Farm to Table Restaurant in Provo: How BLOCK Became Utah County's Community Kitchen

The best farm to table restaurant in Provo sits in an unassuming building on University Avenue, where Erika Orndorff spent seven years turning a simple belief into reality: feeding people beautiful food changes everything. When BLOCK Restaurant opened in December 2017, Provo wasn't exactly known for culinary creativity. But walk through those doors today and you'll find cooks singing along to the overhead music in an open kitchen, fresh flowers lining the dining room, and a menu that reads like a love letter to Utah's farms. One recent OpenTable reviewer described it perfectly: "It is always a great experience when I go to BLOCK! Food is very delicious always!!!"

The Mother Who Built a Restaurant Around Connection

Erika Orndorff didn't set out to revolutionize Provo dining—she just loved feeding people. As a mother of four young children, she and her husband Jason turned their home entertaining passion into something bigger. "We're just trying to bring beautiful food and a good, accepting atmosphere to Provo," Orndorff explained in a 2018 interview. "We're a place where you can have a really good meal and a really good conversation and just connect."

That philosophy of connection runs deep at this Provo farm to table restaurant. Orndorff physically visits every farm BLOCK sources from, walking the fields where Snuck Farm grows their arugula in Pleasant Grove, checking in with Clifford Family Farm's animals in Provo, building trust over time. "You are supporting the people who are putting their life and soul and blood, sweat and tears into their ideals, their passion, their farming," she said. She teaches her kids the same lesson: don't waste food because someone put their entire energy into growing it.

In 2025, BLOCK transitioned to new ownership, with the restaurant honoring Orndorff's incredible legacy. The website now reads: "We want to take a moment to say farewell and thank you to Erika—an incredible leader whose vision, dedication, and heart built the foundation of what BLOCK and Next Door are today."

What Makes BLOCK's American Fusion Worth the Drive

The seasonal menu at this Utah County farm to table restaurant changes based on what local farmers bring through the door. A farmer shows up with rainbow carrots? The kitchen makes seven different preparations—carrot chips, pickled carrots, carrot puree, raw crudité. "They're so beautiful that you can do anything," Orndorff explained about embracing the creative challenge of seasonal cooking.

Start with the crispy pork belly from Clifford Family Farm. Multiple reviewers call it "off the chain," served with Brussels sprouts, sunchoke puree, and pomegranate molasses. One Tripadvisor reviewer raved: "The flavors on our pork belly appetizer, the light and airy sweet potato fries, the short ribs and gnocchi, and the guava dessert were heavenly. It made me as happy as good sushi does."

The rainbow trout from Spring Lake Trout Farm in Payson consistently appears in customer favorites. It arrives with roasted cauliflower, cauliflower puree, dill and herb emulsion, and a striking squid ink cracker. "I want to eat it every night!" wrote one enthusiastic reviewer. Another noted: "The salmon was cooked beautifully and loved the crunch of the rice cake. Thinking of the meal makes my mouth water right now."

The BLOCK Burger deserves its own paragraph. Antonella's Artisan Bread Cafe supplies the glistening brioche bun. Inside: a juicy local beef patty, pan-fried sunny-side-up Clifford Farm egg, Heber Valley smoked cheddar, and house-made Dijon mustard. Utah Stories food writer Ted Scheffler declared it "one of the best burgers I've gotten my lips around in quite some time."

Don't sleep on the seasonal salads either. The kale Caesar made with Snuck Farm kale and roasted jalapeño dressing, or the roasted beet salad with goat cheese mousse and arugula pesto showcase how this American fusion restaurant elevates simple ingredients. As one reviewer noted: "The blistered cherry tomatoes and the little Manchego balls in the salad were over the top."

For dessert, the panna cotta variations—whether strawberry, caramel popcorn, or chocolate potted cream—consistently earn praise. One guest called it "the highlight of the meal."

Farm to Table Provo: Building a Community Through Food

BLOCK's farm to table philosophy extends beyond buzzwords into genuine relationships with Utah producers. The restaurant partners with Spring Lake Trout Farms in Payson for rainbow trout, Clifford Family Farms for pork and eggs, Future Fresh Farms for hydroponic produce, and MushBetter Mushrooms for locally grown varieties. Snuck Farm in Pleasant Grove supplies mixed greens and arugula. Slide Ridge provides honey. Heber Valley Cheese makes the smoked cheddar.

This commitment to local sourcing does mean higher menu prices—a challenge Orndorff acknowledged openly. "Because of that care and that attention farmers give, you get a really good quality product, but with the quality comes a price because you're paying for somebody to physically be there with the animals or at the farms," she explained. "You're not supporting just this restaurant, you're supporting all these small ranchers."

Customers seem to get it. While some reviews mention the $31-50 price range, they consistently note the quality justifies the cost. "Totally underrated," wrote one regular. "If you want a really good meal and are willing to wait and dine slowly this is a great place. The food is top quality."

The restaurant's design reinforces the community vibe—contemporary warmth with reclaimed woods, concrete floors, and eclectic artwork (including paintings where people's faces are replaced with floral bouquets). Fresh flowers line one wall. The open kitchen lets you watch enthusiastic cooks work. The bar serves local spirits from Beehive Gin, High West Distillery, and Sugar House Distillery. It's hip without being pretentious, elevated without being stuffy.

One reviewer captured the server expertise perfectly: "Our server was Kai, and we were continuously impressed by him throughout the evening. Not only did I value his opinion in selecting my dinner options, but I loved that he could answer every random question one of us decided to ask him as he approached our table!"

Planning Your Visit to BLOCK Restaurant

Address: 3330 N University Avenue, Provo, Utah 84604
Phone: (801) 885-7558

Hours:

• Monday: Closed
• Tuesday-Thursday: 5:00 PM - 9:00 PM (Dinner)
• Friday: 5:00 PM - 10:00 PM (Dinner)
• Saturday: 10:00 AM - 2:00 PM (Brunch), 5:00 PM - 10:00 PM (Dinner)
• Sunday: 10:00 AM - 2:00 PM (Brunch)

What to Order: The pork belly appetizer is non-negotiable. For mains, go with whatever fish is fresh (usually the trout or salmon), or the BLOCK Burger if you're craving comfort done right. The gnocchi with braised short ribs consistently appears in rave reviews. Save room for panna cotta.

Pro Tips: Make a reservation—this place gets packed, especially Friday and Saturday nights. The brunch service on weekends showcases different menu items. The full bar is a rarity in Provo, making BLOCK a destination for craft cocktails alongside dinner. Instagram: Follow along for seasonal menu updates.

When Erika Orndorff said BLOCK is "your neighborhood, your community—it's your block," she wasn't just talking about a restaurant concept. She was describing what happens when you build something around the belief that feeding people beautiful food, sourced from people who care, changes how we connect. That seven-year foundation still stands strong, making BLOCK the farm to table restaurant Provo needed—and the community gathering place Utah County deserves.