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Dining News: Block Butcher Bar a 'Destination,' 'Instant Hit'


Block Butcher Bar's only been open two weeks, and the initial reviews have been fabulous.

First, Ed Murreita in the Sac Business Journal:

I got my first taste of Block Butcher Bar on Monday night. It was my kind of eating: a serving board piled with ruffles of thinly sliced meats that have been "cooked" with little more than salt, spice and time...

Meat boards are accompanied by pickled and brined vegetables and whole-grain mustards flavored with subtle explosions spices that match and complement the flavors in the meats. Jamon iberico's juniper jab, for example, was counter-punched by the clove and star anise in the pickled beet stems. (Yes, beet stems -- stalky, crunchy and fibrously chewy.)..

First impression? Block Butcher Bar is an instant hit.

Read the entire review in the Sac Biz Journal.

The Sac Bee's Blair Anthony Robertson also gave his first impression.

A recent visit after work found a full house in the stylish room that has plenty of warmth and sophistication. Many will consider it one of the most attractive bar/eatery designs in town...

You won’t necessarily come here for a standard full meal. Think variety, a range of flavors and sharing. The “ABJ” – a warm panini made with almond butter and housemade bacon jam – is destined for local iconic status. Vegetarians are not neglected. The farro salad with preserved tomatoes and kale is a meatless option with flavor and finesse in mind.

Read the entire review in the Sac Bee, via Google Cache. (For some strange reason, I couldn't find the article on on Thursday evening.)

And for one more viewpoint, don't forget to read my Instant Reaction.

More News:

AUDIO: Food Trucks - Sacramento’s food truck scene has grown a lot since the first gourmet food on wheels hit the streets in January 2011. We’ll talk to Andrew "Drewski" Blaskovich about his food truck’s success and with Paul Somerhausen, the co-founder and director of SactoMoFo, about the food truck movement in Sacramento. On Capitol Public Radio.

Audio: Tap rooms - Neighborhood brewers are moving out of their garages and into brick and mortar storefronts across the Sacramento region. Beer Week is a testament to this proliferation. But what’s behind the growing number of small breweries and taprooms? And what separates them from a bar or restaurant? Joining us to answer these questions and put their beers to the test in tasting challenge are brewers from New Helvetia Brewing Co. and Track 7.  They’ll also explain why food trucks get along so well with microbreweries, and vice versa. On Capitol Public Radio.

Fiesta Feast - It has been said that some of the best food can be found in “hole-in-the-wall” spots that offer little more than, well, the food itself. These low-key dining establishments typically boast bare-bones interiors and a penchant for serving up dishes that keep its patrons coming back, again, and again, and again. The latest eatery to adopt this philosophy is Sampino’s Comida del Pueblo, a small restaurant in a midtown strip mall. Lovelle Harris in Submerge Mag.

Raja’s Tandoor: Not just for vegan college students - There is better Indian food in the Sacramento region, yet Raja’s Tandoor offers flavorful Indian food—most of it vegan and vegetarian—in a slamming lunch buffet for $5.95. And you can also get it to go. Plus, Taranbir Chowdhury, the owner, is charming and knows his customers by name. When he asks you how you’re doing, he genuinely wants to know. Garrett McCord in Sac News & Review.

Go-to’s: an all-American burger and scallops with some heat - When we’re in the mood for a straightforward burger, one of our destinations is Chargin’s Bar & Grill in East Sacramento. The burger is cooked on an iron griddle, and is big and juicy and just a little greasy. It’s plopped on a perfectly sized soft-chewy bun from Bella Bru bakery, with raw onion, lettuce, tomato and pickle chips ($7). Add cheese for an extra 50 cents, and add avocado and bacon to that for $1 more. Sides are homemade potato salad and coleslaw. Allen Pierleoni in the Sac Bee.

Counter Culture: Rustic pizza and al-dente pasta at Roma II - We ordered an Italian sausage sandwich on a roll; a “half and half” plate of turkey-spinach-Romano cheese ravioli with red sauce, and penne with pesto; and two meatballs. The sausages were split in half and covered in sautéed peppers and onions, tomato sauce and mozzarella cheese, heaped on a grilled roll. Cooked-to-order ravioli and penne were chewy-soft, the basil pesto especially rich in taste and texture. Tomato sauce-covered homemade meatballs were big and old-school dense, weighty and packed with flavor. Allen Pierleoni in the Sac Bee.

VIDEO: Blackbird is Back - Tina Macuha was at the newly re-opened Blackbird in Downtown Sacramento. On Good Day Sac.


Block Butcher has become one of my top 5 bars in Sacramento. On top of being an awesome bar, they are also doing cool tasting events. On March 25th they are doing a whiskey world tour with 6 different whiskies, cured meats and artisanal cheeses!

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