by Steven Doyle photos by Joy Zhang
I have been eagerly awaiting the full-on opening of Blind Butcher on Lowest Greenville for some time now. The smallish bar located in the newly revitalized section of Greenville that brings us such illustrious offerings as the Truck Yard, Trader Joes, Nora, Dude Sweet Chocolate and HG Sply, Blind Butcher will be offering something unique for the area. Actually, unique for Dallas and is highly anticipated. From the fellows that brought us the over-the-top brew and burger bar, Goodfriend, Matt Tobin and Josh Yingling have joined forces with Oliver Sitrin, Ryan Chaney and Tony Bricker to bring us an interesting bar serving some tasty brews and cocktails, with the addition of a fine dining element without all the trappings of white table cloth wrapped tables and persnickety sommeliers.
The bar has been in operation since the first of the year with the promise of food coming soon. Word has been February 1, but now we are sent a start date of Thursday, February 6, 2014. Executive chef Oliver Sitrin has created a menu that will change often, depending on what is in season and available, and use as many local ingredients as possible. Sitrin says, “I have an old-school view on things. The flavors in my dishes are not to be confused, and I don’t believe in waste. I try to not over think or overdue it”.
You will know Sitrin from Village Marquee and catering chef at Abacus.
Menu starters, “SNACKS”, include dishes such as beef tartare with quail egg and capers, fried cheese curds with garden marinara or pickle ranch and seared broccolini with black truffle fondue. Sitrin has a “HAND-CRANKED SAUSAGES” section that includes duck and foie gras served with chutney, the English banger with mashed potatoes and onion gravy, the bacon bratwurst with sauerkraut and house-made mustard; as a vegan option, he is offering the vegan “hot dog” made with tofu bacon and pickled mustard seeds. A section all on its own for “POUTINE” (a traditional Canadian snack consisting of French fries, brown gravy and cheese curds) has three varieties: mushroom, pork belly and duck fries.
The “BOARDS FOR SHARING” includes house-made cheese, pates, terrine, chutney and the Big Meat – a large board sampling of all daily specials. “THINGS ON THE SIDE” include duck fat fries, savory bread pudding and more. “GREEN THINGS” offers local greens, beet salad, elbow salad and spinach salad. Entrees will be written on specially crafted metal boards hanging on the wall and could change as often as several times per week.
Interesting enough, there is a butcher case that separates patrons from the kitchen that displays much of what the chef has been working on in stasis.
The bar menu offers 24 draft beers – a selection of local, American and European. The wine list is an affordable selection from around the world and the cocktails are simple and fresh with no more than 5 ingredients each. Co-owner Yingling explains, “ This is not just a place about beer. We want the food to shine and the bar menu to complement the food. We have taken a lot of time to build the bar offerings to appropriately accompany Oliver’s menu. It’s about the entirety of a great dining experience we want to give our guests.”
Blind Butcher will open for dinner 4:00pm – 2:00am, 7 days a week. Lunch service will be added in the spring.
Blind Butcher is located at 1919 Greenville Avenue. There is no website available as of this date.