Uncategorized

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.

Make a Reservation >>

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.

Make a Reservation >

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

_______________________________________

RESERVATIONS: Click here or call, 864-286-8700
_______________________________________

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.

• We serve only USDA grade prime for every cut of beef – including filets. Only the top 3% of all beef is graded prime. Certified Angus some restaurants brag about is choice grade, not prime. Our steaks are aged a minimum of 4 weeks for extra flavor and cut to the exact weights shown on the menu. Strip and porterhouse cuts are trimmed of fat leaving just enough for proper cooking, and the porterhouse is a true porterhouse with both filet and strip sides. We don’t call a T-bone a porterhouse or serve a 16 oz. strip steak with 14 ounces of steak and 2 ounces of fat.

• Our filets are barrel cuts only – no gristle, no chains (the thin piece of meat hanging on the side of the filet) and no V-cut heads. This raises our costs tremendously, especially since we are one of the only very few steakhouses in the U.S.A. that uses only barrel cut prime for filets. (Yes, we believe our guests can taste the difference.) But with these tight quality controls, at Chophouse 47, no one gets the cheaper head cuts or meat from the chain to make it look like there is more on the plate.

• Lamb chops are loin cuts from the best quality and most expensive Midwestern lamb available, never the lesser quality New Zealand lamb, and are a full 10 oz. each. Our veal chop is 16 oz., center cut only. The thickness of both permits the charring of the exterior for more flavor.

• Besides top quality properly aged meat, the technique for broiling steaks and chops and the equipment used greatly affects the taste of the final product. Our chefs are trained on our 1700° Southbend™ broilers with the exact procedures to produce just the right amount of caramelization for extra flavor. We don’t serve a skinny New York strip or ½ inch porterhouse because we don’t believe they can be properly seared.

• We use U-10s or larger for our shrimp dishes. There is a tremendous price premium for these giant shrimp versus smaller ones and our shrimp appetizers are a minimum of 1/3 of a pound.

• Crab meat cocktail is made with jumbo lump crab meat only – double the cost of regular crab meat.

• We serve steak cuts of fresh fish and limit variety so that we move them out before they can get old in our coolers. With this limited variety, all our fish is “the fish of the day.”

• Baked potatoes are 1 lb jumbos from Idaho only.

• Coffee is premium brewed to our specification from a tiny New Orleans specialty coffee producer with a decaf that tastes like real coffee.

• Our traditional European style handmade breads are the absolute finest quality available, baked fresh daily, and served with pure sweet creamed butter.

• Our extensive wine list has been personally selected by our owners who have many years experience in the wine business. We modestly mark up our wines to permit experimentation in every quality level.

• Our restaurant environment has been carefully pre-engineered for comfort. Specific acoustic controls are used to produce an energy level that is not too loud or too soft. Booths are designed to exact dimensions and tables built to exact height for comfort.

At Chophouse 47, we strive to deliver the very best. You can’t serve a prime steak for $25 when it costs $23. But at Chophouse 47, what you will find is an experience where every detail reflects our commitment to quality — and that’s true value.

Thank you for dining with us tonight. We hope your visit to Chophouse 47 exceeds your expectations in every respect. And thanks for reading our story.

Jerry Greenbaum – Proprietor

Visit Chophouse ’47