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Bishop's Restaurant Review: John Bishop opened Bishop’s restaurant in 1985 with a commitment to organic, local produce, and was a pioneer on 4th Avenue long before it became the West Side’s hippest food corridor. He warmly greets his guests (celebrity and otherwise), ably assisted by a polished staff. Every inch of the place bears the Bishop trademark of understated elegance, and bright, graphic colors, from the uncomplicated entrées to the contemporary art on the walls. With chef Ron Shaw, the food exhibits the same simplicity and zealous use of the aforementioned ingredients, including charcuterie butchered on-site from whole animals. Menus change weekly and might include a starter of Dungeness crab and celery salad or fresh herb and ricotta tortellini with glazed ham, green beans and grilled radicchio. Entrées tempt with elk striploin accompanied by mushroom croquettes, garlic scapes, and aromatic wild mushroom ragoût; and wild BC salmon with Yukon Gold potato and zucchini latkes, samphire, turnips, and chive beurre blanc. Not to be missed are the seasonal local spot prawns or tender lamb. Desserts include plum cake with sour cream ice cream, plum glaze and cinnamon streusel, and a lemon cream tart with fresh local berries and white chocolate honey ganache. Maître d’ Abel Jacinto oversees an eclectic list of fine wines, which includes a notable selection of half bottles for rewarding pairings.