For 35 years The Butcher Block has been hand selecting and purchasing fresh meat to hand cut only the finest portions on premise. The process is tedious but the taste is unmatchable and The Butcher Block is known to have mastered the art of steak.
One of the only family-owned restaurants in Plattsburgh, Restaurateur, David White opened The Butcher Block in 1975 with two things in mind: Quality Steaks and Seafood and Unsurpassed Service.
Chef Craig personally selects each cut of meat, seafood and side found on our menu and every member of The Block’s team is trained in quality and preparation of the signature steaks. Seasoned with salt and pepper and topped with an herb butter that makes each one of our cuts sizzle on its way to your table, the entire experience screams classic steakhouse.
If you’re not feeling especially adventurous in the carnivore department, our fresh catch of the day is always a favorite and our Ahi Tuna topped with wasabi cream will do nothing short of tantalize your taste buds.
About White Management
It all began in 1967 with David White developing his first Kentucky Fried Chicken store in Utica, NY. White developed two additional KFC locations that same year making White Management a multi-unit restaurant company. He continued to develop KFC restaurants in Watertown, Plattsburgh and Herkimer, NY over three more years. In 1970, White opened a Dunkin Donuts store in Plattsburgh, NY and White Management continues to operate and develop franchise operation in northern New York and Massachusetts.
Fast forward five years and White Management created its first full-service brand, a steak and seafood restaurant in Plattsburgh named, Butcher Block. The success of the steakhouse prompted the opening of a second in Raleigh, North Carolina in 1978 and a third in Albany, NY in 1983. In 1988, White purchased the Log Jam Restaurant in Lake George, NY, adding his fourth independent, full-service brand to the portfolio.