The Barley Hound Enters New Era with Elevated Menu & Executive Chef

Photo: The Bahn Mi Burger

Chef Tony Burris Debuts Sophisticated Comfort Food Menu, Launches Sunday Brunch

 The Barley Hound, Prescott’s beloved first gastropub and an original concept by Vivili Hospitality Group, today debuted a brand-new menu complete with its most upscale offerings yet in a new era underscored by elevated comfort food from Executive Chef Tony Burris.

Helming The Barley Hound since October 2021, Burris has a history of distinguishing the restaurant for its innovative creations. Originally hailing from The Beef State, the Nebraska native has a natural affinity for crafting quality meat recipes, such as The Barley Hound’s famed ‘Merica Burger and Duck Burger. As the catalyst behind placing Prescott on the foodie map, Burris officially took the reins as executive chef after years of collaborating with Vivili, including partnering to create the full-service catering company Hawk & Hound, in 2018.

The spring menu features entrées such as Seared Scallops (MP) with herb chimichurri, tomato jam and fennel salad; Apple Cider Brined Grilled Pork Chop ($36) with root beer balsamic butter sauce; Sous Vide Barbecue Prime Pork Ribs ($32) with tamarind, chili barbecue sauce, cold pickled cucumber salad and blue cheese dressing; and Spicy Vegan Curry ($16) with sweet potato, grilled portobello, cauliflower, bell pepper, mushroom and black rice.

Photo: The Burrata

An array of appetizers include the Pork Belly Meatballs ($15) served with bourbon onion sauce and orange-chili marmalade; Chicharrones ($8) with tingled spiced and sriracha dip; Burrata ($17) with arugula pesto, romesco, hazelnut and sauteed grapes; and Scottish Egg ($9) with duck sausage, sweet chili mayo, root beer and balsamic reduction and pickled red onion. Among the new burgers are the Bahn Mi Burger ($20) with house-ground pork belly and brisket, pan-seared sriracha mayo, Napa slaw, pickled cucumber, carrot and daikon radish along with seasonal salads Harissa & Yogurt Chicken Chopped Salad ($18) with deviled egg, bacon, white cheddar and house-made jalapeño ranch; and Apple Salad ($15) with Little Gem lettuce, candied walnut, blue cheese crumble, shaved red onion, dried cranberry and shallot vinaigrette.

Photo: Fried Green Tomatoes

Accompanying the new launch is the restaurant’s first-ever brunch, which is available Sundays from 10 a.m. to 3 p.m. The menu features “The Cheege” ($13), a homage to a favorite family breakfast from Burris’s childhood inspired by Midwestern cuisine, with two fried eggs, toasted brioche, bacon and pickled jalapeño-American cheddar; Fried Green Tomato Eggs Benedict ($16) with fried green tomatoes, poached eggs, arugula, house-made pimento cheese and hollandaise; and Chorizo & Black Bean Breakfast Tacos ($15) with three tacos filled with black beans, chorizo and egg topped with cheese, cilantro, pickled onion and jalapeño. Rotating food and drink specials along with crowd-favorite regular menu items complete the brunch offerings.

“One of my main goals with The Barley Hound is to push people’s boundaries, while still keeping it familiar enough for all to enjoy,” said Burris. “The inspiration behind this new menu is a balance of creative spins on comfort food I grew up with and an approachable experimentation of different flavor profiles that will surprise taste buds.”

Recognized for its inventive cocktail program, The Barley Hound is debuting a new lineup featuring Love at First Swipe ($12) with house-infused cucumber vodka, Luxardo cherry juice, Triple Sec and lime juice; Mexico City ($15) with JAJA tequila, Triple Sec, sweet vermouth, orange bitters and lime twist; Mystic Gin Old Fashioned ($15), with gin, orange bitters, Majic and lime; and Phat Fashioned ($12) with house-infused duck fat bourbon, sugar cube, angostura bitters and orange twist. The restaurant is also launching an exclusive hazy IPA in collaboration with Uncle Bear’s Brewery next month.

“Chef Tony has created a truly exceptional menu that’s reflective of his ingenuity, and with it, he’s setting a new culinary standard for both The Barley Hound and Prescott as a whole,” said Skyler Reeves, proprietor of Vivili. “He’s been an integral part of building the restaurant into what it is today and we’re fortunate to have him formally join in this new capacity of executive chef as he creates our most elevated dishes yet.”

The recently renovated restaurant is also expanding its hours and days of operation. The Barley Hound is now open Wednesday to Saturday from 11:30 a.m. to 9 p.m. and Sunday from 10 a.m. to 3 p.m. For more information or to make a reservation, visit

About The Barley Hound
An original concept by Vivili Hospitality Group, The Barley Hound is an American gastropub that was at the forefront of putting the small town of Prescott, Ariz. on the map as its own eclectic culinary destination recognized locally and nationally. The menu is designed for both the adventurous eater and those who prefer familiarity, complete with high-quality, thoughtful dishes made with fresh and local ingredients. Located within a character-rich, Victorian-style home that dates back to early 1900s, The Barley Hound is a favorite amongst locals and travelers, made famous for its ‘Merica Burger and Truffle Duck Fat Fries along with a lineup of inventive cocktails. The expansive and dog-friendly patio is undeniably the best place in Prescott for al fresco dining. For more, visit
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