Steak, seafood and more: Epic Chophouse offers fine dining
OF THE FAMILY. GO OUT AND
ABOUT.
>> I'D LIKE TO WELCOME EACH
AND EVERY ONE OF YOU THAT THE
CHOP HOUSE.
>> I THINK IS A STEAKHOUSE THAT
EMBODIES EVERYTHING THE
STAKEOUT SHOULD OR NOT. YOU'RE
STUFFY OLD STEAKHOUSE FOR HIM
AND STEAKHOUSE WHERE WORST A
CASA REALLY WANTS TO INVITE
ALL SORTS OF PEOPLE. EVERY PLAY
IS CRUCIAL. INVEST WITH THAT
BIG NAMES TO MAKE.
PICK IS NOW PART OF OUR
MEASURING STICK.
IT'S A PLATE. LOOK AT THAT AS
THE FOOD LOOK AT IT IS THE
EXPERIENCE AT THAT. EVERYTHING
WE DO HAS TO BE AFTER GOING OUT
THE DOOR. WELL, EVERY STAY.
AND THAT'S A LOOK AT PECAN BE
EPIC AND TASTE EPIC PEOPLE.
PEOPLE GET VERY EXCITED ABOUT
OUR STEAKS. YOU CAN SEE THEM
WHEN THEY'RE COMING THROUGH THE
DINING ROOM. WE USE THE SOUTH
BEND BROILER 1800 DEGREE SOUTH
BEND BROILER. SO DEVELOPS THIS
NICE CHAR 18.
>> 100 DEGREES. SO IT'S
BASICALLY TRYING TO SEAL IN THE
JUICES AND FLAVOR WITHIN THE
STAKE. I WAS LIKE TO RECOMMEND
A GOOD BONE-IN RIBEYE. THAT'S
MY FAVORITE CUT. WE GET THE
GET THE NICE THAT CAP. WE GET
THE GLISTENING CHAR. THE BONE
THAT COMES OUT.
WAIVERS UNBELIEVABLY PERFECT.
BONIN TOMAHAWK IS GOING TO BE
OUR NUMBER ONE STATE. THAT'S
SOMETHING THAT LARRY HAS BEEN
DOING FOR YEARS AND YEARS YEARS
AGO IN A MOCK NEWS, A SIGHT
TO SEE.
NOTHING COMES OUT. IT LOOKS
LIKE FRED FLINTSTONE JUST
CARRIED OUT HIS OWN HIS OWN
CUT. IT'S BEAUTIFUL. WE WANT TO
GET SOMETHING THAT WAS NICE AND
LIGHT ON THE MENU. SO WE HAVE
OUR SCOUTS WILL, BUT ORANGE
CREAM AND THE NEW RULES AND
THEIR PARENTS YEAR BUT AREN'T
SCREAMING A LARGE BLAZE AT THE
FINISH. THAT IS REALLY GOOD.
>> SO ONE OF OUR MOST POPULAR
DISHES, IF NOT OUR MOST POPULAR
DISHES SMOKING HOT COUPLE.
>> THAT IS A FANTASTIC DISH.
THAT'S 9 OUNCES OF BEEF.
A TRIP TO SAUCES ITS SEASON.
JUST RIGHT. IT'S A GREAT DISH
IS PROBABLY OUR NUMBER ONE
SELLER THROUGHOUT THE ENTIRE.
>> COMPANY.
>> WE HAVE ONE MENU ITEM.
THAT'S NOT KNOWN. LISTED ON THE
MENU IS BECAUSE SHANGHAI
SHRIMP, THEIR FLASH FRIED AND
AND THE GLAZE THAT'S ALL.
IT'S LIKE EATING CANDY AT THIS.
WE MAKE OF A FABULOUS
TRADITIONAL KEY LIME PIE.
WE MAKE IT UP.
THE GRAHAM CRUST. WE MAKE
IN-HOUSE AND WE FILL IT WITH
THE KEY LIME CUSTARD. IN THEN
TOP IT OFF WITH A NICE
MERINGUE. WE ROUND THE HOUSE
AND IT'S JUST IT'S GOOD.
IT'S GOOD. EVERYTHING THAT GOES
OUT HERE HAS TO BE ON POINT
WHETHER IT'S THE ENTREE, THE
PSI DESERT, THE SAUCE THERE
IS NO ROOM FOR COMPROMISE.
EVERYTHING WE DO HAS TO BE
EPIC. GOING OUT THE DOOR.
IT'S ABOUT GREENING. THE GAS
FROM THE MINUTE THEY WALK IN
THE DOOR TO THE MINUTE THEY
LEAVE THE BEST THING FOR ME
WHEN I WALK IN THE DOORS WHEN
I HEAR LAUGHTER. WHEN I HEAR
PEOPLE HAVING A GOOD TIME WHAT
I CAN SEE THE STAFF SMILING
AND I CAN LOOK OVER AT ONE OF
THE TABLES AND I COULD SEE
PEOPLE HAVING.
>> JANUARY. EVERYBODY REMEMBERS
HOW YOU MADE THEM FEEL. AND
SO THAT'S PART OF OUR PRIDE,
JOY IS MAKING PEOPLE FEEL GOOD
ABOUT.
IT'S ONLY PLACE YOU CAN GO AND
GET GET EVERYTHING AT THAT
PRICE. WE'VE GOT TO HAVE A
VALUE. IF YOU'RE LOOKING FOR AN
EPIC EVENING.
>> AT THE CAP HOUSE, THE PLACE