Utilizing a state-of-the-art dry aging cabinet, Chop Chandler is now offering an unparalleled culinary experience that brings out the exceptional tenderness of premium beef cuts. Each cut undergoes a meticulous process, from selection to preparation, ensuring the highest quality and flavor. Skilled butchers cut, carve, and prepare every piece in-house, maintaining the highest standards and offering guests a truly exceptional meal.
Certified Angus Beef is dry-aged for 21 to 60 days and currently comes in boneless New York, bone-in ribeye, and Tomahawk cuts. Prices start at $75.
The restaurant’s dry-aging process starts by finding exceptionally marbled cuts. The beef is stored in temperature-controlled environments between 34 degrees and 38 degrees with 80 to 85 percent humidity. It also goes through air circulation and is carefully monitored to prevent bacteria growth and preserve high-quality meat. When served, the dry-aged beef has the outer crust trimmed off to expose the tenderized, flavorful meat.
“Dry-aged beef offers a unique depth of flavor that simply cannot be matched,” Executive Chef Christopher George said. “Our process produces a steak that is not only rich and nutty in flavor but also incredibly tender, making each bite a luxurious experience.”
For over 12 years, Chop Chandler has been a favorite of many steak enthusiasts. It is known for its unparalleled service, expert preparation, and dedication to quality ingredients. In addition to dry-aged steaks, the menu offers starters, salads, steaks and chops, seafood, mesquite wood grill options, and individual sides.
Happy Hour takes from 4 p.m. to 6 p.m. Monday through Friday and offers seven small bite dishes, draft beers, red and white wines and signature cocktails. The restaurant also offers a specialty roasted prime rib, with limited availability, on Fridays and Saturdays.
Chop Chandler is open for dinner from 4 p.m. to 9 p.m. Sunday through Thursday and 10 p.m. Fridays and Saturdays. For more information, visit chopchandler.com.
