In recent months, Brittlebush Bar & Grill, located at the Westin Kierland Resort & Spa, launched a new, unique breakfast experience: The Brittlebush Breakfast. Only offered on the weekends, all day from 7am to 3pm, the new menu offers traditional breakfast items with a modern twist, along with Scottish-inspired dishes. The menu, developed by Chef Graeme Blair, has been created with sustainability in mind by utilizing local Arizona ingredients. Purveyors they source from include Hickman’s Family Farms in Buckeye, Shamrock Farms and Shreiner’s Fine Sausage. The Brittlebush Experience includes dog-friendly patio dining, lawn activities (don’t leave without playing a game of croquet!), and an extensive build-your-own Bloody Mary menu.
I really enjoyed the knowledge of the staff and, as always, adore when we are greeted by the Chef tableside. Chef Graeme Blair was so friendly and quick with stories (look for an in-depth interview in the coming months) and a short history of his background. The restaurant has an adorable lawn area complete with 2 croquet courts and a large chess set. They also have dog watering stations. The whole area is very inviting and family oriented. Great food, great accommodations and fun after-meal activities…why would you not go?
We recently had the opportunity to attend the restaurant and take advantage of the Brittlebush Experience. Read below for a breakdown of our meal with mine and Amy’s individual comments:
The late breakfast began with a complimentary Superfood Smoothie Shot – grapefruit, cantaloupe and fig.
Taryn:Perfectly fresh and light! I love the concept and integration of SuperFoods at the resort. Amy: I had hoped we’d get to try one of their SuperFood Smoothies this morning. I ordered a latte with my breakfast (which was fab, by the way), so it seemed a bit over zealous to order both. When I learned that breakfast begins with a complimentary shot (of smoothie, that is), I was ecstatic! It was the perfect way to begin what was to be a very indulgent meal. Slightly tart and refreshingly sweet. I could’ve had another of these!
Chef Graeme sent out a basket of fresh-made, Sweet & Savory Scones with Vermont butter and a jam of Raspberries/strawberries.
Taryn:I really enjoyed the Savory scones. You can never go wrong with bacon and cheese, and when it’s all wrapped up in a tasty scone! Amy:Yep, our savory scones were made with bacon and cheese. Bacon and cheese (let those words sit with you for a minute). So delicious and with a generous spread of Vermont butter, I was in heaven.
I chose the Open Face Omelette and let Chef Graeme pick its components for me: smoked trout, goat cheese, and spinach, served with a side of fresh fruit. And, I had a side of the “Haggis” Sausage.
Open Face Omelette w/ Smoked Trout, Goat Cheese, and Spinach
Taryn:Now, on my own, I would never have created an omelet at home and added any kind of fish to it. In ordering our meal I asked Chef Graeme to choose something for me – simply because everything I read about on the menu looked like a sure winner. I was really surprised with this dish. The goat cheese complimented the trout perfectly and the textural contrast between the eggs and the trout was genius. My little people stole my fruit so I can’t really speak on that – though it looked really fresh and they seemed pleased with themselves after eating it all! The haggis was chosen because, well, ‘when in Rome!’ I found the texture really interesting and actually really enjoyed it. I tried to convince my 6 year old to try some, which he did, and actually said that it was ‘pretty good.’ High compliment from him as he is a terribly picky eater!
For entrée, Amy chose the Short Rib Hash (braised short ribs, sweet potato and chayote squash served with poached eggs and sage hollandaise). We had the opportunity of tasting this delicacy at this year’s PhoenixCooks event and it left an impression on us both.
Short Rib Hash
Amy: Having already tasted the Short Rib Hash before, I was over the moon when I saw it on the menu. In one bite, this dish is absolutely perfect. The sage hollandaise is sinful and rounds all the components together. Sweet, salty, and rich. This is an absolute must-order at Brittlebush.
Amy’s dad joined us for breakfast and ordered the Trio of Scottish Breakfast Sliders with Quail Eggs (housemade “haggis” sausage with cherry tomato, black pudding with branston pickle, and crisp pancetta with sautéed mushrooms).
Trio of Scottish Breakfast Sliders with Quail Eggs
The kids ordered from the Half-Pint Kids Menu and chose the French Toast Fingers and Syrup, served with whipped cream.
French Toast Fingers and Syrup
Taryn: Both of my tiny people made this disappear in record speed – which is probably why they were mooching off of my plate. It’s safe to say that there is something for everyone at Brittlebush. Your whole family will leave with happy and full bellies!
To view the new menu, visit Brittlebush Breakfast and Favorites Weekend Menu here. To make your dining reservations, call 480-624-1616.
The Westin Kierland Resort & Spa | 6902 E. Greenway Pkwy | Scottsdale, AZ | 85254
Recap by Taryn Jeffries with commentary from Amy Martin, PhoenixBites Staff
*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.
Post Author: Amy Martin, PhoenixBites. A local guide of Phoenix food, restaurant, and resort experiences… one ‘bite’ at a time! From reviews of our favorite restaurants, updates on Phoenix food festivals, interviews with local chefs and everything in between, you’ll find something delicious!
Bio: PhoenixBites is a guide to Phoenix-area food, restaurants, chefs, food events and resort experiences. It’s written by editor in chief Amy Martin and writer Taryn Jeffries.
Martin’s experience as a freelance food writer inspired the creation of PhoenixBites in August 2010. She’s had a passion for good food since she was young. Her hometown is Claremore, Okla., but she spent time in California and Texas. She lives in Phoenix with her family. Jeffries, an Illinois native, lives in Chandler and writes about local restaurant gems and frequently interviews Valley chefs and restaurateurs.
The pair may occasionally accept free food, drink or other items during their research, but routinely reveal that in their blog posts.