When we went to Rome a few years ago my family's favorite pasta was cacio e pepe. Having heard that the chef at Butcherblock was from Rome I emailed asking if they would make the dish when we visited. Got a positive response. The first visit was a Sunday and we were disappointed that it was Chef Filippo's day off. We did not even mention the off-menu request. Had a great meal. All was great, especially the grilled octopus appetizer. Even found a nice, and very reasonable bottle of Primativo, our Roman wine of choice. Server was one of Chef Filippos daughters, so we were treated to some fun family history and stories. Our second visit we got to enjoy the cacio e pepe, pasta, oil, garlic, a hint of lemon (maybe) and of course the pepper. Was as good or better than any we had in Rome. We also enjoyed a pasta dish with sausage and truffle oil which my daughter proclaimed as the best thing she's ever tasted. Saw that they change the menu seasonally, always a good sign. Chef Filippo stopped by a few times to make sure we were happy. All in all it has the makings of becoming one of my favorite spots.