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  • Block and Grinder is the kind of restaurant you'd imagine in New York City, or Charleston. TRUE Farm-To-Table, innovative and delicious in a nice laid back, comfortable setting. Charlotte needs a place like this, and after trying their lunch and dinner menus, I'm hooked. My friends and I were lucky to attend the preview dinner a few days prior to opening. We ate what seemed like everything on the menu! The standouts by far are the pork belly tacos which are glazed in sorghum, topped with napa slaw and perhaps the best part, atop this corn pancake. The ribs appetizer were fall off the bone delicious, as was the cod spread and their version of deviled eggs. Other friends that night had the bone marrow and acorn squash soup and they report good things. What I really like are the tiny touches. The small homemade biscuits made with grandma's recipe. The fact the restaurant makes their own aoli. The really knowledgable servers who are also friendly and good conversationalists. I appreciate their recommendations and they didn't steer us wrong. Other standouts include the duck, which comes with a delightful parsnip muffin as a side! My friend Cat and I could have eaten a whole dozen of those alone. The only menu item we found could be better, was, trivially enough, the mac and cheese! Maybe we need to try it again. It was just a bit too viscous and not cheesy enough. Oh, and the dessert comes out on a block of wood they call a Sugar Cube, and I highly recommend the grilled pear. Its light and not too sweet...and strangely enough comes with a Cheerwine sauce that works really well. A nice way to end a meaty meal. Good luck to Chef Kent, who is really trying to make B&G a James Beard Award restaurant. The way it's going now, I wouldn't be surprised if that happens. Cheers!
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