Chop Steakhouse & Bar is celebrating culinary excellence and Canadian beef with a special tour and new, thoughtfully crafted dishes.
On Feb. 27, the “Steak Masters — In Pursuit of Perfection” tour will debut at Chop Steakhouse’s Richmond, B.C. location, with a limited-time menu that will travel to other locations across Canada this year. Stephen Clark, Chop’s executive chef, created this steak-centric menu with his mentor and friend, award-winning chef Alex Chen, putting Canadian beef front and centre. Chop currently sources and serves 100 per cent Canadian beef in all its locations.
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“Thanks to wide open spaces, fresh clean water and its cool climate, Canada produces some of the best beef in the world,” said Clark. “As a Canadian, family-owned company, we feel passionately about supporting our ranchers and sharing top-quality steaks with all of our guests at Chop.”
After creating this menu together, the two chefs wanted to share it with Canadian customers.
“We share a similar philosophy in the kitchen, prioritizing flavour above everything else, so when the opportunity came up for (Chen) to come into the Chop kitchen to create a flavour-first steak menu together, he was more than happy to oblige,” said Clark. “We were super proud and excited by the menu we created, so we thought it was worthy of a national tour to Chop locations across Canada.”
The special menu features four new dishes: Sirloin Cap Picanha with Brazilian spices, Steak Tartare, Tomahawk au poivre and Pineapple Upside-Down cake for dessert.
“Unlike your traditional steakhouse, Chop blends the classic and modern techniques in steak cooking so we can serve the perfect, most delicious steaks in Canada,” said Clark. “When you come in to enjoy this menu, you can expect to be pleasantly surprised by how delicious and well-prepared your meal is and how enjoyable the all-round dining experience will be.”
With attention to detail and a focus on perfection at the core of Chop’s philosophy, this event aims to illustrate the restaurant’s vision with a high-quality dining experience, Clark explained.
“We hope to provide guests with an unforgettable dining experience that demonstrates the very best in steak excellence. Whether the arrival of this menu results in your first visit to Chop or your 100th visit, the Steak Masters tour is the perfect opportunity to taste a unique creation, brought to you by two highly skilled, flavour-first steak experts.”
The tour menu will be available in Richmond until early April, with local menus launching in Edmonton and the Greater Toronto Area this spring and Calgary and Winnipeg in early autumn.
Also with the goal of highlighting Canadian beef, Chop will introduce its first burger with the Canadian Roundtable for Sustainable Beef’s (CRSB) designation this spring, using beef sourced from Verified Sustainable farms and ranches.
“Chop is extremely excited to be the first full-service restaurant brand with a Verified Sustainable designation for our burger,” said Clark. “We are deeply involved with the CRSB as they establish a similar program for steaks. The CRSB mission statement matches Chop’s values and we will continue to support them as they grow.”
