kitchen - Amazon Simple Storage Service (S3)
EDDIE MATNEY (LEFT) AND BILL SMITH
from the
court kitchen to the
BY JOEL LYONS PHOTOGRAPHY BY D2 PRODUCTIONS, INC.
ALL-STAR CHEF EDDIE MATNEY IS RECRUITED TO STOUDEMIRE’S DOWNTOWN
The future Matney and partners are banking on is downtown. Within walking distance of the Arizona Center, Chase Field, the US Airways Center and the Phoenix Convention Center, Stoudemire’s Downtown is “the epicenter of everything,” says Smith, one of the partners collaborating on this elevated casual dining establishment where Lucky Break once stood. Serving as chairman of the Phoenix Convention Bureau, Smith clearly sees the downtown area as an opportunity. Being the sole culinary dining experience on the block, “we get to make our own rules,” he says. “In cities like San Francisco and New York, the thriving areas are where the restaurants are. Downtown Phoenix is wide open for the same kind of thing,” says Smith. He should know. The East Coast native, who admittedly loves California cuisine, has been in the business for years, waiting tables while at ASU and eventually opening a political hotspot in the 1980s, the Courtroom Restaurant. The eatery closed in 1986, but Smith’s career continued, working for The Donald, Trump that is, at the Plaza Hotel in New York City and currently running businesses at WestWorld of Scottsdale and Corona Ranch in Phoenix. What makes any good restaurant thrive is the presence of a chef who is not only gifted in the culinary arts, but personable as well. Stoudemire’s gets both in Eddie Matney. A resident and restaurateur in Arizona for 20 years (and long-time friend of Smith), Matney has been behind several upscale Valley favorites. The list is impressive: Steamers, Harvey’s, KousKous, Eddie’s Grill, Eddie’s Patio Café and Eddie Matney’s. “And I thought I wanted to be a veterinarian,” Matney says, laughing at the idea of now grilling the animals rather than administering shots and checkups. Jokes aside, Matney has a serious reputation as one of the best chefs in town. He never attended culinary school, instead relying on his passion for food instilled by his parents. To him, food is an expression of love, and nothing, he says, compares to the smile on the face of someone you’ve cooked for. His passion developed into his niche for transforming simple dishes into chic culinary concoctions. “Listen,” he commands respectfully, using his most common sentence starter, “it’s gotta be the best — if you want average, open up a can of potato flakes,” he says regarding his reputation for making some of the most in-demand mashed potatoes in town. Don’t ask what’s in them, though, because the secret ingredient is staying tight-lipped. Matney says that people like comfort food that they can relate to. “Food is going to take the people eating it back to some time in their life that they remember. Our most memorable times revolve around food; it’s one of the last few comforts we have. Why not make it accessible?” Hence the term “elevated casual dining,” an experience with just as much flavor, the same quality and the same pride on the part of the chef as a fine-dining restaurant, but with a menu that patrons are familiar with and can easily afford. The menu at Stoudemire’s Downtown is constantly evolving and diverse, relying heavily on seasonal dishes, classic Matney specialties and even some of Amaré Stoudemire’s personal favorites. The blackened Ahi tuna salad is
After the sudden and shocking closure of Eddie Matney’s iconic, eponymous restaurant in December, foodies wondered just when the chef would pop up again (and they knew it wouldn’t be long). Less than 90 days later, Matney was back in the kitchen, playing with a new team: Suns forward Amaré Stoudemire and restaurateur Bill Smith. “I was sad at first,” says Matney about the loss of his seven-year venture, Eddie Matney’s. “But now, due to bigger doors opening, there are a lot more opportunities. I am really excited about the future.”
colorfully complete with red, yellow and green bell peppers, avocados, mixed greens and honey lime vinaigrette. The half-pound burger and Kobe burger were taste-tested to perfection with just the right secret seasoning. And try to resist the filet mignon, tastefully topped with tomato basil butter and served with Matney’s infamous mashed potatoes. After restaurant management experience and a star chef, the last piece of the puzzle is perhaps the most recognizable name in Phoenix basketball: Stoudemire himself. Unlike many celeb investors, STAT (as fans call him) is hands-on, giving input in everything from menu selections to décor. We’re sure the 23-year-old had a say in the tentatively titled Amaré Club, a swanky lounge serving fine Champagne and martinis scheduled to open in six weeks. Eight months after that, Matney and Smith will have another announcement — a fine-dining establishment, old Eddie Matney’s style, in the same area. It’s being kept hush-hush for now, but the trio keeps busy in the kitchen and on the court (well, sort of). “I live vicariously through Amaré,” Matney says, noting that besides wanting to be a vet and a chef, basketball player was also on his list. “We have a hoop in the back. I dunk on him all the time.”
from the
court kitchen to the
BY JOEL LYONS PHOTOGRAPHY BY D2 PRODUCTIONS, INC.
