Chef Antonio Burnistine will be in the house, executing Blind Bishop's 6-Course tasting menu on Wednesdays, starting December 7th and Dilek Caner, Master of wine has paired the wines with each dish.
As a Wednesday special we have reduced pricing on both the tasting menu and the pairings.
Here is what we have coming up for the next three Wednesdays for the pairings. Going forward, we'll change the pairings weekly or bi-weekly.
There are two seatings for each Wednesday, one starting at 6:00pm and the next starting at 7:30pm. We have only 10 seats for each time slot on each date.
Reservations can be made only with one of the wine pairing selections. Unfortunately we are unable to take reservations for the tasting menu only.
You can reserve seats via the form at the bottom of this page.
We look forward to seeing you on a Wednesday in December!
On Wednesdays, Dec 14 and Dec 21
98 $85 for the 6-course tasting menu
52 $45 wine pairings or $ 92 $85 for reserve pairings
(plus tax and gratuity)
poached sweet potato, crème fraîche, osetra caviar, chive
pairing: Can Sumoi| Ancestral Montonega| 2021| Spain
reserve pairing: Alfred Gratien| Brut| Champagne| France (disgorged 02/2021)
currant-glazed rainbow carrots, parsnip puree, toasted pistachio, quinoa soil
pairing: Four Graces| Pinot Noir| Willamette Valley| 2021| USA
reserve pairing: Vincent de Saint Denis| Les Chardannes| Chambolle-Musigny| 2016| France
SEARED WILD SCALLOPS
apple-fennel purée, chili oil
pairing: Chateau Lespault-Martillac| Pessac-Léognan| 2016| France
reserve pairing: Chateau Picque Caillou| Pessac-Léognan| 2018| France
BUTTERNUT SQUASH AND CHORIZO GEMELLI
mascarpone, thyme, fried sage
pairing: Emilio Moro| Finca Resalso| Ribera del Duero| 2020| Spain
reserve pairing: Emilio Moro| Malleolus| Ribero del Duero| 2019| Spain
NEW YORK STRIP STEAK
brussels sprouts, charred pearl onions, beef tallow bearnaise
pairing: Perez Cruz| Cabernet Franc| Maipo Andes| 2020| Chile
reserve pairing: Le Ragnaie| Brunello di Montalcino| 2017| Italy
ACORN SQUASH TIRAMISU
house-made lady fingers, acorn squash crème, candied pecans
pairing: Petit Guiraud| Sauternes| 2012| France
reserve pairing: Badia a Coltibuono| Vin Santo del Chianti Classico| 2012| Italy
On Tuesday, November 15th, Daniele Puleo is our guest chef at Blind Bishop and he will showcase a 3-course Sicilian menu plus dessert.
Daniele and Dilek Caner MW will pair each dish with a Sicilian wine.
Daniele is the founder and owner of the modern Italian food and wine market Cibo Divino of Dallas. Before developing his various concepts in Dallas, Daniele has owned a fine-dining restaurant in Dallas, where he was named one of the best chefs by D Magazine and The Dallas Morning News.
Breaded butterflied shrimp, garden mix, aurora sauce
Paired with: Pietradolce Etna Bianco 2021
CiboDivino Sausage, zucchini, roasted leeks, béchamel, mint, mascarpone/roasted peppers vellutata
Paired with: COS Vittoria Rosso 2019
Slow braised 44 Farms short ribs, sweet and sour butternut squash, sauce soubise
Paired with: Colosi Nero d'Avola 2020
Paired with: Donnafugata "Ben Ryé" Passito di Pantelleria 2019