Chophouse on the Bricks — Restaurant in Thomasville

The experience at Chophouse was a mixed experience. I am writing this review as more of an informational effort than a review of a poor experience. There are some policies at this restaurant that were strange and upsetting because I was not aware of them in advance. I set a reservation many days in advance for six people. This is required at the restaurant due to the size. On the day of the reservation, my party had an extra person unaccounted for during the initial reservation. I attempted to call the restaurant multiple times when I learned of this but never received an answer. I decided to make the adjustment in person. On arrival to the restaurant, I waited at the front check in counter for 15 minutes until someone was able to assist. I explained the issue and I was advised that the restaurant does not accommodate parties larger than six people. This is despite the reviews I have found of large parties eating in the restaurant including a picture of a party of 9. I was also advised the reason we could not sit seven at the six top that was prepared for us was because the plates would not fit on the table which was just a blatant lie. I was asked if I could make the reservation six again insinuating I ostracize one member of the party all of whom where present at the time of this conversation. Then the suggestion was made to split the party sitting one group inside and one outside at two run down tables typically used for customers waiting on tables. Ultimately, a suggestion for a member of my party was to sit everyone outside between those two tables, which not ideal, was the only acceptable option. The manager and server who I interacted with during this exchange brought menus and waters but when asked if they could put in an appetizer order was told curtly that she (the manager) was not our server. The manager then noticed the small Cheesecake Factory cheesecake purchased by a party member’s spouse for his birthday sitting at the table. The manager explained that the owners don’t allow outside food. When told it was a birthday cake, she stated they had a dessert menu and preferred people to spend their money at the restaurant. I appreciate the honesty of the statement but this is a very strange policy of any restaurant in my experience and one people should be aware of.

Now a little good, our server (Alex I believe) came out upbeat and professional despite the rocky start to our experience I am sure he was aware of. He treated both tables as if they were together (because we were) addressing both tables while providing drink and dinner specials. Alex was great and the best part of the experience at the Chophouse. Drinks were ordered, the anejo old fashion was very good, and so was dinner. I had the New York Strip which was good but not great. It was served with a tasty bbq/steak sauce which I found strange at a high end steak restaurant but did add to the steak overall which is not what your looking for when you pay that much for a steak. The steak should stand on its own.

The reminder of the actual meal was fine. Alex was attentive and kept everything working between the two tables. The few times the manager or the other server we interacted with came out they displayed apathy or outright rudeness even they received none of either from anyone in the party.

At the end of the meal, the manager handled closing out our table. She completely swapped around the meals and drinks when attempting to separate the bill, which ultimately is not a big deal but was still grating. We all decided to pay what we had instead of attempting to have it fixed. One of the members of the party ordered a to go order and due to dietary restrictions asked multiple times that bacon not be added to her meal. There was bacon on the meal when it came out. It was sent back and removed from the bill.

It was made clear that the policies above were set by the owners and it’s important future patrons are aware of them. Overall, the restaurant was fine but not up to the standard of similar restaurants at this...

