This past week we were invited to sample the new Fall menu from Executive Chef Dushyant Singh of Blue Hound Kitchen and Cocktails. No PSL here, instead he swaps in unexpected ingredients like barrel-aged fish oil and maitake mushrooms to make fall flavors shine this season, says notable Executive Chef Dushyant Singh.
A Bourbon and Jelly Sandwich / Old forester 100, raspberry, and rhubarb bitters and The Spanish Main / Lustau fino sherry, plantation 2 star white rum, cinnamon, lime, tiki bitters.
Tucked in One of our favorite hotels, neighborhood staples in Downtown Phoenix, Blue Hound offers familiar, yet refined favorites that share the spotlight with sophisticated sharable plates, an extravagant selection of savory sides and award-winning craft cocktails. Chef Singh pushes boundaries with these new menus by incorporating small elements of surprise in each dish to create an elevated dining experience that complements Blue Hound’s welcoming and social ambiance. “My best menus aren’t centered around trends and what’s popular right now, they’re centered around what I like to order and what excites me in my own dining experiences,” said Chef Singh. “I recently met this vendor who makes a killer barrel-aged fish sauce that I used in the Roasted Chicken on the dinner menu. The savory flavor of the fish sauce paired with cherry beluga lentil and smoked pumpkin creates a dense and decadent base for the chicken that is to-die-for.” We asked Chef Singh what his favorite menu item was to order for himself and he told us it was; the Roasted Baja Bass.Tuna Tartare / Yellowfin Tuna, avocado edamame puree, green apple & yuzu over a toasted sesame puff.
Blistered Shishito Peppers / Spanish Chorizo chunks, green onion, red onion, + ginger citrus aioli on the side. Lamb Bolognese / Crushed tomato, golden raisin , ricotta salata, pappardelle. Burrata / Heirloom tomato, watercress, rye butter crouton, pine nut, basil parmesan vinaigrette.
On the new fall dinner menu at Blue Hound, guests can expect to see an array of dishes that utilize fresh flavors, seasonal ingredients and contemporary techniques. Additional items not pictured include the Chicken & Dumplings ($16) with fried chicken, ricotta gundi, confit carrot and braised fennel gravy; Roasted Golden Beets ($13) with smoked yogurt, pickled pear, puffed grain, mustard green and pumpkin seed vinaigrette; Grilled Pork Tomahawk ($32) with braised collard greens, chorizo red pepper jam, blackberry barbecue and corn bread gremolata.
Chef Singh has also refined the shareable sides on the dinner menu with a range of options for $9 including the Spinach Brulee with smoked onion, goat cheese and herb; Roasted Sunchokes with marcona almond, sherry beurre blanc and lemon; Charred Broccolini with lemon aioli, roasted garlic and parmesan; and Wild Forge Mushrooms with braised cipollini, five-minute egg and truffle butter. (pictured above clockwise from right; Roasted Baja Bass, wild mushroom, fall vegetables, spinach brulee, mac n cheese, grilled pork tomahawk.)
Chef Singh has debuted a new lunch menu featuring 10 new dishes that range from light and delicate salads to heartier entrees including the Maitake Mushroom Pot Roast ($11) with torched tomato, Schreiner’s spicy sausage, fresh herbs and grilled Noble bread; Beef & Bleu Salad ($21) with prime flat iron steak, Roth Moody smoked bleu cheese, baby iceberg, bacon, chive and tomato; Rueben Sandwich ($15) with house pastrami brisket, pickled red cabbage, swiss and Noble rye and Organic Grain Salad ($12) with quinoa, lentil, fregola, local popped corn, feta, pepita and cider vinaigrette.
Roasted Baja Bass / with heirloom heirloom cannellini bean ragout and jalapeno tomato puree chimichurri Grilled pork tomahawk / braised chorizo collard greens, blackberry beer bbq sauce and corn bread croutons (heaven in a square) **Bitches Choice Award goes here.**
“I’m also really excited about the Maitake Mushroom Pot Roast on the lunch menu,” said Chef Singh. “The maitake mushrooms add an earthy and unexpected flavor to an otherwise familiar dish that I think people are really going to be excited about. Plus, it makes for a great vegetarian option.”
The weekend warriors won’t be left out with Chef Singh adding a handful of new dishes to the Hair of the Dog brunch menu, available on Saturdays and Sundays from 10:00 a.m. to 2:00 p.m. Some of Chef’s latest additions include Angostura Bitter Rubbed Pork Ribs ($11) with cherry glaze and orange gremolata; BHKC Fish Tacos ($15) with white fish, pineapple slaw, cilantro, chipotle aioli and avocado relish; The Panzanella ($15) with heirloom tomato, whipped goat cheese, Noble crouton, red onion, cucumber, sherry vinegar and EVOO and Toffee Bread Pudding ($13) with candied bacon, toffee caramel and berry jam. Very Kayla / Green Chartreuse, laphroaig 10 years, falernum, lime and pineapple. Churro cake with horchata ice cream topped with peruvian pichuberries.
If these photos don’t get you in the mood for a fancy ass date night, or best bitches evening what are you even doing reading a food blog?
xoxo but seriously for more information on Blue Hound Kitchen & Cocktails or to book a reservation call 602-258-0231, or visit bluehoundkitchen.com.
ABOUT BLUE HOUND KITCHEN & COCKTAILS
Located in the heart of vibrant Downtown Phoenix and within Kimpton Hotel Palomar Phoenix, Blue Hound Kitchen & Cocktails is a New American kitchen serving breakfast, weekend brunch, lunch and dinner under the direction of Executive Chef Dushyant Singh. Creating an elevated, yet approachable dining experience, Blue Hound utilizes undiscovered flavors, seasonal ingredients and contemporary techniques to deliver familiar yet refined favorites that share the spotlight with sophisticated sharable plates and an impressive curated-beef program. Also named one of the “Best Hotel Bars in the West” by Tales of The Cocktail, Blue Hound’s cuisine artfully pairs with its award-winning cocktail program that raises the bar for drink culture in the city. Complete with seasonal craft cocktails and the Valley’s largest menu of brown spirits, top-notch gins and house-made tinctures and syrups, Blue Hound is a celebrated neighborhood staple for locals and travelers looking for a taste of Phoenix’s thriving culinary scene. For more information, visit BlueHoundKitchen.com
ABOUT KIMPTON RESTAURANTS
Kimpton manages over 80 distinctive restaurants, bars and lounges across major metropolitan cities, resort destinations and up-and-coming markets in the United States, Caribbean and Europe. Helmed by renowned chefs and skilled bartenders, each Kimpton restaurant and bar is an original, from the cuisine, to the craft cocktails, to the décor and ambiance — creating a truly immersive experience for guests. Set in warm and welcoming spaces, Kimpton’s restaurants and bars are a gathering place in the communities and reflect the local flavors of each location. For more information, visit www.KimptonHotels.com/dine.