Editor's note: Sometimes food renders Gut Check speechless. That's why God invented the DSLR. In our continuing effort to cause your mouth to water onto your keyboard, we bring you our weekly Food Photo Essay...
This week's edible pixels combine to form the recently opened Central West End location of The Block Restaurant Butcher and Bar (33 North Sarah Street; 314-535-5100). The restaurant is open for dinner Mon.-Thu. 5-10 p.m., and Fri.-Sat. 5-11 p.m. Weekday lunch and Sunday hours are said to be coming soon.
All photos by Crystal Rolfe. Bone appétit!
The meat at The Block is butchered in-house. Here chef Marc Del Pietro cuts the grass-fed New York strip steaks.
New York strips are seasoned with a house-made pepper mix before grilling.
The evening's "Butcher's Special": A petite tender served with garlic herb fries.
The "Meat Special": A grilled New York strip steak served over creamed spinach with smoked bacon and blue cheese butter, garnished with crisped potato.
Grilled Missouri trout with a cornmeal crust, served with roasted cauliflower, green beans, crisped onions and herb butter.
Double Star Farms Amish chicken, grilled and served over Yukon gold potatoes, butternut squash, mushrooms, arugula and a honey-balsamic reduction.
Oven-baked apple crisp with ice cream.
Chocolate pudding with toasted marshmallows.
Steaks on the grill at the Block.
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