The Bishop, an Avondale Estates restaurant and bar set to debut this April, has introduced its food and beverage offerings.
The Bishop will be located at 124 North Avondale Road and will serve dinner Tuesday through Thursday from 4 to 10 p.m., Friday and Saturday from 4 to 11 p.m. and Sunday 11 a.m. to 8 p.m. The 2,300 square-foot restaurant will accommodate 80 guests and feature leather banquettes and open table seating as well as a full bar.
The first venture of owner-operator and longtime Avondale Estates resident Luellen Marshall, The Bishop showcases a collection of family recipes inspired by American classics and comfort food.
“Our menus reflect The Bishop’s place as a true neighborhood mainstay and community gathering spot,” said Marshall in a press release. “Diners can expect to enjoy an abundant array of our family’s favorite dishes, seasonal cocktails and even wines on tap.”The Bishop’s menu embodies Marshall’s neighborhood-centric philosophy showcasing all-natural, locally sourced ingredients.
According to the release, the menu begins with crowd-pleasing starters such as Bishop’s house chips made with red bliss potatoes fried to a golden brown and served with parmesan and garlic aioli; grilled artichokes with burnt lemon and roasted garlic ailoli; and a Southern picnic board complete with pimento cheese, cream cheese and pepper jelly, fresh vegetables, buttered club crackers and country ham.
Hearty dinner plates take center stage, with classics including
smoked fried chicken served with whipped cauliflower, honey butter and black eyed pea caviar;
Gum Creek Creole ham with smoked gouda grits, glazed turnip greens and jalapeno jelly;
salsa verde hangar steak with spicy salsa verde marinade, fennel puree and radish slaw; and
slow roasted prime rib with natural jus.
Lighter fare options include a lobster cobb with tomato, radish, avocado and soft egg and saffron risotto with market vegetables, citrus and parmesan. Sandwich selections round out the menu with favorites such as the Pine Street BLT with thick cut applewood smoked bacon, lettuce and fried green tomatoes on grilled sourdough.
The cocktail list showcases seasonal flavors in each libation. Spring cocktails include “hibiscus iced tea” with Belvedere vodka, lemon
bitters and rhubarb juice; “the sourwood” with Gentleman Jack whiskey, fresh lemon, sourwood honey, orange and lemon bitters topped with wheat beer; and the “Moscow mule”
with Stolichnaya vodka, fresh lime, ginger beer and lime zest.
Guests will also be delighted to order wine growlers and wines from tap, which offers exclusive vineyard varieties with outstanding quality.