OEB Breakfast Co. Scottsdale: The Story Behind Its U.S. Debut
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OEB Breakfast Co. Scottsdale was introduced in 2019 as the Canadian breakfast concept’s first U.S. location. Founded by Italian-Canadian chef Mauro Martina, OEB built its approach around familiar breakfast dishes with unexpected ingredients. Think crab eggs Benedict, indulgent French toast and a breakfast menu with room for scallops.
Editor’s note: This article has been updated from our original 2019 opening announcement. Menu items, suppliers and design details below reflect that announcement and may have changed.
Inside the Original OEB Breakfast Co. Scottsdale Plans
“Breakfast means so much more to me than just the first meal of the day,” said Martina, owner and founder of OEB. “It’s about elevating the whole breakfast experience. That’s what OEB is all about.”
The opening announcement outlined a 2,900-square-foot restaurant at 17757 N. Scottsdale Road, Suite 103, on the southeast corner of Scottsdale Road and Chauncey Lane. Plans called for 84 indoor seats and another 18 on the patio.
The proposed design included an open kitchen, a full-service bar, Venetian plaster walls, wood beams and a terrazzo bar. Light blue and yellow accents rounded out the bright, contemporary space. The announced beverage lineup included cocktails, local beer and frizzante on tap.
Meet OEB Founder Chef Mauro Martina
Martina’s approach to breakfast began with his childhood in Italy, where visits to local markets shaped his appreciation for fresh ingredients. After building his culinary foundation in Europe, he moved to Canada in 1992 and later opened the first OEB in 2009.
In the Scottsdale opening announcement, Martina emphasized sourcing and relationships with farmers. OEB named Vital Farms as its planned egg supplier for the location, reflecting the ingredient-focused approach behind the menu.
“We care about where the food comes from and what happens to it before it hits the table,” said Martina.
A Look at the Announced Scottsdale Menu
The menu announced for OEB Breakfast Co. Scottsdale gave classic breakfast dishes a more elaborate treatment. Holy Crab Eggs Benny combined wild blue crab, fresh dill and Dijon mustard on a butter croissant, accompanied by duck-fat-fried herb potatoes.
On the sweeter side, the announcement described Nutella French Toast made with brioche, hazelnut gianduja, torched marshmallows and cocoa. These were dishes designed to make breakfast the main event.
The dishes described here come from the original announcement; check OEB’s current menu before visiting.
“There are not too many places out there that have truffles on the menu or sturgeon caviar and duck and scallops,” said Martina. “Some think fine dining but I think people can have all of that for breakfast.”
Planning a Visit to OEB?
Visit OEB Breakfast Co.’s official U.S. website for location information and links to current menus. Check the North Scottsdale listing for details before heading out.
Updated September 15, 2026
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