Butcher Block Grill, Boca Raton Opens...

It's worth the drive. We had the pleaseure to visit the Butcher Block Grill, 7000 W Camino Real, Boca Raton, FL 33433 ( Phone: 561.409.3035) for its soft opening.

Joshua Hedquist, Executive Chef greetedus and described the plan and idea behind the Butcher Block Grill. Joshua was formerly of The Max Group, Big Time Restaurant Group and Todd English’s De Campo Oesteria, conceived the menu. “Butcher Block Grill works with 14 South Florida farms in season, including Farmer Jay’s Organics, Swank Specialty Produce, Heritage Hen Farms, Green Cay, Farmhouse Tomatoes, Piero Farms, and Palmetto Creek,” said Hedquist. “We proudly support local producers and provide our guests with the freshest, all-natural products in the region.”

The Dirty Butcher Martini is the signature cocktail, which is made with vodka, blue cheese stuffed olive, pearl onion, and other secret ingredients. This was a hit (the 1st of many). The atmosphere was warm and friendy with lots of stainless, wood and hanging lights. Mike Zikri (Managing Partner) also developed the contemporary layout of the 145-seat, 4,000-square-foot restaurant, which features an interior dining room that opens up onto a covered outdoor patio overlooking the Fountain Center’s piazza-style fountains.

Now for the real good stuff. Our table ordered 3 of the appetizers. Tuna Crudo - meyer lemon vinaigrette, local avocado, heirloom tomato and shallots, a sushi style tuna. very delicate. Super Lump Crab Cake - whole grain mustard sauce, herb salad, lemon, a delicious full on crab induced cake, no fillers, and the Warm Mozzarella - hand pulled to order, heirloom tomato, micro basil, organic olive oil, vin cotto. I have had many dishes prepared table side but this one was the best I have had. The waiter wheels over a table with a couple of bowls and a plate with tomoatoes for Caprise Salad. Explains how he adds the hot water to the cheese curd. He blends and pulls the cheese with his hands and pops out several warm mozzerella balls to go with the salad and balsamic dressing. This is amazing, worth the drive.

For the main course our table ordered the 10 oz Filet Chilean Sea Bass and Rib-Eye. The Filet was a perfect medium-rare with some steak fries potatoes. The Chilean Sea Bass was served with a firm crust on the top, perfectly done, flakey and and seasoned to perfetion. This was served with roasted fingerlings & asparagus, shallots, fresh thyme, heirloom tomato butter sauce. The sauce made everything flavorful.

Now we sampled several of the home made deserts - Hot Lava Cake and Creme Brulee - trust me, you will want to order both. Best I have ever eaten. They also offer a goat cheese cake. pretty good too.

The restaraunt is open for lunch from 110-330 and dinner menu from 500-1000 (1100 Friday and Saturday).

We were very pleased with the service John provided, very attentive and professional. We look forward to a long and successful run for this store. visit their web site for more info. www.butcherblockgrill.com