In April 1995, Coors Field, the home of the wildly popular Colorado Rockies baseball team, opened with great fanfare in a former warehouse district north of downtown Denver. That same year, a new brewpub opened a block away in a handsome 1920s brick building that had once been a warehouse for the Union Pacific Railroad. The Denver Chophouse was a different type of endeavor for the Colorado-based Rock Bottom restaurant chain, which was in the midst of a major expansion with new brewpubs opening at a rapid pace across the country. The Chophouse was no wings-and-a-brew type of place. It was a sophisticated urban steakhouse with the added amenity of an in-house brewery.
From the corner of 19th and Wynkoop Streets, the Chophouse presents a classy image with a pair of tall Greek columns framing the entrance, and red-and-white-striped awnings above the ground floor windows. Two white grain silos sit alongside the building on the pedestrian-only block of Wynkoop that leads to the ballpark. A block away, the brick and steel façade of Coors Field dominates the streetscape. The Chophouse interior’s dark wood, brick walls, dim lighting, plush upholstered booths, and white tablecloths create a feeling of old-school elegance. It’s a large space, but it is divided into separate dining areas to maintain a feeling of intimacy. Railroad-themed photographs of decades past adorn the walls. There’s a long granite bar facing a row of windows, behind which sit a row of shiny stainless steel serving tanks.
The Chophouse doesn’t stray far from classic steakhouse fare. The lunch menu features salads, sandwiches, and a selection of meat and pasta dishes. The dinner menu builds on this with an expanded selection of meat and seafood entrées, including five different cuts of beef and prime rib. The restaurant also serves a weekend brunch.
The nine house beers are produced by veteran brewmaster Kevin Marley. Marley’s two-decade brewing career started at Boulder’s Walnut Brewery, the original brewpub of the Rock Bottom family. After a stint in a now-defunct Rock Bottom property in Houston, Marley arrived in Denver to flex his brewing chops at the Chophouse.
The brewery has more than enough capacity to meet the needs of the restaurant, which also pours a lot of wine and mixed drinks. The excess capacity is used to produce beer for non-brewing Chophouse restaurants in Boulder and at Denver International Airport. There are times that excess beer is needed downtown: Crowds descend on the Chophouse in droves each year on opening day of baseball season at Coors Field. On opening day of the 2013 season, thirsty fans consumed thirty-two kegs (about one thousand gallons) of Chophouse beer.
Here at the ChopHouse you’ll find a relaxed atmosphere, friendly, professional service and a diverse menu featuring steaks, chops, seafood, and a great tavern menu in the bar. Handcrafted Ales brewed on-site, small batch bourbons, and an extensive wine list are all reasons to visit us today.