Fall has arrived at Blue Hound Kitchen & Cocktails with the launch of a new, cozy menu featuring dreamy seasonal cocktails and innovative, uniquely crafted fare. From smashable pumpkin cheesecakes to opulent espresso martinis, a trip to Blue Hound in Phoenix is simply a must this season.
Located on the second floor of Kimpton Hotel Palomar in Downtown Phoenix is Blue Hound Kitchen & Cocktails. The spot features a warm and intimate atmosphere, with candle-lit tables and moody lighting, perfect for a romantic dinner or late-night sip.
The new menu was carefully curated by the newest executive chef at Blue Hound, Executive Chef Alexander Robinson. The culinary veteran redesigned the menu to feature bold and creative plates that are almost too visually artistic to eat.
To start off your dining experience, we highly recommend trying the shareable BHKC 900 Hot Stone, an interactive experience with Westholme Australian wagyu, Pacific yellowfin tuna, serrano truffle ponzu and a cilantro-scallion salad; as well as the Pao De Queijo, an assortment of house-made cheese rolls and espelette butter. Each dish at Blue Hound is crafted with fresh, locally-sourced ingredients, including seafood flown in daily.
For the main course, guests should get their cameras ready and indulge in the Net of The Sea. The dish is a literal piece of art crafted by Blue Hound’s pastry chef, with an herb-crusted puff pastry net holding lollipop kale, seaweed salad, Maine lobster, green tip mussels, lump crab, jumbo prawns, calamari and a drizzle of a sesame lemon-ginger sauce. If you are looking for a more land-focused meal, opt for the filet mignon with saffron arroz, rainbow chard, charred tomatillos, smoky blue cheese and a blueberry barbecue sauce.
A craft cocktail is a requirement to try (and enjoy) with Lead Bartender Clint Spotleson at the helm of the beverage program at Blue Hound. The seasoned mixologist created a dreamy and inspiring new lineup of seasonal sips emphasizing unique flavors and fresh ingredients. Some of the latest libations include the Bitter Heart, with hibiscus-infused Botanist gin, braulio, lime and simple syrup; Whimsical Day with Pomp & Whimsy gin, St. George pear brandy, brown sugar, cinnamon, lime and grapefruit soda; or our personal favorite, the La Veronica with Herradura Blanco, Borghetti Espresso Liqueur, Frangelico, cold brew and agave.
A sweet ending is in order to finish off the perfect meal, with two indulgent treats available to enjoy, including the fried cinnamon apple, offering an elevated take on funnel cakes with warm caramel, salted caramel ice cream, dusted sugar and fire-roasted apples; or the Smashing Pumpkin, featuring a hardshell chocolate pumpkin that must be smashed with a hammer to reveal the smooth pumpkin cheesecake goodness in the center.
Blue Hound Kitchen & Cocktails is open daily, with dinner available from 5 to 10 p.m.
To learn more about the new fall menu at Blue Hound Kitchen & Cocktails, visit bluehoundkitchen.com.