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100 Favorite Dishes 2015: Waffle at Matt's Big Breakfast

This year we're marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email lauren.saria@newtimes.com.

100. Waffle at Matt's Big Breakfast  

There's a good reason there's a crowd of hungry people waiting outside Matt's Big Breakfast on weekend mornings. The restaurant, which moved to a bigger location in 2012, celebrates the tradition of a hearty American breakfast by using top-quality ingredients and real butter. (Seriously, the butter is key, and they're not skimpy about it.) 

And with such a straightforward recipe for success, there aren't really any bad choices on the menu at Matt's. Whether you're craving the juicy porcine goodness of The Chop and Chick or the classic – and quite affordable – breakfast sandwich, The Five Spot, Matt's Big Breakfast offers something solid to start your day.

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But no matter what I'm craving on any given day, I've found that I can't skip ordering a waffle. Matt's Belgian-style waffle takes up a whole breakfast plate and always arrives piping hot so that the ball of sweet cream butter placed in the middle gets just melted enough to be easily spread. The batter offers just the faintest hint of vanilla flavor and the crisp exterior gives way to a light-as-air inside. Accompanied by two strips of Matt's famous thick-cut bacon and two ounces of real maple syrup, this combo blends sweet and salty flavors in the just the right way. 

It actually makes a nice sort of breakfast appetizer for the table – if you're open to sharing. 

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