Chops City Grill is serious about steak
There is something special about a good steakhouse, the way it feels, the way it smells and the kind of service you receive. Chops City Grill in Bonita Springs is one of those places. Its sister steakhouse in Naples maintains an equally impressive reputation.
“One of the things that separates us,” says Bar Manager Mike Corey, “is that a lot of people eat out in this area. Here, people dine. They start with a martini, they order appetizers and salads, have wine with their dinner and take their time.”
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Michael A Caronchi
A popular entree, peppercorn encrusted sirloin is served beside heirloom tomatoes, mixed greens, and artisanal cheeses.
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Vanessa Rogers Photography
The Roasted Candy Cane Beets are drizzled with 10 year old balsamic and oil infused with Indian River oranges
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Juicy braised short ribs are one of the new items on Chops updated seasonal menu.
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Black grouper is also back for the season and the portions are substantial.
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The Pomegranate Martini makes for a perfect holiday cocktail.
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Chops version of the Moscow Mule (left) comes in a Mason Jar, the Blueberry Lemon Drop Martini lingers in the background.
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One of the premier dining spots in Bonita Springs, Chops is open 7 days a week.
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One of the premier dining spots in Bonita Springs, Chops is open 7 days a week.
Chopsticks play a leading role in the restaurant’s logo, a hint to the pan-Asian influence found in many dishes, including the signature Tuna Chop from the raw bar menu. Mike compares it to a Hawaiian ceviche. Sushi grade tuna, jumbo lump red crab and avocado are tossed tableside in yuzu and soy. Not only visually pleasing, the smells that waft across your table are divine.
For a steakhouse, the menu has a wide selection of seafood, from a chunky crab and lobster cake to creamy clam chowder and wild salmon.
But the thing that truly sets Chops apart is the dry-aged beef, says General Manager James “JC” Corbett. “Not as many steakhouses dry age like we do. It’s very labor intensive and expensive, but it’s more flavorful and tender, with a nutty edge.”
Eight cuts of meat — including rib-eye, strip and prime rib — are dry aged 14 to 21 days in a humidity-controlled room. During that time the fibers of the meat break down and the fat separates, changing in texture and flavor.
“We use corn-fed beef instead of grass-fed, and we treat it with TLC,” says Executive Chef Francis Pischner. “We put a salt mix on it, a little oil and char broil it at 1,600 degrees to sear in the flavor. That’s it; keep it simple.”
The results are remarkable, and you can see it on the faces of diners the minute they take that first bite.
“We make everything from scratch and in the classic ways,” says the chef, who is classically trained in French cooking techniques.
The veal stock, for example, takes two days to make.
The new seasonal menu is out and includes a hearty braised short rib. The 18-ounce piece of meat is slow-cooked for three hours and glazed three times throughout the cooking process with sweet chili barbecue sauce; the savory meat falls right off the bone. Served over a creamy mash of potatoes and parsnips, the dish is rich, flavorful and filling.
For seafood lovers, black grouper has returned for season. The pan-seared fish is portioned along a substantial oval serving dish, topped with screaming hot rock shrimp, and asparagus. Underneath is a rich beurre blanc sauce with tomatoes and artichokes and decadent mounds of risotto. This dish has it all: mild spice, creamy and meaty textures, and balanced flavors.
Red wine is perhaps the most popular beverage to pair with the delectable steaks served here, and the menu is jam-packed with thoughtful selections that cover a wide variety of regions, producers and price points.
The bar is almost always full of loyal locals who are kept well hydrated by Mike Corey, an expert at preparing the many “Choptails” on the list, including Devoted. Chop’s version of a Moscow mule, Devotion blackberry and blueberry vodka and ginger beer make up the bulk of the drink. What makes it unique is the muddled cucumber, mint, citrus and berries. The mint and cucumber add a refreshing touch, and the ginger a nice kick. Garnished with candied ginger and lime, it’s perfect for the holiday season. So is the pomegranate martini. A combo of pomegranate vodka, pomegranate liqueur and cranberry, it’s on the sweeter side but served with a skewer of limes if you want to tart it up.
The Blueberry Lemon Drop martini is not only beautifully presented but is a delicious way to start your meal. With citrus vodka, a touch orange liqueur and a splash of citrus juice, a shot of blueberry liqueur sinks to the bottom of the glass and creates layers of colors.
I often drive by Chops, and every time I sit at the bar, a cozy table inside or a romantic seat outside, I wonder why I don’t stop more often. It’s a restaurant with impeccable service, warm ambience, diverse menu and expertly prepared food.
—ChopsCityGrillislocatedat200HealthCenterBlvd,BonitaSpringsand66608375thAveS,Naples.Formoreinformationvisitchopscitygrill.com.
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