Place was empty which should have given me a clue, but for some reason it didn't. I had the butter poached lobster salad, which was recommended. The tiny bit of lobster was very good, but a total afterthought or justification for raising the price of a simple arugula salad to $18. It felt like I was eating a small appetizer and salad thrown on the same plate. The two together just didn't work for me. As an entree I had the scallops, which were ok at best and fairly simple. $38 for 4 medium size scallops and a cup of brussel sprouts was a bit offensive. I don't mind spending money on good food, but I do mind spending good money on mediocre food. Now I know why it was empty - case closed.
Review Source:I've been a regular at Christopher's for years and find the happy hour to be a delight. Â Yet I am disturbed by the service. Â The host and servers almost always seem to be busy even when the restaurant patronage is low. Â The kitchen is open but the chefs (with the exception of Sean) seem to lack basic people skills. Â They could take a page from Noca where there is a good deal of fun interaction. Â Otherwise put the kitchen out of view. Â Servers could use a bit more interpersonal training. Â I had Brad who seems to be an exception to this. Â This is a good neighborhood restaurant. Â Just needs tightening in the interaction department.
Review Source:We all came here for restaurant week and not only was everything delicious, the were tolerant of us playing Cards Against Humanity even. Â We're classy like that,
I started with the Panna Cotta of Creme Fraiche with Christopher's Smoked Salmon and Duncan Farms Greens.  Phenomenal!  I love smoked salmon and can never turn it down, but the panda cotta made it even better if that's even possible!  Next I had the Mousse of Scallops with Lobster Sauce.  This one tasted great but the texture was a little strange.  I think I would have preferred seared scallops rather than a scallop mousse but that wasn't my choice tonight and I love scallops as much as smoked salmon.  Lastly, I had the Sole Meunière.  Wow!  Not only was it delicious, it was a huge portion.  Sarah H ended up taking some of hers home with her. A few people at the table ordered desert and I think I had at least one bite of everything.  What a sweet way to end the meal.
I understand the Christopher's has a wine dinner once a month and I'm looking forward to trying one of those next time.
I tried several dishes with my friends. the number in [] is the star. Highest is 5.
Soupe:
Roasted red bell pepper soup: sweet, full-bodied, buttery(cream or cheese), savory [4]. Â
Wild mushroom soup: full-bodied, oily, greasy, strong. Â Too much for me. [3.5]
Plat de résistance:
Filet of salmon: crispy fried, salty, good fish. [3.5]
Smoked Truffle-Infused Filet Mignon: can feel the truffle, but average taste. good decor. [3]
Smoked salmon sandwich: I believed the bread and bacon are too crispy and tough, with a thicker source. Should only include veggie and fish, with light source to emphasize salmon taste. [3]
Dessert:
Chocolate mousse tower: well design, which its chef learnt from Julia Child. Taste smooth, sweet, crispy chocolate tower crust and rich source. [5]
Gateau marjolaine: smooth, with iced mousse, combined with hazelnut, praline, and coffee flavor. [5]
Cristopher's Restaurant (former  Crush Lounge) is a really high quality and fun place to eat.  I was in town for a conference and several of my colleagues recommended this restaurant.  Glad I went.
First, I have to start off this review by saying that the service here is OUTSTANDING. Â Or, maybe just our waiter (John or was it David?) was the bombshadiggidy. Â He immediately greeted everyone and learned our names (and used it throughout the night). Â Super professional and funny service. Â Awesome!
For appetizers, I had the Foie Gras pate. Â It was served with bread and pickled vegetables. Â Very traditional French, and very fun to eat! Â Grade: Â B
For my main meal, I ordered the Foie Gras Prepared Sous Vide. Â This dish was well worth the hefty price tag. Â It was delicious and well prepared. Â Seared foie gras served in it's glory, accompanied by roasted brussel sprouts white and purple cauliflower, and plated with a delicious sauce. Â Beautiful presentation. Â Quality cuts of foie gras. Â Grade: Â A-
<a href="http://www.yelp.com/biz_photos/christophers-restaurant-crush-lounge-phoenix?userid=jI5grCzPrcpYgqtNVygWRQ#RpUC0AEb0MeZNoJUwNPutg">http://www.yelp.com/biz_…</a>
I'm a fan!
Food Grade: Â A-
Service Grade: Â A+
Worth the Money Grade: Â B+
Overall Impression: Â A-
Returned to Christopher's for a birthday dinner and all I can say is cest magnifique. What an incredible food experience. We've dined in France, Italy, LA, San Francisco, Montreal, Toronto, NYC - at Bobby Flay's, Mario Batali's, Thomas Keller's, Wolfgang Puck's, Alice Waters' etc. Chef Christopher Gross of Phoenix deserves to be included in that group. I made a point of ordering his signature dishes  for our second visit. The mushroom soup with foie gras is still a revelation. This time I followed up with the lobster pot pie. His pie is more of a deconstructed one with loads of tender lobster in sort of a beurre blanc sauce nestled in puff pastry. One of the best dishes I have tasted ANYWHERE. The server, Julio, was a perfect waiter. He knew the menu, could answer any questions, had great recommendations, plus he knew when to be at our table without hovering. Just the right amount of attention. My husband had the filet mignon with the curried duck fries and again I have to say those fries were the best we have tasted anywhere in the world. Just fabulous. He also had a lobster salad that he said was the very best he's ever eaten. We sat at the lovely banquette with stupid smiles on our satisfied faces, feeling like we had arrived in foodie heaven. For desert we shared Christopher's triumph the chocolate tower which I gather he actually demonstrated to Julia Child on one of her TV shows. It's a chocolate mousse in a lattice of chocolate and topped with fresh berries and a little pitcher of creme anglaise. Again, cest magnifique. This meal stands out at the top of my list of best meals I've ever eaten and Christopher's is now our new favorite restaurant for special occasions.
