Matt Tobin and Josh Yingling, owners of Goodfriend Beer Garden & Burger House, will open a meat-centric restaurant on Lower Greenville called the Blind Butcher. It will go into the old Service Bar space.
The two have partnered with chef Oliver Sitrin, formerly of Village Marquee Texas Grill & Bar, and designer Ryan Chaney. They also have a fifth silent partner who is still employed elsewhere.
The Blind Butcher will follow Goodfriend's dedication to craft beer with 20 taps, including not just Texas and American beers but also European. Beer will also be sold by the liter and half-liter.
The menu will feature sausage, pastrami and corned beef made by chef Oliver Sitrin.
The menu will feature sausage, pastrami and corned beef made by Sitrin. The kitchen will also serve as a commissary for the forthcoming project Goodfriend Package Store, expected to open across the street from Goodfriend later this year.
"We weren't originally looking to open on Greenville Avenue, because the area wasn't doing well for a while," Tobin says. "But then the news about Trader Joe's came out, and that is such a game-changer. Ryan has a spot, Mercantile 1925, where he keeps his taxidermy and knickknacks, and it's two doors down from the Service Bar. He mentioned it to us and even came up with a design to put a kitchen in there."
One big asset for the space is its patio, Tobin says. "It's in the back and has a bar out there already," he says. "It's the only outside bar on Lowest Greenville, and it's already built. Our patio will back up to the food truck park that Jason Boso is developing, and then you look across and TJ's back parking lot is right there."
The sausage theme was inspired by their friend Andrew Curren. The chef and former Top Chef contestant owns 24 Diner and Easy Tiger in Austin, which is a sausage house that also serves beer.
"We asked if they were planning on coming to Dallas and he said no, do it," Tobin says. "I love meat so much. I love sausage. We're going to take it a couple steps further, do corned beef and hams, maybe do a whole pig ahead of time."
Sitrin turned out to be the perfect chef for the job. "Oliver's been making sausage in his spare time for years," Tobin says. "He loves charcuterie; his big thing is curing meats. It all evolved very organically."