Author Archive
Prisoner Wine & High West Dinner | 4.29
Join us on Monday, April 29th for a special Prisoner wine dinner, featuring a two-course pairing with High West Whiskey. Experience a unique journey with High West’s limited-edition whiskey, The Prisoner’s Share, crafted for those with discerning tastes.
Intro
High West Bourbon Boulevardier
1st
The Prisoner Wine Company, Chardonnay, Carneros
Caesar Salad
2nd
The Prisoner Wine Company, Red Blend, California
Carpaccio
3rd
The Prisoner Wine Company, Cabernet Sauvignon, Napa Valley
Filet 8oz.
Cheese Mashed Potatoes & Grilled Asparagus
4th
High West Whiskey “Prisoner’s Share”
Chocolate Cake
Monday, April 29 at 6PM | $159 / person
Reserve online or call (864) 286-8700
Chophouse ’47 | 36 Beacon Drive, Greenville, SC
Paul Hobbs Wine Dinner | 4.1
Join us for a crafted 4-course menu paired with five Paul Hobbs wines. From their ripe-styled Pinot Noir from the West Sonoma Coast to their renowned high-scoring selections, for $169 per person.
April 1 at 6PM Reservations >
Meet & Greet
Crossbarn Chardonnay,
Sonoma Coast 20221st Course
Paul Hobbs Pinot Noir,
Russian River 2021
Carpaccio2nd Course
Viña Cobos “Bramare” Malbec,
Lujan de Cuyo, Argentina 2021
Classic Caesar3rd Course
Paul Hobbs Cabernet Sauvignon,
Coombsville, Napa Valley 2020
Filet, 8oz.
Brussels Sprouts and Lyonnaise4th Course
Viña Cobos “Cocodrilo” Red Blend,
Mendoza, Argentina 2021
Chocolate Cake
Make a Reservation
Reserve online or call (864) 286-8700Chophouse ’47 | 36 Beacon Drive, Greenville, SC
Celebrate Easter at Chophouse
Join us at Chophouse on March 31 for
an Easter Sunday brunch + dinner.
BRUNCH | Noon – 2PM
Full menu also available
Steak & Quiche 42
New York Strip and Quiche with mushrooms and spinach
Crab Cake Benedict 32
Lump crab cake on jumbo asparagus, topped with a poached egg and hollandaise
Banana Stuffed Belgian Waffle 18
With banana glaze and fresh fruit
Salmon Toast 21
Sourdough, cream cheese, capers, heirloom tomatoes, lemon
Fresh Berries and Creme Fraiche 15
Strawberries, blueberries and raspberries topped with sweet vanilla cream
Hashbrowns or Lyonnaise 13
Thick Cut Candied Bacon 18
Bottomless Mimosas 25
Chophouse ’47
36 Beacon Drive | Located off Pelham Road, Greenville
Online Reservations | (864) 286-8700
xoxo, Chophouse ’47
Share the Love This Valentine’s
Open Noon, Sunday, 2/11 and 3pm, Valentine’s Day
Chophouse ’47
36 Beacon Drive | Located off Pelham Road, Greenville
Online Reservations | (864) 286-8700
New Year’s Eve at Chophouse ’47
HERE’S TO A BRILLIANT 2024
Ring in the New Year with Live Music, our full menu, toasts and merriment galore
RESERVATIONS > // Call 864.286.8700
reservations are limited to availability
Happy New Year from all of us at Chophouse ’47
36 Beacon Drive | Greenville
Christmas Dinner from Chophouse
Enjoy Christmas Dinner from the comfort of your home
Pick-up 12/19 – 12/24 from 3PM
Slow-Roasted Beef Tenderloin, Brussels Sprouts, Creamed Spinach, Cheese Mashed Potatoes, Sweet Potatoes, Classic Caesar Salad, Cheesecake and Bread
$395, Feeds 5-6 | $245, Feeds 2-3
Chophouse ’47 is OPEN Christmas Eve: 3-9PM
Make a Reservation >
Chophouse ’47
36 Beacon Dr, Greenville | (864) 286.8700
Celebrate Thanksgiving with Us | 11.23
Thanksgiving at Chophouse ’47
Enjoy USDA Prime Steaks or Pre-order a Traditional Feast To Go
Open Noon – 5PM
Dine-in Reservations >
Thanksgiving Feast To Go
Whole Roasted Turkey (12-14 lbs.), Cheese Mashed Potatoes, Herb Stuffing, Praline-Topped Sweet Potatoes, Green Beans Almondine, Classic Gravy, Cranberry Sauce, Cornbread | $235, serves up to 8
Bourbon Pecan Pie +$40 | Full Wine list available
Pre-Order Thanksgiving Dinner
Reserve Online > | Call: 864.286.8700
Freshly made and packaged hot for pick-up from 10AM – 1PM on Thanksgiving Day.
Select your desired time when placing order
Chophouse ’47
36 Beacon Dr, Greenville | (864) 286.8700
Sazerac Bourbon Dinner | 11.13
Join the party and be part of the Sazerac experience at Chophouse ’47
Monday, November 13 at 6PM
Reserve >
1st
Weller Barrel Aged Old Fashioned
Thick Cut Sizzling Bacon
2nd
Buffalo Trace
Wedge Salad
3rd
Eagle Rare
Filet, 8 oz. barrel cut
Sautéed Mushrooms & Creamed Spinach
Close
Blanton’s
Cheesecake with a Bacon Bourbon Caramel Sauce
$129 excludes tax & gratuity | Nov. 13 at 6PM
Make a Reservation
Reserve online or call (864) 286-8700
Chophouse ’47 | 36 Beacon Drive, Greenville, SC
THANK YOU | VETERANS DAY NOV. 11
CentraArchy Restaurants Express Gratitude to Armed Forces
(Oct. 2, 2023) – Local restaurants are honoring the work and sacrifices of U.S. military with a special Veterans Day discount. At all 14 CentraArchy Restaurants throughout the Southeast, on Nov. 11, any U.S. veteran or active-duty member of the armed forces with I.D. is invited to enjoy any entrée from the full menu at half price.
“We are thankful for U.S. veterans and active military personnel for their service to our nation and local communities,” said CentraArchy Restaurants CEO Vince Van Brunt. “We invite veterans and active-duty military to enjoy our regular menu entrées – including our popular steaks, fresh seafood and other popular dishes – at half price on Nov. 11.”
Honored guests are encouraged to book reservations online in advance and bring a valid military I.D. or proof of military service to enjoy half-off any entrée from the restaurant’s regular dinner menu. The special half price offer is valid for dine-in only.
Participating CentraArchy restaurants include California Dreaming in Augusta, Ga., Charleston, S.C., Columbia, S.C., Greenville, S.C., Spanish Fort, Ala., and Surfside Beach, S.C.; Carolina Roadhouse in Myrtle Beach, S.C.; Chophouse ’47 in Greenville, S.C.; Chophouse New Orleans, Gulfstream Café in Garden City, S.C.; Joey D’s Oak Room in Atlanta; and New York Prime in Atlanta, Boca Raton, Fla. and Myrtle Beach, S.C. For more information or reservations, visit CentraArchy.com.
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Men’s Journal | October 2023
“10 Best Fall Foliage Destinations to Avoid the Crowds”
Men’s Journal, October 2023
Greenville, South Carolina
The biggest sport these days in town is wining and dining. Surf and turfers will gravitate to Chophouse ’47