Average Steak House...does not "meat" expectations. Overall, the Chop House was a let down. The Ribeye I ordered was overcooked, the stewed tomatoes tasted like Del Monte's from the can and the "famous" hash browns were burnt and tasteless (a.k.a., mung). The service, however, was great and the setting is superb. The fish dishes served at our table did look very good and I'd probably go down that avenue next time.
98 points. Best steakhouse in the state.. Ate at the Rochester Chop House with my wife. Dining room is well decored with dim lighting and live piano. The fried calamari was excellent,just slighty crispy. Dinner was filet & lobster Combo. Steak was cooked and seasoned to perfection. Lobster was great. Wine list is well selected. Plan to return again when seeking a quality steak dinner.
My favorite place to eat in the world (and I've eaten all over the world).
I'm a local to the Rochester area and have eaten at the Rochester Chop House on a regular basis over the past 10 years. My favorite meal: BBQ Shrimp nestled in bacon, "vineyard" salad, NY Strip steak w/zip sauce, side of bleu cheese hash browns and for dessert: Detroit's famous Saunders hot fudge ice cream puff (to be shared w/everyone at your table). I'm not a wine drinker, so I can't comment on their vast selection....but I know a good steak when I taste one and this place tops my list!
Yes, this isn't a "meat & potatoes" chop house (their fish selection & oyster bar is wonderful) and the dress code has become lax over the years (patrons have been seen in both jeans & suits on Saturday nights), but look past the crayons and you'll discover a true gem in the northern Detroit suburbs.
Embarassing. On our 18th wedding anniversary my wife and I sat at a table with one chair right next to the piano player close enough to the back door to get blasted by freezing air every time the door opens and the other chair backed into a high traffic aisle by the kitchen door (with reservations). Brown paper on the table tops to save the cost of linens (with a jar of crayons, how elegant). Cheap glasses for expensive wine. Overcooked fillets, zipless zip sauce, overcooked lobster tails. Good salads. What makes a steak house a "Chop House"? Menu items? Decor? Service? Prices? I guess you can't tell by a name anymore.
Seafood not steak. Having eaten at the Rochester Chop House many times over the past ten years, I've never considered it (remotely) as a steak house (don't care for the "beef grease sauce"). However, their fish is excellent, and they have some of the best Oyster stew this side of New England. Although their wine list is non-descript, their raw bar with a cold beer is worth the trip in its on right.
Dissapointment. When I think of a steak house or chop house certain things come to mind such as a baked potato, prime rib, pork chops and ribeye steaks. However to my dissappointment I could order none of the above. I was also forced to order a larger cut of meat due to the fact that the cut I wanted was not available. The service was mediocre and slow. I also deemed the price to be high for the portions of food that were served. I would not recommend this restuarant.
Great for a special occasion. We went there for dinner with my boss -- the food was very good, the steaks done just right, and the service was excellent. Hence the prices. Although I enjoyed my meal very much, I would not consider this a place I would go often except for special occasions like birthdays or anniversaries.
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