The Quality Chop House celebrated 150 years in 2019 and now also have a butcher shop next door.  Long been a ‘meaty’ restaurant they have worked to make the menu contemporary while using the best suppliers in the British Isles they can find.  The room you enter has the famous booths with their straight backs that are reminiscent of church pews and the second room has conventional small tables.  The dark wood and happily talking guests made it feel very pub-like.  An old linoleum floor sits below the high-painted tin ceiling.  Windows to the street add a little to the low lighting as do candles on the tables and mirrors on the walls.  The second floor must be where the private dining room is.  Service was super friendly and the menu changes with availability.   It was a great evening and I’d recommend it to anyone who wants very good food prepared simply and traditionally.  One snafu we had were some scent sticks located directly behind our table but they were happy to move them.

Set-U

 

Food

Saddleback shoulder croquettes came on an English mustard mayonnaise.  They came two to an order and were nicely crisp on the exterior.  Inside they were filled with tender shreds of tasty pork.  They were excellent and the sauce was perfect with them.  A very good start.

 

Hen of the Woods mushrooms were mixed with cavatelli and Parmesan and then covered with black winter truffles.   The nice tender pastas were light and wonderful with the aromatic truffles and earthy mushrooms.  It was a perfect balance of flavors and a nice size to split as an appetizer.  Don’t miss this plate when you go.

 

A bitter leaf salad with grapefruit was lightly dressed.  The very flavorful grapefruit was a perfect match with the fresh, beautiful greens – that in this case were mostly red colors.  Very tasty.

 

Confit potatoes is a dish they are known for and I can see why.  These were fabulous.  Hundreds of thin slices of potatoes were melded together, cut and then fried to a wonderfully crisp exterior.  With a lovely brown exterior, the insides were still filled with creamy nicely cooked potato.  The bit of saucing was irrelevant, cause these things were totally yummy.

 

An 800 gram Aberdeen Angus bone-in ribeye was cooked a divine rare and came to the table sliced.   Wow – this was an amazing piece of beef, it had tons of flavor.  Nicely seasoned on the exterior, it was pan-seared rather than grilled.  This dish could make any steakhouse proud.  It was delicious.

 

For dessert two different servers suggested the Capezzana olive oil ice cream which they make in-house.  I was pleasantly surprised at how marvelous this was.  The creamy rich ice cream had olive oil in it as well as drizzled on top with a touch of salt.  It was fabulous – I love when things work out that well.  Get this one too.

 

One last treat was a square of brown butter fudge.