The positive reviews and buzz continues to build for Block Butcher Bar. This time, by Jonathan Mendick in Sac News & Review.

The charcuterie board impressed visually and on the tongue: Shaved almonds, neat piles of meat, mustard, pickled cauliflower and beets were served with small slices of bread. The best meat was the pâté, with a rich buttery flavor that didn’t come with an iron aftertaste, as is common with other pâtés. The bresaola was the plainest—sort of like fancy beef jerky...

Block Butcher Bar’s mastery is the fact that this is slow food, served relatively fast. In other words, you won’t see Tuohy slaving away in a kitchen all day like he did when he helmed Grange. Here, he’s more of a curator. In fact, the only time I saw anyone prepping food at all was during lunch hour, when someone else was making a huge batch of some sort of salsa.

The beauty is that all the cheese, meat, pickles, etc., are already there, ready to be plated quickly—all at a price not that’s not too much more than fast food.

Read the entire review in Sac News & Review.

I stopped by Block Butcher Bar about a month ago for dinner and found the food & service fabulous. You must try the jamon iberico. You can check out some of the pictures of my meal there on the Cowtown Eats Instagram feed.

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