Review Source:So went because we bought a <a href="/redir?url=http%3A%2F%2FRestaurant.com&s=0aab4cbd731f3d3b0d1453050d3abc56a8c80bd214e25469c7555b750dca8a51" target="_blank" rel="nofollow">http://Restaurant.com</a> coupon (spend $100 and get $50). Â I hadn't been to Christopher's since it was across the street and it was the late 90s so I was due to go.
First off the new location is terrible. Â It's basically in the parking garage of the Biltmore. Â I guess the parking is much easier than it was across the street (it used to be in an office building, where you needed to park in an office garage and deal with validation), but having it just off the parking garage at the Biltmore was a poor decision. Â Â What a horrible location to pick. Â No views and a towering white parking garage looms overhead. Â They should have considered this location better. Even a court yard view or the front parking lot view would have been better,.
Once inside the restaurant the ambiance was great and service was impeccable. Â I ordered the filet and my SO ordered the fish of the day. Â Both were spectacular. We first ordered the fois gras as an appetizer along with the duck salad and both were to die for. Â After all was said and done (appetizers, dessert, side dishes and a bottle of wine) and with the discount of $50 we were out the door at ~$220. Â
Here's my problem. Â Was it good? Â Sure it was.
It is one of the better restaurants in Phoenix. Â Have I had a better filet? Â I think Capital Grille is way better. Â The side dish we order the mac-and cheese with ham. Â It was good but very unremarkable. Â It was delicious, but again , I think the mac and cheese with lobster at Capital grille is way better. Â I think Lons at the Hermosa Inn and Royal Palms were way, way better and more memorable dinners with views, ambiance and food.
Another thing that bothered me was the 18% gratuity automatically added to the bill. Â Don't get me wrong - I am a great tipper, but I felt as though it was presumptuous to do this - either assuming all people are cheap or too stupid to figure out a tip on larger checks. Â Maybe I'm just old school and being persnickety.
Don't get me wrong; the food and service was great, and I recommend everyone try Christopher's - once. Â But after it was done, for what came to almost $300, I just think there are restaurants with much better views, better ambiance and better food with equally as good service. Â I think the vibe across the street was much better. Â If I were in the area and had a client lunch, I would definitely go there to try the pizzas and the lunch fair, but I think I will wait another 12-13 years before I go there for dinner again.
I really like the kitchen bar. I came for an early happy hour around 3:30, and the soux chefs were preparing for dinner. I like the accountability of an open kitchen like this; it gives a good feel for the way the chefs handle the food and the passion they have for cuisine. I watched my pizza baking in the cherrywood fire oven, and it was delectable paired with my red blend.
I got the goat cheese and dried tomato pizza with roasted garlic, and I can't complain about a single aspect of it. So good, and plenty big.
Service was attentive, and I could tell my server was bored because he kept coming over to talk about the menu, the restaurant, etc. I would expect good dinner service here, and can't wait to come back and sit on the patio.
Well done, Chris.
Still my favorite happy hour spot. Half priced wines -- a HUGE selection of quality wines from which to choose -- and gourmet quality food.
While not on the happy hour menu specifically, the mac n cheese remains a deal. It's cheesy but not gooey. The spiral noodles are perfectly cooked. You'll find plenty of pieces of thinly sliced ham.
The flat breads and burgers are standbys. And, these are among the only sweet potato fries I will eat -- generally, I hate sweet potatoes but the seasoning and texture of these fries is doable. ;)
Save me a seat at the bar!
4.5 for meilleur restaurant français in AZ!
Hubby and I decided to have our own private bonenkai (aka year end celebratory party) prior to the crazy nites ahead that await us next week. Using our trusty corporate coupon which operates thru <a href="/redir?url=http%3A%2F%2Frestaurant.com&s=c5fe485af4df376130bee54f875814d79c4d7913e1258123b1206d2bdbf4873b" target="_blank" rel="nofollow">http://restaurant.com</a>, I paid $8 for $25 value and the meal was indeed sublime.
We started off with the tempura calamari which was off the charts and a perfect plate of goodness. Chef had the batter exactly at the needed lightness to fry and crisp up without any trace of over-oilyness. It came with a tasty tomato frisee salad and flavorful aioli dip. Really there are so many great appetizers to have but we always gravitate to calamari. At other places this dish would be a throw away i.e., quick just batter up and fry, however we believe it's so inherently delicate that a well seasoned and tender preparation of squid can also define a great kitchen.
Hubby went for the catch of the day for his Entree, which was Hawaiian Ono fish made with a butter buerre blanc accompanied with asapagus. His first encounter with this fish which is a cousin of the tuna as the protein content is high and lean but cooked perfectly.
I had the duck done two ways, roasted breast and then confit leg. I never give up the chance at this red meat selection. Seasoned well and done medium as should be with a red wine reduction and cinnamon sprinkling on the plate. The duck breast needs no more compliments as the simplest preparation is the best. However the confit leg had such amazing depth of flavor each bite I literally savored for as long as I could...exquisite!
As if this wasn't enough food between us, our very friendly waiter inclined us to indulge on a side of potato au gratin which was the richest and creaminess plate we've enjoyed in a while.
