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Best Appetizers Phoenix 2001 - Eddie Matney's Restaurant

The bar at Eddie's is pretty enough to eat, all fashion and fun in a "Moroccan living room" kind of style, with plush chaises and overstuffed chairs. But much better to chow down on are the best nibbles in town -- sumac-grilled lamb chops with mint hummus, spicy "mo' rockin'" shrimp with chewy honey dough balls, and Sonoran crab cakes with spunky red-pepper aioli, to name a few. But our hearts really beat faster for the horseradish mashed potato-stuffed shrimp with cactus pear and five-peppercorn ranch dip. Our eyes brighten as we alight on crispy chicken-stuffed spaghettini egg rolls with spicy peanut sauce. And we practically melt for golden-toasted seafood ravioli, slicked with apricot-voodoo glaze. With such superb starters, at Eddie's we never want to finish.
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