Located in The Blue Hotel, with a view of a monster golf course, Chop House has that casual executive feel where lunches and dinners are the setting for intrepid business deals and sophisticated talk about international finance. The menu is not extensive, but it contains enough to put together a satisfying repast.
Daylin, Mario, John and I, the Fab Four of Feasting, are together again this evening, curious and eager to begin our adventure. We begin with a small charcuterie board packing some punch— an exquisite serrano ham, a bold manchego cheese, crispy flatbread chips, olives, red grapes, walnuts, and dried mango and fig.
The boys, avid carnivores that they are, both ordered the Chairman's Reserve, grass fed NY strip with a faint schmear of chimichurri, and in the company of a twice baked sweet potato and sauteed vegetables, a dish they both found savory and satisfying in its simplicity. DJ and I were drawn to the beef tips with gorgonzola crumbles, but in service of this blog, we diversified our versions for maximum quality control. My beef tips came with fragrant jasmine rice and sauteed vegetables, and DJ wisely chose a hearty risotto which gave her dish that comforting quality that makes you close your eyes with every bite.
Dessert shared by four people is guilt-free in my world, so it's often my favorite course. Tonight we shared a caramel cheesecake and a Key lime tart. Both were no more than acceptable. The cheesecake seemed store-bought, and my dinner companions reported an off-putting grainy texture, like sugar crystals, in the tart's filling. Frankly, I completely forgot the tart.Everything about this meal was adequate, but nothing was remarkable. Nothing offended, but likewise, nothing wowed. I can't say I wouldn't come back, but I also can't say it would be my first choice.
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| Photo by miamiandbeaches.com |
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