Behind the bar at Blue Hound Kitchen & Cocktails, you’ll now find Noah. He’s shaking things up back there with his new cocktail menu full of flavorful and playful drinks, that pair quite well with Chef Sean Currid’s menu. Noah most recently worked at Second Story Liquor Bar but prior to that, he was living in my hometown, Seattle. No more rain and gloom for him, as he hopped on a plane and headed down here to Phoenix, where he’s putting down his roots. I walked into the restaurant, found my friend and sat at one of the comfy booths along the wall. We were in for quite a meal tonight and Noah was ready to send out some cocktails for tasting. The favorite for the night was the Meet Me In Rio, a drink that transports you down to the tropical location without fear of contracting the Zika virus. It’s light and tropical and is made with
Also new to the cocktail menu is the Baja Holiday, pictured below. This is the drink to order if you’re looking for something not sweet and to add a little kick to your meal. Made with el tesoro platinum tequila, avocado, cilantro, jalapeño, lemon, lime and a touch of agave. Other cocktails to highlight are the Carribean Spirit made with plantation pineapple rum, falernum, grapefruit liqueur and lemon. By Land and Sea with tanqueray gin, ancho reyes, basil syrup and lime and Sayulita with milagro silver tequila, grapefruit liqueur, aperol, lavender, lime and grapefruit bitters.
Now that you’ve got your cocktail in hand, let’s head to the kitchen where Chef Sean Currid is working his magic to create the perfect new menu items. You’ll still be able to find a few of your favorites but he’s mixing up the menu again with some of these new treats. For starters, Chef filled our table with some avocado toast three ways one topped with marinated tomatoes, one slice with a farm fresh egg and the other with some furikake. The corn grit fries aren’t necessarily new but the recipe tastes as though it has been switched up. The corn grits have been shaped into nice sized bites, crisped on the outside but nice and gooey on the inside with smoked bacon, white cheddar and Pomodoro mixed in. My absolute, can’t stop thinking about, favorite dish was the Arizona summer melon salad which featured cucumber, boursin, black pepper feta, radish and basil. On the heartier side for starters, is the tender and flavorful barbecue pork ribs with garlic.
As if we hadn’t already tried enough, the entrees began to appear and we had tastes of Chef’s new handmade pasta mixed with plenty of fresh
Don’t think that just because we had a million dishes already that we didn’t save room for a few bites of dessert. The Blue Hound cheery pie with salted caramel and the chocolate cake with
2 East Jefferson Street
Phoenix, AZ, 85004