Difference between revisions of "The Chop House"
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===Review=== | ===Review=== | ||
| − | They do have good steaks, maybe the best in town. The service, however is overly pretentious and slow. They do that silly move where they gather one waiter per customer around the table and simultaneously lower everyone's plates -- appetizers or entres -- and place them in front of you. Realistically, all this ever accomplishes is cold food, given the time your food sits while your waiter scurries about collecting enough of their peers to perform this trick. The emphasis should always be on the food, not a performance. | + | They do have good steaks, maybe the best in town. The service, however is overly pretentious and slow. They do that silly move where they gather one waiter per customer around the table and simultaneously lower everyone's plates -- appetizers or entres -- and place them in front of you. Realistically, all this ever accomplishes is cold food, given the time your food sits while your waiter scurries about collecting enough of their peers to perform this trick. The emphasis should always be on the food, not on a performance. |
[[Category:Restaurants]] | [[Category:Restaurants]] | ||
[[Category:Grand Rapids]] | [[Category:Grand Rapids]] | ||
Latest revision as of 17:04, 17 June 2011
190 Monroe Ave. NW
Grand Rapids, MI 49503
(616) 451-6131
(888) 456-DINE
Fax: (616) 451-8026
Treat yourself to the finer pleasures with consummately satisfying dining at The Chop House. Featuring USDA Prime Beef, the finest Midwestern, grain-fed meats, and exceptional premium wines in a refined and elegant setting.
Credit Cards Accepted: All major credit cards.
Open Sunday
Reservations Recommended
Review
They do have good steaks, maybe the best in town. The service, however is overly pretentious and slow. They do that silly move where they gather one waiter per customer around the table and simultaneously lower everyone's plates -- appetizers or entres -- and place them in front of you. Realistically, all this ever accomplishes is cold food, given the time your food sits while your waiter scurries about collecting enough of their peers to perform this trick. The emphasis should always be on the food, not on a performance.
