The Blockman is a place to celebrate life. It's a place where the people who work there know you by name. It's a place for parties a place to dine with family and friends. Head Chef & Owner Vassilios Holiasmenos has taken a new approach for the Blockman. With a menu that celebrates all aspects of the animals they use. They cut out the middlemen and focus on the process of breaking down and aging all their meat using the whole animal in celebration of its flavors and textures.

The Blockman embraces the spirit of the past but looks to the future. Their service model is highly focused and they offer a unique steak experience for meat lovers. The Blockman name is as much an idea as a physical location. It's about the feeling you get when you're there and the way you want to keep that feeling after you leave. The feeling of being warm and welcome.