Presentation is quite important at Eddie’s House; several menu items were dished out in a smart, sometimes witty way. Case in point: EHC (a k a Eddie’s House Chicken). This table favorite is the poster child for clever food presentation. In a fun ode to a certain mass-market fried-chicken franchise, Matney’s tender baked chicken is arranged in a ceramic red-and-white bucket that bears the letters “EHC.” The dish is rounded out with tortilla-crusted scalloped potatoes and corn-asparagus succotash—sans the foam containers that you might find at the aforementioned fast-food joint.

We can’t neglect to mention the long-cherished What’s In This? Steak. Well, let us tell you: Giving new meaning to the meat-and-potatoes meal, the softball-size mound is actually a grilled six-ounce hormone-free filet, encased in mashed potatoes and parmesan, which creates golden crust. Though we’d never dare to take a calorie count, this must-try steak isn’t as greasy or as heavy as you might expect. If you’re going for decadence or want to try something truly different, this is your dish.

Though you’re bound to be full of home-cooked goodness by the time dessert rolls around, the after-dinner delicacies at Eddie’s House are some of the tastiest in town. The euphoric tiramisu is a delicious divergence from the usual dessert found in most Italian eateries, as the typical ladyfingers have been ingeniously replaced with chocolate chip cookies. The pot de crème, topped with roasted macadamia nuts and whipped topping, will also delight chocolate lovers. A fruity favorite is Eddie’s Mom’s farina cake, topped with seasonal fruits and simple syrup. This finger-licking dessert—like just about everything on the menu—will take you back to the fond days when mom’s home-cooked meals graced the dinner table every night.

Eddie’s House
7042 E. Indian School Rd., Scottsdale 480.946.1622, www.eddieshouseaz.com.
Chef: Eddie Matney.
Hours: Sunday through Thursday, 4-10 p.m; Friday and Saturday, 4-11 p.m.