**photo above is griddled swordfish & Italian beef oxtail
I’m slightly embarrassed to say that after living down the street from Hush Public House since it opened in 2019, that we just tried it. Located on the corner of Scottsdale Road and Acoma, the restaurant itself is slightly hidden. From the outside looking in, John and I did not recognize it as an eatery so make sure to look for the HUSH sign on the exterior.
It’s a busy hustle and bustle feel when you first walk in. An open bar with a TV appropriately stationed to catch a game and relax. There are several tables situated on the opposite side of the bar right next to the kitchen, which I consider the best tables in the restaurant. I recommend that you make a reservation as it was rightfully packed with hungry people.
Then menu itself is centered around tapas style dining and I would highly encourage you to try many items and bring a few friends. But first, the cocktails. The Hush old fashioned is part of the secret menu items offered within the restaurant. Tipped off by a close friend, that was the first of what we ordered. The old fashioned was a special blend of beef fat and rye whiskey. I can now say in an official capacity that one of the best cocktails I’ve ever had was laced with pure, unctuous, beef fat.
For starters, we tried the crab stuffed hush puppies, chicken liver mouse with drunken cherries on nobel bread and the roasted cauliflower with harissa cilantro yogurt. Who doesn’t love a fried food? Throw some fish in there and call it an all out health dish. The hush puppies were perfectly fried on the outside and still warm and soft on the inside. A close second to fisherman’s warf somewhere on the East Coast.
The chicken liver mouse was DIVINE. If you are a fan of organ meats, this is a welcomed treat in a restaurant. I would encourage anyone who has never tried a liver mousse or pate to just TRY it. It’s heavy but the flavors are sweet and nutty. Paired with the drunken cherries, the flavors reminded me of a leftover turkey sandwich from Thanksgiving (you know, the one with mashed cranberries).
My truest confession about the whole meal was that the roasted cauliflower dish was my favorite. Coated with harissa, the cauliflower tasted of spicy north African chili paste which was perfectly cooled with the cilantro yogurt. Most diners have never tried harissa, let alone heard of it. My compliments to the chef for bringing in such bold and bright flavors.
For dinner we decided to try the griddled swordfish with charred lemon and the Italian beef oxtail. The fish was wonderfully seasoned and refreshing after our appetizers. It was also a very hot day in AZ, which made for a lighter dinner. Although, I must say, we both preferred the Italian beef oxtail. The oxtail was exceptionally tender and cooked to perfection. I felt like we were in some Italian grandma’s kitchen, but with far less guilt. The flavors were rich and warm against the provolone and beautiful giardiniera blend.
After feeling REALLY full and satisfied, we were one of the few diners left closing out the restaurant for the evening. It’s in rare form when visiting a restaurant that this happens, but when it does I do think it’s worth sharing. For a memorable meal and new flavors, Hush Public House is worth the visit. We will be back soon.
*Reservations recommended
