A popular Canadian breakfast spot is receiving considerable buzz with the opening of its first U.S. location. OEB Breakfast Co. is the creation of 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 Martina brings to the table. 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. “OEB is about elevating the whole breakfast experience.”

The 2,900-square-foot restaurant sits on the southeast corner of Scottsdale Road and Chauncey Lane. The space seats 84 inside with 18 seats on the patio. The interior includes an open kitchen concept and full-service bar where guests can enjoy a variety of dishes. 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 who 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 fed his passion for good, honest food. With his culinary foundation built in Europe, Martina moved to Canada in 1992. It was there that he embarked on his career as an executive chef when he was 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. OEB has partnered with egg supplier Vital Farms for its Scottsdale location. The farm has pasture-raised hens, meaning the that they 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 Artisan Breakfast Sammy made with two pasture raised eggs over hard, white truffle mayo, Hass avocado, micro watercress, semi-dried cherry tomatoes, and ciabatta, served with market fresh fruit. Or one of the restaurant’s signature poutines like the Chunky Lobster Scramble made with lobster and shrimp, herb potatoes, shallots, green onions, American Asiago cheese and brown butter hollandaise. The ingredients chosen for each dish sum up Martina’s and OEB’s mission to democratize fine cuisine by elevating the breakfast experience.

The restaurant also makes sure to include dishes that accommodate all diets. Vegetarian friendly items on the menu include the Truffled Squash made with braised butternut squash, porcini and truffle mushrooms or the Chia Seed Pudding made with banana, coconut, coconut milk, chia, berries, maple syrup, toasted gluten free oats, shaved almonds and pistachios.

“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.”

OEB Breakfast Co. is open Monday through Friday from 6:30 a.m. to 2:30 p.m. and on weekends from 7:30 a.m. to 2:30 p.m. For more information about OEB Breakfast Co., visit http://www.eatoeb.com or like them on Facebook at @oebbreakfastco or on Instagram at @oeb_breakfast.

By Liz Renninger
Photo Courtesy of OEB Breakfast Co.