The Chophouse has a long history in Santa Monica, California. Founded by Heather Ryan, who recently passed away from inflammatory breast cancer, it is considered the first modern-day “Chipotle.” The restaurant was named after her. Heather graduated from Santa Clara University with an accounting degree. Devon Miller, who is the general manager, has experience at NorthRiver Yacht Club, Kozy’s, and The Side by Side. The Chophouse’s wine list is full of Californian wines, with 18 of them available by the glass. The wine list also features seasonal selections.
When you go out to a chophouse, you expect high-quality ingredients, but sometimes they aren’t quite what you’re looking for. Undercooked meats can be dangerous to eat, so make sure you ask about the food’s cooking time before ordering. This is because undercooked meats may have bacteria that cause foodborne illness. Chophouse menus may change frequently due to seasonal changes. Be sure to check the ingredients list to be sure you’re getting the quality of food you’re looking for.
If you’re in the mood for a little hearty American cuisine, try the chophouse at Rock Bottom Brewery Co. Chophouse at DEN evokes the feel of a 1940s pub, complete with beer tap accents and brass bar. The interior features exposed brick, wood tones, and 1940s Big Band beats. The menu includes hearty breakfasts, lunches, and dinners as well as salads and appetizers.