We both devoured both New Year's Eve, eve, eve dinner delightfully and left no room for an enticing soufflé, but given it takes 30 minutes to bake perhaps we could've...hmmm
Well other house favorites to try is the lobster pot pie and lamb chops are best in town so maybe we'll save that for 2013.
The food and the atmosphere were 5 stars but the service was 3. Our server started out great, but at the end of the meal it took forever to get our change. I felt like he was taking extra long in hopes we would leave the full difference. Never a good feeling to have after a good experience. Overall I would return.
Review Source:Very much enjoyed the duck confit salad and ease of wine pairings by the waiter Edward, as well as attendant. Â Christopher's Crush is a natural draw to me when at the Biltmore. Service, including attentiveness, was five star. However, the young sous chefs may not realize that the chatter and glances, especially at gals walking by the restaurant, are obvious and distract from the exemplary experience at Crush.
Other than the detractors, the salad, wines, and waiter and attendant, made the Crush an enjoyable lunch reprieve. (Bread was worth a return trip.)
This is the Macho Man Randy Savage! Â Welcome to Christopher's RestaurantCRrrrrrrush Lounge! Â Oh Yeah! (To the late Macho Man Randy Savage!)
Christopher's Restaurant is actually far from the WWE. Â I would say it has a lot more class and realism to it. Â Located inside the Biltmore Fashion Park, Christopher's Restaurant/Crush Lounge place is a hidden gem! Â The restaurant itself is split into two areas, the restaurant and a lounge. Â
The restaurant area is very hip with a contemporary feel. Â It has an open kitchen where renowned Chef Christopher Gross and his sous chefs create his master pieces in front of patrons. Â Yes, it is a delight to see an artist at work! Â I definitely recommend sitting at the restaurant bar once to meet all the chefs. Â
Crush lounge is the other half. Â It's sexy and sleek. Â Feel a bit naughty? Â I hope I'm not the only after a visited to this bar! Â The portraits on posted in front of the bar is very "mature audience" oriented. Â If you can't handle the heat go to the restaurant; a lot more PG-13 on that end. Â Crush lounge is an intimate area where you can enjoy your drinks and order some small bites. Â The Crush lounge offers up cheese platters, pizzas, and some of your favorites from burgers to calamari. Â
The food from the restaurant half is a nothing less than great! Â If your palate doesn't say wow then have checked out. Â Might need an MRI and put on injure reserved list! Â Chef Christopher offers everything from your basic burgers and pizza to fine dining cuisines like Foie Gra and Duck Confit! Â Trust me you're losing out on anything if you order here. Â Matter of fact you'll probably come back to try the rest! - Enjoy!
Great staff, Good food, High Price Tag
Food and wine was great. So was the service. The staff made my wife's birthday very memorable and even placed the flowers I had delivered on the table for her.
Even though the food was good, the portion sizes were very small. Normally at a fine dinning restaurant that is ok and expected, but there are things to make up for it. The atmosphere did not lend to a $38 per entrée plate and a $10 side dish charge. And the food was not that amazing to lend to the cost either. I would not recommend this place to a friend for that very reason. Good service is hard to find, but it shouldn't cost that much. I have been to plenty of other restaurants where the food was amazing, the atmosphere was exquisite and the cost was about $10 less per plate.
Exceptional food and service.
Took my in-laws to Christopher's to celebrate a retirement and had an even better experience the second visit. Â The food was perfectly prepared, top quality, and tasted superb.
Josh was our server and managed our experience perfectly-- courses landed together, drinks never emptied, he was great with our 4 year-old, and was intimately knowledgeable about the preparation of the options. Â Couldn't ask for a better dinner.
Only odd thing is that this restaurant is in a high-end strip mall and splits with a small bar. Â Not bad things, necessarily. Â Just not things one sees often. Â Then again... ZinBurger is also in that mall.
Full review blogged, high points here.
The Space: Â While I have heard some complain that Christopher's is inside a swanky shopping mall I counter that commentary by noting that the best restaurant in the United States shares the same dubious distinction and with Chef Gross visible front and center of the open kitchen with wrap around bar I was impressed by Christopher's the moment I walked in. Â Bathed in light from the outside at first and then dissipating to a romantic glow as the sun set both the lounge and the dining room at Christopher's have a modern but refined feel with white tablecloths, fine service ware, and comfortable seating abound while the walls are minimally adorned with single flowers, wooden art, and mirrors.
The Service: Â Pleasant, descriptive, whimsical, and efficient James did a great job of working with my friend's allergies while additionally being sure water was always filled and bread was replenished as necessary - an admirable feat as he was probably the only captain on our half of the dining room thus quarterbacking at least four back servers working perhaps twenty tables without ever missing a beat.
The Food: Wood Oven Pizza with Foie Gras, Andouillette, Boudin Noir & Goat Cheese: Â An 8-slice oblong pie clearly focused on decadence I must say that I was hesitant to order pizza in a French restaurant but this $26 dish worked astonishingly well. Â Beginning first with the lightly charred crust - sturdy and smoky with a great chew - and moving next to rich and lightly brined chevre I was immediately impressed by the quality of the base and moving on to the trio of offal things only got better as the creamy melting liver, briny blood sausage, and onion-laced crumbly pork all melded into a complex flavor that was at once mineral and pungent but also slightly sweet thus preventing it from being overly rich.
Terrine of Mousse of Foie Gras served w/ Brioche: Â My first course of the prix fixe was a nearly 2 ounce slice of creamy foie gras topped with Hawaiian black sat served with golden brioche, greens lightly dressed in vinaigrette, and three dots of reduced Balsamic. Â A very traditional preparation, particularly next to the pizza, this was my third foie gras course of the day and although the least 'unique,' a very smooth and well sourced product served in surprising portion for a $40 prix-fixe.
