Chophouse 285 285 W Dearborn Street

30 Days Wet-Aged ~ 30 Days Dry Aged in our Himalayan Salt Room

Center-Cut, Hardy & Full of Flavor

Rich Flavor, Buttery, Tender Texture

Northern Pacific line-caught rockfish, marinated in a blend of fresh citrus, tossed with shaved red onion, mandarin oranges, toasted almonds, finished in a creamy “Goddess” emulsion.

Fresh bison from a family farm in Colorado, cut in-house & chargrilled with house steak seasoning. Served with loaded cracked potato & grilled asparagus.

USDA Prime New York Strip, 14 oz. — Wood-grilled and presented Chophouse285 Style, accompanied by our loaded potato and char-grilled broccolini.

Wet-aged 40 days, then dry-aged an additional 30 in our Himalayan salt room for exceptional depth and tenderness. Finished tableside over 100-year-old pre-Prohibition wood, we ignite a bold blend of Cruzan 137 Proof Rum, Booker’s Bourbon, and Kentucky sassafras root, enhancing its rich, caramelized crust. Finished with fresh herbs and our signature mayhaw butter, melting into the steak as it rests. Its natural juices cascade over roasted red skin potatoes, sunchokes, and celery root with fresh herbs and preserved lemon. Expertly carved tableside. A true wood-fired showpiece — meant to be shared.

Miso Demi glazed Alaskan line caught Black Cod with truffle pomme puree, a saute of foraged mushrooms, English peas, & roasted carrots. Finished with Yuzu and fresh herbs.

House-brined bourbon turkey breast, slow-roasted & thinly shaved, with charred romaine, roasted cherry tomatoes, Swiss cheese & huckleberry mustard, on house-made toasted huckleberry ciabatta.