I love the ambiance of a good old-fashioned chophouse. Red leather booths, dark lighting, questionable martinis, and oh yeah, steak.
Usually damn good steak too. That’s because a good chophouse makes no apologies for its red-meat-centric position. So there is no need to hide behind any of the foodie pretensions of the moment.
Chophouses do meat. Several cuts, all of them grilled.
Chophouses were never simply restaurants. In another time, on another continent, the original English chophouses could easily be called the16th century gastro-pubs (to borrow an au currant foodie phrase) of their time.
The chophouse is actually an esteemed British institution dating back to the origins of modern commerce. Chophouses have long been meeting places where business people dined and conducted their affairs over hearty plates of traditionally cooked meats washed down with the alcoholic beverages of choice.
Not much has changed then. Today my brother Grant chose a chophouse friendly red wine– Dunham Three Legged Red from the Columbia Valley of Washington State.