Pied du Cochon with Brussels Sprouts, Mustard Seed, and Smoked Bacon: Â For our main courses Aileen opted for the Steak Frites while her sister chose the Dover Sole Meuniere and while I didn't taste the former but quite liked the simplicity of the later I was more than happy with my choice of two flaky pastry shells stuffed full of crispy trotters alongside caramelized sprouts and a sauce of smoked bacon and fresh mustard seeds. Â Intense and savory, well balanced with the pungency of the sprouts, and just a touch of earthy heat from the mustard this was another bistro style dish slightly reimagined that impressed even despite my overall distaste for mustard, an ingredient that here acted to enhance the salty pork rather than mute it as is sometimes the case.
Daily Gnocchi with Onions, Belly Bacon, Taleggio, and Cream: Â For $8 this was an absolute steal of a side dish as there were no less than fifteen tender dumplings swimming in a pool of bubbling cheese and cream tinged with bacon and onions. Â Admittedly getting full at this point in the day, particularly as I'd eaten 3/4 of the pizza myself plus a few slices of bread I made sure I finished each dumpling, particularly those where the cheese had browned to form a bit of crunch, but I still regret sending a good portion of the creamy cheese mixture back to the kitchen rather than applying it to another slice of baguette.
Tarte Tatin with Vanilla Bean Gelato:  My prix fixe dessert, and another enormous portion, was this rustic apple tarte tatin with buttery caramelized apples juxtaposed against a crisp pastry shell alongside drizzles of crème anglaise, salty caramel, and a tuille cup filled with rich vanilla bean gelato.  Now three for three in the frozen confection department this was a lovely representation of "French Apple Pie" and while I still prefer America's take on the dish this was certainly a memorable dessert teaming with butter and not overwhelmingly sweet.
Chocolate Mousse Tower with Berries, Espresso Crème:  Having joked with James that it seemed odd not to serve the dish that Chef Gross prepared with Julia Child as part of her tribute menu he had to agree but for $10 extra it would have been foolish to pass on this lovely cylinder of white and dark chocolate stuffed with light chocolate mousse and berries as a supplemental dish.  Topped tableside with a light espresso cream and nicely balanced with fresh blueberries, strawberries, and blackberries against the lightest chocolate tones of the evening I can certainly say this dish is worth the praise it receives and a great deal of impact on the palate for something so light,
When I'm casual but want to feel NYC I go to Christopher's. Â We go here for a special occasion dinner or on the fly happy hour...which is the best HH food in town! Â Let me repeat that - best in town!!! Â
Hamburger with truffle fries, brick oven pizza or a perfect salmon salad plus a beer or glass of wine for about $10/person. Can't beat it! Â Sitting at the open kitchen makes me appreciate the setup and organization required to run a restaurant as well as the chef's tatts!? Â If you dont want the blaring heat of the brick oven, don't sit at the corner next to it...Phoenix is HOT enough in the summer, so cool off and let someone else do the cooking!
Came here with the Better Half to celebrate her Birthday. Â The restaurant came highly recommended by a friend, and we noticed that they had Foie Gras on the menu (her fave) so we decided to check it out. Â
We reviewed the menu before we got to the restaurant and decided to order:
Roasted Foie Gras Prepared Sous Vide - $110
Smoked Truffle-Infused Filet Mignon - $38
For sides - $8 each:
Mac n' Cheese au Gratin w/ Ham
Gnocchi
Potatoes Au Gratin
The server took the order and came back a few minutes later to tell us that they're out of Foie Gras. Â We were extremely disappointed and surprised....especially since there were 3 items on the menu that had Foie Gras as the main ingredient and the place wasn't packed. Â
In an attempt to save the day, the server checked with the kitchen and came back and said there was a small piece of Foie Gras left for the Appetizer but that he could prepare it like the entree. Â Since we came all the way down here for the dish, we agreed.
While we were waiting for our dinner, our Bread and Water was never refilled and we had to pour our own Wine. Â For a restaurant like this, we didn't expect that kind of service.
The food arrived...the Filet was decent, but not great. Â Not as tender as I usually like it. Â The highlight was the Gnocchi. Â The Better Half said her Foie Gras tasted a little funny. Â She didn't finish her serving.
Overall, the experience was sub-par. Â The server's attempt to save the day kept us from giving this place 1 Star.
Return Factor - 5%
One of the best meals I've had in a while. Â The atmosphere is really cool, they have an open kitchen and you can sit right at the counter around it and watch them make your food. Â You can imagine that with that kind of pressure they're gonna be working harder to make sure it's good!
They didn't disappoint. Â I ordered the Smoked Truffle-Infused Filet Mignon and was so happy I did! Â It was actually cooked correctly (medium rare) and came with a delicious red wine sauce that complemented it perfectly. Â For dessert I couldn't decide between two of them so I ordered both! Â Total splurge but it was worth it. Â I got the cheesecake and the Gateau Marjolaine. Â The cheesecake was honestly one of, if not the best cheescakes I've ever had. Â The flavor and texture were exquisite and it was simply topped with some sliced almonds. Â The Gateau Marjolaine was good, but nothing compared to that cheesecake.
I was impressed with the service as well. Â I had a dedicated server who took my orders and checked on me but that didn't stop the other servers and bussers from checking on me as well which I love. Â If I was finished with something then whoever noticed first took care of it and cleared it for me. Â Same with refilling my water so it was just a great experience from start to finish in all aspects.
