The Butcher’s Block is an intimate chef’s counter experience for guests to explore fine dining on an all new level at the Urban Farmer in the Logan hotel. Launching on Thursday, September 14th, The Butcher’s Block takes diners on a dining adventure led by Executive Chef Sonny Ingui. Available exclusively on Thursdays with two seatings at 5:30 pm and 8:00 pm, this experience caters to a maximum of two couples per seating at $350 per couple, exclusive of beverages, which are available à la carte.
The evening begins with a guided tour of Urban Farmer’s kitchen and butcher shop where guests witness the details of the in-house nose-to-tail butcher program and explore the house-grown mushroom terrariums. After the tour, guests are seated at a private table next to the kitchen, to be wowed Chef Ingui’s skills with tableside preparation and cooking demonstrations.
The three-course dinner features a selection of dishes, including starters like Field Greens Salad or Caesar Salad. For the entrée, diners can choose from premium cuts such as the Niman Ranch New York Strip, Piedmontese Ribeye, Creekstone Prime Tenderloin, or the seasonal vegan option. The Ultimate Chef Experience includes the impressive 1855 Tomahawk Ribeye or Whole Roasted Fish Acqua Pazza, both carved tableside. Dessert choices include Flaming Baked Alaska, Butterscotch Sundae, and Seasonal Cheesecake.
Bookings for the Butcher’s Block at Urban Farmer are now open through the end of 2025. Reservations are required and can be made through Urban Farmer’s website.
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