The Chap

The Chap - Review - Hollywood - Los Angeles - The Infatuation

"The Chap is a British pub in Hollywood that aims to import the full pub experience from across the Atlantic—or at least whatever Hollywood thinks that looks like. The theme is relentless here, from bartenders dressed as Peaky Blinders extras, to paisley wallpaper, to a Pimms cocktail served out of a glass teapot. If drinking Guinness in a bar that leans into kitsch (and also plays plenty of George Michael) sounds like your idea of entertainment, The Chap can be a lot of fun––even if the solid food gets a little overshadowed by the hyper-curated atmosphere. photo credit: Richard Stowe This Vinyl District bar is from the same people behind Mother Wolf and Ka'teen, two fellow Hollywood spots with strong themes and far-from-subtle decor. The Chap is no different. You can belly up to the moody, old-school bar where servers wearing rugby shirts bring you a cocktail, or sit in the dining room that looks like a posh hunting lodge filled with wooden ducks and gaudy plaid carpet. The real stunner, however, is the gorgeous greenhouse out back. It’s somewhere you could envision rich Victorians dissecting the drama of yesterday's polo match over a cuppa. But of course, you’re on Cahuenga, so it's really just an outdoor bar for ordering more tequila drinks. photo credit: Richard Stowe A meal at The Chap won't disappoint if you order correctly. The meat and gravy dishes tend to miss the mark, from the bangers & mash with dense, lukewarm Cumberland sausages to the Sunday roast (available on Sundays only), which comes with thick slices of prime rib that were beautifully pink in the center, but arrived cold. You’re much better off focusing on the great fish & chips, made with warm, thick-cut fries, or the Tramp Burger, topped with gooey onion fondue and a delicious herb remoulade that glues this rich and meaty bar burger together. It's safe to assume that the food here won't change whatever strong feelings you have on mushy peas, but The Chap is well-suited for what pubs do best: host a good time. There's always something going on here, from bingo nights to trivia to weekly performances by an in-house Irish rock group to the occasional Amy Winehouse tribute band. If you're looking for a drinking spot that spills into a live music venue, or just a lively Hollywood bar where you can actually sit down for a proper meal, consider The Chap a fun, reliable option. photo credit: Richard Stowe Food Rundown photo credit: Richard Stowe Cocktails If you're not the pint o' bitter ale type, worry not——The Chap's cocktail program happens to be great. There's the Cup of 66', a Pimms cocktail that's refreshing with hints of cucumber and strawberry, and slightly too easy to drink. It can be ordered in a teapot to share with the table (or to enjoy yourself if you want three servings.) We're also fans of the London Calling, another cucumber-based drink made with fragrant basil-infused gin. photo credit: Richard Stowe The Tramp Burger This burger goes heavy on everything: melted cheddar, grilled onions, and a tangy herb remoulade that spills out from beneath the brioche if you press down gently. It's super flavorful and a tad greasy, but if there's a time and place for a hearty burger like this, it’s with a cold pint at The Chap. photo credit: Richard Stowe Fish & Chips We'd order this very crispy fish fry again, but probably to share. Yes, it's a lot of fish to get through, but it's only great while still hot (dangerously hot). As it cools, the golden crust starts to break apart and becomes saturated with oil. Luckily, the thick cut fries are terrific hot or cold, especially with lots of malt vinegar sloshed on top. Bangers & Mash The two Cumberland sausages at the center of this dish lacked a snap and juicy crunch and were covered in a gravy that tasted like someone dozed off while seasoning it. The green peas and mash alongside were fine, but not special enough to compensate for the sad sausages. Beef Sunday Roast You can order a chicken or vegetarian version of this Sunday-only special, but we opted for the classic beef—it was just OK. This roast as a whole has potential, though. The carrots, brussel sprouts, and potatoes were excellent, and the yorkshire puddings were chewy and pleasantly light. If only the juicy sliced prime rib came out warm instead of cold and covered in lukewarm gravy, this would've made for a nice rib-sticking meal." - Sylvio Martins