Feast of Beef

Lovers of porterhouse, T-bone and Kansas City strip loin steaks devoured the equivalent of three cows at CHOP in the restaurant’s first year.
The Club steakhouse chefs prepared more than 1.5 tons of the three cuts. And that doesn’t include other popular cuts like the cowboy rib eye and tenderloin. All in all, the restaurant served around 15,000 dinners over the year.
“It’s been fantastic,” says CHOP manager Antonio Villasmil. “Members recognize it as a place they can take their guests.”
One of the main draws of CHOP, which opened its third-floor doors last March, is the quality of its Certified Angus Beef steaks. CHOP’s chef de cuisine, Scott Kihara, says the brand’s strict product requirements ensure consistency and steaks that are superior to even USDA Prime beef.
“In steakhouses around the world, chefs can be found masking inferior-quality steaks with seasonings or covered with various sauces and marinates to ‘improve’ their taste,” he says. “However, with Certified Angus Beef, I know that I am working with the best American Angus beef available.”
Those few Members who haven’t tried CHOP’s menu of steaks, American classics and seasonal desserts can sample what they’ve been missing at the restaurant’s first-year anniversary party on March 4.
The evening will include four 11-kilogram racks of bone-in tomahawk rib eye. “The rib eye is full-flavored and robust while being tender at the same time,” says Kihara. “The roasts that will be served will be sure to satisfy any primal, carnivorous need.”
First Friday: CHOP First-Year Anniversary
Mar 4
6–9pm
CHOP Steakhouse
¥2,000
Author: Nick Jones
Photo: Enrique Balducci