Chef Dushyant Singh and staff call for a revamp of Blue Hound Kitchen

By Taylor O’Connor

Walking into Blue Hound Kitchen, guests are greeted with dark wood floors, floor-to-ceiling windows and dim lighting, setting the cozy-yet-glamorous mood.

Still, executive chef Dushyant Singh says it was time to “recenter” Blue Hound Kitchen by overhauling the dinner menu. He’s taking a look at the lunch and dessert offerings as well.

“Blue Hound has been open for six years,” he says. “It was time to refresh and refocus ourselves. The chefs were excited to make a change and try something new.”

The entire team had a hand in the project; everyone brainstormed and then tasted the food together. They applied the menu changes to a specials list to see how guests enjoyed them.

Blue Hound’s dinner menu has classic dishes with a twist.

“I bring a different approach to food than the previous chefs, but at the same time, I’m keeping up the same philosophies and giving the guests what they want,” he says. “I want to make Blue Hound a go-to spot, not a special occasion place. It’s something to crave, rather than something extravagant.”

Among the new items is tuna crudo, a ceviche-style dish, with a twist of Asian flavors that makes the tuna pop ($16). The crispness and sweetness of watermelon is something not usually expected with tuna, but it works. To amplify the tuna even more, cilantro was sprinkled on top.

A dinner highlight is braised lamb osso bucco, which was tender and easy to cut ($12). With porcini cherry demi, roasted root vegetables and gremolata, the dish was tender and juicy. The lamb’s powerful flavor was addictive. With the osso bucco were grits cooked to the perfect degree.

Charred broccoli steaks ($8) were reminiscent of summer barbecues. It had a smoky taste, but it wasn’t overpowering.

A culinary veteran of more than 16 years, 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.

As for Blue Hound Kitchen, Singh says it may seem high end, but he considers it “approachable.”

“It’s an environment that isn’t stuffy, but casual. I want them to be with their families and be comfortable with one another,” Singh says.

“I want them to come to this restaurant and not be scared. I want people to know that it’s very approachable and a place you can sit down and enjoy a conversation.”

Blue Hound Kitchen and Cocktails, CityScape

2 E. Jefferson Street, Phoenix