Another Night at the Butcher Block

Last Tuesday we visited the Butcher Block with our good friends Debbie and Steve.  This Minneapolis Rome inspired trattoria is just a few blocks from home, so we make our way to this terrific establishment every few weeks and never regret it.  

The place is welcoming and cozy, very fitting to the Northeast scene.  Chef Filippo Caffari (formerly at I Nonni) is a skilled master butcher that really knows his way around the kitchen.  His tomato sauces have a perfect balance of sweetness and acidity (my bet is on San Marzano tomatoes as the key ingredient).  You cannot go wrong with anything that has them.  

Sharon had Gnocchi with Wild Boar Ragu that was heavenly.  The gnocchi were light and tender and the ragu was hearty enough to stand on its own as a dish.  A very balanced dish.  Debbie's Spaghetti and Meatballs (made with pork and ricotta) were plentiful and a testament to the mastery of chef Filippo's tomato sauces.

Steve and I ordered the Veal Liver Marsala (I have to confess that is what I usually order.  In fact this dish made its way into this blog on an earlier although rather brief post.)  This is the only place I have visited where you are asked for temperature on the liver (medium-rare for me).  The tender veal liver is served over mashed potatoes and accompanied with the most delicious Marsala wine sauce.  Topping the liver with sautéed crimini mushrooms really highlights the earthy profile of the dish.  I can't recommend this dish enough.  

Last Tuesday we didn't have appetizers, but from previous visits I can really recommend the Grilled Octopus (a favorite of Sharon's) and the Eggplant Saporite, served with artichoke, fennel and gorgonzola.  The Butcher Block is nothing if not consistent (one of the best compliments I think you can give to a good restaurant).  It really never disappoints.  I know we will make our way back there before too long.

Chef Filippo Caffari and his kitchen crew

I ❤ Heartland

We finally made our way to Heartland at it's new location.  We frequented Heartland when we were living in St Paul, but had yet to see the new place by the Farmer's Market.  A reminder came last year when they won the prestigious James Beard award for Best Chef for a Midwest restaurant.

If you are unfamiliar with the place it is a must visit.  They specialize in indigenous and cultivated ingredients from the Canadian and American Midwest that are artfully combined on a menu that changes daily.  The new locale is warm and welcoming in a renovated building that we once looked at when we were considering moving to a loft.  In fact it is large enough to accommodate a not-so-small Farm Direct Market (or deli) with fresh produce and home-made canned delicacies.  Brick walls and large wooden beams running through the ceiling give the place the right ambience.

The food did not disappoint.  The menu maintains the Flora and Fauna options from the old location (two tasting menu options offered at a good price; one vegetarian and one with animal protein).  The lamb ordered by our friend Mike was so beautifully cooked that drove me to write this post.  Sharon had a trout over bok choy that was crispy, light and delicate.

I ordered a traditional cassoutlet, a rich, slow-cooked casserole originating in the south of France, containing white haricot beans, pork sausage, pork, and topped with a duck leg confit.  The picture did not turn our very clear, but I would highly recommend it if you are into beans and stews.

Lamb, beautifully cooked

Trout and bok choy