{"id":18863,"date":"2019-04-10T12:56:55","date_gmt":"2019-04-10T19:56:55","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=18863"},"modified":"2019-04-10T12:56:55","modified_gmt":"2019-04-10T19:56:55","slug":"a-taste-of-blue-hound-kitchen-cocktails","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/a-taste-of-blue-hound-kitchen-cocktails","title":{"rendered":"A Taste of Blue Hound Kitchen &#038; Cocktails"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"500\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-18864 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/blue-hound-Variety-4-750x500.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/03\/20111327\/blue-hound-Variety-4-750x500.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/03\/20111327\/blue-hound-Variety-4-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/03\/20111327\/blue-hound-Variety-4-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/03\/20111327\/blue-hound-Variety-4-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/03\/20111327\/blue-hound-Variety-4-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/03\/20111327\/blue-hound-Variety-4-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/03\/20111327\/blue-hound-Variety-4-1160x773.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/03\/20111327\/blue-hound-Variety-4-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/03\/20111327\/blue-hound-Variety-4.jpg 1500w\" ><\/figure>\n\n\n<p>I always know a meal is amazing when I\u2019m still thinking about it weeks later. And that\u2019s exactly what my recent trip to <a href=\"https:\/\/bluehoundkitchen.com\/\">Blue Hound Kitchen &amp; Cocktails<\/a> has done for me. Located at the Kimpton Hotel Palomar Phoenix in Downtown Phoenix, the restaurant has just debuted a new menu from Executive Chef Dushyant Singh, a New Delhi native who\u2019s bounced around at some of the Valley\u2019s most respected restaurants. Now at Blue Hound, his new menu is a perfect balance of unique ingredients mixed with comforting classics. He\u2019s also expanded the beef offerings with high-quality cuts like rib eye, pork chop and steak, with most dry aged and butchered in Phoenix. <\/p>\n\n\n<p>Our dinner kicked things off with the tuna crudo, made with sushi-grade tuna, blood orange compressed watermelon, tajin and red onions. The fresh appetizer (that was devoured in moments) was a definite foretelling of the great things to come. My boyfriend, who really isn\u2019t a fan of raw fish, stated at the end of the meal that this was his favorite course. Next up was the crispy brussels, of which I ate by the spoonful. Garlic ciabatta, anchovies, parmesan and a black pepper egg vinaigrette made these brussel sprouts some of the best I\u2019ve had. The next app to hit the table was the ricotta gundi. The rich dish offered up the ideal amount of savory without overdoing it. Brown butter emulsion, crispy sage, parmesan and pickled beech mushrooms made this a truly creamy treat.<\/p>\n\n\n<p>The main course was a snapshot of dishes I wish I could whip up every single day. For those seeking something lighter but still packed with flavor, the Faroe Island salmon was perfectly cooked. The flaky, fall-apart fish had a to-die-for crispy crust, making me think the pescatarian life could be an easy one. And then the 8-oz. Niman Ranch 40-day dry-aged sirloin landed and reignited the carnivore in both of us. The juicy cut paired like heaven with the creamy brown butter bearnaise. Don\u2019t dismiss it as just a side condiment; it\u2019s just as much a star as the steak. <\/p>\n\n\n<p>While all the shareable side dishes will make your mouth water just by reading them, we recommend ordering the potato puree for your starch. Baked in a small dish, it was somewhere between au gratin and mashed potatoes, with cr\u00e8me fraiche, European butter and comte. Need we say more? The sweet corn, a personal fave of mine, was made with miso butter, aleppo pepper and cotija. It reminded me of street corn without the mayo. A win! And for mushroom fans (me!), the wild mushrooms take the traditional veggie to new levels with soy caramel, hazelnuts and chives mixed in. It\u2019s the Beverly Hills of mushrooms. <\/p>\n\n\n<p>Since we nearly finished everything thus far,\nI\u2019m not sure how we had room for dessert but when you\u2019re served a not-too-sweet\ndate cake, you keep going, and we were oh-so happy we did. <\/p>\n","protected":false},"excerpt":{"rendered":"I always know a meal is amazing when I\u2019m still thinking about it weeks later. And that\u2019s exactly&hellip;\n","protected":false},"author":5,"featured_media":18864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[1813,1816,2816,4291,6741,10516],"class_list":{"0":"post-18863","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurants-phoenix","8":"tag-blue-hound","9":"tag-blue-hound-kitchen","10":"tag-chef-dushyant-singh","11":"tag-downtown-phoenix-dining","12":"tag-hotel-palomar-phoenix","13":"tag-phoenix-dining","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A Taste of Blue Hound Kitchen &amp; Cocktails<\/title>\n<meta name=\"description\" content=\"I always know a meal is amazing when I\u2019m still thinking about it weeks later. 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