Bloomington ChopHouse

Rating:

A small chain that feels like an indie. Chef Chris Hammer makes his somewhat boilerplate steaks-and-chops menu stand out by spending that corporate budget on well-regarded ingredients. Appetizers included an earthy grilled portobello over a nutty wild rice cake, nicely lumpy crab cakes, a plate of paper-thin raw beef shavings with lemon and chive accents and an exceptionally pretty chop salad. Straightforward steaks, chops and seafood aren't afraid to go into the upper $30s. Lunch includes a bevy of pleasantly prepared sandwiches ($9 to $16) and salads ($10 to $14), joined by two nods to Minnesota’s culinary heritage: a thick, savory wild rice soup and an amusing pass on hot dish, a robust beef-mushroom concoction crowned with an oversize, cheese-filled tater tot.