Dallas Food Tour | Blind Butcher
4.9Overall Score
Reader Rating: (2 Votes)

Blind Butcher, is located in the eclectic Lower Greenville Ave. neighborhood of East Dallas, is the creation of Matt Tobin, Josh Yingling, Oliver Sitrin, Tony Bricker and Ryan Chaney. Blind Butcher is the perfect spot to experience the Dallas version of a modern gastropub with a casual atmosphere, complete with a seasonal butcher-designed menu.  It’s actually hard to place this “worldly-local” restaurant in to a specific category, but you’ll totally understand once you arrive.

The staff looks like a team of bad-ass MMA fighters that joined forces to open a restaurant.  Don’t let the tatoos and beards fool you, they’re by far some of the warmest, welcoming group of servers you’ll meet. Our server made excellent menu recommendations, and guided us through the pairings and beer selections which featuring over 50 different brews. I highly suggest you use Uber for transportation.  If you’re like me, you’ll want to make your way through the entire beer list.

Blind Butcher pig ears

Pig Ears with Orange Fennel Aioli

Photo: theBlindbutcher.com

Photo: theBlindbutcher.com

Executive chef Oliver Sitrin created the menu using as many local ingredients as possible, combining a bit of almost every cuisine he’s experienced in his lifetime. He cures all of his meats and grinds the sausages in house, which is something Blind Butcher has become infamous for.  From the beef and duck pastrami, mustard, and kettle cooked potato chips, to the cheeses, fermented veggies, pickles, and desserts, chef Oliver and band of brothers-in-the-kitchen make almost everything in-house, making this one of the most unique spots on Greenville Ave.

What To Order:

Pig Ears with Orange Fennel Aioli  – $7.50

Meat & Cheese Board – $25.00 (Serves 4)

Duck and Foi Gras with Chutney – $12.00

Bacon caramel corn: House cured and smoked bacon, with bacon fat caramel corn.


Blind Butcher exterior

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About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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