Short Rib Hash at Bonfire Grill

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Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.

72: Short Rib Hash From Bonfire Grill and Bar

Bonfire Grill & Bar, the trendy new eatery in Scottsdale that opened in the old Furio spot in March, recently rolled out a new Saturday and Sunday brunch menu in May courtesy of Chef Matt Carter, who also created the menus at The Mission and Zinc Bistro. If you're not one for perusing pages of breakfast selections, Bonfire's your place. The brunch menu includes four items: eggs and potato cakes, a scramble with green chile and andouile sausage, French toast, and our favorite, short rib hash with buttermilk biscuits.

Alongside a small iron skillet filled with dense yet moist buttermilk biscuits, their tops tinged with brown, sits a short rib hash of perfectly prepared braised short rib, caramelized onions, and fried potatoes topped with fried eggs and drizzled in a reduced, dark Worcestershire sauce sprinkled with parsley. Combined, these ingredients make for a hearty, tasty breakfast in every forkful, the rich, flavorful short rib hash the stand out, the biscuits serving as sop-worthy goodness. And the portion size won't make you feel like taking a nap before noon.

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Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.


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2 comments
jmonday556
jmonday556

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com  

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