Openings and Closings

Butcher Block Grill: Hormone-Free Meat, Local Seafood in Boca Raton

Just pick up any newspaper or peruse the internet and you'll come up with a host of frightening stories about how your food is slowly killing you. Beef filled with hormones and antibiotics, genetically modified corn, and ingredients that would confuse anyone without an advanced chemistry degree are intimidating -- and scary.

If you want to eat cleaner but don't want to sacrifice date night, you might want to check out the newly opened Butcher Block Grill in Boca Raton.

Butcher Block Grill is the first steak house in Boca Raton to specialize in local and all-natural ingredients. All meat and poultry on the menu is free of antibiotics and hormones and comes from suppliers, like FreeBird and Creekstone Farms, that believe in the humane treatment of the animals and birds in their care. Seafood is wild-caught and locally sourced, and produce is grown on pesticide-free Florida farms.

Executive chef Joshua Hedquist, formerly of the Max Group and De Campo Oesteria, is completely onboard with the fresh and local profile of the restaurant, saying, "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. We proudly support local producers and provide our guests with the freshest, all-natural products in the region."

Don't think that eating clean and local means the menu reads all hippie-dippie. The cuisine at the 145-seat restaurant is classic steak house (with a conscience). Appetizers include Creekstone Farm beef carpaccio ($14), prosciutto and melon ($13), and tuna crudo with Meyer lemon vinaigrette ($15). Steaks include a 12-ounce New York strip ($35), a 14-ounce rib eye ($39), or a giant 32-ounce porterhouse ($79).

Other entree options include local snapper with sweet corn and heirloom bean succotash ($28); lemon rosemary rotisserie chicken ($20); and grilled lamb chops with mint pesto ($32).

Butcher Block Grill is open for lunch Sunday - Saturday from 11:30 a.m. - 3:30 p.m.; for dinner Sunday - Thursday from 5 - 10 p.m.; Friday - Saturday from 5 - 11 p.m.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss