5 Dishes You Should Be Ordering, But Probably Won’t – Charlotte Magazine
“Block and Grinder might best be known for dishes that involve meat, but Chef Ben Philpott is just as comfortable (if not more) working with seafood. Tucked neatly in the bottom right corner of the dinner menu is a fish entrée, one that changes based on availability and the seasons. Right now, it’s pan-seared trout, a dish hearty enough for winter but not overfilling. It comes with a hoppin’ John made from Carolina Gold rice that is worthy of separate praise—and also great the next morning with a fried egg, if you somehow find yourself with leftovers.”
Read the full article from the lovely Cat Carter on Charlotte Magazine here.