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02 - 04
slow roasted with rock salt, cracked pepper, fresh rosemary & thyme, served with horseradish & au jus. served with fresh seasonal vegetables
rum cake with caramelized pineapple, candied pecans, caramel sauce, vanilla gelato
browned butter-washed Bourbon, black walnut bitters, Cinzano, flamed orange peel, Amarena cherry garnish
bacon, boiled egg, crumbled blue cheese, tomatoes, lemon vinaigrette, with Chicken or Sirloin Steak
The Finish
We finish our steaks with house-made garlic butter, French sea salt, cracked pepper, and chives, before being rested for maximum juice retainment.
Sustainable Practices
As a member of the Canadian Roundtable for Sustainable Beef (CRSB), we proudly support local ranchers, and our environment, through practice of certified sustainable sourcing.
The Source
Sourced from Canadian ranchers, aged 35-days or more, and cut to our expert specifications, we are very particular about our beef.
The Technique
Using a custom blend of Old Chicago spice, and seared, before cooked in our infrared Montague broiler, our technique was designed to bring you the most flavour, and the best consistency.
The Finish
We finish our steaks with house-made garlic butter, French sea salt, cracked pepper, and chives, before being rested for maximum juice retainment.
Sustainable Practices
As a member of the Canadian Roundtable for Sustainable Beef (CRSB), we proudly support local ranchers, and our environment, through practice of certified sustainable sourcing.
The Source
Sourced from Canadian ranchers, aged 35-days or more, and cut to our expert specifications, we are very particular about our beef.
The Technique
Using a custom blend of Old Chicago spice, and seared, before cooked in our infrared Montague broiler, our technique was designed to bring you the most flavour, and the best consistency.
Through global culinary curiosity, Chef Stephen Clark has developed a vibrant home-grown menu inspired by communities both local and international.
Sign up and receive news, updates, and special announcements from Chop.
977 Wellington Rd South
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chop experiences
NEW YEARS EVE AT CHOP
Is your New Years resolution to have more fun and eat delicious food? Chop has got your back! Indulge with our special New Years Eve Chef curated 3-course menu. Dance your way to midnight in our Lounge with DJ RINO supplying the vibes all night long and a complimentary mid-night toast. Come hungry and ready to celebrate, this is a party you don't want to miss! FEATURE MENU: $75 per Guest Select one dish from each course 1ST: Caesar Salad Goat Cheese & Arugula Salad Birria Spring Rolls Prime Rib Soup 2ND: Prime Rib Hunter Chicken Miso Sablefish 80 Day-Aged New York Black Truffle Filet 3RD: Creme Brulee Chocolate Orange pot de creme
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