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We are a New York steakhouse with a twist. Our Executive Chef is the only one in Southern Connecticut to use the old world technique of skillet cooking; producing the most perfectly cooked steak.
We use only the finest ingredients, the freshest seafood and Prime Angus beef; each presented with simple elegance. Enjoy our homemade specialty breads and desserts.
Book a Table. Powered by OpenTable. LOCATION. 660 State Street, New Haven, CT 06511. Hours. Monday – Saturday 11:30 am – 11:00 pm. Sunday 11:30 am – 9:00 pm. Kitchen Hours. Monday-Thursday 11:30 am – 8:30 pm.
Happy Hour Specials. 2 HOUR TIME LIMIT | FOR DINE IN ONLY (NO TAKEOUT/NO SUBSTITUTIONS. PLEASE ORDER WHAT YOU CAN EAT. EXCESSIVE ORDERING WILL RESULT IN BEING CHARGED FULL PRICE) | MONDAY-THURSDAY 3-8PM | FRIDAY 3-7PM.
If you want to watch a chef prepare a sizzling steak in a cast iron skillet, visit us at The Cast Iron Chop House in New Haven, CT. You will witness chef Attilio Marini cook sizzling cuts of meat in a steaming skillet, creating his signature crusty on the outside, tender on the inside.
Kitchen Hours. Monday-Thursday 11:30 am – 8:30 pm. Friday-Saturday 11:30 am – 9:30 pm. Sunday 11:30 am – 8:00 pm. *Hours may vary depending on business volume*.
Drinks. LOCATION. 660 State Street, New Haven, CT 06511. Hours. Monday – Saturday 11:30 am – 11:00 pm. Sunday 11:30 am – 9:00 pm. Kitchen Hours. Monday-Thursday 11:30 am – 8:30 pm. Friday-Saturday 11:30 am – 9:30 pm.
LOCATION 660 State Street, New Haven, CT 06511 PHONE (203) 745-4669 EMAIL contact@castIronchefchophouse.com.
All of our beef is perfectly aged and hand cut on the premises. We use only the finest ingredients, the freshest seafood and Prime Angus beef; each presented with simple elegance. Enjoy our homemade specialty breads and desserts.
Cast Iron Cooking. A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, prevents food from interacting with the iron of the pan and enhances the flavor of the meat. *Hours may vary depending on business volume*.