Winter Menu: Revamped Classics at Blue Hound Kitchen
If you’ve had the chance to check out Blue Hound Kitchen & Cocktails recently, you’ve likely noticed that a few things have changed. Winter menus are popping up, and we couldn’t be more excited to see some of the new menu items. If you’ve been missing signature items like Boudin Balls, Fried Green Tomatoes, Corn Grit Fries and Deviled Eggs, you are in luck because they are back on the winter menu.
There are many other items that Executive Chef Sean Currid has cooked up. Want to know what some of his favorite additions are?
A Few Of Chef Sean Currid’s Favorite Winter Menu Items at Blue Hound Kitchen
Albacore Tuna | $18 | root vegetable cake/ charred citrus/ pickled mustard seed/ aji Amarillo
The charred citrus is the star here in helping play-up the freshness of the tuna.
Clams | $16 | garlic/ shallots/ ginger beer/ Noble Bread
Chef Sean is using ginger beer instead of a traditional white wine and butter broth, which brings in a whole unexpected flavor program.
Brussel Sprout Waldorf | $13 | apple/ pickled grapes/ candied walnuts
It doesn’t get much more classic than a Waldorf salad, but this version is updated with Brussel sprouts. Plus, these are likely the best candied walnuts you’ll ever eat!
Handmade Pasta | $20 | pumpkin seed pesto/ marsala wine/ butternut/ mushrooms/ sage
Talk about comfort food. These winter favorites combine to make a hearty, yet light, dish centered around Chef Sean’s house-made pasta.
22oz Bone-In Ribeye | $70 | rapini/ sunchokes/ mushrooms
Chef Sean says this contends as one of the biggest and best steaks in Downtown Phoenix. Whether to share or not, it’s a conversation piece.
Location
Blue Hound Kitchen & Cocktails | 2 E. Jefferson St. | Phoenix | 85004 | 602.258.0231
Hours
Lunch served from 11am until 3pm daily
Happy Hour from 3pm until 6pm, Monday through Friday
Dinner served from 5pm until 10pm, Sunday through Thursday
Dinner served from 5pm until 11pm, Friday and Saturday
Reverse Happy Hour Sunday through Thursday from 10pm until 12am
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© Taryn Jeffries 2016
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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