I've been to Christopher's twice for lunch and have never been disappointed. Â The first time was a 'girls day' with my mom and we both had the express lunches - salad, a main course, and dessert. Â The arugula salad is a fab starter, and I've had the grilled veggie sandwich and burger. Â The burger was a bit dry, but still delicious. Â
Today I went with a friend and my two children (5 and 3). Â I was a bit wary because it seems a little too high end for kiddos, but they were treated like little royalty. Â Our waiter shared that he worked on a cruise line years ago, and drew little pictures on the kid's cups as well as made them these little hats out of cloth napkids. Â It was so sweet! Â And we celebrated my son's birthday while we were there - complete with a sparkling firecracker! Â It was a great experience.
I've been to Christopher's several times and there are several things I really like: The atmosphere, being able to sit at the bar surrounding the kitchen, the innovative and varying menu choices. I have had outstanding food - including the duck confit salad with brandied cherries and a sizable chunk of Humboldt Fog (which they don't offer any more).
Recently I had two less-than-fantastic experiences in a row.
We went to Christopher's specifically for the rabbit, which is Tuesday's special. This time it was served with a pan sauce, polenta and yellow squash. My friend who was also getting the rabbit ordered first. She has a bunch of dietary restrictions, so she wanted her rabbit without sauce, and with steamed vegetables. When it came time for me to order, the server did not come around to where I was, which I found odd - if not rude. I said "can you come around, please?" and he gave me The Chin, as if to say, just go ahead with your order. So I had to talk across my dinner partner.
I ordered the rabbit "as it comes, with the sauce", but didn't want the polenta and yellow squash. I asked if I could have a salad instead. The waiter said yes, and I asked if it came dressed with a vinaigrette, which he confirmed.
Dinner arrived. And I did not get what I ordered. I had naked rabbit on the plate - Â no sauce. That was quickly solved, but still. And then the salad I ordered were greens piled on a plate with a side saucier of vinegar and oil. I had not asked for the dressing on the side, in fact, I would have preferred the salad be dressed. So I found myself whisking the vinegar and oil furiously with a fork to get it to emulsify enough so I could put some on my greens. This was not a great dining experience.
Several nights later, I went again and ordered the seafood assortment: salmon, scollop, mussels, and calamari over risotto and some kind of sauce.
Granted, I wanted it a bit different from how it was presented, but I should be able to get what I want.
So my dining partner ordered first (same one as above) no sauce, no this, no that. Then I ordered - "seafood as featured, except the risotto on the side".
Here comes my seafood - naked on the plate. No sauce. Clearly, this waiter also did not listen. Sauce was produced on the side, but it's not what I wanted. Plus, about half the dish consisted of calamari that were battered and fried. Nowhere on the menu board did it say 'fried calamari'. The waiter did not mention it. I cannot eat a pile of fried food if I don't want to have huge stomach upset. So I couldn't eat half of my (unsauced) dinner. The salmon, scollop, and mussels were outstanding, though. The risotto (on the side) had zero flavor.
There were several other ordering issues that I don't want to bore you with here, but bottom line is, neither of these (seemingly seasoned) waiters listened to the varying needs of their guests.
Met up with some fellow Yelpers for a post OYE after-party last night. And, being at Christopher's reminded me how great a Happy Hour is to be had there. You have to sit around the bar area to get it on the deals, but for half-priced wines it's totally worth it--even if the weather was perfect outside.Nevertheless, enjoying a delicious French Bordeaux for the price other places charge for cheap house wine sorta makes you feel like you're getting away with something. Those are the types of Happy Hour deals I like.
The burger I had last night wasn't as great as the ones I've had previously. It was a smaller patty than usual (dwarfed by the bread) and it was overcooked. But, usually their burgers are great, so I won't knock off a star for this one sub-par experience. Plus, the wine had me in good spirits.
I will definitely return though. I haven't really seen too many wine lists, nor Happy Hours, that can compare to Christopher's.
Food great, service terrible. Â If you want some expensive, gourmet food, I highly recommend. Â Just don't expect to be waited on with any class or friendliness. Â The waiter at the end of the meal spilled the entire leftover and actually began to box up the items that spilled on the floor with his bare hand. Â Wow. Â Hard to believe this happens, but I would not recommend, there are better options at the Biltmore for the same price and better food quality. Â
*I guess there's a reason why the restaurant was empty when we were there.
So I had a Deal Chicken for this place... we had an overall good experience. Â There was a separate menu for the Deal Chicken people which was nice - it was a 3-course meal for 2.
The choices we made were:
1) A Lobster Bisque that was out of this world - best I've ever had!
1) Mussels in delicious broth with chunks of cured Chorizo - out of sight!
2) A Tuna Confit Salad well seasoned & lightly dressed - delightful!
2) A Mushroom Risotto that was rich & creamy - and oh so good!
3) Braised Lamb Shank w/Gruyere mash - absolutely spot on!
3) Braised Pork Belly w/"Creamy" Parmesan Polenta - tasty, but see notes.
One of my complaints was the Pork Belly dish - it was cut too thick for our liking. I'm no expert, but it seemed like it could have been executed better. And we found out that after I ordered, I received the last of it for the night, it was taken off the menu, so maybe I got the crappy piece at the end? It was still good but we took most of it home & it is going to be applied to 2-3 other homemade meals for the fat & flavor (which I have to say I'm looking forward to!!). Also the Creamy Polenta was not creamy at all - it was served with a tough outer layer, & was very dry.
Oh yeah, the second complaint was that they serve tap water that tasted like crap! The least they could do in this upper scale place is serve FILTERED tap water!!!
