^
Keep New Times Free
4

Blue Hound Chef Dushyant Singh Releases His First Dinner Menu

Steak tartar on the new dinner menu at Blue Hound Kitchen & Cocktails.EXPAND
Steak tartar on the new dinner menu at Blue Hound Kitchen & Cocktails.
Debby Wolvos

Blue Hound Kitchen & Cocktails at the Kimpton Hotel Palomar Phoenix is getting some new supper options from the first dinner menu released by executive chef Dushyant Singh since he joined the downtown restaurant.

Singh has been in the culinary game for more than 16 years and was nominated for “Best Upcoming Chef” by the Arizona Culinary Hall of Fame. He is originally from New Delhi, but has been in the kitchen at restaurants around the country. In the Valley, he has worked at Kai at Sheraton Wild Horse Pass Resort and Spa and The Camby, Autograph Collection — where he was the executive chef.

Now back to his new dinner menu, which just launched at the end of January.

“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,” Singh said in a press release. “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.”

Singh’s new American-focused menu has some standouts, including steak tartare with capers, shallots, horseradish, egg yolk, and sesame rice puffs for $13, tuna crudo with sushi-grade tuna, blood orange-compressed watermelon, tajin, and red onion for $16, and the ricotta gnudi with brown butter emulsion, crispy sage, Parmesan, and pickled beech mushrooms for $11.

Singh gets ingredients from area sources like Noble Bread, Anson Mill, Niman Ranch, and Frites Street. An expanded curated-beef program will offer certified Angus beef — most dry-aged and butchered in Phoenix — and feature high-quality butcher’s cuts like rib-eye, pork chop, and steak.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

But diners at Blue Hound Kitchen & Cocktails will still see some old favorites. Singh is carrying over classics like the shrimp and grits with andouille sausage, baby tomatoes, chorizo cream, and Anson Mill grits. He’s also refining some of shareable plates like the wild mushrooms, broccoli steaks, and mac and cheese.

For more information, see the Blue Hound Kitchen & Cocktails website or make a reservation by calling 602-258-0231.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.