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| - "You Can Do Better!"
Having been to a few CHOP Steakhouse and Bar locations across the country, I can't say that I have ever been thrilled with the interiors, the service or the food.
The location on Dixon near the airport is perhaps one of my least favorite CHOP locations. If you sit near the window in the winter, be sure to bring where a coat as the temperature is cold. And if you order the Jumbo Shrimp cocktail, don't expect to be overwhelmed by the "jumbo" aspect or lack thereof.
As a second choice to the best steak restaurant in the area, (The Keg), the first impression on booking a reservation is good. A friendly voice answers the phone and finds you a table for 4 during the busy Holiday period. And a nice enough waitress introduces herself and starts off the service promptly. But that's where the "nice" part ends. You sit down and ask to order something very quick, because you're hungry, and an order of onion rings takes 20 minutes. Then unannounced, a male waiter approaches your table and asks if you want something to drink, and you say, where's the other waitress? He says she's actually the bookkeeper and comes down to help once and a while. Rewind the tape.....:Hi, my name is ____, and I'll be taking over for _____". That would have been much better.
Then the 3 orders arrive, 2 NY and 1 Prime, and the Prime which was ordered medium rare shows up well done. Now you have 2 people wondering when to start eating and another wondering when they will get their correct order. Next, a Manager struts over with the corrected Prime and you somehow get that feeling that a Manager is coming over to apologize, but no, he just drops off the dish and says nothing!
Overall, my impression of this CHOP is that the environment is ":cold", both literally and in a service sense, the food is about average and prices are not representative of both of those shortcomings. If I were in charge of improving the restaurant, I think I would....
1. Like the Keg, bring some warm sour dough bread close to when the guests are seated, or some other food item that can appease hungry guests as they wait for other guests or their server.
2. If you make a change in wait staff, ask the new staff to introduce themselves.
3. Deal with the "cold" issues...there's nothing like warm cloth napkins on a cold day.
4. Warm the plates before you serve the steak. Cold plates are never good for a hot steak.
5. Next time you design a new CHOP, use leather on the benches instead of the velour or crushed velvet type of cloth you have there now. The seating areas (by the window) look dirty and worn and I think the restaurant is only a few years old.
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