They had an extensive wine selection, but not so extensive on the beer selection.
Otherwise, we had a wonderful time talking with another table who also participated in the deal & were lots of fun to share dinner time talk with. The service was great! Â We were impressed with the food & will consider coming back, the location is far for us & it is a little pricey, BUT MOSTLY WORTH IT!
We went to Christopher's a few years ago when it was at the old location. Â It was our anniversary, and we looked forward to a similar experience for dinner. Â Unfortunately, we were really let down and both agreed to not give it another shot -- especially given the high price. Â A lot of reviews here talk about Happy Hour, so maybe that would have been a better experience but we won't be going back to find out.
Here is a quick breakdown:
service 4 stars - very friendly and courteous. Â No complaints here at all. Â The only ding is that he served diet coke that was clearly flat and we could not spot one bubble in the glass. Â The second one was a bit better but still flat. Â 18% gratuity was automatically added which was sort of strange, but I would have tipped him at least that much anyway.
lobster bisque 3 stars (had way more cream & less lobster taste)
truffle-infused filet mignon 3 stars - we ordered this medium, it came medium-well to well. Â Was lukewarm and the truffle-flavor was very subtle and easy to miss. Â Flavor was overall average.
Duck 2-ways 3.5 stars - no complaints here but did not blow us away
souffle - 1 star - This was probably the worse souffle we've ever had. Â It was missing some ingredient, but did not have substance or taste. Â presentation looked very good though. Â We've had this at Zinc Bistro and other french restaurants in the valley and this one was disappointing
Christopher's has half priced wines by the glass at happy hour!! And did I mention they have a book of wines, not a list, which makes choosing a few rather challenging!
The food was fantastic! I had a hamburger with Gruyere cheese and mushrooms, which I gulped down in about 5 minutes because I was hungry and it was YUMMY!
After 3 hours of sipping wine with new and old friends at the food bar, I decided it was time for dessert! The Chef, Christopher himself, brought me out an impressive chocolate tower!! I am still dreaming of it today!
I had a wonderful and pleasant time at Christopher's. You can tell the staff goes above and beyond to make their patrons happy and they are very friendly! Â I definitely need to come back and have a 'real' meal. From what I saw from the 'kitchen' bar, I will not be disappointed. Â And I am not sure there is a better happy hour in town considering the quality for the price!
~ Christopher's Guide to Etiquette & Comportment ~
Always greet your guests by cooly asking if perhaps they have a gift certificate. Never share pleasantries or offer the night's specials. This helps guests feel unwelcome and unsure of what the chef is serving. Likely, they will then be eager to prove that they are worthy to breathe your rarefied air, and full of wonder and excitement at the mysteries that await them.
When the restaurant is empty, leave your guests to sit all night in quiet contemplation and prayer. It is more important to feed their souls than their bellies.
Lobster pot pie should be served lukewarm and with a steak knife. If guests are stout enough to carve the lobster, they are most certainly hooligans. Firmly direct them to the nearest ethnic restaurant.
Adjectives are vulgar. Scallops are therefore potentially the most noble of dishes. In texture, temperature, freshness, taste, and presentation, scallops should be purified of any describable features.
Guests will show their appreciation for your culinary artistry by sending all the food back untouched. You wouldn't eat a Monet, would you? Under no circumstances should you suggest a different dish, nor should you offer to comp their bill.
It is polite to promise to bring the manager to the table, but ill-advised to actually do so. Your guests are famished, and you do not want to get in their way.
The cheque should be wildly inflated. It is your patriotic duty to charge guests gratuity and taxes on all of the already over-priced food they sent back.
The food was decent, however I am writing about their underhanded business practices.
I ordered a travelzoo voucher for $69 that included 2 3 course meals. It said "Regularly $140". What we ordered, if had been ordered off the regular menu would have been about $100. However, we were charged tax on the full $140.
Second, even though on the voucher it says "PLEASE TIP ON THE FULL VALUE OF THE CHECK." (which implies tip is not included and we get to choose the tip amount) and nowhere mentions automatic gratuity, 18% gratuity (18% of $140, even though we ordered $100 worth of food at the most) was automatically added to our check.
Third, even if you had ordered the most expensive options, the highest possible amount it could be worth is $120, not $140. It is mathematically impossible to have the voucher be a $140 value, but that is what they add tax and tip to.
Fourth, after we told our waiter we were using a voucher, he seemed less interested in the service level of our table, which i later realized was because he had a guaranteed 18% (of $140) tip.
I just noticed today they have another travelzoo deal "$79 - AWARD-WINNING FRENCH DINNER FOR 2 W/WINE, REG. $165", I am posting this so hopefully if anyone is thinking of buying that voucher, they will read this first before they purchase it.
Ok here is the short and not so sweet.
This place is not good, over priced, and located in the back of the biltmore for a good reason. Just think reasonably good restaurants ie, zin burger, tru foods, capital grill are all visible in the front of the biltimore. Ok enough said on location.
We came after happy hour, apparently the time where this place is semi decent because food and drinks are half off.
We ordered drinks that were overpriced and short pours. It is a wannabe higher end wine lounge. ok on to the overpriced and over salted food.
Beet salad was decent. Wild mushroom pizza was more salt than pizza. Burger was burnt and truffle fries were ok.
The kicker of the evening were when 2 women showed up and decided to sit next to us, when the whole lounge was empty. Anyways, they were loud and winey and complaining how they had been recently dumped (I wonder why?) Then Christopher Gross came outside. My husband and I thought he was making the rounds, which would have been nice, but that was not the case. He sat his right next to the obnoxious girls and fed into their bitching. He even supplied them with champagne.
