Caesars knows how to plan a restaurant, and Fieri was wise to leave the bulk of the decisions in their hands. The space itself is inviting and surprisingly low-key (once you get past the bright neon sign), with a large bar up front, plenty of deep red booths, and walls covered in white subway tiling, with minimal ostentation. The 28-day aged steaks include a 14-ounce New York strip served with frizzled leeks, a rib chop rubbed with a flavorful coffee and ancho chile mixture and served with mole butter, and a horseradish-rubbed prime rib served with horseradish cream and au jus that was close to two inches thick and perfectly pink from end to end. All steaks and burgers (including the bacon mac and cheese-topped one that won the New York City Wine & Food Festival’s Burger Bash) are grilled over cherry and oak, giving them a nice char and a deep smoky flavor.
Intentionally or not, Guy Fieri’s Chophouse represents a major culinary shift for the chef, away from gimmicks and self-aggrandizing and more toward fun, inspired menus conceptualized with the help of truly talented partners whose only goal is to give diners a solid meal grounded in creative recipes and professional execution.