Chef Sean Currid of Blue Hound Kitchen & Cocktails at Kimpton’s Hotel Palomar Phoenix has launched a new lunch menu that is designed to be quick but also just as fabulous as their dinner dishes.
Designed to get you in and out within an hour, Chef Sean has created crave-worthy dishes that are a nod to classic favorites, served up with a Southern twist.
You’ll find some of the long time favorite appetizers such as the Shishito Peppers and Deviled Eggs.
One of our favorite new dishes on the lunch menu was the BHKC Chopped Salad with baby heirloom tomatoes, dried corn, fregola, pepitas, avocado and cotija. We added shrimp, which made it even better.
Some of the new sandwiches on the menu include a BLT with fried green tomatoes, gem lettuce, avocado mayo and smoked bacon on ciabatta bread and an open-faced Ham & Cheese sandwich with fontina, tillamook cheddar, tender belly ham and beefsteak tomato. The Pastrami Melt with Brussels sprout slaw and the Burger with bacon were home runs as well.
If you save room for dessert, pretty much all of them are amazing. The chocolate cake with peanut butter caramel and banana ice cream, Blue Hound Cherry Pie with salted caramel and the Chocolate Pudding with marshmallow fluff, vanilla ice cream and peanuts – you really can’t go wrong with any of them.
For more information about Blue Hound Kitchen and Cocktails and to see the complete lunch menu, visit bluehoundkitchen.com.