The same guys that brought us Midtown’s most popular beer hall, LowBrau, are finally opening their new joint, Block Butcher Bar, located directly next to LB in the MARRS Building. Block is set to open to the public on Monday, Feb. 24, 2014. According to an email from the owners, “Block is a boutique salumi and cocktail bar, with an exhibition butcher kitchen and micro-deli.” Submerge was lucky enough to attend a soft opening last weekend and we must say, although very small, the space is absolutely gorgeous. The perfect blend of masculinity and sexiness. A whiskey lover’s dream come true (seriously, there are so many different kinds on the menu it’s mind-blowing), Block also features an array of wines, beers, cheeses and of course, meats. We ordered a couple cocktails, both delicious and extremely fresh tasting, as well as a “slab” (cheese plate) which featured three delicious cheeses (one cow, one goat and one sheep) accompanied by Marcona almonds, local honeycomb, membrilla and potter’s crackers. The cheese slabs come in assortments of three, five or seven cheeses. If you’re indecisive like us, or know little about cheese varieties, ask your bartender or server for some tips, they were very helpful. Their “boards” (charcuterie) come in assortments of three, six or twelve different meats and are accompanied with house mustards, pickles and olives. Again, there were a lot of meats to choose from; don’t be afraid to ask questions, they’ll take you to charcuterie school! We’ll definitely be back to try their deviled duck eggs with crisp prosciutto and smoked paprika (they came highly recommended by three different people) as well as their sando’s, like the “AB & BJ” (grilled almond butter and bacon jam!). Learn more at

    Jonathan Carabba

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    Find me at the bowling alley. Co-founder + Advertising Director + Marketing at Submerge. Contact: