Butcher Block - November 11, 2015
A lot of restaurants and businesses do things for veterans on Veterans Day. Usually they promote something along the lines of ‘Free <item> or <percent> off for Active Duty and Veterans, just show your Military ID.’ Whenever I see that I usually try to clarify if a copy of the Honorable Discharge certificate or DD Form 214 will work, because, from my experience, if you aren’t active or reserves, weren’t disability separated, have a condition that guarantees VA treatment, or retire - you don’t get an ID. At least that’s how it was in 2002. A lot of states are now adding a veteran designation to licenses and ID cards when you renew them if you bring in some of the aforementioned proof. I assume those will be accepted too.
A lot of people are surprised I served and that I’m a veteran. My body weight doesn’t scream that I used to be able to run 2 miles in a little over 12 minutes, that my VO2 max was near endurance athlete levels, that I crawled around in the narrow spaces of planes doing repairs and corrosion control. My politics run very contrary to a lot of those in the service, not many Airmen or Airwomen come from the liberal bastion of Minnesota, they’re usually from conservative states/areas with lots of Air Force Bases or other military presences. I also don’t do the blind hero worship that a lot of people seem to do, there are a lot of rapists and abusers in the military, and chronic infidelity.
Being a veteran, I briefly think about partaking in some of these offers, but then I remember the statistics about how many vets are homeless and underemployed. I’ve been privileged and fortunate enough in my draw of life and choices I’ve made that I’d rather someone that needs it, or would appreciate it more, get through the line quicker than if someone like me were standing in front of them. I don’t need to take a restaurant seat from them, I should be pulling out a chair for them.
Please don’t consider this a review, it’s more of an experience, one I hope to expand upon.
I made lunch plans with some friends. I work in Downtown East Minneapolis, or at least that’s what they’re calling it, probably to spur gentrification and other development around a building that is nominally occupied for 4 hours a days on 10 days a year, 12 if the Vikings play better. Lunch was across the river in northeast. I was going to use a car2go, or catch a bus, but there weren’t any car2go Smart cars near, and taking the bus would have been almost as long as walking. So I walked.
You’ll note that both routes require walking across bridges spanning the Mississippi River. When in an enclosed motor vehicle, this isn’t an issue. However, when I’m on my motorcycle, walking, or I’m guessing on my bicycle (One of my biggest goals is riding a bike to work next year), I get this weird urge to jump. Apparently it’s a thing. It’s called “High Place Phenomenon” or HPP. I always felt weird thinking I wanted to jump. I think this might be why I don’t like heights, it’s not the height, because I’m okay in tall buildings, but if it’s an open space, I get all weird - adrenaline, butterflies, etc. I’m okay, I love life, it’s just an odd sensation I’ll have to confront on my daily bike commute.
My dining friends chose Butcher Block. Dining companion had eaten there a couple of times, and other friend is the owner of the neighboring restaurant. It’s interesting to me, and I think great, that a Neapolitan Pizza place and an Italian restaurant can be neighbors and their owners friends.
I initially wanted to try a burger I’d seen the pizza shop friend post on social media, but when I looked at the menu I was drawn to the other sandwiches. I didn’t get to try the Chicken Parmigiana, but I’m including a picture I took, because I will be going back for it and will update below when I do.
(Dining companion’s photo here)
Gnocco Fritto (fried dough) with assorted olives and mortadella: The dough was light and crisp, I wonder if there’s a sweet version of this, I could see it prepared beignet style and served alongside affogato or even just an espresso with a touch of lemon zest. The olives were great, good textures, herbs, and brine. The mortadella was a good version, I’d love this on a muffuletta.
(Dining companion’s photo here)
Caprese Sandwich of mozzarella, tomato, basil, and prosciutto on a ciabatta roll: Echoing dining companions words, this was really fresh tasting. I’d get it again if I was going for a light sandwich. Fries were good for fries, my bar is ridiculously high for good fries because I’m not a fan generally. I ate half the sandwich and exchanged halves with dining companion for half of theirs.
(Dining companion’s photo here)
Beef Short Rib Sandwich with braised beef, swiss cheese and horseradish aioli on a ciabatta roll: I ate half of this sandwich after the trade, it was good. It was nice having something warm in preparation for the cold winds stirring up outside.
(Dining companion’s photo here)
Chicken Parmigiana Sandwich with breaded chicken breast, mozzarella, tomato sauce, and parm on a ciabatta roll: Didn’t try yet, but will report back soon when I do.
I wasn’t going to drink anything at lunch, for no other reason than because my meal companions weren’t either. But the owner of the restaurant heard that I was a wine fan and insisted I try a few Italian wines that ended up great; a 18 year old Barbaresco, a 21 year old Dolcetto, and a 5 year old Montessu IGT blend of Cab, Carignan, Syrah & others, plus a sweet red I don’t recall the name/varietal of that reminded me of the best late harvest Zins I’ve had.
The Butcher Block’s chef & partner are full of stories and I can’t wait to talk to them again. (I might make a post soon as to why that is.) I’m hoping to go to a wine dinner there in December, but I think I’ll try for dinner soon too, to experience the regular menu before something one off. When I do I’m sure I’ll be writing a lot more about the food, the wine, and the proprietors. I look forward to going back.