Chop House on the Bricks

On a brisk Saturday night, we decided to meet our friends and former food blogging dynamos, Abe and Sara, for dinner at Chop House on the Bricks in Thomasville, GA. Our reservations were for 8:45 pm, and we arrived a few minutes early. The bar area was packed, so we made ourselves at home in the front seating area. We sat, chatted, and enjoyed a cocktail while we waited. Eventually we were moved into a high backed booth. Our waitress provided menus, and overview of the specials, and left us to explore our options.

Chop House is a classic steak house focused on top cuts of meat paired with satisfying sides. For those with an aversion to eating land based animals, seafood options are available. Kirsten and I decided to start the meal with a chopped salad and rabbit confit, while Sara opted for a bowl of cream of mushroom soup. For our meal, Kirsten selected the filet mignon while I could not resist the smoked pork chop. Abe skipped the appetizer, and devoted all of his attention to the star of the menu, the dry aged bone-in ribeye.

The appetizers at Chop House were all on point. The salad consisted of shaved lettuce, heirloom tomatoes, pickled red onion, grilled corn, cornbread croutons, and crisp bacon topped with Champagne vinaigrette. Kirsten enjoyed the mixture of fresh vegetables and tanginess of the dressing. My appetizer, rabbit confit, consisted of tender pulled rabbit, balanced on polenta cake, and topped with caramelized onions with a drizzle of sherry cream sauce. Chop House did not skimp on the rabbit (which was cooked perfectly), and the combination of flavors was top notch. The cream of mushroom soup was silky, and Sara declared it to be the best cream of mushroom soup she had ever tasted. For more on the Chop House read the full review at Tallahassee.com.