1818 Chophouse — Restaurant in Edwardsville

This is the most ghetto experience I’ve ever had, especially at a restaurant that has such positive reviews. At first, I had an extremely kind experience. I was 20 minutes late to our reservation, but the manager, Amber, was so accomodating. Unfortunately, Elyse was our server. I was sitting at a table in her section, by the bar, for at least 10 minutes until Mike, the very kind bar back, came and brought my mother and I glasses of water. At least 10 minutes later, Elyse came rushing over, asking if she could get us started with any drinks. Specifically, she said, “Can I get you all started with any drinks!” I ordered an espresso martini. Since we had been waiting for so long, my mother asked if we could order food. Elyse said no, because she has other drinks to drop off. Elyse, then, went to the next table, and delivered a much kinder greeting. The table was greeted with, “Hi, my name is Elyse. I will be taking care of you today. Can I get you all started with anything?” Immediately, I was confused. She had not given my party her name, nor a hello. Our food was brought out by another gentleman. Immediately, Elyse came and asked how everything was. I told her that I was not sure, as I have not had a chance to taste it. She did not come back. I started eating my chicken and waffles, and I noticed the waffle had grainy sugar in it. I wasn't expecting that, and it was too sweet for my liking. I googled the menu, to ensure I did not overlook the description of the waffle. I did not. I ended up having to flag Elyse down, after at least 10 minutes of waiting. I explained to her that the waffle was very sweet, I could taste grains of sugar, and I'd like something else. Her response was, "Well, I'll still have to charge you for it." As someone who works in the restaurant industry, I was immediately confused. Elyse did not apologize, did not ask if she could get me anything else, did not ask if I'd like to speak to a manager — which are all things that I would and was trained to do. When Amber approached the table, she was kinder than ever! She was empathetic and understanding. I expressed to Amber that all Elyse's other tables had 100% white people at them, and, as a Black person, I couldn't help but wonder if race played a factor. Amber took care of our bill, told us it was unlike Elyse, but agreed to review the cameras when I asked her to. My words were, "the optics are bad." She agreed. I can only hope that proper disciplinary actions and sensitivity trainings are offered to Elyse after this. Since Elyse kept looking over at me as I was talking to Amber, I addressed her directly on the way out. I looked at her and said, "You were wrong for that. That was very racist." Elyse replied and said that she was Black. To be clear to Elyse and anyone else reading this, Elyse was light skinned with straight hair. I am a dark skinned Black woman with large, puffy hair. If further education is needed, please Google "colorism in the Black community" or, "self hate in the Black community." Elyse is racially ambiguous. All skinfolk ain't kinfolk, and I made it clear to Amber that I would be writing a review to warn my people, since I...

One of the many cardinal rules in the culinary world is this - give your patrons an experience, not just a meal. On this front, the 1818 Chophouse in Edwardsville makes a commendable effort, much like the audacious overture of an orchestra's opening act. With their statement of providing "a culinary euphoria," they've set a high bar, one that, while not completely attained, was not entirely missed either.

The evening was ushered in by the adept wait staff, a well-oiled machine, reminiscent of the best of Michelin-star establishments. Their professionalism, charm and intimate knowledge of the menu were more than commendable, truly embodying the 'extraordinary dining experience' promised.

The bourbon and drink menu was nothing short of brilliant, offering a symphony of flavors, perfectly distilled and capable of providing a warm, pleasing prelude to the main courses. Each glass was a melody of taste, soothing and invigorating all at once.

The main event, however, had its highs and lows. The stuffed pork special was the orchestra's violins, doing their part diligently, if not perfectly. It was good, well-seasoned, but was lacking a certain magic, the kind of spark that would make it unforgettable.

The mashed potatoes, on the other hand, were the off-key tuba that threatens to disrupt the harmonious symphony. Watered down and lacking creaminess, they were the Achilles heel in an otherwise decent line-up. A simple dish such as this should never be an afterthought. Attention to detail is everything in a dish, and these potatoes were begging for it.

Finally, the meal ended on a high note. The Peanut Butter Tower dessert, was the saving grace, the triumphant climax of the symphony. It was indulgent, luscious, and the perfect blend of sweetness and texture, much like a beautifully executed coda that leaves the audience roaring for an encore.

The ambience, like the gentle harmony underlying a symphony, was superb. The restaurant managed to weave together an atmosphere that was both charming and classy, a perfect backdrop to the culinary performance that unfolded.

In conclusion, 1818 Chophouse has an enormous potential to become a leading light in Edwardsville's culinary scene, but a lack of finesse in some dishes could dampen the overall experience. Like a good orchestra, each element must sing in perfect harmony. And whilst some elements have hit the right notes, others need a bit more tuning. Don't rest on your laurels, 1818, elevate your game, the baton's...

Im gonna be brutally honest here. I didn't pay for my food. My boss paid for our office to eat dinner here during the Christmas season last year as a gift (super nice of him)

I have a culinary degree and have worked in high end kitchens and country clubs. This place is downright silly.

The prices are absolutely wild for what you're getting here. Upwards of 100 bucks a head for "dinner" which amounts to an overpriced steak that MIGHT be cooked to the temp you ordered (6/9 correct temps at our table) and literally mashed potatoes. The steak comes with an embarrassing balsamic drizzle because apparently for top tier billing and meat quality they cant spare the standard of demi or at least a sauce made from a pretentious wine of some expensive variety. No you get balsamic syrup which can be bought at your local grocery store.

Then if you have the wallet for an add-on like scallops ( we made the move since boss was paying) you get overcooked scallops in a warm liquid with NO SEAR. Freakin kyoto down the road nails scallops better than this line.

Also you can tell them you're gluten intolerant but youd be wasting your time. Our managers wife was made sick due to non compliance or just a general lack of professionalism.

I didnt even pay for this meal and my wife and i walked away feeling insulted by the price. Will definitely be voting for somewhere different this year and honestly whether im paying or not, if the consensus is 1818 again i will politely skip out.

Prices are insulting for this food.

Server was an absolute gentleman and was about as attentive as should be expected. Ambiance is gorgeous and the bartenders are kind and professional. Everyone looks great and FOH is a pretty tight ship.

No idea what in gods name is happening BOH. Good god pricing elasticity was taken advantage of here.

Philly cheesesteak soup? What in the progresso.....come on thats not how we handle trim at...