In late October 2004, Matt Pool opened an 800-square-foot red brick restaurant on a quiet corner in downtown Phoenix. He had no advertising budget and a menu built around one conviction: food tastes better when prepared simply with better ingredients. Within a few years the lines were stretching out the door every day. It appeared in Season 3, Episode 1 of Diners, Drive-Ins and Dives — “Big Breakfast,” aired March 10, 2008 — and Guy Fieri called it a breakfast bonanza. It has since appeared on Best Thing I Ever Ate, expanded to multiple Phoenix-area locations, and been covered by Bon Appétit, Food & Wine, and every major local food publication. The original downtown location moved half a block north in 2012 to a larger space that could accommodate the demand without changing the menu or the philosophy.
Quick Facts
Restaurant: Matt’s Big Breakfast
City: Phoenix, Arizona
Cuisine: Breakfast
DDD Season: 3
DDD Episode: 1
Episode Title: Big Breakfast
Original Air Date: March 10, 2008
Address: 825 N. 1st St., Phoenix, AZ 85004 (Downtown location)
Phone: 602-254-1074
Website: https://mattsbigbreakfast.com/
Status: Open (multiple locations)
About Matt’s Big Breakfast
Matt’s sources its ingredients with the same care as its cooking technique. The menu is tight — fewer than a dozen breakfast items — which means every dish gets full attention. The eggs are cage-free. The bacon is thick-cut and pepper-crusted. The Belgian waffles use a batter Matt perfected over years, served with real sweet cream butter and 100% Vermont maple syrup. The sourdough toast comes with house-made strawberry preserves. These are not accidents — they are the result of someone who decided early on that doing a small number of things exceptionally was better than doing many things adequately.
The operation has grown to include locations in downtown Phoenix, Biltmore, Gilbert, and additional sites. The menu, quality, and service remain consistent across all locations.
What to Eat at Matt’s Big Breakfast
The Chop and Chick is the signature DDD dish — a half-pound bone-in Iowa pork rib chop, marinated in tangy pesto, grilled and served with two eggs your way. It’s the top seller for a reason. The Belgian Waffle with sweet cream butter and Vermont maple syrup is the other standout. The Thick-Cut Pepper-Crusted Bacon is worth ordering as a side on everything. The Hot Salami and Scrambled Eggs is the southwestern twist that surprises first-timers. The House Sourdough Toast with Strawberry Preserves is the sleeper item most people mention once they’ve had it.
If Matt’s approach to quality ingredients inspires your own kitchen, Guy Fieri’s Kitchen Textiles — aprons, oven mitts, towels — outfit the home cook properly. And Guy Fieri’s Flavortown Ultimate Steak Butter Seasoning brings bold flavor to pork chops and eggs alike.
Plan Your Visit
Matt’s Big Breakfast downtown is open Monday through Sunday 7:00 AM to 11:00 AM. Check the website for additional location hours and addresses — lines form early on weekends.
Address: 825 N. 1st St., Phoenix, AZ 85004
Phone: 602-254-1074
Website: https://mattsbigbreakfast.com/
Status: Open
Triple D Essentials
Matt’s quality-first approach to breakfast is exactly the spirit Guy Fieri celebrates — stream the Big Breakfast episode on Amazon, and bring that same ingredient discipline home with Guy’s Ultimate Steak Butter Seasoning for your morning pork chop game.
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Matt’s Big Breakfast appeared in Season 3, Episode 1 of Diners, Drive-Ins and Dives, “Big Breakfast,” originally aired March 10, 2008. It has since been featured on Best Thing I Ever Ate and expanded to multiple Phoenix-area locations.