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  • I always Yelp for new places when I travel and while visiting relatives in nearby Mesa I decided to try CHoP on a Sunday night. While the reviews all indicated the restaurant was usually not overcrowded we were surprised to find only 3 other tables occupied after 8! Needless to say the service was great and we had the pick of the tables! I would like to return when there is a bit more atmosphere - but it was a Sunday night. Then it may move up to five stars when I can rate the service under normal conditions. We skipped the appetizers and went straight for the main course - Barbecue Baby Back Ribs with a baked potato substituted for the fries for my companion. The ribs were well seasoned - just the right amount of sweetness to let the flavor of the ribs dominate and not too sticky. And he never had to pick them up as the meat came completely off the hot bones with just a fork - Excellent. And that baked potato was a hit. It was perfectly baked, not dried out and the added sour cream, bacon and a few chives really did the trick. The other entrĂ©e was the Rubbed and Grilled Pork Tenderloin with a spicy mustard Barbecue sauce on the side. The presentation was unique with the tenderloin sliced and laid out in a line on an oval plate. Even so it stayed moist, warm and it was flavorful. The rub added to the taste and coupled with the sauce it was delicious. Another treat was the coleslaw on the side in a dish of its own. It was crisp and fresh with a mild bite to it. A great pairing. We had two glasses of 14 Hands Cab - a favorite of mine - so nice to see it on the glass list. I will be back on my next visit to the area.
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