by Steven Doyle
Blind Butcher, the the restaurant-bar located in the midst of Lowest Greenville Avenue, is losing their chef this week. After nearly 4 years Oliver Sitrin is leaving Blind Butcher. Sitrin is the crafty chef who started the poutine movement in Dallas with his pretty awesome duck cversion that was laden with duck fat fries, a duck egg, duck gravy and for good measure – foie gras. He also was the genius behind a whole host of sausages and other delicious attractions on the Butcher’s menu.
After being the driving force behind the food at Blind Butcher from its beginnings he will be passing the cleaver to Ernesto Garcia who has been working next to him for the last 2 years. Chef Sitrin will be heading back into fine dining with a new team and is excited to continue his journey as the Sous Chef for Bruno Davaillon at Bullion.
Meanwhile at Blind Butcher one can expect to still enjoy the very same hand cranked sausages and other items you all have come to know and love along with some other items they have added to their new menu that came out last week.
Butcher is actually headed in a bit more of a neighborhood bar direction from this point forward , but the food will still continue to amaze under the reign of chef Garcia.