Block and Tackle
Block + Tackle is headed by Chef Trent Pierce, a third generation restaurateur. The restaurant embodies Pierce’s vision of the modern oyster bar. It is the boisterous counterpart to his more refined Roe, located at the back of Block + Tackle. The menu emphasizes local seafood paired with fresh, seasonal ingredients that rely heavily on Trent’s background with French and Asian flavors. Fresh oysters on the half shell rotate daily. The menu is highlighted with Pierce’s inventive, fun creations such as porcini crusted hawaiian walu with roasted maitake mushroom, yuzu shallot marmalade, and parmesan dashi or house made Dan Dan Noodles with szechuan spiced seafood ragu, pistachio butter, and chilli oil. Artfully crafted cocktails, rotating drafts, and local wines compliment the food.