Emeril’s Chop House
theMOOD A palette of soft earth tones and industrial-style accents–including curvy room divider wine racks made of polished steel wire and glass–give this classic American steakhouse a hip, modern edge. A signature food bar overlooking the open kitchen provides guests with the entertaining option of having a front-row seat on the culinary action.
theDISH While Chef de Cuisine Tony Page puts a personal stamp on the seasonal Chop House menu, he also coordinates with Emeril Lagasse’s culinary team in New Orleans to ensure that every aspect of the menu meets the exacting standards of the celebrated chef. Quality, of course, is key: Prime beef is supplied by Pat LaFrieda and Creekstone Farms, local purveyors supply chickens and produce, and fresh fish arrives from the Atlantic coast. Artisan-crafted cheeses are secured through Farm Fromage, a distributor that works exclusively with Pennsylvania farmers. Chef Page has also introduced a raw bar feature, offering freshly shucked clams and oysters, along with colossal king crab, jumbo shrimp and a grand presentation that includes a whole lobster.
theGLASS An impressive Wine Spectator award-winning list of wines assembled by General Manager Jason Lonigro spotlights wines from up-and-coming producers, as well as vertical selections of hard-to-find California reds. The creative team at the bar shakes things up with seasonally inspired daily cocktail specials that focus on the freshest of ingredients.
theINSIDE SCOOP Special themed dinners, presented on alternating months with Emeril’s Italian Table, have featured such wineries as Frogs Leap, Simi, Duckhorn, Andretti and Vermeil, as well as Philadelphia Distilling, Glenlivet and Jameson. Famed master mixologist Dale DeGroff has even made an appearance.
