F They chop ‘em big at the Chophouse - jeepneyjinggoy

They chop ‘em big at the Chophouse

And the perennially asked question rose again: Where do we eat? And the perennially replied line came up: Depends what you fancy now- Italian? Spanish? Chinese? The list can go on forever. Such is the conversation when the belly hasn’t chimed for its need for food (yet) but have to eat because the clock read it was time for the next meal. It’s only when one takes lead and declares what to eat (the name of a single dish can spark hunger) or where to eat (because there’s this popular joint in the area we’re visiting or it’s just a few steps from where we’re staying) that the meal can finally be taken.

On a cold, rainy night in Buffalo, Upstate NY, when Tenny uttered “steak”, the picture of a hot, sizzling piece of meat in everyone’s minds suddenly turned everyone famished. “It’s been a long day of touring…..blah, blah, blah,” rushed the justifications why a treat at the end of the day was appropriate.

Luckily, there’s on right next block from where we were staying and the restaurant is listed as one of the best steakhouses in the area—Buffalo Chophouse, “the best place for aged prime steak.” Well, I’ll be!

The place appeared to be fancy-schmancy in the website so we called in for reservations and asked what the dress code was (these tourists didn’t pack anything dressy). Casual wear was fine. Yes! Should we thank the kind receptionist or the low season? (Snicker).

Buffalo Chophouse is fancy, alright—heavy, dark wood main door opens up to a dimly-lit Victorian-inspired room filled with seats with plush velvet in burgundy or aged leather appointments, crisp, perfectly lit tabletops with glowing white linen covering heavy wooden tables, deep-colored drapes accenting the windows and some parts of the room.

A bottle of merlot with Fresh Oyster on the Half Shell and some Lobster Bisque to start. Although they offer lamb, free range chicken and fish, we were here to feast on steak and that’s what we had—steaks in serving sizes that can be enjoyed by one hearty eater, or by two, or perhaps even by three?

I am quite used to enjoying my grilled beef in 6oz. or sometimes 8oz. In this joint, take a pick from their offerings of 8, 10, 12, 14, 16, 20, 24 and 32 oz. servings on Filet Mignon, New York Strip Loin, Kansas City Bone-in Strip Bone-in Ribeye, “The Classic” Delmonico, Porterhouse, and Chateaubriand steaks. My seatmate agreed to share a steak.

Why, you ask. Isn’t it obvious? I was saving room for the “sweet finale.” From the selections, I wanted to taste their version of Lava Cake which they call Volcanic Chocolate Cake, and the Vanilla Crème Brulee from the long list of desserts. Both were nice meal-enders.

Would I visit again? Yeah sure, but I’ll make sure I’m famished to devour a heavy serving by myself. And, maybe I can have a taste try the Nine Layer Chocolate Cake for Two….. and probably the Profiterole as well.

For more travel & lifestyle stories, visit http://jeepneyjinggoy.blogspot.com/ an http://apples-and-lemons.blogspot.com/

Published in the Sun.Star Davao newspaper on June 27, 2013.