CHoP Chandler and its owner, Kaufman Hospitality, are all about connections — to its Downtown Ocotillo neighbors, its staff and its craft.
Foodies have dubbed the steakhouse as synonymous with meticulous butchery, mesquite grilling and a wine program led by master sommelier and owner Tim Kaufman.
“It’s this cool little restaurant and the niche down here in Downtown Ocotillo,” said Executive Chef Christopher George.
George is proud of CHoP Chandler’s evolution, especially the most recent change. After years as a Certified Angus Beef house, CHoP has officially upgraded to a Prime steak program through Newport Meat & Seafood, a move George described as a value win for guests.
“I went to their Vegas plant,” George said about Newport Meat & Seafood. “We just returned. I’m really excited. The quality and the product are absolutely amazing. To be honest with you, it’s less expensive to buy Prime than it is Choice.
“One of my main priorities was passing on the value. We kept the pricing very aggressive, especially down here in Chandler.”
George is now dry‑aging in-house, bringing in subprimals and tomahawks and aging them up to 90 days.
“We’re having fun down here,” he said.
The menu is unpretentious. Snacks and starters range from Maui grilled beef skewers ($22), featuring charred pineapple, Shoyu grilled beef, and spicy chimichurri dipping sauce; to CHoP chicken wings ($16), which are slow-cooked for 24 hours and have Korean barbecue glaze or traditional Buffalo sauce.
As George mentioned, the cuts are top-notch. The filet mignon comes in two sizes: an 8-ounce or 16-ounce certified Angus beef cuts for $57 and $95, respectively.
The Maui grilled ribeye is a 16-ounce version ($59), similar to the starter, while the 8-ounce is also available. Other offerings include grass-fed Argentinian skirt steak; Prime New York steak; the pork CHoP; The Gladiator Cut beef rib CHoP; and the King Charles Cut beef ribeye.
Sides are creative: Madeira mushrooms, crab Oscar and peppercorn brandy sauce, and the traditional Maine lobster tail or diver sea scallops.
The wine program complements the entrées, thanks to Kaufman Hospitality’s namesake, Tom Kaufman.
“We are proud of what we do,” George said. “He likes his favorites. He really does like aggressive wine pricing down here, too. Once again, he passes that on to the consumer to the guest here. We’re a hidden gem.”
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CHoP Chandler’s prix-fixe menu
CHoP Chandler is offering a three‑course summer prix-fixe menu for $60 per person, designed to showcase the restaurant’s range, through Monday, Aug. 31.
Starters: Caprese salad, Maine lobster bisque or Wagyu meatballs.
Entrées: petite filet mignon, jumbo lump crab cakes, North Atlantic salmon or braised short rib.
Complements: sweet potato waffle fries, smoked gouda mashed potatoes or spaghetti squash.
Dessert: a CHoP ice cream sandwich or strawberry cheesecake.
Guests can also add one of three vodka summer cocktails — CHoP water, The Sassy Berry, or the Cucumber Mint Refresher — for $14.
