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Arroyo Chop House

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kairous1 Feb 11, 2002 02:27 PM

Wondering if anyone has been to Arroyo Chop House in Pasadena? What did you think? any recommendations? I heard it's pricey but good.

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    Tom P RE: kairous1 Feb 11, 2002 05:09 PM

    I dined there for the first time a week ago and it was terrific. A warm, clubby atmosphere (lots of booths), good service and excellent food - at least what my friend and I ordered. The BBQ Shrimp appetizer is a must - and get the garlic bread to go with it, so you can dip the bread into the spicy butter that surrounds the shrimp. (It is actually more of a scampi.) Wonderful. I then had one of the best steaks of my life. It was a Filet served on the bone, which I had not seen before. I love a Ribeye on the bone, but this was even better. All the tenderness of a filet, with more flavor. My friend's Ribeye (no bone) was also very good, but we both agreed the Filet on the Bone was as good as it gets. The creamed Spinach was tasty. The only misfire for me were the Onion Rings. Not that they were bad, but they are not the type of Onion Rings I personally enjoy : the breading is soft and slightly gummy, as opposed to crispy.

    It is relatively pricey, but we both found it well worth the expense.

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      Chino Wayne RE: kairous1 Feb 11, 2002 05:52 PM

      I have been there probably half a dozen times. The ambiance is very nice, nice mission style decor. The prices are on par with any high end steak house, running about $30.00. There sourdough bread is outstanding, it automatically shows up at the table with a hunk of sweat butter. I generally also order their garlic bread, same sourdough bread, but with garlic butter, outstanding.

      Salads are what you would expect in a place that specializes in meat. My favorite appetizer is the scallops, wrapped in bacon and grilled, with an interesting sweetish sauce (they are so good I never share them with anyone).

      I have had the New York Strip, the Rib Eye and the Filet (large cut, off the bone). The Filet has consistently been the best, much more flavor than a typical filet. The other steaks did not seem to be consistent in flavor to me.

      They have a whole range of side orders, baked, mashed, lyonnais, shoe string potatoes, asparagus, mushrooms, onion rings, etc.

      They will bring three or four sauces to the table, my favorite is the portobello and wine reduction sauce.

      Desserts are not spectacular, but they do two souffles.

      Full bar and wine. They also have a piano in the bar area.

      They have a small patio area that you can dine in if someone in your party just can't eat without smoking.

      All in all a very nice place, and my favorite place to have business dinners.

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