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About this Business
From Our Editors
Executive chef Christopher Mathew Headding knows the value of patience. When shipments of marbled Midwestern beef arrive at Chops Steak, Seafood & Bar, he doesn't trim them right away. Instead, he and his kitchen team hang the meat, pull up seats, and intently watch for the next 28 days as natural enzymes break down any toughness and flavor density builds. Once the beef hits the perfect color and firmness, Christopher gets up and trims the top sirloin, new york strips, and other cuts of steak by hand.
Such attention to detail pervades Chops Steak, Seafood & Bar at both its Folsom and Sacramento locations. Besides the aged steaks—which also include fillets wet aged up to 21 days—Christopher's team works with high-quality seafood, such as chinook salmon, australian lobster, and alaskan king crab. To complement these dishes, bartenders serve a selection of wines and signature cocktails, such as the Saint Bernard with Absolut Ruby Red vodka and freshly squeezed grapefruit juice.