Steak Night: Chop Chop Red Pot

Steak night, Uptown style. Chop Chop Red Pot sits inside The Market at 7th Street, and for one night Chefs Erick, Marquis, and Z are taking over to cook a five-course dinner around the cut everyone argues about.

We open with Charbroiled oysters and a Chop Chop wedge with smoked bacon, blue cheese, and smoked poblano ranch. Then comes Mom's Lasagna in a petite cut, layered with pork, wagyu beef, and lamb under Sunday sauce, béchamel, and basil pesto, before the main event: a 5 oz. center-cut filet mignon with whipped garlic potatoes, caramelized onions, charred broccolini, and a red wine demi-glace. Brown butter bread pudding closes it out.

*The menu is curated to be enjoyed as written, so we are unable to accommodate substitutions or dietary alterations.

Parking is validated in the Market at 7th Street garage, so bring your ticket with you. Come hungry, leave with new friends.

Chefs: Chef Erick, Chef Marquis, Chef Zharia

The menu

1. Charbroiled Oysters: Roasted Oyster, Chorizo Butter, Parmesan, Crispy Breadcrumb, Herbs
2. Chop Chop Wedge: Baby Iceberg, Smoked Bacon, Tomato, Pickled Red Onion, Blue Cheese, Smoked Poblano Ranch
3. Mom's Lasagna: Petite Cut; Pork, Wagyu Beef, Lamb, Sunday Sauce, Béchamel, Basil Pesto
4. Filet Mignon: 5 oz. Center-Cut Filet Mignon; Whipped Garlic Potatoes, Caramelized Onions, Charred Broccolini, Red Wine Demi-Glace
5. Brown Butter Bread Pudding

Parking: Parking is validated in The Market at 7th Street garage. Bring your parking ticket with you to the dinner for validation.