaurant will open on the southeast corner of Scottsdale Road and Chauncey Lane at 103-17757 N. Scottsdale Road. The space seats 84 inside with 18 seats on the patio. The interior includes an open kitchen concept and full service bar that will serve hand-crafted cocktails, local beer and Frizzante on tap. Venetian plaster walls line one side of the restaurant interior with wood beams throughout and a Terrazzo bar as a focal piece. The ambiance inside is contemporary and clean with colors of light blue and yellow adorning the walls.
Classically trained, Martina has cultivated a culture that prioritizes connection and genuine food integrity while supporting local vendors and farmers that care about quality, detail and ethics. Martina spent his childhood in Italy, where he was exposed to fresh, rich ingredients at local markets on a daily basis. This helped feed his passion for good, honest food. With his culinary foundation built in Europe, Martina moved to Canada in 1992. It was here that he embarked on his career as an executive chef when he was just 21 years-old. Throughout his career, he has worked at Michelin Star restaurants alongside some of the best chefs in the industry. Martina quickly climbed the ranks in Canada, and in 2009 he opened his first OEB location. The chef believes in exceptional products and ingredients sourced straight from farmers. For example, OEB has partnered with egg supplier Vital Farms for its Scottsdale location. The farm has pasture-raised hens—meaning the animals each have more than 100-square-feet to roam and forage.
“We care about where the food comes from and what happens to it before it hits the table,” says Martina.
The eclectic menu at OEB takes guests on a culinary experience. Guests can sink their teeth into items like the Holy Crab Eggs Benny made wild blue crab, fresh dill, dijon mustard and served on a butter croissant served with duck fat fried herb potatoes. Or the Nutella® French Toast served on Brioche with hazelnut gianduja, torched marshmallows and cocoa. The ingredients chosen for each dish sum up Martina’s and OEB’s mission – to democratize fine cuisine by elevating the breakfast experience:
“There are not too many places out there that have truffles on the menu or sturgeon caviar and duck and scallops,” says Martina. “Some think fine dining but I think people can have all of that for breakfast.”
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