A Buzz of Joy

Upon entering Chop Shop Primehouse, I remember walking in with a scrambled mind. Being that Holland, Michigan is my home base, I want to do the local restaurants and their staff justice, as this means a lot to me. As I go on with my career, I realize that it means much more to the restaurants and people than I could have ever known when starting Jandroz. I felt a lot of pressure before I walked in, but once I was seated and greeted by my wonderful server, all of that went away. The ambiance is very soft, cozy, and relaxing. With dim lights, a clean style, and beautiful art on all walls, there is a lot to look at and take in. Chop Shop's environment is meant to be stress free, and it definitely accomplishes that.
Upon my initial conversation with my server, Ainsley, I let her know that I would be getting whatever the chef recommends. This always seems to be fun, not just for me, as I am excited to see what gets put in front of me, but it also leads to more communication and interaction between the staff and myself. After a few moments, Ainsley let me know that for my appetizer I'd be having the Smoked Prawn & Octopus - Spanish octopus, Malaysian prawn, white balsamic, chive oil, smoked corn, shaved fennel, and porcini. I only read the menu items before they arrive so I have some sort of idea what they are, but I am always fascinated by the presentations, as most of my fine dining meals are things I am trying for the first time. Going back to the art aspect of Chop Shop Primehouse, this dish itself looked like an art piece. I was very excited to try prawn and octopus for the first time ever. With no clue what to expect, I jumped right in. The octopus had a texture closer to a steak than I would've thought. It paired very nicely with the richness and sweetness of the corn. The prawn was delicate and flavorful. These are the kind of dishes that make eating interesting and enjoyable. I am sure that as I try more and more dishes, I will be able to describe them far better, but at this point in time, I will say this alone is worth coming to Chop Shop and trying for yourself.
The entree came just as I was finishing my appetizer. The 16oz Wagyu Black Strip - Prime New York Strip. This beautiful steak was topped with truffle butter. The steak was cooked to a perfect medium rare throughout. I am very glad the chef went with this choice as my entree. The steak was juicy, flavorful, and filling. It is very clear that the ingredients used here are all high quality, as this is easily the best steak I have ever had. Fun fact: after eating a meal that makes me feel great, my body knows it in a way I'm not consciously aware of. Whenever I have a truly phenomenal meal, I can never guess whether this will happen, but a deep sense of serenity bestows itself upon me. I get a calm numbness that falls over my face, almost like a buzz. It is definitely a buzz of joy, that's for sure.
The dessert was a delightful and comfortable Lavender Crème Brûlée. The sugar was firm and cracked with a beautiful, aesthetic sound. The insides were soft and light. A beautiful ending to my time at Chop Shop Primehouse. I told my server, Ainsley, this was such a comfortable dessert that it prepared me for bed. The lavender was a nice touch to what would normally be a simple crème brûlée. Thanks again to Chef Kai for giving me an exquisite experience.
Chef Kai is the first head chef I have had the pleasure of having a full interview and conversation with. I am sure you make the restaurant proud. Working alongside Executive Chef Paul, you have an amazing team, and I am honored to share your career on my blog. Maybe I'll have a chance to meet with Chef Paul when I come back and visit for the fall menu.
Check out Chef Kai's interview on the interview tab!