Matt's Big Breakfast

What began in late October 2004 on a quiet downtown Phoenix street corner has expanded across the valley without loosening its pantry standards. The kitchen anchors its plates with cage-free eggs from humanely raised chickens, local organic produce, grain-fed natural Iowa pork, and real Vermont maple syrup. All-day breakfast staples like the Hog & Chick share the menu with lunch sandwiches starting at 11 AM.