Block 16 started serving dinner a couple weeks ago, and on their second night of service we decided to check it out. Matthew and I both love their offerings at lunch, elevated street food that always includes lots of creative dishes and always some vegan options.
When I was Food Prowling for tacos last month with Block 16′s owners Paul Urban and Jessica Joyce, Paul told me had plans to recreate Zima as a cocktail on the menu. I knew that I had to try it — and I was so excited that Paul served it with a jolly rancher, just like I had back in the day. From what I remember Zima tasting like, Paul’s recreation is pretty close.
Dinner was great. We began with three appetizers: House made pretzels, both crunchy and soft, with Block 16 homemade cheese whizz, olives marinated in Caughlin’s Ale and snails “served in fun ways.” Matthew demolished the pretzel, and I loved the snails.
PW pretzel
snails in fun ways (these will change regularly, ours were served with bone marrow and truffle.)
A marinated olive on a tiny fork.
I didn’t get a photo of Matthew’s Taleggio philly — shaved steak, mushrooms, onions, black truffle steak sauce and Taleggio cheese whizz — but he said it was great.
I had one of the specials that night, clams puttanesca, which included little neck clams, house ricotta gnocchi — amazing, and cooked in a way I’d never seen before, with a crisp exterior and soft inside — olives, tomatoes and house pancetta all served in an outstanding caper wine sauce with Grana Podana. Seriously, this blew my mind. I loved every bite.
In fact, at the end of our meal, Matthew commented that it was the first time he could remember me eating more than he did. I’m not ashamed to tell you he was right — get to Block 16 for dinner. It’s fantastic.
The aftermath.
