When I was researching different types of countertop materials for a kitchen remodel, butcher block was most often recommended for a small area but not an entire kitchen. I believe the concerns associated with butcher block is the maintenance, the risk of contamination due to it's exposure to foods like raw meat, and if located next to a sink, you have the possible water damage to the wood. All that being said, I have seen pictures of beautiful kitchens with butcher block counters. I guess it depends on how much care you want to put into maintaining that beautiful, aesthetic look. :)

I'm not crazy about the mitered corners. I think the butts look fine; there's less joint, and less waste:

It can be done. Butcherblock is often something that people want to leave untreated, as a cutting surface, but something that gets water and all the other abuse of a whole kitchen will be better off sealed, so you have to decide what kind of wood counter is appealing to you... (A lot of the photos you see, including the example above, are harder kinds of wood surfaces.)

First, wood is naturally antimicrobial however it still needs to be cleaned after food prep. Second, if you stain the butcher block make sure you use a water based stain and a FDA approved sealer. I used a butcher block conditioner from Menards instead of a polyurethane. Every couple of months I apply the conditioner with a soft towel, it keeps water beaded up on the counter, it helps stop stains from drinks and food to quickly set in. It all comes down to personal choice. They probably don't want to install it because either they haven't install many or because it's so much cheaper than granite or quartz.