ALL-STAR CHEF EDDIE MATNEY IS RECRUITED TO STOUDEMIRE’S DOWNTOWN
The future Matney and partners are banking on is downtown. Within walking distance of the Arizona Center, Chase Field, the US Airways Center and the Phoenix Convention Center, Stoudemire’s Downtown is “the epicenter of everything,” says Smith, one of the partners collaborating on this elevated casual dining establishment where Lucky Break once stood. Serving as chairman of the Phoenix Convention Bureau, Smith clearly sees the downtown area as an opportunity. Being the sole culinary dining experience on the block, “we get to make our own rules,” he says. “In cities like San Francisco and New York, the thriving areas are where the restaurants are. Downtown Phoenix is wide open for the same kind of thing,” says Smith. He should know. The East Coast native, who admittedly loves California cuisine, has been in the business for years, waiting tables while at ASU and eventually opening a political hotspot in the 1980s, the Courtroom Restaurant. The eatery closed in 1986, but Smith’s career continued, working for The Donald, Trump that is, at the Plaza Hotel in New York City and currently running businesses at WestWorld of Scottsdale and Corona Ranch in Phoenix. What makes any good restaurant thrive is the presence of a chef who is not only gifted in the culinary arts, but personable as well. Stoudemire’s gets both in Eddie Matney. A resident and restaurateur in Arizona for 20 years (and long-time friend of Smith), Matney has been behind several upscale Valley favorites. The list is impressive: Steamers, Harvey’s, KousKous, Eddie’s Grill, Eddie’s Patio Café and Eddie Matney’s. “And I thought I wanted to be a veterinarian,” Matney says, laughing at the idea of now grilling the animals rather than administering shots and checkups. Jokes aside, Matney has a serious reputation as one of the best chefs in town. He never attended culinary school, instead relying on his passion for food instilled by his parents. To him, food is an expression of love, and nothing, he says, compares to the smile on the face of someone you’ve cooked for. His passion developed into his niche for transforming simple dishes into chic culinary concoctions. “Listen,” he commands respectfully, using his most common sentence starter, “it’s gotta be the best — if you want average, open up a can of potato flakes,” he says regarding his reputation for making some of the most in-demand mashed potatoes in town. Don’t ask what’s in them, though, because the secret ingredient is staying tight-lipped. Matney says that people like comfort food that they can relate to. “Food is going to take the people eating it back to some time in their life that they remember. Our most memorable times revolve around food; it’s one of the last few comforts we have. Why not make it accessible?” Hence the term “elevated casual dining,” an experience with just as much flavor, the same quality and the same pride on the part of the chef as a fine-dining restaurant, but with a menu that patrons are familiar with and can easily afford. The menu at Stoudemire’s Downtown is constantly evolving and diverse, relying heavily on seasonal dishes, classic Matney specialties and even some of Amaré Stoudemire’s personal favorites. The blackened Ahi tuna salad is
After the sudden and shocking closure of Eddie Matney’s iconic, eponymous restaurant in December, foodies wondered just when the chef would pop up again (and they knew it wouldn’t be long). Less than 90 days later, Matney was back in the kitchen, playing with a new team: Suns forward Amaré Stoudemire and restaurateur Bill Smith. “I was sad at first,” says Matney about the loss of his seven-year venture, Eddie Matney’s. “But now, due to bigger doors opening, there are a lot more opportunities. I am really excited about the future.”
colorfully complete with red, yellow and green bell peppers, avocados, mixed greens and honey lime vinaigrette. The half-pound burger and Kobe burger were taste-tested to perfection with just the right secret seasoning. And try to resist the filet mignon, tastefully topped with tomato basil butter and served with Matney’s infamous mashed potatoes. After restaurant management experience and a star chef, the last piece of the puzzle is perhaps the most recognizable name in Phoenix basketball: Stoudemire himself. Unlike many celeb investors, STAT (as fans call him) is hands-on, giving input in everything from menu selections to décor. We’re sure the 23-year-old had a say in the tentatively titled Amaré Club, a swanky lounge serving fine Champagne and martinis scheduled to open in six weeks. Eight months after that, Matney and Smith will have another announcement — a fine-dining establishment, old Eddie Matney’s style, in the same area. It’s being kept hush-hush for now, but the trio keeps busy in the kitchen and on the court (well, sort of). “I live vicariously through Amaré,” Matney says, noting that besides wanting to be a vet and a chef, basketball player was also on his list. “We have a hoop in the back. I dunk on him all the time.”
