Openings and Closings

Block & Larder, From the Owners of Freshcraft, Opens on Tennyson Street

Freshcraft owners -- and brothers -- Aaron, Lucas and Jason Forgy quietly opened their new Tennyson Street chophouse, Block & Larder, for lunch and dinner this week. While Jason Forgy says the dinner menu isn't completely set, it will be by the restaurant's grand opening on December 10. For now, Block & Larder will be open at 11 a.m. every day except Monday and will close at 10 p.m. nightly, with later hours until midnight on Friday and Saturday. And if you plan on checking it out today, keep in mind that the doors will close at 3 p.m. for a private party.

See also: Denver Cat Company to Become Colorado's First Cat Cafe

From the kitchen, expect a list of steaks, chops, braises and other meat-centered choices, from beef filets and ribeyes to rabbit saddle to duck confit. A few seafood items also make the cut, notably crispy skate wing with cajun oyster sauce. Burgers and sausages are ground in-house and "noshes" include a bacon flight, assorted rillettes and house-smoked mozzarella. Sauces and preparations on the entrees run from classic -- black pepper brandy, sauce Choron and Maytag duxelles side the steaks -- to new American: Bison short ribs come with harissa BBQ while lamb chops get a dose of black garlic cream.

Lunch items show additional creativity: A $12 burger made from ground beef and pork rib-meat comes stuffed with that Maytag duxelles and topped with arugula chimichurri, sweet pickled tomato and lemon aioli.

While Freshcraft is known for its deep beer list, Block & Larder sports a smaller collection of brews and focuses on cocktails with names from He-Man and the Masters of the Universe. Feel evil with a Skeletor, based on Peach Street Distillers' pear brandy, or choose the side of good with a Man-at-Arms or a Battle Cat.

Keep reading for more photos of Block & Larder.

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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation

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