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Joanna Adduci is a Northport resident, |
| I am a carnivore at heart. There is nothing I appreciate more than a quality steak, or a good burger. I tried the vegetarian route when I was younger (for a few weeks), and it quickly became clear to me that meat was going to remain a staple in my diet. As I get older, I search for high quality cuts and stick mainly to primarily grass-fed or aged. Quality over quantity! I first came across OFF THE BLOCK KITCHEN & MEATS during an online search. I was drawn in by the positive reputation and the fact that they identified as a butcher shop, in addition to a local eatery. On my first visit I was lucky enough to sit at the chef-table bar – my absolute favorite seat in the house. OFF THE BLOCK has a few seats routinely open to patrons alongside the hardworking kitchen staff, where you’re able to watch their creations come to life right in front of your eyes. Now, let me begin by saying: this place is special. The menus are diversified in ingredients, but cohesive in flavor and vision. Simple menu sections such as appetizers & burgers/sandwiches – separated by “Classic” and “Seasonal/New Creations”. The “New Creations” category is the way to go, as they inform customers this is, “to express creativity and introduce you to new flavor combinations”. Think: “Pork Belly Steamed Buns” with house-made kimchi, cucumber, pineapple, and hoisin. “Truffle Sausage Rice Balls” with asparagus, mushrooms, house-made sauce, garlic aioli, cheese and more. The flavor combinations are inventive and daring to say the least. I would never think to incorporate corn into a coconut broth for seafood, but don’t worry – they have, and it’s good. Now, let’s talk meat. Short ribs, pork, burgers, steak – the list goes on and on. If you’re coming to OFF THE BLOCK, I suggest ordering something with meat. My personal favorites include, but are not limited to: the “Steak Au Poivre” – strip steak, frizzled onions, gorgonzola-peppercorn sauce on a rosemary roll; the “5 Cut Burger” – blend of hanger, short rib, brisket, chuck and steak trim, topped with wild mushrooms, swiss cheese, caramelized onions and a peppercorn au poivre sauce on a sweet onion roll; and lastly, the “Kimchi Smoked Short Rib Sandwich” – Korean marinades smoked short rib, house-made kimchi, cucumber, hoisin, and gruyere cheese on ciabatta. If you’re looking for something old-school, or a bit simpler, opt for a steak with mashed potatoes or their “All American Burger” – one six-ounce patty, American cheese, and toppers. Oh, and did I mention they have brunch? And the menu is solid. Carnivores… rejoice in knowing you have another local option that offers imaginative, delicious appetizers, entrées, and even butcher offerings to make at home. Visit OFF THE BLOCK KITCHEN & MEATS – you’ll be happy you did. – 501 Montauk Hwy., Sayville, 631-573-6655 |
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20 lucky winners will win $500 each in prizes totaling $10,000. 