What You'll Get
- $40 toward authentic Italian cuisine, fine wine, chicken wings, and more at The Butcher Block
- Old World meat treats prepared in-house
- Organic, grass fed, sustainable
- View menu
- 14 signature flavors of chicken wings on weekend-nights
- Seafood and veggie dishes available
- Extensive list of international libations
- Inviting atmosphere
- Opens for dinner at 5 p.m.
- Closed Mondays.
Reviews
TwinCities.com lists The Butcher Block’s grilled octopus as one of the best dishes of 2009: > * Good company, good wine and a plate of grilled octopus with mixed greens — that’s my idea of a perfect light supper at the Butcher Block, chef Filippo Caffari’s oh-so-Italian trattoria in Northeast Minneapolis. The octopus has an elusive smoky char on the outside yet is amazingly tender inside. – Kathie Jenkins
Minnesota Monthly, Mpls.St. Paul magazine, and City Pages have each featured The Butcher Block, saying: > * As the name promises, the menu is mainly meat. They serve a lovely beef Carpaccio that’s as rosy as berries and pleasantly rich and glossy. An entrée of braised-beef short ribs cacciatore was nothing short of exquisite, the meat tender as jelly, the flavors as intense and finely honed as I’ve ever experienced. – Dara Moskowitz Grumdahl, Minnesota Monthly > * …pastas are toothy and richly flavored, salads are generous, a burger with a fried egg is monstrous, and the wings are pleasing and a great value. – Stephanie March, Mpls.St. Paul
The Fine Print
Limit 1 per table. Limit 1 per visit. Tax & gratuity not included. No cash back. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Butcher Block Restaurant
For nearly two decades, Chef Filippo Caffari mastered the skills of butchery in Rome. Since relocating to Minneapolis, the executive chef of The Butcher Block Restaurant draws upon that training to prepare a range of organic, grass-fed, and sustainable meats. On his authentic Italian menu, mashed potatoes and mushrooms accompany lamb scottadito, and house-ground pork sausage flavors a rigatoni in a truffle cream sauce.
Even without meat, Chef Filippo brings out Italy's flavors with items like butternut squash ravioli in a brown butter and sage sauce. He concludes meals with desserts such as tiramisu infused with housemade limoncello and zucchini cake. To complement these delicacies, guests can peruse a wine list that features bottles from around the world.