Restaurant: Chop Restaurant + Bar + Lounge
Cuisine: Steakhouse/Seafood/West Coast
Last visited: March 30, 2010
Location: Richmond, BC
Address: 10251 St. Edwards Drive (Inside Sandman hotel)
Price Range: $30-50
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
- Same owner as Moxie’s
- Specializes in steak
- Fresh seafood available
- Restaurant & Lounge area
- Spacious, ample seating
- Luxurious modern fine dining
- Fantastic heated patio – one of the best
- Extensive drink/wine list
- Decently busy, busy on weekends
- Nicest washrooms
- Open late
- Unadvertised brunch offered
- Ambiance better than food
**Recommendations: Top Sirloin Oscar, Mac n’ cheese, baked potato, desserts – Caribbean Rum cake
This post is based on the desserts offered at Chop Restaurant + Bar + Lounge. One is from my last visit and the other is from last summer. They have really good dessert here so I found it appropriate to highlight them. They changed the menu and now everything is made from scratch…like really made from scratch…you’ll see what I mean as you read my review.
My Chop Restaurant dinner review here.
On the table:
**Caribbean Rum Cake – 6/6
- Drenched in Appleton’s rum, served with vanilla bean gelato, cinnamon anglaise and toasted coconut $8
- This is sweet, but it’s good! It’s pretty big too so it’s definitely shareable.
- There’s 1 oz of Appleton’s rum in it, but you can’t taste it because it gets cooked out in the baking. However the flavour it brings in the cake is what I can only describe as a golden syrup honeycomb and vanilla sweetness.
- It’s a mini bundt cake served warm and they top it with a beautiful cinnamon anglaise (but could be thicker) and vanilla gelato that both melt into the cake. The cinnamon flavour is very mild.
- The top of the cake is baked with big pieces of pecans and there’s some pecans throughout. It was so moist and just amazing in flavour and texture.
- The cake is a cross between a sponge cake and a doughnut…like those mini doughnuts from carnivals, especially with the cinnamon taste form the anglaise.
- Last but not least there’s toasted coconut which give it a Caribbean/tropical and nutty flavour.
- It’s very sweet, but also had a lovely salty flavour. The gelato makes it not as sweet and balanced everything perfectly.
- They serve it with cold silverware too. Great touch!
- This was the server’s recommendation, and a good one! I would come back just for their desserts.
24 Layer Chocolate Cake (no longer available)
- I had this in the summer of ’09 and it’s no longer on the menu.
- The waitress said “it was just Betty Crocker boxed chocolate cake mix” when my cousin asked about it…yikes! Training should tell them to censor that kind of info.
- It was still good though, as good as Betty Crocker cake mix is I guess. They just put chocolate butter cream layers in between.
- It is 24 layers but they count the butter cream as layers…so it’s kind of cheating. Well it was kind of cheating using the boxed cake mix already…but I guess they did “make it their own”…a bit. This was a “Raechel Ray” style recipe. Short cuts!
- They served it vanilla gelato and raspberry coulis – I love when places serve cake with gelato.
- It was a big piece of cake for I think $12. Enough to feed 4 easily.
- If you like chocolate go for the chocolate souffle, I heard that’s good and that’s available.