Well waited to the last minute. Michael Deans & Angus barn are booked. Anybody have any suggestions for a Sunday Bruch Buffet? (not Golden Corral) Thanks
Went to Chops two times in one vist..first and last..overpriced, medocre food, poor service...nope..we works too hard for our coin to waste it...
I agree with the posts about Chops. Have been there twice. Once would have been enough, but I attended a fundraiser there hence my second visit. Did you look into 42nd street and or Sullivans?
Went to Chops mothers day a couple years ago , brunch buffet... they took the food off the buffet ten minutes after we got there! Had to get it through a managers thick skull that we weren't paying cause there was no food.
we are going to Tir Na Nog for the mothers day buffet in downtown Raleigh. www.tirnanogirishpub.com Anyone been there?
Has anyone been to Chops lately? i do know they fired the Manager and did a big turnover about a month or so ago, just wondering if it made a difference.
Kaci~ Well, I may go back then. The last manager was so full of himself I couldn't stand it. We were trying to book the back room for a seminar and he was so hard to deal with I told him thanks but no thanks (in a nice way, of course). Frogger
One of Greg Cox's favorite experiences - Chops WE have been to Chops twice. Not impressed. But all this discussion about Chops reminded me that Greg Cox, Restaurant Critic for N&O, says his experience at Chops is one of him favorite experience in the last few years. http://www.newsobserver.com/669/story/570391-p2.html
Text version If link does not work here are his comments: 2005 | Chops, Garner Another modestly furnished restaurant in the boonies (the southern outskirts of Garner, an area whose population of cattle surely outnumbered people at the time), Chops made my jaw drop the first time I walked in. I had spotted the steakhouse on a Saturday afternoon drive in the country and stopped in out of curiosity. There, just inside the door behind floor-to-ceiling glass doors, hung massive subprimal cuts of beef, their darkened surfaces a dead giveaway. I had stumbled onto the only restaurant in the Triangle to dry-age its own beef. The USDA Choice grade steaks proved flavorful, if not quite as tender as you'll find at the area's premier steakhouses, where Prime and dry-aging are now common. But Chops' prices are still a bargain for dry-aged beef.
Yeah, that was when they first opened, after that they went way downhill but hopefully with the new management they will start coming back up.
