By Don Napier

On one of the last days of school, earlier this summer, I picked up my daughter Lyndi and we decided to go to lunch together. We love to go to lunch together when the opportunity arises. This was a good chance, so we pondered our choices. She is Gluten intolerant and that makes it difficult for her to eat out. I don’t eat bread and that hampers lunch more than dinner.

As we were driving away from Stone Memorial High School, where she is a junior, we saw Butcher Block’s sign. They are a fairly new restaurant, located in the old location of Halcyon Days, next door to Stonehaus Winery. I said, “Hey, we have been wanting to eat here, let’s go to Butcher Block.”

Don’s Mediterranean Chicken and salad is shown on the table, which featured nice linen napkins and tablecloths.

Lyndi ordered the Buffalo Burger without the bun, and a side of french fries. I ordered one of their daily specials, Mediterranean Chicken, which is cooked with olives, artichokes, tomatoes, capers, garlic and Feta cheese crumbles. I had a cup of their soup of the day, which was chicken-chorizo with black beans, corn and tomatoes. It was absolutely delicious, the highlight of my meal. Anyone who reads my column knows that I love soups. It was elevated a bit more when I added some Sriracha hot sauce.

While a bit pricey for lunch, our meal was very good. We especially enjoyed the classy cutlery, white tablecloths, black tables and chairs and finely appointed dining room. Our waiter wore a white shirt, tie and black butcher apron. They have done it up right inside, that’s for sure. Our waiter was Justin, and he did an excellent job.

Lyndi reported that her Buffalo Burger was good, that it tasted like hamburger but with less fat. My chicken was also very good. I loved the sauce it came in. They serve bread baked in the restaurant, which looked very good, but we don’t eat bread. I will also compliment them on their music. I am particular about this. I hate to eat in a restaurant where 90% of the clientele is over 60 but they are playing teenage rock music, probably chosen by a young cook, or manager.

The Butcher Block is open 10:30 a.m. – 9 p.m. Monday-Saturday. Closed Sunday. They have been open since February.

I will definitely go back and have something off their dinner menu. They use Angus Beef for all their steaks, including: 16 oz. Ribeye, 8-oz. Filet Mignon, 12 and 16-oz. Prime Rib, 22-oz. T-Bone or the 12-oz. New York Strip. Our waiter said they smoked their own prime rib in house. Among their specials is a full rack of lamb, which totals eight chops.

When you go, tell them you saw their story in Crossville Life.