Block 16 started serving dinner a couple weeks ago, and on their second night of service we decided to check it out. Matthew and I both love their offerings at lunch, elevated street food that always includes lots of creative dishes and always some vegan options.

When I was Food Prowling for tacos last month with Block 16′s owners Paul Urban and Jessica Joyce, Paul told me had plans to recreate Zima as a cocktail on the menu. I knew that I had to try it — and I was so excited that Paul served it with a jolly rancher, just like I had back in the day. From what I remember Zima tasting like, Paul’s recreation is pretty close.

Dinner was great. We began with three appetizers: House made pretzels, both crunchy and soft, with Block 16 homemade cheese whizz, olives marinated in Caughlin’s Ale and snails “served in fun ways.