Chicago Chop House Restaurant – Chicago

Description

Description

Historic Chicago dining is more than just a theme at The Chicago Chop House; it’s a way of life. Stepping into the restaurant’s immaculately restored; century-old Victorian brownstone building brings diners into the city’s past, when meat packers, politicians, & gangsters dined on steaks in luxurious rooms. More than 1,400 photos tell the tale of old Chicago throughout three dining rooms surrounded by hunter green walls & lit by glowing sconces. Our all USDA Prime menu of awe-inspiring 64-ounce porterhouses, 16- and 24-ounce New York strips, and 24-ounce prime ribs bathe the senses in prime-aged flavor. The Chicago Chop House is also one of the only restaurants in Chicagoland to serve Mishima cuts, a unique and succulent beef known for its delicate flavor & tenderness. Guests can pair their meals with a glass or bottle of wine from our international list that includes more than 650 selections.


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Chicago Chop House Restaurant – Chicago
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Chicago Chop House Restaurant – Chicago
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Chicago Chop House Restaurant – Chicago

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Skinny Table’s Healthy Recommendations

Main Menu

APPETIZERS

  • Sauteed Lake Perch – with lemon butter & parsley (Request Without Butter) Lollipop Lamb Chops with red wine reduction
  • Kobe Beef Carpaccio – with truffle oil
  • Shrimp Cocktail – with cocktail sauce 1/2 lb. or 1 lb.
  • Freshly Shucked Blue Point Oysters – 1/2 or 1 dozen
  • Jumbo Prawns – with cocktail sauce and horseradish
  • Jumbo Diver Scallops – infused with fresh herbs and cherry tomatoes sauce
  • Fresh Sushi Grade Yellowfin Tuna

SALADS

Organic Mixed Greens
with fresh fruit, candied pecans, maytag blue cheese, and poppy seed vinaigrette

USDA PRIME STEAKS
Our finest awarded center cut steaks. Chicago Chop House USDA prime beef hand selected, dry aged in our own aging box.

  • BONE IN CUTS (Request Without Butter) – Bone in Filet
  • NEW YORK STRIPS (Request Without Butter) – Petite
  • CENTER CUT FILETS (Request Without Butter) – Petite
  • Wet Aged, Dry Aged, Mishima
  • Grand Cut – Wet Aged, Dry Aged, Mishima
  • SURF & TURF – add to any steak selection. Add a Small Lobster Tail | Add 1/2 lb. Alaskan King Crab Legs

STEAK ENHANCEMENTS

  • Au Poivre
  • Horseradish Crust
  • Peppercorn Sauce
  • Peppercorn

FRESH FISH & SEAFOOD

  • Chilean Sea Bass – with Tropical Salsa, Mixed Greens and Sweet Potato Frites (Request No Sweet Potato Frites)
  • Sushi Grade Yellowfin Tuna – with Kiwi Wasabi, Tropical Salsa and Mixed Greens
  • Broiled Salmon On A Cedar Plank
  • Broiled Alaskan King Crab Legs – (1 lb.) with drawn butter
  • Broiled Australian Cold Water Lobster Tail – regular or large

POULTRY

  • Organic Natural Boneless Chicken Breast – on a bed of Lemon Butter & Parsley

SIDES

  • Sautéed Mushrooms
  • Broccolini sautéed in Extra Virgin Olive Oil & Garlic
  • Sautéed Fresh Spinach with Lemon wedge
  • Fresh Sautéed Spinach and Sautéed Mushrooms
  • Vegetable of the Day 2 Way Side Plate see server for daily options

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* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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