Fat Ox

Fat Ox is a modern Italian restaurant located in Scottsdale, AZ, owned by Phoenix-born Chef Matt Carter, who is known for his culinary excellence and innovative approach to food. The restaurant offers a unique dining experience with its focus on simple yet bold Italian cuisine, utilizing fresh, seasonal ingredients and artisanal techniques.

Dining Experience

Fat Ox provides a range of dining options tailored to various group sizes and preferences. The private dining room can accommodate up to 50 guests and is suitable for hosting private events and cocktail receptions. The Fire Place Room seats up to 40 guests, while the courtyard patio can accommodate up to 30 guests and the front patio up to 25 guests. The restaurant’s ambience combines the warmth of Tuscany, the Mediterranean, and Sicily with a contemporary luxury design by 3rd Story.

The Italian meal at Fat Ox commences with an array of appetizers, including their signature Caesar salad, antipasti, imported cheeses, and salumi. Guests can then indulge in first-course pasta dishes made daily in-house using premium artisan flour and seasonal ingredients. The main course features slow-roasted meats, wild fish, and seafood cooked over wood and charcoal from their custom hearth. With a menu comprising dishes of four to eight ingredients, Fat Ox aims to offer an authentic Italian dining experience emphasizing flavorful simplicity.

Chef Matt Carter’s Background

Carter started his culinary journey by graduating from the Scottsdale Culinary Institute in 1989. He then worked at La Chaumiere in Scottsdale where he fell in love with French gastronomy before moving to France to refine his skills at several renowned restaurants. After returning to Arizona, he opened successful establishments like The Mission, Zinc Bistro, and The Mission Kierland Commons. In 2024, Carter was recognized as the recipient of the Arizona Restaurant Association’s Foodist Award’s Food Pioneer Award (also known as the lifetime achievement award) for his contributions to culinary excellence and education in Arizona’s culinary culture.