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.
Signature Cocktail: Pay special attention to the detail Butcher Block puts into making its Raz Taz Martini ($12), because that’s the kind of thought they put into their meals. Aside from using fresh pineapple juice and Champagne, they use a house-made raspberry vodka and 2 ounces of homemade puree to give this drink its signature flavor.
Other drinks: For something fresh, try the Boca Breeze ($12), which uses vodka, hydroponically grown cucumber, rosemary and juniper berry, sweetened with simple syrup. Hate the sweet drinks? Try a Dirty Butcher ($12), a vodka concoction made with vodka, pickle and olive juice, and a Danish blue cheese-stuffed olive alongside a house-pickled pearl onion.
Bar bites: Butcher Block aims for vibrant flavors by using local products. To wit, the Tuna Crudo ($15) is locally line-caught, and its flavors accentuated with a Meyer lemon vinaigrette served over local avocados, heirloom tomatoes and shallots. The Creekstone Farm beef carpaccio ($14) is served with local arugula and a Parmesan aged two years. The Super Lump Crab Cake ($16) uses no filler, and its flavor is heightened with a whole-grain mustard and lemon. The Warm Mozzarella ($12) is hand-pulled to order—tableside—with heirloom tomato, micro basil and organic olive oil.
Deals: Just three weeks old, Butcher Block is still outlining its happy hours, but ask the bartender for daily wine and cocktail specials.
Info: 7000 West Camino Real, #100, Boca Raton; 561-409-3035; ButcherBlockGrill.com
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.