Made a reservation 4 weeks in advance for table of 6. Was called the week before to confirm and a message was left to call back ASAP to confirm, leaving sense of cancellation without immediate callback. Had to break from my patients to call and confirm. Got another call to confirm the day of and asked if we could do 15 minutes later than planned.....no problem. We were driving in from Tallahassee earlier in the evening and would check in at 7 in the event tables were open earlier. We did just that and was told it would be 8:00 as planned. When arriving back to the restaurant at 8:00, restaurant was packed with no seating to wait for our party of 6. The restaurant is small with booths lining the sides and tables in the middle of the space seating (2) 6 tops, (1) 4 top and (2) 2 tops. When we arrived at 8, we were told by the hostess that our assigned table was paying their check and we would be seated next. Went to the bar to get cocktail for which had zero eye contact with bartenders for 15 mins before getting service. Proceeded back to the front of the house wondering when we would be seated as the only 6 top avail (they took the 2nd 6 top that left and converted to a 4 top as we were there) had just sat down. We inquired how much longer they thought it would be as I was now growing concerned that it could be another hour before a table was available. We were told “not that much longer” by hostess. When asking why they could not convert the open 4 top to a 6 top, we were told “it’s a fire hazard”. At approx 8:30 a lady in black (who we now know is the owner) approaches us, thanking us for waiting and that after she seats the waiting 7:45 6 top, we will be next. WAIT, WHAT???? It is now 8:30 and there is another party of 6 in front of us and only 1 six top table in the house???? As we are still standing, she offers our party no seating while we wait, not even a glass of water. My husband is now irritated and asks her what she is going to do for us while we wait...she says “make you happy”....HOW????? By this time it is 8:45, we are 45 mins from home, which is celebrating FSU graduation and the holidays and we still have not had dinner. This meal was planned as a Christmas Celebration for my son’s gf that was visiting from Atl and would not be with us for the holidays. We decide to leave. The owner told my husband he was attacking her for simply pointing out her lack of concern with us having to stand and wait for God knows how long. We leave in the pouring rain, heading back to Tallahassee at 8:45 on a Friday night praying we could find a nice restaurant to accommodate a party of 6 at such short notice. When I got in the car to leave, my phone rings and it’s the owner beginning the conversation with insults hurled at my husband. I told her I was VERY disappointed as well and how I had planned this for months. She was yelling over me telling me we were the 3rd party to yell at her that night and I don’t know what it feels like to be treated like that. Uh....yes I do and if you are in the restaurant business you best grow some thicker skin. I ended up hanging up on her as she continued to yell at me on the phone. Once we arrived to the Blue Halo in Tallahassee, I realized she had called me back TWO MORE TIMES telling me that we would never be welcome to make a reservation at her restaurant again. News flash....when I walked out at 8:45 I never intended to step through those doors again. Our family, moving from Atlanta, has a rich history of eating at fine dining establishments all over this country. We have NEVER been treated like this by a hostess, let alone an owner of a restaurant. She clearly had overbooked the restaurant and met her match with us. My husband gave her every opportunity to admit this, to no avail. Everything was our fault and thus, we are banned. We took our $500 tab elsewhere and finished the evening...

Do not eat here. This establishment lies about the food they serve. They want their customers to believe that they serve KOBE beef. They do not. There is only one original KOBE beef. They are misleading, do your research. KOBE beef comes from Japan. They are selling 50/50 cross breed of Wagyu and Angus as KOBE Beef. For information purposes, and Angus beef only has to have 5% of the Angus gene in the cow for it to be called Angus. This is misleading. KOBE beef starts at approx 45.00 per ounce, their hamburger that is dry as a block of wood is 16.00. I have contacted them to see if they carry the KOBE certification and did not receive an answer. If someone has certification of that, one would place that information in view of the customers. Also, only 8 restaurants in the United States sell KOBE. In the Restaurant world, this is a serious infraction. They should be ashamed of themselves. I would have given it less than one star if possible. It started with bread on the table that was not only stale but old. The focaccia bread had to be days old and since they were closed on Labor Day and the day before, I would say Saturdays bread for the table. Ordered the Scallops, one was cold on the inside and not cooked all the way through. The corn on the plate was ice cold, it cooled down all the scallops way too fast. Raw scallop in middle, ice cold corn base, so far two items tried, two items failed. Medium Kobe burger was overcooked and dry. No sign of pink on the inside for medium. Dry to the bone Brioche Bun. The bun had no color of yellow, one can only assume that no egg was used in the recipe of the bun. The Buns cake crumb inside didn't look like it was a brioche bun at all. Unable to even eat half of the plate. Potato wedges were mealy. Looks like the Chophouse is on a roll. Three for three. My husband ordered the aged ribeye and had grizzle that should have been trimmed off. This grizzle was found after he tried to eat it. Boy, that's attractive.One can't really complain about a $54.00 steak, can you? He ordered a special beer only to find out that our server didn't know that he was out. Oh, did I forget to tell you that we were the second people in for dinner? But the best part of the night.... was the guest that joined us by the table. He crawled on his 6 legs. Luckily we were able to get our server to help the little guy out. I personally wanted to tell that little guy not to waste his money. Needless to say, this Professional Executive Culinary Chef, would never recommend this establishment, not even to the little six-legged guys' friends. We didn't stay for dessert, I couldn't even imagine how mangled that dessert menu could be.

I don't know what the Chophouse wanted to be, but what it needs to learn is whatever plates you decide to serve, do it well, own it, and make sure it is cooked correctly. Your name is on every plate that leaves your kitchen. Tonight, you might want to think of changing your...