Conventional wisdom holds that before you launch a new enterprise, you should have on hand at least a year's operating expenses. When the Chicago Chop House opened its doors in November 1986 it did so on a wing and a prayer.
Henry Norton sold his home to finance his new venture, a steak house. This was not the first time he had launched a business. He had established several Chicago bars including: Easy Street in 1959; Alfies in 1966; Gate of Horn in 1968; Le Pub in 1971; and Shuckers in 1978. Prior to that, he had founded an advertising agency.
His plans were not well received by his friends. Frankly, they thought he was crazy. Though a few Chicago steakhouses existed at this time: Morton's, Gene & Georgetti's, Eli's Place for Steak and That Steak Joynt; seafood was the fashion. Henry, who was never one to run from risk, made his plans and followed his dream.
Chicago Chop House Chef, Bill Farrahi reminisces: 'One day Henry calls me up and says, 'I want to open a steak house and I won't do it without you.' I tell him, 'Henry, I've got a good job. I own one-third of Shuckers and I'm happy. Henry says, 'You need a challenge, your job is too easy.'
Bill's first challenge was to come up with a menu for the fledgling enterprise. A former chef at Café Bohemia, he was adept at preparing a wide variety of meat and game including: moose, bear, buffalo, elk, even jaguar and lion. Bill recalls that he and Henry got the idea for our 64- and 48-ounce Porterhouse from Café Bohemia's menu.
According to Bill, all steakhouse menus are basically the same. 'There are only a handful of steaks you can put on a steakhouse menu.' The only variables are the portions and the way you present them. Basically, our menu hasn't changed since we opened. We have approximately 11 steaks and 8 seafood items.'
With the menu set, the bills being paid, and the management and staff working together, all the ingredients for success were in place. It was now a matter of throwing out a net and reeling in the customers.

We offer the taste of true Chicago. Our awe-inspiring 64-oz porterhouse, 16 and 24-oz New York Strips and 24-oz prime rib are all served charred and bursting with prime-aged flavor. We offer only USDA Prime steaks that are hand-cut on the premises.
Our international wine list features over 650 selections, including over 30 wines by the glass, and received the Wine Spectator Award of Excellence 1994 through 2003, Best of Award of Excellence since 2004, and in 2005 received the Award of Distinction from Wine Enthusiast Magazine.
Whether you come for lunch, dinner, or a private party, we're sure you will come back for more.

Address:
60 West Ontario, Chicago, Illinois
For details information:  hicago chophouse