Chef Chat, Part 3: John Sheely of Mockingbird Bistro

Categories: Chef Chat

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Photos by Tam Vo
This week I have been sharing my interview with Chef John Sheely of Mockingbird Bistro. After our conversation, I committed the deadly delicious sin of gluttony.

First up was his calamari, which was quick fried and presented with two dipping sauces: the basic remoulade and a sweet-and-spicy glaze. I'm not sure if I was supposed to, but I dipped each piece of squid in both sauces. Crazy, I know.

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Next was Grade A Hudson Valley foie gras. A huge chunk was seared and served with a St. Germain glaze on top of a crouton, candied marcona almonds, and slices of roasted Fredericksburg peaches.

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Then came the, as Sheely puts it, traditional bistro dish of veal sweetbreads accompanied by cippolini onions, crispy pancetta and a whole-grain mustard sauce.

Location Info

Mockingbird Bistro Wine Bar

1985 Welch St., Houston, TX

Category: Restaurant

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