Page 36 - January_2016_Life_In_Naples_Magazine

“People eat with their eyes CHOPS
first, so we wanted to make
food that had incredible ON TOP
flavor, but also gives them
”that ‘wow’ factor. L ike artists at their easels, the chefs at Chops City
–Chris Metzler Grill have let their creativity loose, reimagining
Corporate Executive Chef at Culinary Concepts the restaurant’s menu to offer Southwest Florida
incredibly flavorful and affordable surprises!
STUFFED ROASTED BEET: CHOPS CITY GRILL INTRODUCED SEVERAL NEW COURSES THAT SHOW It’s the biggest makeover the menu has seen in five
HOW THE RESTAURANT STANDS OUT FROM TYPICAL STEAKHOUSES. PICTURED HERE, ONE OF THE years, said Skip Quillen, who owns Chops City Grill on
MOST EXCITING NEW ADDITIONS TO THE SIDE ITEMS:THE STUFFED ROASTED BEET WITH CITRUS Fifth Avenue South and its sister restaurants within the
SOUR CREAM, FRESH BLACKBERRIES, CANDIED WALNUTS AND GINGER “FRIES”. Culinary Concepts restaurant group.

Diners will find affordable adaptations of top sirloin
and Wagyu London broil, along with stuffed burgers
and organic chicken. Raw bar items were revolutionized
to present new sushi, and the selection of sides available
has been upgraded to include roasted root vegetables with
popcorn butter and an impressive stuffed roasted beet with
citrus sour cream, fresh blackberries, candied walnuts and
ginger “fries” to name a few of the new items at Chops
City Grill.

“We’ve consciously added more affordable items on the
menu and, at the same time, we’ve taken it up a notch in
creativity as well with the goal to be, without a doubt, the
best restaurant in Naples,” Quillen said.

Yes, for steakhouse traditionalists, Chops will always
offer incredible in-house dry-aged cuts of beef with free
sides such as a sea salt baked potato topped with a stack
of the restaurant’s world famous onion rings. But those
stalwarts now rub elbows with unexpected entrees such as
the Short Rib Stroganoff with black pepper pappardelle
and white truffle foam as well as inspired dishes like the
Seared Top Sirloin entrée with ginger-corn nut crust and
blackberry-cabernet sauce served with parsnip whipped
potatoes and crunchy Dijon encrusted asparagus.

Since the restaurant opened in 1998, it’s made its
mission to break the steakhouse mold and offer dinner
guests a wider range of cuisine, more flavor profiles and
to present dishes that visually command attention in the
dining room.

“People eat with their eyes first, so we wanted to make
food that had incredible flavor, but also gives them that
‘wow’ factor,” said Chris Metzler, corporate executive chef
at Culinary Concepts. “It’s all about art, and creating that

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36 Life in Naples | January 2016