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"We want to work with alternative proteins," continues Forgy. "We've set up supply lines with purveyors -- we have bison and rabbit right now." He explains that with big price fluctuations in the beef and pork supply and questionable practices with industrial hog and cattle farming, it makes sense to branch out into meat that comes from clean and humane conditions. "We want to make sure were cognizant of what we're bringing in," he adds.Some of those alternative proteins include confit duck legs, rabbit saddle, crispy skate wing and lamb chops with black garlic cream.
The brothers worked with Design Parameters and architect Jeff Baker to design the interior of Block & Larder, which Forgy says evokes "rustic elegance." Monolith Fabrication Studios built the lighting and other decor out of reclaimed pieces of chain, wagon wheels and other iron parts. The ceiling tiles and wood floors are original to the building, going back to the 1930s (although the floors have been patched many times over the decades).
Forgy says the overall goal is to bring a new style of restaurant to the neighborhood. "Axios is great, Parisi is great," he states, "and Hops & Pie -- they're our friends. But there wasn't anything at this price point and service level."
Keep reading for more photos from Block & Larder.
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