Chop House

Substitutions Welcome 18% Gratuity for Parties Above 6 $3 split entree charge *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition. Please inform server ofany allergies or dietary needs. Please refrain from cell phone use in the dining room menu subject to frequent changes. When you look at a dish from Matt Hagels menu, you see art on a plate. That may be due to the fact that he comes from a family of artists, but its also because of his ardent desire to create something with his hands. That passion for creativity was ignited when he attended and graduated from the Art Institute of Ft. Lauderdale, training under some of the most notable chefs in the country, including Master Chef Klaus Friedenreich. Matts skills were later sharpened under a mentorship by Chefs Mark Militello and Mike Fiorelli of Marks at the Park in Boca Raton as well as Chef Brian Rutherford at Bistro Mezzaluna in Ft. Lauderdale. His skills and knowledge of food led him to become an integral part in the launch of restaurants in South Florida. As Sous Chef at Tallahassees Cypress Restaurant, Matt refined his style of cooking which can be described as New South Fine Dining. Having received awards and acclaim from the industry and numerous media publications, Matt is an accomplished chef with a passion to create beautiful and well thought out dishes at Chop House on the Bricks. If you were to ask him what his favorite dish is to cook, he would say, Duck Three Ways. Kimberly Hagel is the co-owner and resident sommelier of Chop House on the Bricks. Unique in the fact that she is an abstaining sommelier, her knowledge of food and drink is exemplified with her excellent ability to pair just the right wine or beverage with your food to create a very special experience. As a seasoned professional in the hospitality industry, Kimberly not only oversees the cocktail & beverage program but is at the hel