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 SacBee.com on Thursday evening.)
And for one more viewpoint, don't forget to read my Instant Reaction.
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