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New York-style steakhouse with a traditional menu and ambience.


 

Cuisine

Open
Dinner nightly
Features

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Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


Arroyo Chop House Restaurant Review

: Close in proximity yet miles apart in cuisine are this New York-style steakhouse and its sibling next door, the Parkway Grill. (Owners Bob and Gregg Smith also include Pasadena's Smitty’s Grill and Cheval Blanc Bistro, as well as Bel-Air’s Vibrato, in their boutique portfolio.) With a traditional steakhouse menu and vibe, this spot is popular with hungry beef lovers, with favorites like filet mignon and rib-eye served with a choice of sauces including béarnaise, peppercorn-sherry, and Cabernet reduction. We have occasionally been disappointed with some of our experiences at the Chop House: a bland heirloom tomato salad with a skimpy complement of burrata cheese; steaks with excessive fat; and a good quality salmon filet not attentively deboned or thoughtfully sauced. But most of the USDA Prime beef, fired in a 1,500-degree oven, is equivalent in quality to the upscale national chains. For starters, there’s a Caesar prepared tableside, beef tartare or barbecued shrimp, and for sides all the requisite specialties --- creamed spinach, Lyonnaise potatoes and asparagus --- are offered. Among sure bets for desserts are the oversize apple pie and cheesecake, but also suggested are the chocolate and Grand Marnier soufflés. Although it is dominated by California labels and short on value, the wine list is impressive. The cocktail program is elevated too, with complex libations, some of which feature house-made ingredients like guava purée, blood orange cordial, and black sea salt dust. Consistent with Pasadena's heritage, this handsome restaurant boasts some Arts & Crafts architectural details.





10-Year Tawny Port, Ramos Pinto, Quinta de Ervamoira
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In GAYOT's latest Wine of the Week learn about the origin of Port wine, its grape varietals, its various types and then read the review of a 10-Year Port.





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GAYOT's Wine & Spirits Editor presents the
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