Greeley Chophouse

Trying since May to get Yelp to take my review  lol

I called at 6pm to see if we needed reservations and was told we don't take reservations until 8pm and we do walk ins until then. Well we get there and lo and behold they do take reservations. So the older hostess with the interesting hair starts patronizing me and being a bit condescending about getting us a table. She was a bit taken aback when I refused the table in the front doorway and said we would wait for a better table. They quickly got us one and we sat down.

First of all I expect a place the has an old time steak house atmosphere and old photos on the wall to have some kind of cocktail list. After asking for 2-3 cocktails all of which they couldn't make my companions and I ordered basic martinis.

I got the Cesar salad and they ordered the Wedge, not bad acceptable. I ordered potato and horseradish encrusted salmon, one of us ordered the short ribs ( the one rib was great and went well with the collards) and our friend ordered another salmon dish. All well prepared, not a generous portion but not stingy. My side was the collard greens which were great, tasty, not over cooked, nice tangy hint of vinegar but..............they didnt drain the oil/grease from them so my plate was floating with bacon fat which soaked the salmon. The waitress wondered why I had my plate tipped up on a knife so I told her to drain the fat.

Over all it was okay, but I think the prices are too high for Greeley, fine for FTC or Denver but we're not in those places. I wish them well but I miss Harvest which had amazing food, amazing prices ( remember the half chicken for 13.00 with 2 sides?).
One final thing yes 2 sides, would it kill you to offer a veg and a starch with the 19.00 salmon?

I highly recommend this restaurant.  Great atmosphere, great food,  great service.  Our waitress was outstanding - just the right amount of attention at just the right time.  We had steaks, which were excellent, and the side of collard greens was awesome.   An enthusiastic 5 stars.

Executive Chef Dave Malthaner has a promising future.    

Greeley Chophouse has a mid-century ambiance. Forties style music was playing, loud enough to enjoy if you like that music, but not so loud as to stifle conversation. I can see how a full house, with the music and a little alcohol, might seem loud.    

The bar area is nicer than the photo. In addition there are a couple of narrow elliptical bar tables, each with seven stools - cozy sit-apart areas for  small groups waiting for a table or just chatting.  

Table locations are eclectic. Among the tables and booths (watch your step), are a couple of oddly placed, but exotically secluded booths. Paper substituted for tablecloths, which is de rigeuer though personally I don't care for it, opinions of Gordon Ramsey and Robert Irvine notwithstanding. While waiting for my main dishes, I was disappointed to hear that the staff identify me as "a food critic". I'm not that noteworthy, folks, but thanks for the respectful nod anyway.

The complementary appetizer was cornbread in a warm (not "hot" despite the unnecessary warning) skillet, topped with a dollop of butter. Uninspiring.

We had Kona Coffee Rubbed Prime Top Sirloin and Brown Butter Seared Scallops, with collard greens, asparagus, and rice.

I loved the collard greens. What is Chef Malthaner's style? Southern of course, or perhaps "Kentucky collards" since the Chef hails from the Bluegrass State. Whatever spice was used on the collards, worked in this dish, enhancing not confusing the flavors. The dish was a tad acidic for me, but that is a matter of personal taste.

The basmati-Himalayan rice surprised us all. Long grain red, I'm guessing.  I wonder if the Chef was "letting the rice speak for itself," as the food show cliché goes, or did he himself raise the flavor to that quality? I do pay attention to differences in rice from different regions and seasons.  This one was a good blend.

The five of us agreed the Kona Sirloin was delicious. I note a few reviewers reported steaks not done as ordered. I ordered medium well but received a steak closer to medium. One of my dining companions suggested to me that playing safe on the rare side was smarter than playing safe on the done side; underdone steaks can be reheated, but no amount of re-cooling will undo a steak's wellness. I enjoyed the steak as it was. (I doubt you can find a better steak in Greeley.) The plating made sense with the focus on the meat, and the juice made sense with the plating and meat.  The sirloin was juicy, not in the least greasy. I loved the caramelized shallot butter.

The asparagus lying in the juice, alongside the sirloin, did not seem ill-placed.  Five asparagus spears can be a proper portion.  Cooking at home, I serve three, sometimes only two spears. Unfortunately, the Chophouse asparagus was unseasoned and not al dente. Another several seconds might have brought it to perfection. Seasoning asparagus, whether done subtly or boldly, can make a big difference in the experience.  I really do like asparagus (thanks, Mom), and will give it another chance here.

I was told the gorgonzola is domestic, which I took to mean generic. If I want generic cheese I'll pop a slab of velveeta in my mouth and watch my taste buds rip themselves off my tongue to escape the horror. In fairness, my waiter said if I wished, he would bring a higher quality cheese.  Maytag blue cheese was on the menu, so there is hope.  Maytag makes good gorgonzola, too. (Hint, hint)

Then again, maybe I'm not as much the experienced gourmet as I imagine, because I found something simple and unpresuming, the carmelized shallot butter, to be outstanding.  

I skipped appetizer and desert. My drink was water, which tasted like tap water, but it was served with a lemon even without my asking, so that helped.  Many wines are offered.  

The first person to greet me was the host, a young man, clean and polite, calm and professional.  My waiter was polite, informed on the dishes, offered good suggestions, and was unhesitant in accommodating special requests. You already know I like the Chef.

A suggestion for improvement. What's with the cornbread and the average butter? Should I have my personal chef call up and describe how to make cornbread moist and sweet?

Think about marketing. True, there is a web presence. In the summer, potential patrons will be walking the downtown area, window-shopping, bar-hopping, and partying; curiosity will drive some to enter.  Word of mouth works too slowly at this early stage that Greeley Chophouse.  Pro-active marketing around the county would get the word out faster.

Prices. Above average. Good dining is a relationship between diner and restaurant staff - chefs and waiters. My unwritten motto is: Ask questions, understand the menu, ask for changes you need, be appreciative, enjoy the company of your dining companions, look for the good, and offer positive suggestions.