The Story of
Chophouse ’47
Chophouse ’47 takes its name from 1947, a year of post-war optimism in the United States and a turning point for American dining. Inspired by the classic New York steakhouse, we offer a comfortable, late-1940’s atmosphere with polished service and timeless American fare.
At Chophouse ‘47 we use simple preparations to highlight the distinct flavors of fresh, high quality ingredients. Our standards are uncompromising.
We serve only USDA Prime beef for every cut, including filets. Our steaks are aged a minimum of four weeks and hand-cut to exact specifications. Our carpaccio is made exclusively from prime tenderloin, and all steaks are broiled on 1700° Southbend broilers for precise caramelization and flavor.
Our seafood is equally selective, featuring U-10 or larger shrimp, jumbo lump crab meat, and cold-water lobster tails, along with a focused fish selection for peak freshness.
From our decades-long coffee partnership with a small New Orleans specialty producer to our carefully curated wine list, we bring an uncompromising approach to sourcing, flavor, and hospitality.