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Louis' Chop House Restaurant Review: Three Greek-American brothers honored their father by naming their restaurant after him. Then, once he retired, they filled the rooms with family memorabilia, culled from a lifetime in the restaurant business. The resulting establishment is done up with a fireplace, graceful brass chandeliers and a series of wood-accented booths and tables. Prime rib is the signature and most popular dish; on some evenings, the chefs seem to serve that and only that, in cuts ranging from a petite 16 ounces to 28 ounces, a monster showcased on weekends. There is plenty more on the affordable menu, however. Other options include frogs’ legs and the burger. Bread and soups are house-made and very good, as is the Caesar salad. Sunday brunch offers cooked-to-order waffles and omelets, a carved roast beef station, and breakfast items, salads, sides and desserts. The wine list has among its selections Barberas, Spanish Reds, Gewürztraminers and Viogniers. Wines by the glass present a wide array, like a Chalk Hill Estate Sauvignon Blanc.