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Steakhouse Overview
ChopHouse doesn’t quite escape the problem faced by most hotel restaurants – namely that guaranteed business from guests leads to standard-upscale cooking and rushed service. That said, the wine list and quality of steaks at this Hilton chop shop are both very much up to par. The blue cheese-crusted filet is a particular favorite for diners, while non-steak options include grilled diver scallops with a honey-bourbon glaze along with a cherry-balsamic pork tenderloin entrée. The menu is hit hardest by a lack of inspiration in its dessert section, with go-to offerings like crème brûlée coming out sadly subpar.