by Ian Froeb
Now comes the news that the Block is expanding to a second neighborhood, this one in the City of St. Louis.
"We're definitely going with the same format," Del Pietro tells Gut Check. That means all locally sourced meat butchered in-house and available not only as part of the restaurant menu but also from a retail counter.
"The menu will be about 50% to 60% the same," adds Del Pietro. "We're trying to replicate [the original Block] as best as possible but still it have it be its own entity."
Look for the new Block to open in the early part of 2013.