From the Dallas Chop Burger to filet mignon, DCH does magic with meat, but also exhibits a deft touch with dishes like Asian BBQ salmon and Lemon Rosemary Pepper Chicken. The $3 million investment from restaurateur Mike Hoque pays off in the superb design.


Dallas Chop House Anchoring the East Side

Published June 10, 2010 by Christine Imaizumi

God bless Mike Hogue for his $3 million dollar investment into downtown's historically barren east side. Since he literally lit the flames on his richly appointed meat emporium, the whole street scene has picked up. And chef Kenny Mills, the Stetson-wearing veteran of Capital Grill and Sullivan's, is cranking out flavor and one-liners from the kitchen. This place draws you in with its decor and keeps you there with its inventive mix of dishes and good humor. And where else can you brand a wall?

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