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Blind Butcher officially opening Thursday, Feb 6th in Dallas

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Listen up carnivores and area foodies, the Blind Butcher is opening up for dinner, on lower Greenville, Thursday, February 6th— and will offer a delectable menu of hand-cranked sausages, poutine, charcuterie, cheese boards and much more.

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The Blind Butcher is a collaboration between Matt Tobin and Josh Yingling (goodfriend Beer Garden & Burger House), Ryan Chaney (44 Build), Tony Bricker (Vickery Park, Meridian Room) and chef Oliver Sitrin (Village Marquee and catering chef at Abacus).

The Blind Butcher will feature plenty of meaty selections, but rest assured—that's not all that's coming out of the kitchen. 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 describes the menu as “worldly-local." Not only does Sitrin crank out his own sausages, he also makes his own mustard, potato chips, some of the cheeses, flavors the goat cheese and vinegars, as well as ferments the vegetables in-house.

In the mood for a snack? The "snack section" of the menu offers some delicious sounding items, like beef tartare with quail egg and capers, fried cheese curds with garden marinara or pickle ranch and seared broccolini with black truffle fondue. Then there's a line-up of tasty hand made sausages— like duck and foie gras served with chutney, English bangers with mashed potatoes and onion gravy, and bacon bratwurst with sauerkraut and house-made mustard. Not into meat? Then there's a vegan hot dog, made with tofu bacon and pickled mustard seeds. There will also be the famous Canadian specialty, poutine, but this isn't the basic dish of French fries, brown gravy and cheese curds. Sitrin amps it up and serves it several different ways, with mushrooms, pork belly and duck fry’s.

The "board for sharing" section features house-made cheese, pates, terrines and chutney. Or you can go for the "Big Meat"– a large board sampling of all daily specials. Rounding up the menu are salads made from local greens, ranging from beet salad to spinach salad.

The bar menu features global wines, cocktails and a selection of 24 types of draft beers including local, American and European brews. "This is not just a place about beer," co-owner Yingling explains. "We want the food to shine and the bar menu to complement the food. It’s about the entirety of a great dining experience we want to give our guests."

Blind Butcher will open for dinner 4 p.m. – 2 a.m., 7 days a week. Lunch service will be added in the spring.

Blind Butcher
1919 Greenville Avenue
Dallas, Texas 75206
(214) 887-0000
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