Block is Utah County’s newest finer dining restaurant — and it’s good
The appetizer Pan Seared Pork Belly from Cliffor with shaved Brussels sprouts, bacon, sunchoke puree, pomegranate molasses and pomegranate seeds.
The Honey Garlic Chicken Breast with barley pilaf, sauteed rainbow carrots, Slideridge honey and toasted walnuts at Block Restaurant in Provo on Friday, Jan. 26, 2018.
The Honey Garlic Chicken Breast and Bone-In Braised Short Rib at Block Restaurant in Provo on Friday, Jan. 26, 2018.
The Bone-In Braised Short Rib with beef au jus, polenta cake, and fresh horseradish cream at Block Restaurant in Provo, Friday, Jan. 26, 2018.
The Popcorn Panna Cotta at Block Restaurant in Provo, Friday, Jan. 26, 2018.
The Honey Garlic Chicken Breast with barley pilaf, sauteed rainbow carrots, Slideridge honey and toasted walnuts at Block Restaurant in Provo on Friday, Jan. 26, 2018.
Inside the Block Restaurant located at 3330 N. University Ave., Provo on Friday, Jan. 26, 2018.
While restaurants come and go in Provo about as frequently as the university students, few fine dining operations come and fewer even stay.
For those looking for a Salt Lake City-esque food experience, with creative dishes, incredible ingredient quality (and for those that imbibe, an actual drink menu) there are limited options in Utah County.
We are the land of fast casual.
And though that suffices 75 percent of the time, it leaves a tired merry-go-round of options for situations like courting new clients, important business lunches, impressing visiting in-laws or earning brownie points with your partner. (Because no matter how you frame it, a $5 burger is just not going to get you there.)
But in the last two months, a new restaurant called Block opened up in north Provo off of University Avenue on the east side, perhaps where an art gallery or home decor store once was. Keeping trendy, the inside is decorated with a lot of succulents, exposed brick and an open kitchen where you can see a cart stacked with growing herbs.
The basis of the restaurant is farm to table cuisine — our waiter told us that supposedly all of the ingredients are sourced from within 200 miles of Provo. Obviously, this is not a new concept for our area, or the dining universe, though Block truly does inject a freshness not only in its food but also its passion for joining the race chasing local consumers’ taste buds. I should note, that its lunch menu varies greatly from dinner in offerings and prices, and that both are anticipated to change every couple months.
Around 8:30 p.m. Friday night, my significant other and I walked in perhaps a little skeptical yet optimistic, and walked away very satisfied (and very excited for a new brunch option, yes I am that person).
Block does not save the best for last. It starts with it.
We ordered the Pan Seared Pork Belly from the list of appetizers to start because we always have to get it when it’s offered on a menu. No matter the restaurant, it’s nearly always delicious and always served with a different sauce showcasing the restaurant’s personal flair.
It was our favorite dish ordered at Block, though I came away impressed with every dish we tried. Block plates its pork belly with shaved Brussels sprouts, bacon — in case you didn’t get enough juicy pork flavors, and pomegranate molasses and pomegranate seeds.
Brussels sprouts have an undeserved reputation by picky eaters everywhere. Block’s preparation of the sprouts were as good as I’ve had anywhere, and soaked up the delicious pork flavors in every coveted bite. The entire dish had a variety of balanced textures and flavors from soft to crunchy and tangy to sweet.
Next time, I’m ordering two so as not to be forced to share.
We also tried the Bone-In Braised Short Rib and Honey Garlic Chicken Breast, though I was heavily tempted by the current special of Five Spice Duck Breast. The chicken was perfect. It was incredibly moist and juicy, and yet the skin was crispy and golden. The side of barley pilaf and carrots with walnuts was unique and a tasty alternative to what many might have typically paired with rice. The short rib was incredibly tender. It was served on top of a fairly standard polenta cake and fresh horseradish cream. For us, the horseradish was quite strong in overpowering some of the other flavors, though it didn’t deter us from eating every bite.
It was clear after tasting three different kinds of meat at Block, that were all cooked impeccably, this is where this restaurant shines.
Utah County residents should be aware however, that prices at Block do not correlate with quantity. At $30, the short rib was a delicious portion for one individual, but I highly doubt you’ll be taking home a doggie bag for leftovers.
In the likely event you have room for dessert, I say go for it. Being popcorn lovers, we opted for the Popcorn Panna Cotta. In a small dish, the panna cotta was topped with Block’s own homemade caramel popcorn. Like the pork belly, it was a delicious combination of textures: smooth and crunchy.
Our helpful waiter was patient with my barrage of questions and indecisiveness throughout the evening, and even let on that Block’s brunch is quickly becoming very popular.
Needless to say, the next time I need an excuse to celebrate something, we’re going back.
BLOCK RESTAURANT
Where: 3330 N. University Ave, Provo
Prices: $6-$36
Hours: Monday-Sunday 11:30 a.m.-2:30 p.m., 5-10 p.m.
Info: https://www.blockrestaurantgroup.com/