Blind Pig Bistro, located in Seattle's Eastlake neighborhood, is an intimate destination for modern American cuisine led by noted chef, Charles Walpole. Found on the daily chalkboard menu, the seasonal dishes are inspired by the bountiful produce of the Pacific Northwest.
The principle experience at Blind Pig Bistro is our whole menu tasting program. Comprised of 8 to 11 small courses, this option will satisfy your savory taste buds and finish with dessert. The tasting menu ranges from $40-50 per person and all menu items are available a la carte.
2238 Eastlake Avenue East
Seattle, WA 98102
Chef Charles Walpole
Pick up a fork and a knife; you're in good hands with Chef Charles. Following his 1993 graduation from the Culinary Institute of America in Hyde Park, New York, Charles moved to Phoenix, Arizona where he worked for two years for Chef Christopher Gross, a James Beard Foundation winner of Best Chef Southwest. In 1998, he and his future wife, Melissa, moved to Seattle where Charles cooked at the esteemed Fullers restaurant with Chef Monique Barbeau. It was there that he met Chef William Belickis and would follow him to be sous chef at the Salish Lodge and later to be Belickis' Chef de Cuisine at Mistral restaurant.
Charles left Mistral and joined Ethan Stowell Restaurants with a stint at How to Cook a Wolf and then head chef at Anchovies & Olives where the team was acknowledged as a Top Ten New Restaurant by Bon Appetite and Alan Richman, GQ magazine, bestowed their Escolar Crudo as one of the Top Five Dishes of the Year in 2009.
In 2011, Charles joined forces with General Manager Rene Gutierrez to open Blind Pig Bistro.
General Manager, Rene Gutierrez
Blind Pig Bistro co-owner and General Manager, Rene Gutierrez, offers a unique balance of hospitality experience in both the front and back of house. A Studio Arts and Asian Studies major from St. Olaf College in Northfield, Minnesota, Rene moved to Durham, North Carolina and from 1995-1998, worked at the Magnolia Grill.
A move to Seattle found Rene in the kitchen as a line cook at the Dahlia Lounge in 1998 and 1999. From 1999-2000, Rene was a line cook at The Painted Table in Seattle's Alexis Hotel. In 2000, Rene flipped to the other side of the restaurant business and served as Dining Room Manager at private club, The Ruins, until 2003. From 2003-2006, he was the dining room manager at Mistral, where he met Chef Charles Walpole. From 2006-2011, Rene worked at Ethan Stowel Restaurants as a server and general manager.
Blind Pig Bistro and Babirusa are available for private parties and can acommodate between 12 and 60 guests with a variety of cocktail and dining options.
PLEASE CALL FOR MORE INFORMATION (206) 329-2744
2238 Eastlake Avenue E
Seattle, WA 98102
206 329 2744
Tuesday - Thursday: 5pm - 10pm
Friday and Saturday: 5pm - 11pm
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