The Butcher's Block, Long Branch, NJ:
A Restaurant Review

The Butcher's Block, Long Branch, NJ A dining review

The Butcher's Block: A Carnivore’s Dream in Central Jersey


The Butcher's Block
235 West Avenue
Long Branch, NJ

Best NJ Restaurant

Prestigious "Best Restaurant" Recognition
Awarded to establishments earning 3 stars or higher for culinary excellence, service, and overall dining experience.

Restaurant Highlights

Fare: High end steaks, meats

Price: Expensive

Food Quality: Excellent. Serves the best cuts of meats from all-natural and humanely raised animals from family-owned farms

Service: Friendly. welcoming, knowledgeable, and attentive.

Ambiance?Decor: Upscale rustic, unique design with NYC-style ambiance

Overall Rating: 3 1/2 Stars

Note: Four-star Rating System from 1/2 Star = Poor to Four stars = Best in Class

Noise Level: Moderate

Dress: Casual

Recommended For: Diners who enjoy high-end steaks, sourced from animals raised humanely and served in an upscale, rustic setting.

Not Recommended For: Cost conscious diners who prefer traditional meat dishes served in a casual, family style setting.

Recommended dishes: When available, The Tomahawk steak (bone-in rib eye); The Butcher Blend Block Burger with house ground beef, aged cheddar cheese, house cured bacon, black sauce, fried onions, and beef fat fries; and The Local 130 Seafood Catch of the Day.

Liquor: BYOB.

Nestled in Central Jersey, The Butcher's Block is a vibrant homage to meat lovers, blending a whole-animal, farm-to-table ethos with a unique multi-concept space.

This family-owned gem—part butcher shop, restaurant, coffee bar, and market—delivers some of the region’s finest meats, alongside an unforgettable dining experience.

Founded by Tom D'Ambrisi and his wife, Cara, The Butcher’s Block emerged from repurposed office and refrigeration spaces within D'Ambrisi Wholesale Foods, the family’s longstanding meat distribution business helmed by Tom’s father, Rudy, and brother, Rudy Jr.

The name reflects their philosophy: “the butcher is the heart of the block,” symbolizing craftsmanship and community. Partnering with Executive Chef Bud Carter, the team elevates the culinary artistry, merging tradition with innovation.

Sourcing humanely raised, 100% grass-fed beef from New Jersey and New York farms, the menu celebrates organic, locally grown ingredients. Dishes are crafted in a wood-fired oven, highlighting prime dry-aged cuts like bone-in rib-eyes, tomahawk steaks (renowned for their dramatic 5-inch rib bone, evoking a “single-handed axe”), and porterhouse steaks.

For the budget-conscious, a gentle warning: prices mirror high-end metropolitan steakhouses, so inquire before ordering.

While meat takes center stage, daily seafood specials—sourced from Asbury Park’s Local 130 Seafood, which partners directly with NJ fishermen—add coastal flair. Guests can even select cuts from the butcher shop (at market price) for Chef Carter to prepare.

The ambiance blends upscale rusticity with nostalgic NYC neighborhood vibes.

Exposed brick, wood, and metal accents create a hip, industrial-chic backdrop across themed spaces:
The Butcher’s Room: Browse premium cuts or receive a guided introduction to steaks on your first visit.
Warehouse Cafe: A cozy spot for coffee or casual bites.
The Block Parlor: The intimate main dining area, with outdoor seating available seasonally.

Small, thoughtfully designed rooms and attentive staff—including Tom himself, who roams the complex ensuring every guest feels welcome—enhance the personalized experience. Don’t miss the in-house market to bring artisanal meats home.

Plan Your Visit:
Open for lunch Tuesday–Saturday and dinner Tuesday–Sunday.
Reservations are essential, often booking up a week (or even a month) in advance during peak times.

Updated January 2025

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