From Our Editors
Bloomington ChopHouse specializes in three things: steaks, seafood, and style. The simple elegance of that mission statement embodies the bistro's culinary philosophy. Many of the dishes incorporate no more than three or four ingredients to create delicate but striking harmonies, much like police officers in a Sondheim play. House cured pork belly crackles with a maple glaze, sweet balsamic onions, and a hint of smoked beer, and even the classic clam chowder gives palates something to think about with its blend of surf clams and fresh cream.
The steaks push the simplicity even farther, relying only on the acumen of the butcher and chef. Each cut is sourced from Linz Heritage Angus Ranch—a midwest outfit that raises purebred black angus cattle. Of course, folks can gussy up their ribeye or filet with a slew of sauces, including brandy peppercorn or house-made steak sauce. They can even upgrade their entrees with everything from truffle butter to a side of scallops or lobster tail.
While it's a favorite dinner spot for romantics, the ChopHouse also hosts lunches and breakfasts, with contemporarily upscale American cuisine anchoring the menu.