Mockingbird Bistro

My family has been following Owner/Executive Chef John Sheely for over half my life. When he ventured off to open up the cozy Mockingbird Bistro on the edge of River Oaks, we were delighted. Any time great food moves closer to home it is cause for celebration. While you won’t find the latest hot trends in dining, that is one particular reason I love this place so much. Skip the hype and ridiculous waiting lists and sit down to a expertly prepared meal in a warm and inviting atmosphere. My parents took us here as a last meal before returning to the land of the rising sun. Enjoyable as always. While we usually head here for dinner, the lunch and happy hour are definitely worth a visit as well.

Please excuse some of the pics, I was in a dark spot and didn’t want to ruin the atmosphere of the meal.

Hudson valley foie gras over red currant jam, brioche, hydro watercress. Serving size of the foie gras will not disappoint. Usually Mimi and I have a little battle over the last bite with lesser portions.

Hudson valley foie gras over red currant jam, brioche, hydro watercress. Serving size of the foie gras will not disappoint. Usually Mimi and I have a little battle over the last bite with lesser portions.

Seared diver scallop and andouille sausage.  Nicely seared for a great mix of textures once the scallop hits your tongue.

Seared diver scallop and andouille sausage. Nicely seared for a great mix of textures once the scallop hits your tongue.

One of the awesome looking chandeliers in the "wine room" where we were seated. Not so awesome for ambient light photos. :(

One of the awesome looking chandeliers in the “wine room” where we were seated. Not so awesome for ambient light photos. 😦

Margerum M5. A Chateauneuf-du-Pape red blend. If you love Rhones, give this nicely priced bottle a try.

Margerum M5. A Chateauneuf-du-Pape red blend. If you love Rhones, give this nicely priced bottle a try.

36 day aged filet over crimini, broccolini and short rib over stilton mash. I seem to prefer steak at restaurants like these over steak houses. The aged flavor was intense and both the filet and short rib were tender beyond belief. Just perfect.

36 day aged filet over crimini, broccolini and short rib over stilton mash. I seem to prefer steak at restaurants like these over steak houses. The aged flavor was intense and both the filet and short rib were tender beyond belief. Just perfect.

Dessert trio part 1 of 3: Bread pudding. Love the texture and slight taste of thinly sliced apples in bread pudding.

Dessert trio part 1 of 3: Bread pudding. Love the texture and slight taste of thinly sliced apples in bread pudding.

Dessert trio part 2 of 3: Creme brulee. I miss the days when there were two (one traditional and one flavored with a seasonal fruit). ;)

Dessert trio part 2 of 3: Creme brulee. I miss the days when there were two (one traditional and one flavored with a seasonal fruit). πŸ˜‰

Dessert trio part 1 of 3: House made dark chocolate truffles. So amazing.

Dessert trio part 1 of 3: House made dark chocolate truffles. So amazing.

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