Hole-in-the-Wall Revamps Its Menu

Hole-in-the-Wall, located at Pointe Hilton Squaw Peak Resort, recently re-vamped their menu to offer traditional Smokehouse BBQ favorites. Just a week ago, Taryn and I had the opportunity to try some of the new dishes that will make their way into the restaurant’s weekly specials.

Prepare to get a little messy as no good BBQ will send you home with clean hands!

As soon as we arrived, the sweet smell of freshmade, warm waffles called our name – it had to be our first dish of the night (If I could have that smell follow me around all day, I would!). We both made our way to the ‘Chicken & Waffles’ table and learned that these will be served at the restaurant every Monday (mark your calendars).

Chicken & Waffles

After one bite, I was an immediate fan and my Midwestern roots welcoming the comforting duo… who doesn’t love chicken & waffles? The crust on the chicken was perfectly deep-golden-brown and seasoned with just a tiny kick and the waffles were everything I wanted them to be.

Next up, we needed some BBQ. The carving table offered smoked, sliced beef brisket and prime rib. Executive Chef Ken Arneson explained that they season their brisket with a housemade rub and smoke it “low & slow” for 14 hours. As much as I loved the Chicken & Waffles, the brisket took the cake for me that evening. Delicious! Their BBQ sauce is traditional, slightly sweet, with only a teeny kick (nothing too extreme for the little ones) and will be available soon for purchase. As a side, I opted for the Gorgonzola, Jalapeno & Chicken Mac & Cheese and boy, was it decadent!

Brisket, Prime Rib and Mac & Cheese

Other offerings of the evening included the Fish Fry – cornmeal crusted catfish with fries and a Southern-style tartar sauce for dipping. Back where I come from, we have restaurants that only serve fried catfish, so for me, it was a pleasant surprise to see one of my most favorite comfort foods make an appearance on the menu.

Fish Fry

For seafood lovers, the restaurant also offers a Clam Bake, served every Tuesday, made with a white wine-garlic lemon base with clams, mussels, shrimp, sausage, and corn tossed in.

Clam Bake Station

Taryn and I had the opportunity to speak with Chef Ken in between tastings and I must say, he is one of the nicest, most personable chefs we’ve met. He’s incredibly approachable and welcoming – just an all-around nice guy. We recently interviewed him regarding the restaurant’s new menu-makeover. Read our interview to see what he had to say!

For more information about Hole-in-the-Wall or Pointe Hilton Squaw Peak, visit  squawpeakhilton.com.

Pointe Hilton Squaw Peak | 7677 North 16th Street | Phoenix, AZ | 602-997-2626

*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.