My family recently took me to the Chop House to celebrate a landmark birthday. We were hesitant, at first, to choose a restaurant with simple, basic, menu choices, but we were not disappointed. To begin, the ambiance was much like an upscale French bistro, with many impressionist-style paintings adorning the walls. It was evident from when our well-trained server first greeted us, that the principle of service matters in this establishment—casually elegant without being prissy or pretentious.
I was surprised that they did not offer my favored aperitif, "Lillet," but was delighted to substitute a St. Germain cocktail (made with elderflower liqueur and champagne).
This restaurant obtains the "first catch of the day," coming from Foley's Wholesale in Boston, with which we are familiar. The seared scallops, which I ordered as a first course, were "dry," meaning, they had not been brined in tri-polyposphate, which is often used as a preservative and tastes like bicarbonate of soda. The meat cuts are prime and aged. While I had a beef tenderloin fillet, my husband and daughter each ordered venison, with two different preparations. Absolutely suburb! Incidentally, if you want your meat to be rare, this is one establishment that knows how to do it.
This restaurant is committed to a standard of flawless service in every detail. They intend from the start to please the customer.
Although we did not order dessert, the staff knew that this was a birthday celebration; at the end of the meal, they honored me with their own special creation "plat" to honor the occasion.