Conventional wisdom holds that, before you launch a new enterprise, you should have at least one year’s operating expenses on hand. When the Chicago Chop House opened its doors in November of 1986, it did so on a wing and a prayer.
Henry Norton, a Georgetown University graduate, and advertising guru sold his home to finance his new venture; a steakhouse in the heart of River North. Emboldened by his previously successful restaurant launches, which included Easy Street in 1959, Alfies in 1966, Gate of Horn in 1968, Le Pub in 1971, and Shuckers in 1978, he was confident he could make his mark on Chicago’s steakhouse scene.
His friends, on the other hand, were skeptical. Frankly, they thought he was crazy. Though a few steakhouses existed at the time, such as Morton’s and Gene & Georgetti’s, seafood was the rage in the Windy City. But Henry never allowed risk to deter him from his goals, and he followed through on his dream.
His first challenge was to come up with a menu for the fledgling enterprise. He hired Bill Farrahi, a former chef at Café Bohemia and 1/3rd partner at Shuckers; he was adept at preparing a wide variety of meats and game, including moose, bear, buffalo, and elk. Bill recalls that he and Henry got the idea for a 64- and 48-ounce porterhouse from Café
Historic Chicago dining is more than just a theme at The Chicago Chop House; it’s a way of life. Guests stepping into the restaurant’s immaculately restored, century-old Victorian brownstone building brings diners into the city’s past, when meat packers, politicians, and gangsters dined on succulent steaks in luxurious rooms. More than 1,400 historical photos tell the tale of old Chicago throughout three dining rooms surrounded by hunter green walls and lit by glowing sconces.
And just like the power players of Chicago’s yesteryears, guests partake on dishes that embody the flavors that made our city one of the best dining experiences. Our all USDA beyond Prime menu of awe-inspiring 64-ounce porterhouses, 12- and 18-ounce New York strips, and 20-ounce prime ribs bathe the senses in prime-aged flavor. The Chicago Chop House is also one of the only restaurants in Chicagoland to serve Mishima cuts, unique and succulent beef known for its delicate flavor and tenderness and the last restaurant to butcher most of their meat in-house. Guests can pair their meals with a glass or bottle of wine from our international menu that includes more than 650 selections; a list that has won nine “Awards of Excellence” and “Best of” awards from Wine Spectator, and an Award of Distinction from Wine Enthusiast Magazine.
The Chicago Chop House bestows each and every guest with exceptional quality, flavor, service, and ambiance that few can match and none can surpass.
Historic Chicago dining is more than just a theme at The Chicago Chop House; it’s a way of life. Guests stepping into the restaurant’s immaculately restored, century-old Victorian brownstone building brings diners into the city’s past, when meat packers, politicians, and gangsters dined on succulent steaks in luxurious rooms. More than 1,400 historical photos tell the tale of old Chicago throughout three dining rooms surrounded by hunter green walls and lit by glowing sconces.
And just like the power players of Chicago’s yesteryears, guests partake on dishes that embody the flavors that made our city one of the best dining experiences. Our all USDA beyond Prime menu of awe-inspiring 64-ounce porterhouses, 12- and 18-ounce New York strips, and 20-ounce prime ribs bathe the senses in prime-aged flavor. The Chicago Chop House is also one of the only restaurants in Chicagoland to serve Mishima cuts, unique and succulent beef known for its delicate flavor and tenderness and the last restaurant to butcher most of their meat in-house. Guests can pair their meals with a glass or bottle of wine from our international menu that includes more than 650 selections; a list that has won nine “Awards of Excellence” and “Best of” awards from Wine Spectator, and an Award of Distinction from Wine Enthusiast Magazine. The Chicago Chop House bestows each and every guest with exceptional quality, flavor, service, and ambiance that few can match and none can surpass.