It’s not just a Sunday brunch.
It’s an entire experience.
“We have the champagne wall waiting for you when you walk in; there is no waiting for that first [bottomless] mimosa,” said John Paul Gunderson, co-owner and the general manager of the new Chops Steakhouse in Patchogue.
“You could even grab two mimosas if you want. Get yourself ready to go.”
And you get an excessive amount of food. Five platters of shareable courses, to be exact, along with those nonstop mimosas.
“When you get halfway done with a mimosa, we have another one waiting for you,” he said.
All for $65.99, plus gratuity.
“We’re very proud; people are getting a great value,” Gunderson added. “We like to say, put on your Sunday’s best and try Sunday’s best.”
Chops’ Red Carpet Brunch debuted Sunday, Nov. 6.
“This is not your mother’s brunch,” said Chops’ co-owner and founder, John Sarno. “From the moment you walk in, to the time you leave, it’s an experience. It’s similar to a Brazilian steakhouse, where all different portions just keep coming your way.”
How it works
Red Carpet Brunch happens every Sunday at Chops Steakhouse at 38 W. Main Street, with seatings at 11 a.m. and 1:30 p.m. The brunches typically run for about two hours.
The 5-course menu is a complete surprise for patrons, rotating every couple weeks, and it’s at the choosing of Chops’ executive chefs Edwin Hernandez and Louis Juarez.
“There are not many surprises when you go out to restaurants anymore,” Gunderson said. “Most people look at menus ahead of time and already know what they want.
“What we wanted to do was have people sit back and really be surprised.”
What doesn’t change is the theme of each course.
The first course is always a sampling of fan-favorite breakfast items — but Chops style — such as eggs, potatoes, sausage and bacon.
The second is where you’ll find the carbs: pancakes, waffles, French toast.
The third course is billed as the seafood course.
Recent Chops’ brunch seafood platters have included oysters Rockefeller, crab cakes Benedict, and lobster bisque served in espresso cups — to name just a few.
Fourth course is the meats, and might include steak, baby lamb chops, or “that brunch staple, chicken and waffles,” among other options, Gunderson said.
“It’s so much food,” he said. “We start to see some people tapping out after the third course.”
“You will leave Chops happy and fulfilled,” Sarno promised.
“And clamoring to do it again with all your friends.”
Photos courtesy of Chops Steakhouse
You could reserve a Sunday brunch seating by calling Chops Steakhouse at 844-382-4677, or booking through OpenTable. It’s suggested that parties of more than 4 people call direct. Also, parties of 10 or more get $100 off the bill. Chops is located at 38 W. Main Street, Patchogue, NY.
Dinner Prix fixe
Chops also offers a $59 prix fixe menu Sundays through Thursdays.