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Even a
short drive along Greenville Boulevard shows why it became known as
“Rib-Eye Row” in this community. Seven different steakhouses once lined
the city's most heavily traveled street, all of which were national
chains. Yet, turn south from Greenville Boulevard to Evans Street, and
you will find University Chophouse, one of very few independent
restaurants that focus on similar fare similar to Rib-Eye Row.
Local restaurateur Ray Myers, formerly of Staccato’s Restaurant, opened
University Chophouse in 2007 after spending nearly two years working on
the concept. He wanted this restaurant to have a traditional chophouse
feel, employing a Southern fusion and recognizing the East Carolina
University Community.
“We offer a relaxing environment with great specials” said manager
Caitlin Watterson. “We are a place for every day dinners, not just a
place for special occasions ... Our goal is to give our customers a
place to wind down.”
From the outside, University Chophouse boasts a very notable outdoor
seating area that has a rustic brick courtyard feel. Entering the very
small but cozy waiting area, I was quickly greeted by the hostess and
seated in the casual dining area. The restaurant has three different
areas in which to dine. The dining room where I sat was dimly lit to
create ambience, and had a very clean and refined look. On the walls
were several black and white photos of various East Carolina buildings
and candid shots from the university's campus. The wait staff echoed
that theme wearing black pants, yellow shirts and purple cloths. The
other dining areas include the bar and lounge area as well as the
outside patio. The bar and lounge area had lighting similar to the
general dining area, but features more rustic and dark colors and a few
flat screen televisions for bar patrons.
After examining the décor for a few moments, I was greeted once again by
my waitress. After an informative explanation of the day’s specials, I
had little trouble in selecting my dinner. To start I selected the soup
de jour, which today was a Spicy Red Pepper and Crab soup and my entrée
which was the Cowboy Rib-eye. I received complimentary bread and my
appetizer, a Spicy Red Pepper and Crab soup, was delivered after a short
wait. The soup was comprised of lump crab, pureed bell pepper, heavy
cream, cheese, light spices and was garnished with chives for color.
Though it was more like a chowder than a soup, the flavors were balanced
and well composed, with a note of Cajun influence. It may have benefited
from additional heat to accentuate the Cajun intend and fulfill it’s
description as a “spicy” soup. While I waited for the main course, I
noticed the lack of salt and pepper on the table and absence of the
common condiments associated with steak. Too often, diners are served
food that, no matter how well prepared, they cover in salt and pepper,
and then drown in a cheap, generic sauce. The lack of even simple
condiments inspired confidence that the chefs and cooks of University
Chophouse would treat the dish with respect, and make sure it was
prepared and served to the customer’s specifications.
My entrée soon arrived: The Cowboy Bone-In Rib-Eye with a side of
asparagus in hollandaise. The steak itself weighed in at twenty two
ounces, and was intimidating in size, but that is to be expected in the
traditional chophouse style restaurant. The rib-eye appeared to be quick
seared to seal in its juices and was seasoned with the basic spices such
as salt, fresh cracked pepper, and a touch of garlic, and was served
with roma tomato slices and a sprig of fresh rosemary. The crisp
outside, juicy center and simple but strong natural flavors commanded my
attention and caused me to ignore the side dish until I was nearly
finished. In turning to the asparagus, the hollandaise, though obviously
fresh and pleasant to my palate, seemed to drown out the vegetable it
was meant to compliment. The size of the meal left desert as an
impossible after thought, though the Chop House’s Chocolate Mocha Crème
Brulee and New Orlins’ Apple Crisp were firmly on my mind, almost
taunting me to taste them.
From start to finish, my experience was a pleasant one. The atmosphere
was more relaxed, and not as pretentious as some fine dining
establishments, and I was very at ease. The service was fairly fast,
pleasant and very knowledgeable. Most of all, the food was delicious and
prepared with great pride.
University Chophouse is open for lunch Monday through Saturday from
11am-2pm, Dinner 5pm until, and offers Sunday Brunch from 10:30am-2pm
and Sunday dinner from 5pm-9pm. It is located at 3130 S. Evans Street
(in front of Best Buy). Reservations can be made by calling
252-439-CHOP. More information can be found at
http://www.university-chophouse.com
Location: B | Atmosphere: A | Service: A-
| Food Quality: A
Price Range: $6 - $38
Overall Grade: A+
Want to see your favorite restaurant in G-Vegas Magazine? Email your
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