The Chophouse is officially open, at the Manchebo Beach Resort & Spa
This coming Wednesday, July 6th, from 5:30 to 7:30pm, the Cohen family members will welcome friends of the resort and local dignitaries to the Chophouse, the new incarnation of the Manchebo French Steakhouse.
Legendary Hotelier Ike Cohen created the French Steakhouse in the 70’s when French cuisine was all the rage. It changed and evolved over the years, introducing the south American style Churrasco steak with Chimichuri sauce, and taking Snapper Veronique in cream sauce with grapes off the menu.
But this time, the change is more than just a menu item, it is a true transformation.
The dining room has been completely redone, from floor tiles, to light fixtures, and the elegant dark wood trim on the columns and walls. New furniture including comfortable banquettes, crisp linen, and modern glassware, dinnerware and silver were purchased; the place is a symphony of cream and chocolate colors, shining glass and live piano music.
Pianist Eddy Samson says that even his 70 year old piano was renovated, and continues to occupy a shiny spot in the heart of the restaurant.
The bar area at the Chophouse is dedicated to Japanese food with chef Mylene Lapinid. Known as, Omakase, the intimate Japanese sushi bar is now slightly bigger, offering seating along the bar top, or at high top tables.
We visited the Chophouse last week and because we were a sizable group we got to taste everything. I started with the Alkaline Salad, I know, strange name, it’s a healthy black quinoa and mushroom salad designed to help restore the body’s Ph, I loved it. We also tried the mini Keshi Yena, served in a cast iron pot. All appetizers were generous and super tasty from a mountain of Calamari Rings to a delicious Beef Tataki. The famed grilled Churrasco was a crowd-pleaser and the Cajun Tuna was met with applause. We liked the sides best, we got one of each, the grilled asparagus, the roasted Brussels sprouts the mashed sweet potato, it tasted like Thanksgiving, and the cauliflower au gratin!
The meal started with an inviting bread basket and two kinds of butter spreads and concluded with an Apple Strudel a la mode. Ike would have been pleased, because we finished everything on our plates.
The girls/boys in the dining are always sweet, thank you Phyllis, Joreine and Harold for taking such good care of us!
Executive Chef Ever de Pena told me that the menu is now simpler and healthier in the spirit of the time, and that he intends to tweak it every few months to make it more seasonal, and to give diners more choices. So far, having been opened for two weeks, the Keshi Yena and the Rib Eye Steak are the menu best sellers, in competition with the Almond Crusted Grouper, and the Butternut Squash Bisque!
Congratulation to the F&B department, it’s a big change, after 50 years, but I have to say that it feels organic, and just right.
For al fresco diners, the Chophouse features a small outdoor patio and serves romantic dinners on the beach. The restaurant just reopened June 17th, so make your reservations at Tel: +(297) 582-3444