Well I guess if my restaurant was completely empty I would hit on pathetic patrons too. So you guessed it, I will not be returning.
I'll post a review of my one happy hour experience there. I intend to go back for more. Again and again.
The happy hour runs from 3 to 6, and it was suggested--no--urgently pleaded to me by other regulars that I go just for one dish available half-price during that time: The cheeseburger. It's honest-to-god prime rib ground on premises, served on a ciabatta roll with a selection of yam and potato fries.
And yes, it is delicious.
It was so delicious  that I want to go back to try the rest of the happy hour menu. It was so fully worth the $7 that I think I would have felt satisfied paying the full $14. I want to work my way through the menu and report back each time.
When you enter the hostess politely asks if you came only for drinks (most of which are half-price during HH) or food as well. If it's only drinks you get to sit in the hip-a-riffic wine bar to your left, where stylish Helmut-Newton-looking pictures of fabulous babes with wine wait to stimulate you. If you are going to avail yourself of the food menu you are directed to the Cadillac of lunch counters, where all places are set with fine linen and silverware. You get to watch chefs prepare your meal in front of you. Sound exotic? It's more like Kresge's circa 1974, but the experience of eating brilliant impeccable food from a five-and-dime lunch counter is thrilling in a way.
The downside--if there is one--is that there is basically none of the "vibe" that you'd get in a more sporty place. This is a nice, quiet, high-toned place, So maybe "happy hour" is a misnomer. Maybe it's more of a "Maslovian Elevation Hour", where one can sit and reflect that if one has time and means to enjoy a perfectly lovely prime-rib cheeseburger for $7, life isn't so bad after all.
So yes, thumbs up.
From the time you enter till the time you depart, Christopher's exudes a comfortable luxury. Sleek elegant lighting casts upon gorgeous wood and glass surfaces accented with pops of orange and brown. Deep overstuffed chairs that cradle and beckon you to stay a while longer. These elements combined with a James Beard award winning chef sets the stage for romance and sophistication.
Chef-owner Christopher Gross' latest restaurant is located in the updated Biltmore Fashion Park adjacent to Sak's Fifth Avenue. Main parking can be intolerable and downright frustrating, though if you enter towards the back, there is plenty of good parking in the structure.
Beyond the warm greeting from the hosts, there are 2 distinct spaces in the restaurant; one side is Christopher's and the other Crush lounge. At Crush, have a seat in one of the cushy banquettes and enjoy a menu of small plates, pizzas and wine. On the other side, Christopher's is the more formal dining space and while sophisticated is by no means stuffy.
Christopher's menu is mostly French inspired, though I think of it as well traveled with hints of Italian and Asian. Chef Gross' worldliness comes from positions in Paris, London and Normandy. With so much expertise, it's no wonder he has been awarded so many accolades, including afore mentioned James Beard award for Best Chef Southwest.
Ordering up some "First Plates" to share, Alsatian onion tart, ($14) a rectangle of flaky puff pastry adorned with sweet caramelized onions, bacon and a salad of frisée dressed with pungent vinaigrette will awaken your palette. I could have easily eaten the whole thing rather than just a few bites.
Creamy Terrine of Hudson Valley Foie Gras ($24) was neatly placed along side a brandied date tart, points of toasted brioche and a drizzle of Pedro Ximénez wine reduction. This was slow eating at its finest as I built each component onto the end of my fork.
A salad composed with delightfully salty Duck Confit ($16) mixed greens, Humboldt Fog cheese and Cognac infused cherries was a triumph. But the Butter Poached Lobster ($18) with fresh greens, pine nuts and roasted fennel vinaigrette was better and now my new favorite.
How about a few suggestions for your main course? Definitely the smoked truffle infused Filet Mignon ($36), tender, earthy and ambrosial. We also enjoyed the 12 oz. New York Steak ($34), cast iron seared and pepper-crusted. Heightened with cracked pepper, the beef flavor was piquant and juicy.
Consider a few sides too, such as the Mac n'Cheese Au Gratin ($7) with velvety cream sauce spiked with ham or the additively smooth Gruyère Pommes Purée ($7). And maybe a vegetable, the Brussels Sprouts ($7) were a special that night, deliciously bitter and sweet.
While the fare was delightful and service professional, each course became more strained as the night wore on with our waiter disappearing for long periods of time. Finally having to ask for the check, we decided to skip the sweets, there simply wasn't room.
Chef Gross has it going on here, fantastic food, a great wine list and most of all my new favorite date spot.
OK yelpers here goes..... I AM IN LOVE WITH CHRISTOPHERS! Delish~!
I usually only eat at the high end froofy restaurants a couple times a year. 1 because prices are high and 2 the servings usually small and let us not forget the Ala cart menu's. Lets face it up scale dining has come to sauces as a side dish. Never the less I like to be adventurous and splurge now and then!
I really like the decor the ginormous front door is cool and it opens to a very elegant, hip and trendy kind of suave atmosphere. I'm diggin the kitchen in the middle of the restaurant too. The funky board listing the specials and the almost unisex bathroom. Be careful here that you choose the correct side. The sink is fun except when you reach under the trickles of water and find yourself bumping your hand against someone on the other side. Yeah it happened to me :P
I started with the Jasmin blackberry infused green tea. Yum! Mind you it is lunchtime so no liquor for me thanks. Although I maybe could have used just a sip or two today. I chose the butter poached lobster, arugula, pine nut and roasted fennel vinaigrette salad. WOW that was tasty and large enough to split with a friend so I did.
