Colorado’s Rib & Chop House

Reviews

• Israel G.

  star star star star star 31 May 2026

  I've been wanting to come here since I saw it open a few months ago. Then they opened the Skirted Heifer a few doors down and this is where my wife really wanted to go. Since we were in the area, I stopped in the Chop House to check out the inside and the menu. Then we headed back to the Skirted Heifer; but as we were in line we changed our minds and headed to the Chop House instead!!! lol
  
  I'm glad we went with the Chop House. We came in during their happy hour and picked up a good deal on our meals and drinks. The restaurant has 4 different area; bar area, outside sitting area, bar stool area, and a dining/formal seating area. It had a really unique feel to it and all the places felt very comfortable to be in.
  
  My daughter ordered the kids ribs meal and she was given a ton of food on her plate!! It was well worth it. The service was also on point and our meals were really good too. It was really busy for a Wednesday, but that didn't affect the service or quality of the food we ordered.
  
  PRO TIP: 20% military discount. You can get a filet for lunch for about $10!

• Drew W.

  star star star star_border star_border 23 May 2026

  So three stars by definition is not bad (as in A-OK). Not a 4 or 5 star only because of so many Powers Blvd. area competitive options around. Food was very good but not leaps-n-bounds better than others. I had the Fish and Chips (part of a large group there dining) and it was good! not the best I have ever had, but certainly they did a good job by ensuring it was Cod and not the generic White Fish some serve.
  
  Service was right on the money and as expected. Management came to check on us a few times which boosts the experience. Seemed like the rest of the party did enjoy their meals and my Wife was happy with her Lobster Pot Pie. They are new so the place was very busy and pretty darn loud so it was hard to have a conversation without almost yelling. They are new so likely to remain pretty busy during the Honeymoon phase. I think that if they want to capture regulars it will take solid specials, fantastic happy hours and keeping up the solid service.

• Steve L.

  star star star star star 12 May 2026

  PROs
  
  *wonderful service 6/6 times I've been here
  *delicious menu and especially the ribs, they are perfect and fall off the bone
  *the SAUCES
  *nice constant military discount - don't ever change!
  *sweet carrot soufflé (my God, the flavor!)
  *great management and teamwork on behalf of the staff
  *quaint outdoor area with a fireplace
  
  CONs
  *alcohol is a little pricier than most places but it's nice to enjoy a beer in their outdoor area while waiting

• Kevin T.

  star star_border star_border star_border star_border 7 May 2026

  Yesterday I went to Rib & Chop for dinner.  It's very nice and swanky inside.  Had high hopes.
  
  The girlfriend and I both each got an old fashioned.  They were absolutely the worst old fashioneds either of us have ever had.  We both get them just about everywhere we go, and we don't mind at all when they're different than a classic.  But this one was so heavy on the angostura bitters that they overwhelmed everything else in the drink.  There was no (or not enough) sugar in the drink either, which made the bitters even more prominent.
  
  Okay... no big deal.  A sugar packet in each made them drinkable. May be a new bar tender...  the Mule in our party was good...  whatever.  We moved on.
  
  Was excited for the steak.  Got a Manhattan cut NY Strip.  Ordered it medium rare, like always.
  
  I ordered it with salad (which was very good!) and asparagus.
  
  The steak came out, and she asked me to cut into it and see if it was cooked to my liking.  It was basically raw on the inside. Pittsburgh style (seared heavy outside and blue -raw- inside).
  
  No sweat.  High end steak-houses frequently cook a steak on the cooler end, have you cut in to see how it's progressing, and then finish the steak.  The fact that she asked me to cut into the steak in front of her to see how the steak looked to me... made me feel like they cared about whether or not it's right for me.
  
  I never make a habit of sending a steak back. I order medium rare because I don't mind a medium steak, or a medium rare one that's on the rarer side.  But this thing was literally cold in the middle.  I said "this is a little rare for me, do you mind bringing it up to medium rare?"
  
  She looked at the ticket, then looked at the steak and said "well, this is medium rare... this is what you ordered" with a snarky attitude.  I said "sorry, it's just more rare than I'm used to."
  
  With an attitude she whisked the plate off.
  
  While she was gone, I ate the asparagus.  The bottom 1/4 of all of the asparagus was so woody that I literally could not bite through it.  The top half was delicious though.   Just poorly trimmed asparagus.  Whatever.  At this point I was over it.
  
  The same food runner came back in no more than 3 minutes and said "check it now".
  
  Seriously. 3 minutes.  That says one of 2 things.  1) they didn't cook it enough... because a steak doesn't come up 15-20 degrees from like this one needed in only 3 minutes in a pan, on a grill or in an oven...   or 2) they microwaved it.
  
  I cut open the steak a second time...  and the above picture is what I got.  You tell me... after 2 rounds of cooking... if that is medium rare.  With the attitude I had gotten beforehand from her... I just said "yeah, that's fine."   I wasn't in the mood to argue while all 3 of the people with me were already eating.
  
  I ate the steak.  While eating the steak, I had 3 people come by and say "is everything alright?  We heard you had a "sendback for an upcook"". It felt less like concern, and more like I was being questioned using restaurant lingo.  By the 3rd person coming over and interrupting us, I was getting irritated.
  
  I don't believe I've ever written a more critical review in my life.  I can't emphasize enough how I will not be going back to Rib & Chop.

• Mike P.

  star star star star star_border 6 May 2026

  Up north today and Urban Egg was packed to we went a little farther down to Rib and Chop and I'm glad we did. They have brunch on weekends. We sat in the bar and kept an eye on the 7 big screen TVs. We started with a bottomless Bloody Mary and mimosa for $10 each.  I had the breakfast burger and my wife had the Beartooth omelette. Both were very good!