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THIS RESTAURANT IS CLOSED Chap's Grill & Chophouse Restaurant Review: THIS ESTABLISHMENT IS CLOSED With its solid chophouse ambience, Chap's appeals to hotel guests and outsiders alike seeking generously cut meats prepared with contemporary flair. In a busy, three-meals-a-day hotel restaurant such as this, the kitchen's second-in-command plays a major role, and chef de cuisine Jared Huck, working under executive chef Rainer Schwarz, does so admirably here. We find his food consistent, well-plated and appealing to the eye and palate alike. Dinner guests sit down at substantial butcher-block tables, unfurl large cloth napkins and open saddle-leather menu covers to his imaginative, satisfying creations. Start with beer-battered truffled portobello fries or Maine peekytoe crab cakes. Top meat selections that have impressed us include grilled Colorado double lamb chops, the Kobe beef rib-eye and the Blackfoot buffalo rib-eye. The logo of the resort's Aria spa designates lighter offerings. The wine list is substantial and well-priced and includes vintages from many of the world's top regions.