Chophouse '47

mark diamond

Best porterhouse ever

Tonja Brunner

Upon entering you get the upscale setting that you would expect dim lights huddled conversation light music playing in the background. I was surprised to see paper On each of the tables On top of the table cloth. The salad The blue cheese dressing had a wonderful subtle flavor. And one salad was plenty big to split between 2 people. There was a mix up with our order sorder so we received our brussel sprouts and one steak and they brought the wrong cut out for the 2nd Steak. They kept my companion's steak hot While my steak finished cooking. They also brought us a second fresh side of brussel sprouts out free of charge. The steak had a char on topAnd was cooked perfectly. They lean on the char for flavor more than seasoningSo make sure you prefer thatStyle of flavoring if you go to this restaurant. The overall experience was OK We ended up spending $240 on 2 steaks A glass of wine and a cocktail, a side of brussel sprouts and a wedge salad. It is on par with other high end steakhouses for cost and experienceIt doesn't stand out above or below your typical Ruth Chris hall's Chop House Rick Erwin's

tanuj siddharth

Amazing food. Compliments to Chef Matt. But, be cautious of wine recommendations. We were pointed to a different wine and our waiteress Becky chaged us for some other wine which was $30 more expensive. We understand it can happen but i stead of fixing the mistake inspite of being pointed out, it was a convenient simple apology. Not expected from restaurants where you trust the recommendations of the people working there and then get taken advantage of. But foood is worth it.

nick conte

Best steak in town. Best sear anywhere.