It’s been a while since we’ve done a Thomasville restaurant experience; let’s fix that, shall we?
Chop House on the Bricks, Thomasville, GA
About this time last year, Todd decided he didn’t feel like cooking one night so we wandered into Chop House on the Bricks, a restaurant that opened right around the same time we bought the Dollhouse.
Our view from the front and center table, Chop House on the Bricks, Thomasville, GA
With the low lights and the cozy booths, I was at first concerned we were under dressed (as we were both in jeans) and without necessary reservations. Neither appeared to be an issue, however, as we were seated immediately at a table right in front, affording us a nice views of Broad Street.
Whiskey Smash, Chop House on the Bricks, Thomasville, GA
For drinks Todd ordered a glass of Pinot Noir while I decided to try their Whiskey Smash–whiskey is slowly growing on me, at least in well-made cocktails, and I was rewarded with a highly sippable drink of Knob Creek Rye, muddled mint, house sour mix, orange bitters, and soda water.
Bread and butter, Chop House on the Bricks, Thomasville, GA
Chop House Chowder, Chop House on the Bricks, Thomasville, GA
House Vegetable Soup, Chop House on the Bricks, Thomasville, GA
We were both in a soup mood that night, so with the dark bread brought to the table we ordered the Chop House Chowder (Todd) and the House Vegetable Soup (which was, that evening, a blend of roasted red bell peppers and eggplant and absolutely delicious).
Sea Scallops, Chop House on the Bricks, Thomasville, GA
For dinner, Todd ordered the Sea Scallops served with grilled Brussels sprouts, double smoked bacon, and caramelized Vidalia onion hash with a Romano cheese crisp and sweet corn puree. The scallops were melt-in-your-mouth tender and the accompaniments were bursting with flavor.
Duck Three Ways, Chop House on the Bricks, Thomasville, GA
My Duck Three Ways featured seared crispy skin duck breast, duck confit, roasted butternut squash, local white acre peas, duck cracklings, and a red wine demi glace. I was in duck heaven. It took effort not to lick the plate clean.
Between soup and supper, however, we were stuffed and did not get a chance to sample any of their desserts. It was tempting to get an order of Bourbon Bread Pudding to go, but we restrained ourselves (how or why I couldn’t tell you).
We haven’t made it back to Chop House yet, but their house Burger (topped with a fried egg, Sweet Grass Dairy Asher blue cheese, onions, mushrooms, applewood smoked bacon, lettuce, heirloon tomatoes and house sauce) is high on my list of items to try. As is their Lamb Rack with pork belly polenta, their Black Grouper and grits, and, well, if I continued I’d just end up listing their entire menu. Everything sounds good and, if our first visit was any indication, will taste good, too!
Chop House on the Bricks is an excellent restaurant for a relaxed evening for two or a business dinner. Entrees range from $15 (the Chop House Burger) to $36 (the 8oz Filet Mignon), so it’s more of a special occasion restaurant for us, but it’s one I hope we make it back to before too long. You can find them at 123 N Broad Street and they are open evenings starting at 5pm, Tuesday through Saturday.
Do not eat here. This establishment lies about the food they serve. They want their customers to believe that they serve KOBE beef. They do not. There is only one original KOBE beef. They are misleading, do your research. KOBE beef comes from Japan. They are selling 50/50 cross breed of Wagyu and Angus as KOBE Beef. For information purposes, and Angus beef only has to have 5% of the Angus gene in the cow for it to be called Angus. This is misleading. KOBE beef starts at approx 45.00 per ounce, their hamburger that is dry as a block of wood is 16.00. I have contacted them to see if they carry the KOBE certification and did not receive an answer. If someone has certification of that, one would place that information in view of the customers. Also, only 8 restaurants in the United States sell KOBE. In the Restaurant world, this is a serious infraction. They should be ashamed of themselves.
I would have given it less than one star if possible. It started with bread on the table that was not only stale but old. The focaccia bread had to be days old and since they were closed on Labor Day and the day before, I would say Saturdays bread for the table.
Ordered the Scallops, one was cold on the inside and not cooked all the way through. The corn on the plate was ice cold, it cooled down all the scallops way too fast. Raw scallop in middle, ice cold corn base, so far two items tried, two items failed.
Medium Kobe burger was overcooked and dry. No sign of pink on the inside for medium. Dry to the bone Brioche Bun. The bun had no color of yellow, one can only assume that no egg was used in the recipe of the bun. The Buns cake crumb inside didn’t look like it was a brioche bun at all. Unable to even eat half of the plate.
Potato wedges were mealy. Looks like the Chophouse is on a roll. Three for three.
My husband ordered the aged ribeye and had grizzle that should have been trimmed off. This grizzle was found after he tried to eat it. Boy, that’s attractive.One can’t really complain about a $54.00 steak, can you? He ordered a special beer only to find out that our server didn’t know that he was out. Oh, did I forget to tell you that we were the second people in for dinner?
But the best part of the night…. was the guest that joined us by the table. He crawled on his 6 legs. Luckily we were able to get our server to help the little guy out. I personally wanted to tell that little guy not to waste his money. Needless to say, this Professional Executive Culinary Chef, would never recommend this establishment, not even to the little six-legged guys’ friends. We didn’t stay for dessert, I couldn’t even imagine how mangled that dessert menu could be.
I don’t know what the Chophouse wanted to be, but what it needs to learn is whatever plates you decide to serve, do it well, own it, and make sure it is cooked correctly. Your name is on every plate that leaves your kitchen. Tonight, you might want to think of changing your name.
Sounds like we had vastly different experiences, which can certainly happen. We haven’t made it back since that first visit but I sincerely hope it was your misfortune to visit on an off night.