The cold case, full of the day’s cuts, is the first thing you see when entering the restaurant. -
— Michael Renner, Sauce Magazine
The Block [is] built on a foundation of fresh, local food. -
— Judith Evans, St. Louis Homes + Lifestyles
Ever have a great steak at a restaurant and wish you could get the kitchen to sell you a few cuts to take home? That’s the concept behind The Block. -
— Brandi Wills, FEAST Magazine