I’m going to say something unpopular. Bloody Marys are the worst. Tomatoes suck, celery sucks and there’s just something weird about spicy drinks. But I must say that I am glad that Hash Kitchen has made the big bucks off of having an incredible Bloody Mary bar. Why? Because it has enabled them to expand out to Chandler for their latest Grand Opening. And because I got to snag a bunch of the meats and cheeses from the Bloody Mary bar to decorate my beer. It may be frowned upon normally, but at the Grand Opening anything goes. As expected, the bacon was the best.

Having eaten at the Scottsdale Hash Kitchen locations a couple of times, I thought I knew what to expect from the Grand Opening. Regardless, here were some of the samplings.

Herb Fried Chicken and Waffle

With thick cut bacon, fried leeks and a warm maple reduction.

Avocado Toast

Using the split-top biscuit from the benedict, this is topped with avocado, carnitas, an over easy egg, green chili salsa and more of those fried leeks.

Carnitas Hash

Read more on this beautiful stuff here.

Cannoli Donuts

The biggest surprise of the night was how incredible the darker of these donuts were. Aside from the custardy filling, these donuts tasted as close as I’ve ever had to Cider Mill donuts this side of the Mississippi and that’s basically the best compliment a donut can get.

Fruity Pebbles Cereal Shooter

Fruity Pebbles dust, loopy vodka, rumchata and milk. A sweet and creamy way to get morning booze.

In all, I didn’t need convincing that Hash Kitchen is delicious, but it was definitely great to try some new things from the menu. Chandler is a lucky place to now have its own rendition of Hash Kitchen.

It’s not often that I eat at a new place (for me) twice before getting a chance to review that place. Yet, that weirdly happened with Hash Kitchen, a breakfast spot (no, not a dispensary) with a few locations around the Phoenix/Scottsdale area. As you may expect, they specialize in Bloody Marys. Okay, but also in different kinds of hash if you’re not in a Bloody Mary mood, which I literally never am.

On my first visit, I found myself choosing between the Huevos Rancheros Hash and the Carnitas Hash. Ultimately, I ordered the carnitas, but was brought the huevos instead. Oh well, it was really a tossup because they both looked so great. And what was great about the huevos was that they weren’t your typical meatless huevos and actually had carne asada to go along with the black beans, potatoes, cotija cheese, tortilla, fried eggs, avocado, cilantro and red sauce. Needless to say, they used a lot of ingredients. Yet, these ingredients had been carefully measured and all worked perfectly together.

Upon my return, I made sure not to give my waiter an option and simply ordered the carnitas. These contained the aforementioned shredded pork, potatoes, cotija cheese, roasted corn, crema, avocado, green chile sauce, fried onions, cilantro and tortillas. Essentially, it was like the huevos rancheros with some twists. Most importantly, it was a perfectly unvegan dream. Like the huevos before it, the carnitas hash we a delicious blend of all its ingredients, allowing each to work with one another and still maintain its own identity.

Scottsdale is weirdly rich in breakfast spots, and Hash Kitchen is certainly a good one, at least if its namesake dishes are anything to go off of. Oh, and also if you’re willing to eat carne asada instead of carnitas on occasion.