CHoP Chandler — Restaurant in Chandler

I really didn’t want to be writing this, but after going to Chop for both large and intimate special occasions for over a decade, the recent changes may have us making reservations elsewhere.

In November 2024, the menu changed - for the worse (as of mid-December 2024 Google still shows the old menu for comparison). I understand restaurants changing up things to stay lively and current – new features, apps and sides - but typically they’re not wholesale changes, and a steak house shouldn’t be changing what they’re known for. Unfortunately, that wasn’t the case.

We went for a special occasion for four. For the first time in at least six years, we couldn’t order our 'usual'. It seems they have a new purveyor. Prices have gone up (exceeding inflation). Sizes have gone down (they used to offer a 10oz ($59) and a 6oz filet ($49), now it’s just an 8oz for $57). And any flavor left the building.

Since the usual 10oz filet mignon no longer existed, I took a chance on the 16oz 'Imperial' Bone-In Filet Mignon (medium-rare), which is supposed to be more flavorful. At $95, I realized it was a high bar. It came out looking good, but cutting into it, it was blue, cold on the interior. Without trying it, I sent it back for re-firing, and it came back as requested. However, it was the most flavorless piece of meat I’ve ever tasted - it actually tasted like lighter fluid. That wasn’t all.

The 8oz filet was chewy and fatty, actually requiring a steak knife to cut it. This has never happened before – that’s not supposed to happen with a filet – a butter knife should be sufficient. This also arrived oozing blood, and cold on the inside, so we sent it back for re-firing prior to trying it. The halibut special was completely without flavor and mealy. And the sides, which had been consistently wonderful for years, were ALL disappointing (and lukewarm, at best): The creamed spinach now features leeks, and was somehow crunchy. The zesty/sweet Brussel sprouts were now “coal roasted with garlic, fish sauce, and ginger root” – cold and inedible. The Basmati Rice Pilaf was essentially a mushy fiesta rice that a school cafeteria would serve. This is harsh, but accurate.

It pained us – we have never sent anything back at Chop over close to 30+ meals over the years. Nothing was right, our occasion was ruined, and we didn’t even take them up on the offer for dessert for fear of finding out they ruined the Key Lime Pie (though I’m not even sure that’s available any longer - we checked, it's not). The table next to us was murmuring about their food as well and applying copious amounts of salt and pepper to their meal – that’s never been necessary. The staff claims there’s not a new chef, but there’s obviously a change in suppliers (mashed potatoes are no longer available – this is a steak house!), the cuts of beef are 'sweatshop-grade', flavorless and sub-par, and most of these dishes shouldn’t have left the pass.

The drink menu remains outstanding, but getting pricier. Service was excellent and attentive as always, but a little slower than usual (but I’ll chalk that up to a special event on the patio).

I’m sincerely hoping that this was a one-off. Sometimes a dish isn’t right. But to go 0-for-8 on tried-and-true favorites is more than a bad day at the office. I’m now fearful that semi-regulars (such as ourselves - we added up visits over the past 13 years and it came to 38 between us) that have a level of expectation will be dissatisfied and no longer come back. Diners that are new to Chop will find it wanting when factoring in the elevated prices and won’t return.

I hope this review and diner comments made in-restaurant are taken seriously to heart and the new changes are reverted or at least reevaluated. But they went this direction deliberately. Hopefully they’ll see the error of their ways. If this is the new direction of this establishment, I’m concerned that Chop won’t see the...

Place is very nice. Atmosphere is really what you are paying for. We we're greeted by the hostess at the door and taken directly to our table. From the copper light fixtures in the main bar the nice wine storage display the visual features give the appearance of a mid level eatery. Our server was very nice. There didn't appear to be one uniform for the employees but each was dressed tastefully. Our party was 6 and we we're placed at a half round table along the wall.

Lots of ambient noise here. Mostly social. The table was really designed for 8, maybe 10 people. With the noise we really couldn't talk to half out party without really raising our voices. Sort of kept our table and conversation divided in half.

