The Blind Butcher Will Officially Open Next Week, with Lots of Meat but No Sandwiches

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Matt Tobin, Josh Yingling and their partners will certainly not be remembered for the hasty opening of The Blind Butcher. The Greenville Avenue restaurant and bar was first announced more than a year ago, but the restaurant's opening was stymied by permitting and other delays.

Earlier this January the doors finally opened for the first time, but only in a soft opening kind of way that could teach Barry White something about slooooow and soft. Over the past few weeks chef Oliver Sitrin has been slowly parsing out the menu as well. Last weekend the meat case was completely full of sausages and pâtés, but it wasn't till this Monday that the "official" opening was announced -- for next week.

The announcement accompanies a menu, and these guys weren't kidding when they first referred to their restaurant as a meat mecca.

The menu is being billed as fine dining, but that doesn't mean it's necessarily stuffy. There are pastrami egg rolls on the menu -- the ones your eyes keep jumping up to as you try to finish this paragraph -- pig ears and steak tartare. There are charcuterie boards in many sizes, and bangers, bratwursts, chicken and duck foie gras sausages. There are even tofu sausages for the vegetarians, as well as freshly baked pretzels and broccolini with black truffle fondue.

And there is poutine. More poutine than you'd expect from any restaurant on Lower Greenville Avenue to ever serve. Sitrin tops the most traditional version with mushrooms and green onions along with gravy and cheese curds, while other versions make use of pork belly and smoky gravy or duck confit and a duck egg.

But there aren't any sandwiches. Despite the extensive beer list and casual setting, Sitrin continues to strive for a fine-dining menu, according to a spokesperson, who reminded me this is just the opening menu, and it's expected to change. A lot.

Hopefully it will change with the addition of some sandwiches -- during the day, at least. There are not too many places in Dallas that keep house-brined brisket and sauerkraut under the same roof. To not witness the two together between well-toasted rye bread would be a sin of the highest order. That's just unacceptable, especially in the mecca of meat.

Blind Butcher, 1919 Greenville Ave., 214-887-0000

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.