{"id":19891,"date":"2019-11-27T12:32:16","date_gmt":"2019-11-27T19:32:16","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=19891"},"modified":"2019-11-27T12:32:16","modified_gmt":"2019-11-27T19:32:16","slug":"blue-hound-kitchen-cocktails-unveils-fall-menu","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/blue-hound-kitchen-cocktails-unveils-fall-menu","title":{"rendered":"Blue Hound Kitchen & Cocktails Unveils Fall Menu"},"content":{"rendered":"\n
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Home to floor-to-ceiling windows looking out onto surrounding Downtown Phoenix, Blue Hound Kitchen<\/a> at Hotel Palomar is always pleasing to the senses. The three-meal restaurant is led by Executive Chef Dushyant Singh who certainly knows how to create seasonal menus that get better and better. We recently stopped into the social downtown restaurant to try out their new elevated fall fare.<\/p>\n\n\n

We started things off with the staple BHKC\nClassic Chop, a beautifully presented salad with rainbow rows of pepita, dried\nsweet corn cojita, avocado and heirloom cherry tomatoes over fregola with a\nlight yet flavorful buttermilk dressing. The tuna tartare joined the table\nwhich was served in a bowl-like sesame puff. Fresh yellowfin was mixed with\nyuzu and green apple, which was great on its own but even better when dipped\ninto the accompanying avocado edamame puree.<\/p>\n\n\n

Moving on to the entrees, the roasted Baja bass (pictured) was perfectly cooked to a flaky perfection and laid over a bed of savory heirloom cannellini bean ragout. As if that wasn\u2019t delicious enough, the dish was sauced up with a jalape\u00f1o tomato puree and chimichurri to give it a nice kick. An order of the 16-oz. New York Strip steak proved their certified Angus cuts were still as delicious as ever and always a winning pick for the hungry.<\/p>\n\n\n

If there\u2019s one thing that Blue Hound has down,\nit\u2019s their side dishes, although let\u2019s be honest…they have everything<\/em> down to a tasty science. The\nclassic side options receive the royal treatment with the addition of\nirresistible ingredients like truffle butter and lemon aioli. We dug into the\nwild mushrooms (a fave at the table!) which were equal parts juicy and crispy\nwith a perfect balance of sweet and savory. A five-minute egg oozed between the\nhefty portion of \u2018shrooms and braised cipollini while truffle butter took the\ndish a step further. As for the broccolini, a mix of lemon aioli, roasted\ngarlic and a dusting of parmesan topped these delicious charred veggies. Other\nfall-forward sides for the choosing included roasted sunchokes, spinach brulee\nand a medley of autumnal veggies.<\/p>\n\n\n

To top off the decadent meal, the cinnamon churro cake paired with horchata ice cream was the perfect fall ending. –Suzanne Koch<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Home to floor-to-ceiling windows looking out onto surrounding Downtown Phoenix, Blue Hound Kitchen at Hotel Palomar is always…\n","protected":false},"author":5,"featured_media":19892,"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":[1816,1817,1828,4291,4372,4971],"class_list":{"0":"post-19891","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurants-phoenix","8":"tag-blue-hound-kitchen","9":"tag-blue-hound-kitchen-cocktails","10":"tag-blue-hound-phoenix","11":"tag-downtown-phoenix-dining","12":"tag-dushyant-singh","13":"tag-featured","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"\nBlue Hound Kitchen & Cocktails Unveils Fall Menu<\/title>\n<meta name=\"description\" content=\"Home to floor-to-ceiling windows looking out onto surrounding Downtown Phoenix, Blue Hound Kitchen at Hotel Palomar is always pleasing to the senses. 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