London Chop House
Steak house · CBD
Murphy Telegraph Building, 155 W Congress St, Detroit, MI 48226
Highlights
Classic steakhouse with English feel, caviar, and cigar lounge
Classic steakhouse with English feel, caviar, and cigar lounge
"London Chop House is one of Detroit’s classic old-school restaurants, harkening back to the days of three-martini lunches and ad men and women schmoozing the day away. The bar is located underground in a dimly lit space in the Financial District, and the ghosts of stogies past linger in the air in memory if not in reality. The bar at London Chop House serves up new twists on classics like the martini, gimlet, and Negroni, and has an attached cigar and billiards bar for those looking for an even smokier ambience." - Mickey Lyons
"A historic steakhouse tradition in the city where classic steakhouse fare is joined by tartare on the menu." - Danny Palumbo
"In 2012, this classic downtown chop house was revived to its original splendor, featuring full caviar service with vodka pours, steaks finished with garlic butter and served with au poivre with chimichurri or béarnaise sauce. Steaks include a 35-day dry-aged ribeye, American wagyu ribeye, and other premium cuts. Even the “hamburger steak” is opulent, made with A4 wagyu and foie gras." - Serena Maria Daniels
"During Detroit’s heyday, the London Chop House was considered one of the best restaurants in the country — the type of place to see and be seen. The steakhouse catered to auto barons, businessmen, public officials, and celebrities of all stripes. In 2012 — more than 20 years after the original establishment closed — the Detroit classic was revived to its original splendor. Start the meal with caviar service with vodka pours, before moving on to the meat. All steaks at the London Chop House are finished with garlic butter and served au poivre or with chimichurri or bearnaise sauce. Premium cuts include a 14-ounce Imperial wagyu New York strip, a 14-ounce Australian wagyu New York strip, and a 28-day dry-aged boneless rib-eye. Even the hamburger steak is opulent with a topping of foie gras." - Danny Palumbo
"In 2012, this classic downtown chop house was revived to its original splendor, featuring full caviar service with vodka pours, steaks finished with garlic butter and served with au poivre with chimichurri or béarnaise sauce. Steaks include 35-day dry aged ribeye, American wagyu ribeye, among other premium cuts. Even the “hamburger steak” is opulent and it’s made with A4 wagyu and foie gras." - Serena Maria Daniels