Menu is easy to read offering all the typical cuts of Beef - ribeye, fillet, strip, etc and adds some non beef options like chicken. Lots of options for sides. They offer prime rib on a limited basis basically until they run out every day. Most of our party ordered prime rib or ribeye. Each was 36.99 a plate. I ordered med rare. For my side I ordered the house Mac n cheese. Server asked if I would like bacon on it - of course I did.

Steak arrived with an impressive size. Not sure what it weighed but it was larger than I expected. The side was also larger than I expected. Would have been suitable to split with my wife. She ordered the same and received an equally impressive cut which actually included the bone which was nice as the rib meat is often the best part, or second best after the cap.

Unfortunately my steak was much overdone. The point was white all the way through and a bit dry. The middle was barely pink. As I don't work in the kitchen it is hard to know how they prep something like prime rib and it was a bit later so it may have continued to cook if it was kept in a warmer a bit too warm. Flavor was bland. Almost like it wasn't brined or salted the day prior. The dipping sauce helped adding a nice flavor. No horse radish was served or offered. My wife's was the same. She ordered medium but it was done the same as mine, bit farther than she would have liked. Appeared to be medium well. Mac n cheese was good. Cheese a bit thinner than I like but the taste was good. We did not try dessert.

Overall, the experience is nice. Certainly better than chain steak houses like longhorn and outback but just not up to the price/standard they are striving for. Good for date night or a gathering at the bar although based on wine prices would be an expensive place for drinks.

Being from El Paso we have many steak options like Corrilito's, Cattleman's, etc which are all priced simularly but much better quality, cuts and consistently cooked correctly. Not being from Phoenix I don't have an alternative recommendation instead but certainly other...

I will begin by saying the atmosphere is very beautiful and classic high end steakhouse. You walk in the doors to view of the expansive alcohol display. The light are low and the soulful r&b welcome you in as the friendly host walked us to our table.

We ordered 2 cocktails; a Smokey mezcal for me and Four Roses Old Fashion for the wife. Both of which were delicious and met our expectations. Unfortunately that is where the positive ends.

Our server took our drink order and we stopped him so I could order an appetizer and my wife a house salad. Another table was offered bread and butter but we must not look like bread lovers. Grateful they’re helping us watch the waistline.

Our waiter needed to be stopped so I could order the tuna (delicious appetizer) but walked away before my wife could order her salad. After sometime we finally flagged down our waiter so she could order a house salad, to which he replied ok and started to walk away. She stopped him before he walked all the way to tell him what dressing should would like. Not sure what would have come out but at least she got that out. But I understand as he was really busy hanging out at the bar and managing his 1 table; us.

35 minutes after arriving and many stare downs later he meanders on over to see if we’d like dinner. Ummm why were we at a booth table at a steakhouse? Maybe for the atmosphere but no we let him know we were here for food.

My wife ordered the boneless rib-eye with Brussels sprouts (whoops they’re out he lets us know after a few minutes so Mac n cheese it is). I ordered the Ny strip with asparagus. When the food arrived, very quickly by all standards, we put the service aside and looked forward to some delicious $50 steaks. Well I guess 50% isn’t bad.

My steak, ordered med well was served med rare and looked like a backyard bbq not even using Costco steak. But had some peppery flavor to it and decide not a $50 steak but you know this atmosphere must be work $30 so there’s that.

My wife who knows 2 things well: whiskey and steak. Well her ribeye order medium was served med well. Also the 13oz steak fat hadn’t been rendered nor had the steak had a chance to rest. So her Mac n cheese turned into a vampires dream as she had half her steak cut off as fat, the other half had zero favor and tasted like somebody soaked it in oil before putting it on the bbq.

Now we love Outback steak house with the rest of them and had these steaks not been $48 and $49 then we’d be fine. Charging $19.99 is more the experience we had. Unfortunately Chop set themselves up to fail with the environment that set the mood like Bourbon n Bones without the...