What’s new at Chops Grill this summer?
With weather this good in Split, there’s one restaurant, in particular, we wouldn’t mind sitting at for hours – and that’s Chops Grill & Seafood. For those of you that aren’t familiar, Chops is a modern steakhouse in the Dalmatian capital that brings in prime meats from all over the globe – but that’s not all. For those of you’d who’d prefer to take a seat off the meat train, Chops offers local fish steaks and seafood dishes, as well as contemporary pasta and salads.
Located just off of Split’s busy Marmontova Street, Chops’ spacious terrace sees hungry patrons all hours of the day, and a full bar with handcrafted cocktails from sister bar Paradiso will keep you there all night. Serving breakfast, lunch, and dinner, Chops has become the meat capital of Split.
Chops have rolled out a new menu for their eager guests, which we think will have everyone racing to the next terrace table. One of the standout additions to the Chops menu, however, is the Private Collection. Anything this exclusive must be good, right? A sign that they’ve moved up in the world of beef, Chops now presents their very own collection of domestic meat. Using local Simmental (a Swiss breed of dual-purpose cattle), Chops ages it in-house for a minimum of 30 days. Carnivores can choose between a Bone-in Ribeye, T-bone, Striploin, or, our favorite – Ribeye aged in whiskey barrels for 100 days. Touché.
If, for some reason, you choose something else off the menu, Chops is one of few to offer USDA Certified cuts from the United States, including Black Angus beef tenderloin, ribeye, bone-in prime ribeye, or T-bone – and if you’d fancy a taste of Japan, a Wagyu beef tenderloin or striploin is a cut we still dream about.
Because your beef is best served with a buddy, Chops’ side dishes are straight out of an American steakhouse, allowing visitors to choose from fries, creamy buttered rice, seasonal salad, baked potato with onion and bacon, truffled mashed potatoes, mashed Swiss chard with potatoes and olive oil, grilled mushrooms, grilled local vegetables, or classic mac & cheese.
We know the busy summer is just beginning, but if the recent crowds at Chops are a testament to what this summer will be like, we suggest booking a table now!
