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  • Bill the Butcher welcomes you. Paying homage to Mr. William Cutting, so lovingly portrayed by Daniel Day Lewis in Gangs of New York, is a tradition among bar patrons that I will start next time I visit. The venue is best appreciated while empty on a sunny late afternoon. Sun blasts over the catholic church and glistens on bald heads. The staff is unfettered, attentive even. Tables and consciences are clean. You may have to ask the waitstaff to keep the blinds up and sit at a table with your back to the butcher counter to appreciate this sunny vista. This place is a specialty. Block & Grinder stands up in positive fashion for taste and quality of food, decor, creativity of menu and personality of servers and staff. Not a party scene, not inexpensive. I have difficulty answering Yelp's survey questions about this place. For a cocktail, I had the Chupacabra. "Goat sucker." A mythical Mexican monster strewn about '90s vernacular from an X-Files episode - this was a green concoction of vodka, passion fruit, Anaheim pepper syrup and lemon. A bit spicier than I like. The heat from the pepper in my throat kept me from drinking fast. Stayed sober, never had the next drink I had in mind. The Pork Belly is something delicious. On very thin pancakes. I preferred the belly without the pancakes. Tender and succulent, it was. No need for pancakes. For a quality sharing plate, order some charcuterie. I chose Proscuitto di Parma & Wild Ass Boar Sopresatta with two accompanying cheeses. It's a good bet to ask the server which cheeses go with whatever meats you are having. We had the Cana de Cabra (yes, that's two items in this review with "cabra" in them, which means "goat" in Spanish) and one of the Goudas. Both fantastic. The proscuitto was top notch, rhythmic goodness. Their Wild Boar Sopresatta comes in thick slices of tasteful explosiveness and is similar to chorizo or pepperoni The two benefactors accompanying me ate the Deviled Eggs, of which I have zero interest. Asked where they ranked on their list of all-time greatest deviled eggs, both men gestured positively. My suggestions are to let them do what a butcher does best: meat, cheese and cocktails.
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