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ChopHouse Press

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   Milwaukee ChopHouse ®

Located in Milwaukee Wisconsin, the Milwaukee ChopHouse ® specializes in tender steaks, fresh seafood, and attentive service.  Featuring an extensive, yet affordable, wine list.

Location: 633 North 5th Street
Milwaukee, WI 53203
Located within the Hilton Milwaukee
Reservations: Call 414.226.CHOP
or 414.226.2467
Hours: Dinner: Mon - Sat: 5PM - 10PM
Sun: Closed
Thanksgiving: 4PM - 9PM
Christmas Eve: 4PM - 9PM
Christmas Day: Closed
New Year's Eve: 4PM - 11PM
New Year's Day: Closed
General Manager: Zulf Shariff
AG Manager: Tierra Fowlkes
Executive Chef: William Doyle
Sous Chef: Calum Hastreiter
Parking: We offer valet as well as validated parking in our attached parking structure for Milwaukee Chophouse guests.
Credit Cards: American Express, Visa, Master Card, Diners, and Discover. We do accept traveler�s checks without proper I.D. We do not accept personal checks.
Dress Code: Business Casual
Dietary requests: The kitchen will do everything in their power to accommodate a guest�s request. Please alert kitchen and managers of any food allergies.
Wheelchair Access: Fully accessible from parking area to dining room and private dining room. Please inform staff to prepare for arrival and seating convenience.


ChopHouse Event
Wine Dinner - Milwaukee ChopHouse + Grigch Hills
Friday June 15th | 6:30PM
Milwaukee ChopHouse
 We’re thrilled to be partnering with Grgich Hills Estate winery for our upcoming wine dinner. Grgich Hills Estate is an iconic Napa Valley winery, consistently producing world-class wines. Committed to natural winegrowing and sustainability, they farm their five certified organic estate vineyards without artificial pesticides or herbicides, rely on wild yeast fermentation and use their passion and art to handcraft food-friendly, balanced and elegant wines. Our ChopHouse Chef de Cuisine has carefully prepared special dishes that complement each wine.  Each dish is also inspired by different flavors of a variety of US regions.  Guests will enjoy viewing with open-kitchen-concept, while chef prepares the dishes and explains his inspiration for each pairing.




great lakes distillery absinthe, gooseberry, black radish, sorrel, candied lime and ginger

2012 Zinfandel



chorizo-spiced yogurt, mint, arugula, fried pepitas, chili tuile

2014 Chardonnay



short rib terrine, marrow bone, miniature vegetable medley, roasted morels, ramp gremolata

2013 Merlot



fried banana bread, white chocolate cremeux, vanilla wafer ice cream, bourbon toffee sauce

2015 Fumé Blanc



hook’s 15 year-aged cheddar, sartori’s dolcina gorgonzola, pumpernickel rye cracker, sour cherry compote

2014 Cabernet Sauvignon


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