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  • Wants to be high end, but falls short. This was our third visit to Chop since they opened. I had a Groupon. I really, really wanted to like Chop. Our first two visits were also mediocre. We thought we'd give it one last try. On the positive side, food is pretty outstanding. Their 2 inch pork chop is to die for. The calamari appetizer was excellent. And that's about it for positives. Our server, while friendly, was very young, never introduced herself, and couldn't answer a few simple wine questions. When she told us about the specials, she said "we have halibut and swordfish".??? A description would be nice. Aren't servers supposed to "sell" the specials by making them sound delicious? For a restaurant that prides itself on wine, the staff needs more training. Water glasses weren't refilled. We had to ask two separate times. Dirty appetizer plates sat on the table throughout the meal. We weren't given fresh silverware for our entrees. No manager ever came around to check on tables - that's a real no-no. And it's very noisy. We had a corner table (upon request) and still got lots of noise from the bar. The wine list was adequate but not outstanding. No interesting dessert choices. For a place where steaks are in the almost $40 range (pork chop is $24.50) and you have to order your sides in most cases, it's just not worth the high price you pay. Go a little further down Dobson to Ocotillo, go left almost to Alma School and eat at Dvine Bistro and Wine Bar. Superbly trained staff, outstanding food, and an amazing wine list. And yes, the staff is trained to answer any and all questions about the wine list. All for around the same price as Chop. Main suggestion to Chop: train and educate the staff on your products, and ensure that they are professionals. In this price range, it's to be expected.
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