801 Chophouse approaches the Platonic form of a special-occasion restaurant, where every table might well hold a ring in a hidden box or a couple celebrating an anniversary. There are the white tablecloths popping against dark leather booths, the racks of wine tended by a certified sommelier, the encyclopedic list of single-malt scotches, and, of course, the chops and steaks, all USDA Prime. On the other hand, it's quite conceivable that someone might gladly eat at 801 Chophouse every week—the menu and drink selection could accommodate months of exploration, and an ever-changing "fresh sheet" overflows with the seafood selections of the day.
On any given night, the wait staff moves across wooden floors beneath high ceilings and 1920s-inspired decor, trays loaded with Maine lobster pulled live from the tank, nine creative potato preparations, filet mignon, and dry-aged pork chops. Meanwhile, golden calf statues gaze out over the dining room's cherry-wood finishes and granite counters, waiting patiently to graze on uneaten garnishes.