1830 Chophouse

We can’t wait to see how these photos turn out! Chef Shawn prepared some amazing Berkshire Pork dishes 😋

Have you tried our Asian Duck Wings? They are half-price in the bar from 4 to 6 p.m today!

Introducing our Spring and Summer cocktail menu.

We would love to see you at the Chophouse this Weekend! Book now: http://ow.ly/X32M50J3Zi6

Casual fine dining atmosphere, beautiful downtown views, top notch cuisine, excellent service, patio seating, and a fully stocked bar with amazing cocktails...This restaurant style isn't for everyone, but if being a part of an amazing, fast-paced, growing restaurant team sounds great to you, please join us!

OPEN INTERVIEWS *Thursday* and *Saturday* from 11am-3pm.
Or email your resume directly to [email protected]

**Experienced cooks with attention to detail and pride in their food! $15-$18

**Experienced bartenders that can handle the fast pace and love having fun and selling our products! $7/hr + tips

**Servers that are dependable, able to obtain a liquor license, have knowledge of basic bar products, serve professionaly in a casual fine dining atmosphere and work as a TEAM! $3.50/hr + tips

**FOH and BOH managers that lead by example, ensure consistent and quality work, and are motivated to be the best!

💥All Chophouse employees receive a shift meal up to $14.50/shift and 50% off you and a guest once a month!

Here at the Chophouse, we strive to deliver an experience like no other in our area. We want to serve you the best quality products and give you the best quality service from the amazing local meats and spirits, fresh flowers on the tables, table cloth atmosphere, beautiful decor and outdoor dining...we are your destination for a top-notch lunch, dinner, or event!

Do you like free steak? Join our rewards program and get one !
http://ow.ly/NatL50J3uwX

A cold beer on our patio sounds about right tonight. $2 off sounds even better! See you at the Chophouse!

THANK YOU Mounts Flowers and Gifts for creating this beautiful flower arrangement for us to display on our table at Rev!!! We got so many compliments! Vist them for all your flower and gifting needs! You won't regret it!

Stop by and visit us at Rev! We are serving tastings of our Bourbon-Glazed Pork Belly!

Parking on the square is closed off due to an event but The Chophouse is OPEN and ready for this beautiful Saturday! Parking can be found just outside of the square or in the public lot east of the square on the corner of Meridian St and 32!

Open 11am-10pm! Dine in or order online!
https://www.toasttab.com/kinnard-drake-111-w-main-st/v3

As you know, The Chophouse is closed on Sundays, and that includes Mother's Day...so let mom relax on her day! Celebrate at the Chophouse on Saturday!

Reserve your table! ⬇️⬇️
http://ow.ly/U4MI50J0u0U

Our Top Shelf feature is the Octomore 12.3. An Islay Single Malt Scotch Whiskey distilled from Islay barley grown at the Octomore farm, aged in an ex-American whiskey and Pedro Ximenez sherry casks. It features a salty citrus marine note from its aging and production being close to the sea.

Our William Trips Banquet Hall is the perfect venue for rehearsal dinners, baby showers and graduation parities! Email [email protected] to learn more!

This weekend, our fresh fish special is troll-caught Alaska King Salmon with a dijon cream sauce! Did you know only a small percentage of salmon is troll-caught? We are lucky to have this, so don't miss out!

We had such a great time on Indy Now and FOX59 News. Thank you to everyone who bought gift certificates, we can't wait to see you!

If you missed it, watch us here: https://fox59.com/morning-news/be-our-guest/be-our-guest-at-1830-chophouse/

It's Wine-O Wednesday! $10 off bottles of wine today. 🍷

BOG 1830 promoRev

We are so excited to be featured on Thursday's "Be our Guest" segment on Indy Now! We have a fantastic deal for you! Don't miss us on FOX59 News at 10 a.m.

BOG 1830 promoRev

Meet us in the bar tonight from 4 to 6 for half-priced apps!

Chophouse nights 😎💓

Here's a sneak peek of the beautiful Troll King Salmon we'll be featuring this weekend. It's the freshest and most sought after wild salmon on the market, known for it's bright red color and rich, buttery flavor. 😋

Lupe is our queen of prep in the mornings and keeps everyone in line! We are very lucky to have such an amazing lady on our team! Thank you Lupe!

Are you a member of Chophouse rewards? If not, join now http://ow.ly/ViMj50ILwIr

We are looking for highly motivated and hard working individuals to add to our front of house team! Hosts, bartenders, and servers! Ability to work as a team and take direction is a must!

Servers/Bartenders-Overall bar and fine dining knowledge/experience is a plus!

Hosts-You are the first and last impression of our restaurant! Strong customer service skills, ability to multitask, and take initiative is a must!

Looking for highly motivated and experienced grill cook ready to work in a fast-paced, team environment! Local business on the square! Competitive pay and a shift meal on us! :) Pay based on experience

Due to water issues in the building we will be opening at 5 p.m. today. Thank you for your patience.

Wishing you all peace, love and happiness at Easter and always.

Unfortunately, we will be closing at 4pm this evening. The water needs to be shut off in our building for maintenance.

Apply now! ⬇️⬇️
http://ow.ly/YqzB50IKl8B

We've hidden some eggs around the square! 😁 Keep your eyes out for a special treat!

It's Top Shelf Tuesday again and we are featuring Highland Park The Dark . The Dark's rich and deep flavor is the result of 17 years of maturation in first-fill sherry-seasoned European oak casks. Stop by and try a glass today!

We are so excited to introduce our new lunch menu! With a few new items to shake up your lunch hour. We will of course still have our full menu available.

It will be here before you know it and tables are booking up fast. Reserve your table now: http://ow.ly/JQBc50I77bQ

Our slow roasted prime rib is sliced to order in 9 and 16 ounce slices on Fridays and Saturdays after 4pm while supplies last. We decide how much to roast based on the number of reservations we have for the evening. To ensure we roast plenty, make a reservation, even if it isn't a peak time, so we have an idea of the crowd we are expecting!