New chef enlivens Blue Hound Kitchen & Cocktails
Blue Hound Kitchen & Cocktails is getting an infusion of sophistication and a touch of finesse as new Executive Chef Dushyant Singh releases his first dinner menu since joining the Downtown Phoenix restaurant.
With this New American-focused menu, Chef Singh is creating an elevated, yet approachable dining experience. Utilizing undiscovered flavors, seasonal ingredients and contemporary techniques, the menu offers familiar yet refined favorites that share the spotlight with sophisticated sharable plates and an expanded curated-beef program featuring high-quality butcher’s cuts like ribeye, pork chop and steak.
“For this menu, I wanted to take guests on a culinary journey with more refined dishes, while still offering familiar favorites. By using seasonal and unique ingredients with modern techniques, we’re able to deliver simple and straightforward dishes with complex flavor profiles,” said Chef Singh. “This is also just the beginning of the curated beef program at Blue Hound and eventually, I’d like to expand further to incorporate more high-quality beef and game options.”
Some standouts on the new dinner menu include the Chicken Liver Plate ($11) with red wine, pickled blackberries, onion marmalade, honey and Noble Bread; Tuna Crudo ($16) with sushi grade tuna, blood orange compressed watermelon, tajin and red onion; Steak Tartar ($13) with capers, shallots, horseradish, egg yolk and sesame rice puffs; Ricotta Gundi ($11) with brown butter emulsion, crispy sage, Parmesan and pickled beech mushrooms; Caesar For Two ($17) with baby gem, brioche croutons, heirloom tomatoes and Parmesan; Kohlrabi Parsnip Salad ($12) with shaved apples, baby arugula, dates, mint, pickled red onion and honey yogurt; Braised Lamb Osso Bucco ($32) with porcini cherry demi, roasted root vegetables, gremolata and Anson Mill grits; 22oz Bone-in Ribeye ($48); 16oz Kansas City Strip ($42); and 16oz Niman Ranch Pork Chop ($35).
For those who have enjoyed the Blue Hound dining experience since the beginning, Chef Singh is also carrying over a few favorites like the Shrimp and Grits ($28) with andouille sausage, baby tomatoes, chorizo cream and Anson Mill grits.
Chef Singh is also refining the shareable plates on the menu with a range of options for $8 including the Wild Mushrooms with soy carmel, hazelnuts and chives; Broccoli Steaks with black garlic butter, vella cheddar and toasted breadcrumbs; Crispy Potatoes with Yukon Gold potatoes, harrisa and roasted garlic aioli; and Mac N Cheese with cavatelli, manchego, white cheddar and mascarpone.
With a significant focus on sourcing quality ingredients by partners who only use the best farming practices, Chef Singh has tapped a variety of local and regional purveyors including Noble Bakery, Anson Mill, Niman Ranch and Frites Street. Most Certified Angus Beef on the menu is dry aged and butchered in Phoenix.
A culinary veteran of more than 16 years, Chef Singh was born and raised in New Delhi, India and has garnered experience and recognition from a slew of notable establishments across the country including the Paris Las Vegas Hotel, the La Quinta Hotel & Spa in Southern California and The Westin Chicago River North. His talents brought him to Arizona where he enhanced his skills at some of the Valley’s most well-respected restaurants including Kai at Sheraton Wild Horse Pass Resort and Spa, the state’s only five-star restaurant from Forbes and Five-Diamond restaurant from AAA. Most recently, he served as the executive chef at The Camby, Autograph Collection where he was part of the opening team and oversaw all food and beverage operations for the hotel’s four dining outlets. It was here that Singh was nominated for “Best Upcoming Chef” by the Arizona Culinary Hall of Fame.
For more information on Blue Hound Kitchen & Cocktails or to book a reservation call 602-258-0231, or visit https://bluehoundkitchen.com.