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.
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| Chef Filippo Caffari and his kitchen crew |
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