Urban Foodie Finds: Chopps American Bar and Grill

Last weekend Blog and Tweet Boston headed to Chopps American Bar and Grill, a recently opened high end restaurant in the Marriot Hotel. Chopps is a modern Chophouse serving inspired American cooking including a variety of succulent cuts of all natural beef, fresh local seafood, and regional dishes created jointly by nationally acclaimed Consulting Chef Daniel Bruce and Chef de Cuisine David Verdo.

We started in the lounge sipping champagne while we waited for everyone to arrive, and then moved to a table with a perfect view of the kitchen. The decorations were quite impressive.

Several of the Managers and Chefs came over to welcome us, and they brought a sampling of appetizers and small plates. I would order any of the dishes again, but I think the tuna tartare and fried scallops and shrimp were my two favorites.

Maine Lobster Salad, Tarragon Aioli

Melon and Prosciutto, Arugula, Chili Oil, Hazelnuts, Balsamic

Flash Fried Scallops and Shrimp, Lime Tartar Sauce

Lamb Lollichopps, Yogurt, Cucumber, Lemon Tzatziki

Yellowfin Tuna Tartare, White Soy, Ginger, Crispy Wontons

The next round of dishes included a mix of seafood and vegetarian options. I normally tend to order steak in a steakhouse, but Chopps might be the exception. I couldn't stop eating the Cod and Sesame Soba Noodles, despite all of the food I knew we had coming.

East Coast Halibut, Shimiji Mushroom, Carrot, Pea Shoots, Lemongrass Broth

Sesame Soba Noodles, Thai Basil, Heirloom Tomatos, Ginger Soy

Line Caught Cod, Fingerlings, Corn Puree

Next were several of the steaks and Chopps from the menu along with some of the a la carte side dishes. The flatiron steak was perfectly seared and tender and the bone in delmonico was incredibly flavorful. I loved the fried artichoke side dish, but the group favorite was the housemade tots (insert Napoleon Dynamite joke).

Crispy Artichoke

14 Ounce Delmonico, Pineland Farms ME

10 Ounce Flat Iron Steak, Pineland Farms ME

Roasted Fingerlings

Housemade Tater Tots

We ended on a sweet note with a sampling of desserts, and even sweeter - a signed copy of Chef Bruce's cookbook to take home. All of the recipes are two pot and take 45 minutes or less to cook. I can't wait to try them!