Shut the front door!!!
In the name of the best news I have heard all week, I bring you some seriously great breaking news! You may have heard recently that Chef Stephen Jones parted ways with the Blue Hound Kitchen at the Hotel Palomar. As one of my favorite Chefs in the Valley I was pretty bummed that I would have to play the waiting game to see what he had up his sleeve. Thankfully, I didn’t have to wait very long.
What exactly does he have up his sleeve? Crazy tasty Southern style eats at Bootleggers Modern American Smokehouse! Bootleggers has just announced that Chef Jones will be overseeing both Bootleggers kitchens, menu development, the catering division along with bringing his personal style of fun and flair.
“My roots are in Southern cooking, and I am excited to have a more casual outlet for it,” says Jones. “I have
been a fan of Bootleggers from the start and have watched them grow into a great casual dining and
food experience, I am excited to mix up some of my fine-dining background with a BBQ backbone,” added
Jones.
Bootleggers owner Rick Phillips is also excited— “I have been following Stephen for some time now, and
would always see him cooking some of the same food as Bootleggers, but elevating it to such an exciting
and sophisticated level.” Phillips went on to say, “I suppose a pig’s head is a pig’s head, but we just smoke
it and stick an apple in its mouth as decor, Stephen spends three days breaking it down and creating six
dishes from it.”
I, for one, cannot wait to see what Chef Jones adds to this already phenomenal restaurant.
Head into either of the Bootleggers locations for some great food and make sure you don’t leave without a little moonshine!
Phoenix Location| 3375 E. Shea Blvd.; 602.966.4228
Old Town Scottsdale| 7217 E. 1st St.; 480.404.9984
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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