This summer, CHoP Chandler turns up the heat with a bold new offering designed to elevate your dining experience. From now through August 31, the acclaimed East Valley steakhouse invites guests to savor its limited-time three-course prix fixe menu: wood-fired artistry, seasonal ingredients, and wine pairings.
Known for its in-house dry-aged beef program, CHoP is reimagining summer dining with dishes that blend fire-grilled finesse and refined flavor. The $68 prix fixe menu features a range of fan favorites and new seasonal additions, crafted by Executive Chef Diego Caballero and his award-winning team.
“Our team doesn’t just cook – we curate,” Caballero said. “This menu was built to feel fresh and expressive while staying true to our roots. It’s classic CHoP: bold, wood-fired, and full of heart.”
The menu begins with a choice of starters including wagyu meatballs, heirloom tomato salad, or a reimagined Caesar with fried capers.
Entrées include a center-cut filet mignon with rustic root vegetables and a rich peppercorn brandy sauce, or the garlic butter shrimp scampi served with grilled focaccia and a Parmigiano cream sauce. Diners can elevate their plates with optional add-ons like jumbo grilled shrimp or seared sea scallops.
To finish, guests can choose between the signature toffee bread pudding or a strawberry cheesecake. For the perfect pairing, CHoP offers a Brigaldara wine special: Soave or Valpolicella by the glass or bottle.
“This is CHoP at its best,” General Manager Jill Brown said. “Unapologetically bold dishes, a gorgeous setting, and a team that takes pride in old-school hospitality. Come hungry, we’ll take care of the rest.”
Located in Downtown Ocotillo, CHoP Chandler is where luxurious ambiance meets soulful hospitality. Whether it’s a sultry date night, upscale celebration, or spontaneous weeknight escape, this summer menu offers a dining experience that’s both indulgent and unforgettable. For more, visit chopchandler.com.
