VANCOUVER — Chop Steakhouse & Bar has brought back its Steak Masters program. For eight weeks, guests can enjoy a bespoke menu curated by executive chef Stephen Clark.
Menu items include roasted bone marrow paired with goat cheese crostini; black truffle butter sirloin served with beef-tallow smashed potatoes; slow braised bone-in short rib crafted with spicy Gochujang glaze; and Basque Cheesecake for dessert.
“I’m thrilled for another year of the Steak Masters menu and the opportunity to deliver handcrafted, unique, and unforgettable dishes to our guests across the country,” says Clark. “For me, cooking is art — a blank canvas to get creative, combine ingredients and draw from previous experiences to bring each dish to life. This year, I leaned into a few trending flavours, and I can’t wait for our guests across Canada to try these culinary creations.”
