On Monday I stopped over at this new Northeast restaurant. It's right across Hennepin Ave. from Surdyk's, in the old Fugaise space.
I love veggie burgers but sometimes I just want meat. I was happy to learn that the incoming freshman in the school of local bistros is The Butcher Block, a place that has its own master butcher who, according to the chef, can butcher an entire lamb in less than 30 minutes. Then they turn it into something like this: ravioli with ricotta, lamb ragu, mint and pistachios.
Check out my full review for Twin Cities Metromix, entitled A fresh cut off The Butcher Block.
1 comments:
Great synopsis. I went last weekend and loved the short ribs and fabulously inexpensive wine. Agree that the wait staff is still a work in progress. Look forward to trying the late night menu soon!
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