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We’re toasting Bourbon Heritage Month with Woodford Reserve by our side. Experience a 4-course dinner, crafted to pair with the distinctive flavors of this premium bourbon on Sunday, September 15 at 6pm.

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Welcome Cocktail

1st
Woodford Reserve Double Oaked
Bourbon-Glazed Bacon

2nd
Woodford Reserve Rye
Wedge Salad

3rd
Woodford Reserve Wheat
New York Strip – 10oz.
Creamed Spinach & Onion Rings

Close
Woodford Reserve Batch Proof 121.2
Cheesecake with Bourbon-Candied
Bacon Caramel Sauce

Sunday, September 15 at 6pm | $139 / guest

Reserve online or call (864) 286-8700

Chophouse ’47 | 36 Beacon Drive, Greenville, SC

Join us at Chophouse on March 31 for
an Easter Sunday brunch + dinner.

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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

Join us for a tequila-filled night, Monday, September 18 at 6pm, as Casamigos hosts a four pairing, USDA prime 4-course dinner experience featuring their premium Blanco, Reposado, Añejo and Mezcal.

Reservations >

 1st
What A Peach
Shrimp Cocktail

2nd
Casamigos Reposado 
Chophouse ’47 Caesar

3rd
Casamigos Anejo 
Filet, 8oz.
Cheese Mashed Potatoes & Brussels Sprouts

4th
Casamigos Mezcal
Chocolate Cake

$129 excludes tax and gratuity | Event is hosted by Cole Herring, Casamigos Ambassador

Make a Reservation
Reserve online or call (864) 286-8700

Chophouse ’47 | 36 Beacon Drive, Greenville, SC

Make a Reservation >

Do you ever want to try a wine and don’t want to commit to the entire bottle? We’re now offering exclusive wines by the glass every Sunday at Chophouse ’47! Stay tuned for a unique Coravin / wines by the glass list for every Sunday! #YeahTHATGreenville

March 21 at 6pm
Hosted by Winemaker, Marla Carroll

Intro
Franciscan Reserve Merlot 2013
Thick Cut Sizzling Bacon

1st
Franciscan Estate Sauvignon Blanc 2015
Wedge of Lettuce and Chopped Tomato

2nd
Mount Veeder Cabernet Sauvignon 2014
New York Strip, 16oz
Cheese Mashed Potatoes and Creamed Spinach

3rd
Franciscan Estate Equilibrium 2015
Cheesecake with Fresh Berries

$89 per person | excludes tax and gratuity

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RESERVATIONS: Click here or call, 864-286-8700
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Chophouse ’47
36 Beacon Drive
Located off Pelham Road, Greenville

The war was over and optimism was abound in the United States in 1947. Harry Truman was in the White House, Jackie Robinson joined the Dodgers, “Meet the Press” debuted on NBC and the total Federal budget was $34 Billion a year – about what we spend every three days now.

It was great to be alive with the soldiers back home and the post-war conversion from a military economy into new businesses of every kind. The restaurant world was no exception.

Chophouse ’47 is our reflection on this great time American history. Sit back and enjoy civility and courtesy of service, a comfortable environment reminiscent of the late 1940’s and solid American food at moderate prices. We hope you enjoy your visit back in time with us.

Robin Martz
Operating Partner

• There are no secrets to purchasing and serving top quality beef. We don’t mislead about what quality level steaks we serve and we don’t let purveyors short change us when we buy our meat. We select USDA Prime for some of our steaks and Top Choice for others. Prime is very expensive to buy, but you can be sure we are not going to tell you we serve USDA Prime unless it is USDA Prime. In fact, if you see a low price at a restaurant that says they serve prime beef, caveat emptor.

• Our steaks are aged at least 28 days and cut to specific standards at our Chicago supplier. You’ll never get a 2-inch tail or ½-inch fat cap at Chophouse ’47. When we say we serve a 16 oz. steak, we don’t mean 14 oz. of meat and 2 oz. of fat.

• We have a particular cooking technique for broiling steaks that produces just the right amount of carmelization to optimize flavor. To do this you must have the 1700° broilers and we use Southbend™ – the best. We also only serve relatively thick steaks so they can be properly cooked. No skinny strips or ½-inch Porterhouses at Chophouse ’47.

• Our bread is authentic French loaves made for us by a small New Orleans baker. We receive them in par-baked form where we can finish them on the premise and serve them hot to your table right out of the oven. And don’t worry about the crumbs on the tablecloth – it’s accepted and expected.

• Coffee is also from New Orleans with a hint of chicory. Our supplier is a tiny producer that primarily sells to New Orleans restaurants. The decaf is particularly unique and tastes like real coffee.

• Our extensive wine list has been selected by our owners who have many years experience in the wine business. We want to provide the opportunity to try many different wine regions of the world at moderate prices and to do so we don’t take the traditional restaurant wine markup. We believe the chance to drink good wine at a reasonable price should be the norm at a real steakhouse.

• All lobsters are live from Maine, not frozen tails. Our shrimp cocktails are the giant U-15’s or larger which have a tremendous price premium versus the smaller ones. Oysters are from government inspected waters only.

• Our restaurant environment has been carefully pre-engineered for comfort. Booths are designed to very exact dimensions for comfort. We further use strategic placement of acoustic panels and multiple music volume controls to produce a sound level that is not too loud or too soft.

• We believe professional service is a paramount consideration for a top quality dining experience. Each server in the restaurant is available and trained to help with each table’s needs. You’ll never hear “That’s not my table” or be greeted with “Hi, my name is Stephanie and I’m going to be your server tonight”. That just isn’t the way it’s done at Chophouse ’47.

• We also bring your food at a pace we believe is comfortable, not too slow or too fast. If you wish to speed up or slow down, let us know and we’ll gladly accommodate you. We are here for your enjoyment and will strive to graciously serve you as you wish.

• We operate Chophouse ’47 to please our guests – not our staff, our owners or our accountants. Should you encounter any unpleasantness, please ask for one of our Managers or our Operating Partner.

We seriously appreciate your choosing to dine with us tonight and we hope Chophouse ’47 exceeds your expectations in every respect.

Visit Chophouse ’47