This week’s spot: Butcher Block Grill
The scene: Let the sun go down and fountain lights come up, and the office park environment surrounding the new Butcher Block Grill falls away to the elegant simplicity of a restaurant where the food is the star. The decor does nothing to distract, from sealed dark concrete floors to the rustic wood paneling along the back, to the spartan, open stainless steel kitchen that runs the length of the counter with chairs. It’s a masculine feel, from dark wood tables and clean lines, that highlights the fact that meat— antibiotic- and hormone-free, and raised on a vegetarian diet—is why the Butcher Block was placed here. The seafood is wild-caught and locally harvested, and its produce is grown pesticide-free from Florida farms. The only exotic things on the menu are the flavors.
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Raz Taz Martini
2 ounces house-marinated raspberry vodka
2 ounces homemade raspberry puree
A splash of pineapple juice
A splash of Champagne
1 marinated raspberry for garnish
Combine ingredients in a shaker and pour into a chilled martini glass with one raspberry for garnish.
- To make the raspberry puree: Make a simple syrup with 1 cup of sugar and 1 cup of water heated to combine. Add 2 or 3 cups of raspberries. Puree in a blender on high until smooth.
- To make the raspberry vodka: Pour simple syrup over the top of one quart of fresh raspberries to cover. Leave overnight. Strain raspberries and add vodka to cover. Raspberries will turn white. Remove raspberries.