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CITY STYLE SALAD: ALONG WITH SEVERAL NEW CREATIONS,
CHOPS CITY GRILL HAS REIMAGINED SOME OF ITS DISHES
AS WELL, LIKE THE CITY STYLE SALAD: A “CHOPPED”WEDGE
CLASSIC OF BABY ICEBERG, GREAT HILL BLUE CHEESE,
APPLEWOOD SMOKED BACON, BEEFSTEAK TOMATOES,
CANDIED WALNUTS AND MICRO CRESS.
height, color and composition for each dish.” BLACK PEPPER SEARED TUNA: CHOPS CITY GRILL’S NEW MENU
The passion poured into the menu redesign and the effort it OFFERS AFFORDABLE ITEMS, MANY OF WHICH ARE FRESHER
AND LIGHTER, INCLUDING THE BLACK PEPPER SEARED TUNA, AN
took is evident in the details. 8-OUNCE NO. 1 GRADE TUNA WITH AN ASIAN MIXED VEGETABLE
Sauces, vegetables and sides were fawned over as much as “STIR FRY” AND A FRESH BLACKBERRY-YUZU SAUCE.
main courses and raw bar items. Favorite dishes were revisited SUSHI COMBO: NEW SUSHI AND RAW BAR ITEMS OFFER EXCITING AND UNIQUE
and adapted to the new style: creams and heavy beurre blancs FLAVORS FOR DINERS. PICTURED HERE,THE SUSHI COMBO WITH TWO EACH OF
were replaced with lighter, fresher flavors. Now, the Black MANGO-RED CRAB ROLL, SMOKED SALMON ROLL AND OUR BLT ROLL.
Pepper Seared Tuna features a fresh blackberry-yuzu soy sauce
and a very light fresh mixed vegetable stir fry.
“This is totally different than a typical steakhouse restaurant,”
Quillen said. “We spent over four months designing the new
menu, and loved every minute of it.”
While the dishes are temporary works of art and the quality
is evident in every bite, new entrees start in the $22 to $25 range
with dishes like the Cedar Plank Roasted Wild Salmon served
blackened with a miso-mango sweet and sour sauce with sautéed
greens, cauliflower smash and a green papaya-watercress salad.
Guests can still enjoy an in-house, dry-aged strip steak if
they’re in the mood, but the new menu affords added flexibility
for your wallet. Also, from time to time, specialty prime burgers
will be showcased on the menu as well.
Dipping toward lower price points is an unconventional
move as new competitors opening steakhouses in the Naples
area are opting for menu items with a much higher price tag,
but offering the right blend of value and quality has always been
key for Chops.
“We want low-cost alternatives for our guests, and we’re still
the only steakhouse in town that offers free sides with our entrees,”
Quillen said. “We’re trying to give more of a range in price and
variety so that people can and will come back more often.
“But above everything else, we just want to be the best.”
Life in Naples | January 2016 37
