It's been 17 months since guests last dined at Milwaukee ChopHouse, 633 N. 5th St.
But, at long last, the steak and seafood restaurant has announced that it will be reopening its doors to the public on Friday, Aug. 20.
The restaurant, which closed in March of 2020, will return with Chefs Daniel Granat and Shannon Decker at the helm and a contemporary refreshed menu for guests that showcases the simple flavors of high quality ingredients.
Returning guests will find many of their favorite dishes, including Wagyu carpaccio, lobster mac ‘n cheese and both wet- and dry-aged steaks, along with double bone Strauss lamb chops with red wine demi-glace.
Seafood selections include Hawaiian Mero sea bass (pictured), diver scallops or jumbo prawns, along with starters including tuna tartare, fried calamari, crab cakes, shrimp cocktail and seafood bisque.
Meanwhile, vegan and vegetarian guests can enjoy selections including the Chophouse’s grilled cauliflower steak served with sauteed spinach, heirloom tomatoes and marble potatoes.
The restaurant’s popular Chef’s Table has also returned. This uniquely customized dining experience takes place in the Chophouse’s working kitchen and features multi-course meals paired with guests' choice of cocktails or wine. The experience is available with advance reservations Tuesday through Saturday from 5 to 9 p.m. For more information, call Heather Addis (414) 390-3826 extension 2404.
Chophouse general manager Frank D’Acquisto says the restaurant has been lucky to have brought back most of its staff, even after such a long closure.
“We’re very excited to welcome everyone back and to see our loyal customers again,” he says. “We can’t wait to see all the familiar faces in the dining room.”
Starting Aug. 20, Milwaukee Chophouse will be open Tuesday through Saturday from 5 to 10 p.m. Reservations are recommended and can be made online via Opentable.
Valet service is not currently available. However, guests are invited to park in the hotel’s parking garage. Parking validation is included with each meal.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
.jpeg)
