One of the top restaurants in Downtown Phoenix, Blue Hound Kitchen & Cocktails at Hotel Palomar Phoenix, has rolled out a tempting new winter menu from chef Stephen Jones, as well as several new cocktails, to keep your taste buds tingling this holiday season.
New to the lunch menu, the “Smoke Box” that allows guests to select from a range of smoked meats including pulled pork, baby back ribs, spicy lamb hot links, a brisket sandwich and burnt-end sliders. Also, try the new sweet corn hushpuppies and Mom’s Meatloaf.
For dinner, more than half of the menu is made up of new items–plus, old favorites are back, including the popular Kentucky Fried Quail. The new dishes the North Atlantic skate (bone-in), vegetable pot pie, beef cheek stroganoff and the 36-ounce”the ol’ 96’er” steak that can feed four people.
To wash it all down, try one of these fresh tipples:
Lawless – Breaking & Entering Bourbon, housemade “Truck Stop” bitters, wormwood liqueur, tobacco smoked glass. Head mixologist, Stephanie Teslar, uses cherry- and almond-infused tobacco to smoke the glass, which adds a unique flavor.
Horseshoes & Hand Grenades – Ypioca cachaca, lime, sugar, berry gastrique.
Ours is the Fury – Baska, malort, becherovka, honey, Rittenhouse Rye, peach bitters.
Incredible Hound – Hennesy, apple juice, housemade “Hypnotiq”.
TLC Sangrita ($11) – This is a deconstructed cocktail that is served as three shots: Don Julio Blanco, Savory Cucumber, Sweet & Spicy strawberry.
Lost Melody – Smirnoff, citrus, coconut, pampelmousse rose.
To make a reservation to sample the new menus, visit www.bluehoundkitchen.com.
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