Local Chop Grill House - Harrisonburg

$18 for just two scallops! The tables are extremely small, and the decor consists solely of brick walls. While the food is quite tasty, it is also very overpriced. Just be aware before you go. The bread is fantastic, the duck is excellent, but the steak is only average. Just to emphasize, it’s $18 for two scallops—yes, only two for that price. The waitress spoke so quickly that we struggled to understand her regarding the specials and other details. Also, parking can be a bit of a challenge, so be ready to walk a bit.

I was searching for a good steak in the area, and this restaurant exceeded my expectations! I ordered the 12 oz ribeye with demi-glace, and it was incredibly tender, cooked to perfection at medium well. The house-made corn, which included peaches and mild peppers, was absolutely delicious. The duck fat fries were a big hit as well—they were excellent. Although I usually dip my fries in ranch, I found the house-made sauce, which had a bolder flavor reminiscent of ketchup, to be really enjoyable. I appreciated how honest and helpful our server was when answering our questions; he readily offered his recommendations, and every suggestion was spot on! The atmosphere was very inviting, making it a great place for a pleasant meal, no matter the occasion. I also loved that the meats and other ingredients are locally sourced. Overall, I would highly recommend this place to anyone. The prices are quite reasonable compared to other chop houses!

Vegetarian options: Cauliflower steak is pretty amazing, even as someone who enjoys regular steak. Dietary restrictions: If you call and tell them ahead you should have no issues! Parking: Limited parking in front of the building and in other lots there are labeled spaces. Wheelchair accessibility: There is a ramp for wheelchairs.

Lovely place! I ordered the duck fat fries to go and couldn’t believe how tasty they were. Highly recommend the fries!

I ordered Blanton’s old fashioned, scallops, a 20 day dry aged A5 Wagyu ribeye steak, and creme brulee