Fat Ox is a chef-driven restaurant crafting modern riffs on regional Italian classics, led by Phoenix-born chef Matt Carter, a 1989 Scottsdale Culinary Institute graduate whose path included a stint at Scottsdale's La Chaumiere before he moved to France to deepen his grounding in French gastronomy.
The kitchen centers on fresh pasta, both extruded and sheeted in-house, alongside imported Italian products, specialty meats, and a local pecan wood-fired grill.
The space includes a private dining room behind sliding wooden Italian doors seating up to 50, a Fire Place Room seating up to 40, and both a courtyard patio and front patio for outdoor seating. A full bar pours Italian-influenced cocktails alongside a curated beer selection.
Fat Ox has built a reputation locally as a special-occasion destination with repeat customers, and Phoenix New Times named it among the city's best in 2025.
The kitchen centers on fresh pasta, both extruded and sheeted in-house, alongside imported Italian products, specialty meats, and a local pecan wood-fired grill.
The space includes a private dining room behind sliding wooden Italian doors seating up to 50, a Fire Place Room seating up to 40, and both a courtyard patio and front patio for outdoor seating. A full bar pours Italian-influenced cocktails alongside a curated beer selection.
Fat Ox has built a reputation locally as a special-occasion destination with repeat customers, and Phoenix New Times named it among the city's best in 2025.