For the main course I selected the Smoked truffle infused filet Mignon! OH YEAH MOMMY LIKES~! OMG I know it is over used but OMG! This steak was so delectable I wanted another for desert. Is that wrong? It comes with your choice of 3 sauces to compliment it. I think a Bearnaise, I know a red wine reduction or a brandy peppercorn. I chose the brandy peppercorn, but this steak was so outstanding I didn't want to ruin it with my fork. Let alone a sauce. Do I ordered it on the side. I did try the sauce and it was heaven. So I used it to dip my veggie mix in. Heck ya I'm a little silly like that.
Lets just say if this was a meal eaten at home the plate would have been licked clean! By far hands down the best filet I have eaten to date. I am from the Midwest and we ate steak at least once a week. This steak was amazing, delectable, outstanding, stupendous and did I say good?
The service was spot on! Our server knew everything about the menu and described everything in great detail! Bravo!
Go now and eat it! Christopher I could kiss you! You get 10 steak knives up for that meal. Â THANKS, your latest groupie~
PS. Diners leave your kids at home, this is no place for them ever! Go hire a sitter, if you can afford to eat here you can afford to pay someone to watch your screaming child so I don't have to. Cheesecake factory is around the corner and they love your kids. :)
Don't tell anyone Christopher. But I have a serious crush on you and your elegant eatery and your fabulous Crush Lounge. This could rival my Scott Baio crush in the 70s. Or my crush on arrugula, beet and goat cheese salad in the 80s. Or even my 90s crush, yep, again, Scott Baio.
We were greeted by a lovely host person who gave us the 411 on our dining options. We chose the restaurant kitchen bar which had happy hour prices on food and drink. No sooner had Rickie and I bucked up to the bar did we have our server take our drink order: two iced teas and a large flat water. Soon to follow was some delicious pillowy yet crunchy French bread with a ramekin of soft buttah!
While we waited for our food it was most entertaining watching the kitchen staff prepare for what was sure to be a very busy Valentine's weekend. And since I was already with my Valentine, I was most happy.
We had a delicious cheese plate with herbed chevre, Manchego, Pecorino Romano and a mild cheese I won't even try to spell. I had a crispy, creamy pizza with goat cheese, roasted garlic and oven dried tomatoes. Very good though I kept thinking of my favorite flat bread delight at St. Francis. Hmmm...Rickie had a burger he enjoyed though the top bun was very doughy and not pleasant to eat. Yam fries were tasty though a dipping sauce would have been fun. All that was only $36!
Now. Is it just me but does every new restaurant try to out do the next guy with the jazziest bathroom sinks? Well, I'd have to say, Christopher's takes home the gold. A huge communal sink with a wall in front of you that shoots out water below as you rub your hands over hundreds of little rocks. Enjoyable!
And now in the 2000s I have a new crush. And it's a sink. Sorry Scott.
OMG...I think I just finished my 400th review! Cheers my yelpitas!
If this is how the French eat, I have no problem with booking a one way flight there and eating my way through the country. Sorry Rob. Been a great 8 years, promise to write, kthxbai!
Christopher's Restaurant has elevated our expectations of fine dining to a level that is dangerously high.
We started with cocktails and first courses: the sweetbread and an order of escargot. It was our first time eating either, and I'm definitely a fan of both. I also noticed we seemed to be the only ones eating our bread, and whether that's more we were just eating our way through whatever they brought out or other patrons were carb conscious, I'll never know. For our entrees, Robert order the fillet mignon and I ordered the duck; we ordered a side of gnocchi. Sweet baby Jesus! Were these the most flavorful, succulent and outrageously orgasmic cuts of meat God ever saw fit to be served? I'm thinking so, because chewing was simply a customary task and an excuse to keep the meat in contact with our taste buds that much longer. And the gnocchi, mary, was splendid and deserving of a Nobel Peace Prize.
The sheer richness of each course was overwhelming. So much so, that I couldn't finish my duck. But unlike that over-filled feeling one gets when getting stuffed, this was a pleasant sensation of being fulfilled.
I can't wait to go back, this time on a Thursday because I want to try their rabbit and see how good it is. In the meantime, I'm going to be studying French and dining etiquette so I at least appear to be refined.
I dined at this restaurant on a Saturday morning and was actually the very first guest. Â I got greeted by the hostess and was promptly seated. Â The service was phenomenal from when I walked over the door step and the ambiance is the restaurant was amazing . Â I ordered the smoked salmon as an appetizer and the daily scallop special as the entree.
When my salmon dish came out I said to my self "WHAT in the hell?" Two extremely thin slices of salmon, little salad, and a piece of bread with some aioli on the side. Â Salmons cheap and they charged me $15 for this crap? Â I work in the food industry and the food was crap.
Next, the entree. Â The waiter described the the scallop dish like it was heaven on earth. Â Explaining to me how delicious this special was. Â So I took his advice and ordered. Â When the dish came out I said to my self again "What in the HELL?" Â Four small scallops, 2 baby carrots, broccoli rabe, and cilantro sauce. Â The scallops weren't seared enough, the broccoli rabe was brown and mush, and the baby carrots were still raw. Â The funny thing was. Â The sauce didn't even resemble any cilantro flavor at all. Â I could of made this dish 1000x better and the entree took a big hit in my wallet, $32 for crap.
The meal came out to roughly $60 and I left that restaurant to never try it again. Â I could of gotten some pho for $8 would of been a hundred times happier than spending money that wasn't even mediocre.
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