Executive Chef Sean Currid, full of energy and spunk and putting new dishes out to showcase his culinary talent. Blue Hound Kitchen and Cocktails, located at Hotel Palomar Phoenix, has launched their new winter menu and we were delighted to give it a try.
New on the menu are items such as:
Hamachi: Ginger, pomegranate, pickled fresno peppers, extra virgin olive oil.
Corvina Sea Bass: White beans, kale, clams, smoked bacon.
Kale Salad: Pomegranate, pine nuts, shaved apple, parmesan.
Roasted Beet Salad: medjool dates, arugula, clementine.Also on there are the deviled fried oysters with grits, meyer lemon and pickled shallots. I don’t eat oysters, ever, but I’ll eat these oysters any day of the week. They were crispy, fresh and cooked to perfection.My date for the night ordered the new Prime Flat Iron Steak with whipped potatoes, crispy frites and a cherry garlic glaze. The steak was tender, flavorful and the glaze added the right amount of sweetness. Like heaven on a plate.The other items we enjoyed that night were the shishito peppers, tater tots with smoked bacon and harissa sauce, the brussels sprout hash with pork belly and a fried egg, spiced roasted baby carrots and I ordered the fall off the bone short ribs with the creamiest grits, roasted veggies and horseradish.For our indulgence we had the pineapple upside down cake with medjool date ice cream and soaked in salted caramel and a decadent chocolate pudding with marshmallow fluff, vanilla ice cream and peanuts.Thanks to Chef Sean Currid for a spectacular evening and for being so accommodating. We can’t wait to stop back in soon. Join Blue Hound Kitchen and Cocktails for brunch, lunch, dinner and happy hour. More info can be found on their website: http://www.bluehoundkitchen.com/
2 East Jefferson Street
Phoenix, AZ 85004