The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1265384
T he minute you set foot in the parking lot, you can already sense the savory aroma of the wood-firing meat. e smell is so strong you can already feel your taste buds watering for what's to come. Walking in, you are instantly transformed into a rustic and industrial atmosphere providing a warm and cozy vibe. A unique combination that makes you feel at home. You are introduced to a menu featuring appetizers or the "pregame," soups and salads, charcuterie, sides, seafood, and of course, the meat. When ordering meat, you are taken to the butcher shop to choose your dinner. is is not your average, "order a steak and then it is served to you," type of restaurant. e meal is tailored to how you want it right from the beginning. From sausages, lamb chops, and dry-aged meat to steak cuts such as porterhouse, rib eye, and prime rib—the possibilities are endless. Can't decide what to get? e butcher is there to help and guide you through everything. Every dish is delivered to your table the second it comes out of the wood-fire oven, piping hot. Whether you are eating a melt-in your mouth wagyu steak, a crispy side of brussel sprouts, a juicy cut of chicken, a lean pork chop, or a nice thick burger; there will be an explosion of flavor in every bite you take. Owner, omas D'Ambrisi, had an approach much different than what e Butcher's Block is today. Born and bred by the Jersey Shore, he was always surrounded by and educated about various cuts of meat. e family business, D'Ambrisi Whole Foods, currently run by his father and brother—Rudy and Rudy Jr.—has been distributing meat to restaurants and supermarkets throughout the state for about 35 years. A few years ago they had the opportunity to expand to a different location, which is how e Butcher's Block was born. D'Ambrisi saw this 50-year-old hanging beef facility in Long Branch where it was once used to slaughter and process meat. Eventually, it just became a refrigerated warehouse. When he saw this abandoned building, D'Ambrisi had a vision for it. "I wanted to create an experience where people would come to this place in Long Branch, New Jersey with so much history of hanging beef and animals," said D'Ambrisi. "I wanted to recreate it and bring it back with this cool, fun twist." V U E N J . C O M 110