What looks like a generic hotel restaurant from the outside gives way to a cozy and inviting atmosphere. Hardwood floor, dark wood tables and cushioned chairs, and ambient lighting sets the mood for a classy meal. The windows let in ample daylight and the booths are designed for comfort and privacy.
While Chop House earns top marks in atmosphere, the food and service leave something to be desired. Even under normal conditions, service can be slow and downright frustrating. We had several different servers throughout our dinner, steaks that were a bit too well and overseasoned, and mashed potatoes that were simultaneously warm and cold. The menu is largely hit and miss. Some of our dishes were winners while others looked and tasted like they came from a high school cafeteria. The flavors were mostly one-dimensional, and sides were either painfully plain or nonexistent.
As much as we want to love Chop House, the bottom line is that it’s at best average and at worst the bottom of the barrel. In a culinary arena as creative and diverse as Asheville, Chop House falls short of fresher, tastier, and more filing options. A dull menu, prices that far outdo the quality, and a dice roll on service make Chop House one of the more subpar restaurants in Asheville. However, we’ve seen many restaurants evolve, and it’s our hope that Chop House can rework its menu and service to deliver a more consistent, higher-quality dining experience.
The menu is an eclectic mix of entrées ranging from exceptionally bland to astoundingly delicious. If you’re willing to give Chop House a chance, we recommend trying one of these winners:
Hickory Nut Gap Farm Pork Chop: Tender, juicy, and expertly seasoned, this grilled pork chop tasted even better than homemade. The house-Cajun seasoning made each bite satisfying. We enjoyed our pork chop with a side of grilled asparagus, which was similarly tender and delicious.
Crab Cakes: While simple, these crab cakes had just the right balance of flavor and texture. This appetizer is served with a house remoulade sauce.
Blackened Ahi Tuna: We enjoyed this appetizer more than most of the entrées. Firm yet tender, this dish had a more complex flavor profile that we wished was prevelant throughout the menu. The tuna came with a red pepper & cilantro relish, fresh pineapple, and mixed greens. We’d love for Chop House to bump this up to an entrée in a larger portion with sides.
Shrimp & Grits: You can’t go wrong with shrimp & grits. While this wasn’t the best iteration of the dish we’ve had, it was creamy and savory enough to make the grade. IT comes with sauteed peppers, celery, and onions.
French Onion Soup: We have only good things to say about this soup. Caramelized onions are stewed in a rich beef broth and served with croutons and a generous layer of gruyere cheese. We’d gladly stop in again if only for another bowl of this delicious soup.
-If you’re planning on stopping in for a weekend, try to make a reservation or arrive as early as possible. Breakfast hours are usually slow all throughout the week. Compared to other restaurants in the area, service at Chop House takes a significant hit as more guests arrive. Try to avoid the Saturday evening rush. If you are staying at the Four Points in Sheraton, this can be a convenient place to grab breakfast. Otherwise, we recommend exploring other nearby options.