1830 Chophouse

Reviews

• KB

  Kaitlin Bundren

  Sep 1, 2026
  5.0
  First time here and our experience was great! Austin was great! He was very attentive and friendly!
• DA

  Daniel Adlington

  Aug 29, 2026
  3.0
  I spent 200 We decided to sit outside we they forgot about our drinks set empty for 20 minutes. Our meal came only one plate was given and then no silverware. We had to remind her by several r times bread appetizers very late not really the greatest and this is where we actually met. The first time I would say go inside the restaurant for better service and quality.
• EJ

  E J

  Aug 29, 2026
  5.0
  Amazing food! Staff did a great job! It’s a perfect little spot in this cute town. Definitely will come back soon. Already shared the location with some friends :)
• JC

  Jamie Camarillo

  Aug 15, 2026
  2.0
  My grandmother recently passed away and she wanted to provide a meal to the immediate family so we decided on chophouse. We were a party of 23 but only 19 were available. I called 3 days in advance to ensure that they could take a party this big and they said they could. On the day of the meal we showed up to 4 booths not long table to where we could all engage. I proceeded to move the tables to create an atmosphere of engagement. Our waitress was also the bartender for the restaurant. For a party of 19 I do not understand how she was expected to manage our table as well as bartend. I do not blame her she could only do her best, who do blame is the manager at that time. I won’t go on how the night played out but if you have a large group do not attempt to have a meal here. On a final note my wife reached out to the Chophouse to voice an opinion and her disappointment, instead of taking the advice and except the opinion and we both move on he decided to go on a rant about how he was not in the wrong for moving the tables cause it was a fire code violation. My question is why didn’t you say something when we did it.
• BV

  Brini Ville

  Aug 15, 2026
  5.0
  1830 Chophouse proved to be a fantastic choice for a midday lunch date, offering a quiet, classy atmosphere with standout food that far outweighed a few minor flaws. The restaurant was peaceful, occupied only by a small group of older women catching up, which made for an intimate setting. Even though the server was pulling double duty as the host, the service remained prompt, attentive, and seamless throughout the meal. The overall aesthetic leaned heavily into fine dining, though the cutlery left much to be desired. The lightweight utensils gave the illusion of solid stainless steel, but felt almost like plated plastic in hand, prompting a fork swap at the table to avoid the flimsy feel. ​Despite the odd choice in silverware, the appetizers immediately set a high standard. The calamari arrived with a unique smoked paprika lemon wedge and an addictive sweet chili sauce that ended up being used as a dip for nearly everything else on the table. The potato skins were equally impressive, yielding just two pieces from a single potato, but delivering an incredible, light, and flaky crunch that paired perfectly with the house ranch and sour cream. However, the real star among the starters was the onion tanglers. They were remarkably light, incredibly crispy, and felt like an elevated, elegant version of traditional onion rings that deserved a permanent spot as a standalone menu item. ​The main dishes maintained that high quality while offering incredible value for the fine-dining vibe. The fish and chips paired wonderfully with white truffle potato wedges, accompanied by a side of roasted brussels sprouts that nailed the sweet and savory balance through bacon and what tasted like pure maple syrup cutting through the natural earthiness of the vegetable. The chef's sandwich, a Philly cheesesteak served alongside those same white truffle potatoes, was outstanding. Having tried the steak through a work-ordered meal previously, the quality remained remarkably consistent, complete with rich, buttery fat. The perfectly toasted bread held up against the filling and evoked strong nostalgia for California childhood memories, specifically recalling the bread used for San Pedro shrimp fajitas. ​An extra side of the chef's vegetables was added to the table, consisting of broccolini tossed in a lemon garlic sauce, though it fell flat for both diners. Broccolini already carries a more distinct, earthy flavor profile than standard broccoli, and in this case, the overwhelmingly strong lemon sauce completely overpowers the dish and simply tries to do way too much. Aside from that side dish misstep, the only true disappointment at the end of the experience was the absence of a visible dessert menu at lunch, leaving a slight longing for a sweet finish to an otherwise memorable, highly recommended meal.