August 22, 2017 – Despite initial plans for a September 1st ribbon cutting, the new Carmel Valley Chophouse is still undergoing renovation and now expected to open from mid-to-late September.
“It’s hard to remodel and run a restaurant at the same time,” says Jennifer Roux, who with her husband chef Fabrice Roux, also owns Carmel Valley’s Mediterranean bistro Roux. Their new meat-forward restaurant is moving into the space formerly occupied by Brendan Jones’ Lokal—which closed in June.
The new place will feature certified Angus beef steaks and fine whiskeys. “Roux is an expression of Fabrice’s past, all the places he used to vacation around the Mediterranean, while the Chophouse is for nothing more than our neighbors,” says Jennifer.
“We’ve received such a warm welcome since coming here and it’s our way of giving back,” she added.
The preliminary menu, posted on Facebook for feedback, includes items such rib-eye, filet mignon and venison chops, as well as dry-aged porterhouse, rib-eye and New York strip steaks—all to be served with a side dish and the diner’s choice of béarnaise, bordelaise or cognac three peppercorn sauce.
For those who prefer seafood, the CV Chophouse also plans to serve pan-seared Skuna Bay Salmon, scallops and Maine lobster.
“Every time we feature Tomahawk steaks or dry-rubbed rib-eyes on the menu at Roux, they sell out,” says Jennifer. “Locals have asked us to put more meat on the menu.”
Carmel Valley’s longtime steakhouse—Wills Fargo—closed earlier this year and local chef Todd Fisher is making a splash with his new 7D Steakhouse in Carmel, but Roux says their new restaurant is ‘definitely not a replacement for Wills Fargo.’
“We want the chophouse to be a reflection of the valley. This is cattle country. The history of Carmel Valley is the history of the great American West,” she says.
Additionally, Fabrice has been building a great collection of whiskeys and wants the chophouse to be place to showcase the best American and Japanese whiskeys, she added.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
