Blind Butcher: A Perfect Cure for Meat Lovers in Dallas

In this “Table 42” vignette, brought to you by the Foodable WebTV Network, we are joined by Oliver Sitrin, one of Blind Butcher’s five co-creators. Watch the full episode as Sitrin tells us his personal philosophy on food and why the team chose the location they did, and shows us how to make the Blind Butcher’s meat and cheese board, featuring a meat lover’s dream: pastrami and portobello mushroom pastrami, duck bacon, Texas wagyu eye-of-round beef tartare, beet-pickled quail Texas egg, house-made potato chips, crispy capers, house-made butcher’s mustard, Scotch egg, bacon bratwurst, headcheese with pickled carrot, scrapple, tomato jam, carrot-and-celery chutney, beet and goat cheese terrine, pickled green beans, carrots, pickled garlic, radishes, house-made ricotta, local honey, blind cow, candied Texas pecans, lavash, and crostinis (exhale!).