What was OEB Breakfast Co.?
OEB Breakfast Co. was the place that brought Canadian breakfast, which turned out to mean truffles and poutine, to North Scottsdale. It opened in November 2019 at 17757 N Scottsdale Road, Suite 103, near Chauncey Lane just south of the 101, a few doors from Chauncey Social, and it was the first U.S. location of a chain that had never operated outside Canada.
The founder was chef Mauro Martina, who started OEB in Calgary in 2009 and grew it to Edmonton, Vancouver and Saskatoon. Martina’s Italian roots and classical training showed in the sourcing: the eggs came from Vital Farms in Austin, Texas, pasture-raised hens with more than 100 square feet each, and the menu leaned on fresh and local ingredients where it could. The room had white subway tile, black crystal chandeliers, yellow upholstered booths and an open kitchen.
The menu was the draw, and it was long. There was a whole category of breakfast poutine, from cheese curds to black truffles to hog and scallops; a fried duck leg on a waffle with a sunny egg and spicy caramel; a lobster and shrimp crepe in brown butter hollandaise with truffle pearls and optional sturgeon caviar; and the Holy Crab Benedict. New Times put the price at $15 to $30 a head, which was steep for eggs in 2019 and explained the brunch crowd it attracted.
It closed in September 2026 after six years, Phoenix Magazine reported, without a published reason, and a more conventional breakfast and lunch spot, The Breakfast Table, had already taken the space by the time the closing was reported. Our verdict: OEB was the most ambitious breakfast menu at the north end of Scottsdale Road, and the closest Scottsdale came to treating brunch as a chef’s meal.
What the menu was and how regulars ordered
Start with poutine. OEB’s signature was the breakfast poutine, an entire section of the menu built on fries or potatoes. The one New Times loved on its first visit was the ahi tuna crudo: waffle fries under ahi, poached eggs, avocado, sesame, white soy and cilantro crema (“Ten out of 10: would have again”). The hog and scallops, with cheese curds and slow-cooked bacon lardons, was the version on every list that followed.
Then the plates. The duck leg and waffle was OEB’s answer to chicken and waffles: a fried duck leg on a fluffy waffle, a sunny-side-up egg and a drizzle of spicy caramel. The lobster and shrimp crepe was butter-poached shellfish scrambled with green onions under brown butter hollandaise and truffle pearls; the critic who skipped the caviar add-on wrote that she regretted it. The Holy Crab Benedict used wild blue crab, fresh dill and Dijon. For a sweet plate, the French toast trifle with Meyer lemon curd was the photograph.
The drinks were part of brunch. New Times’ 2021 brunch list named the Tuscan Lemonade and the Bloody Caesar, the Canadian version of the Bloody Mary, and the Cluck Norris breakfast sandwich as the things to try beyond the seafood. Mimosas were a given.
Prices and hours. At opening it ran 6:30 a.m. to 2:30 p.m. on weekdays and 7:30 a.m. to 2:30 p.m. on weekends; in its later years its own site listed 7 a.m. to 2 p.m. daily. A later online ordering listing showed The Soul In A Bowl at $23, shakshuka at $18.75 and buttermilk griddle cakes at $16. Like other brunch rooms we cover in our guide to the best brunch in Scottsdale, it was busiest on weekend mornings, and it was a breakfast-and-lunch house that closed by mid-afternoon.
The crowd. New Times’ First Taste advised bringing your most extravagant friend and your phone, because the plates were built to be photographed, or coming alone to eat breakfast caviar in peace. The polished room suited both, and it suited the office parks on either side of the 101 on weekdays.
A Canadian chain’s American test, and how it ended
When OEB opened here in November 2019 it said it planned to keep growing in the States, and Scottsdale was the obvious place to start. The city has a large Canadian winter population, a brunch culture that had already made room for chains like Snooze at Kierland, and a stretch of Scottsdale Road around the 101 filling with offices and apartments that needed a morning place. New Times’ First Taste ended with a joke about catching a Coyotes game afterward, which aged badly once the team left, and a welcome to the United States.
The timing was hard. Four months after it opened, the pandemic closed dining rooms across Arizona. OEB came through it, and New Times kept it on its brunch lists into 2021, praising the way the polished room worked seafood into breakfast. Over the next five years the menu settled into a long-running fixture of the north Scottsdale morning, more expensive than a diner and less of a scene than an Old Town brunch party.
It closed in September 2026, after six years. Phoenix Magazine, which reported the closing in its October roundup, did not give a reason, and we did not find a statement from the company. The same roundup reported that The Breakfast Table, a new breakfast and lunch restaurant with waffles, pancakes, burritos, omelets, skillets, burgers and wraps, had already moved into the space. The record we found does not say whether OEB opened any other U.S. location, so we do not claim one.
Honest assessment: OEB was a better restaurant than its strip of Scottsdale Road needed, and a slightly harder one to love on an ordinary weekday, when $20 breakfasts and a ten-minute read of the menu are a lot to ask. At its best, with a hog and scallops poutine and a lobster crepe on the table, it was the most interesting breakfast in the city. It belongs with the 2020s arrivals that showed Scottsdale would pay chef prices before noon.