To commemorate two decades in business, Blind Dog recently unveiled new menu items and a revamped interior. But regulars need not worry: the old standby’s friendly ambience and delicious chocolate chip cookies all remain.
“If we do the math in dog years, [the restaurant]was getting up there,” said Executive Chef and proprietor Penn Kinsey. “It wasn’t that the old bar was broken, or not up to par. It was that we wanted to give the old girl a face lift for her 20th.” To that effect, they added back brick walls to the east and west side of the restaurant. They also removed the former shelving, and Kinsey’s husband, Derrick, built metal shelving from scratch to allow more light.
They also rearranged the artwork, painted and replaced the bar and tabletops with teak—”as a nod to our former fishing days,” Kinsey, who originally hails from Delaware, said. “The warmth of the wood and smell of the teak oil makes us feel like we are closer to the ocean.”
Feeling like you’re on the coast is quite the challenge in a landlocked state like Utah, as any seafood restaurant proprietor or chef knows all too well. But Kinsey manages to do just that — thanks to a menu that focuses on seafood, as well as a brand-new, expanded raw bar.