I saw this in Richmond coming in from the ferry the other night. It’s a new steakhouse concept, already established in provinces to the east of us. Founded in 2006, “Chop is designed to be an upscale alternative to classic steakhouses, and an energetic and affordable alternative to fine dining. Sophisticated diners in the rest of Canada will soon be able to enjoy the Chop experience with the company planning to triple the number of its locations in the next two years.”

From the inbox:

Richmond, BC, Dec. 18, 2008: CHOP ?steak, fish & bar is proud to announce its grand opening in Richmond, following on the heels of its success in Edmonton and Winnipeg. Named one of Canada’s Top Ten New Restaurants for 2007 by the editors of Where magazine, Chop will significantly ramp up Richmond’s thriving culinary scene.

Chop is a contemporary steakhouse that fuses the elements discerning guests enjoy about fine dining – a focus on exceptional food, a notable wine list, quality spirits and excellent service – yet Chop combines this with the energy level and value of casual dining. Chop’s décor is a union of the classic and timeless steakhouse with a healthy dash of posh Vegas nightlife.

“We take our commitment to creating quality, hand made dishes to another level,” says Regional Chef Jason Kaytor. “Our guests will taste the difference in every course – from our selection of artisan breads, prepared daily by our baker, or our steaks hand-cut on site by our own butcher from Certified Angus Beef, to our desserts crafted in-house by our pastry chefs. Moreover, Chop is a proud participant of the Vancouver Aquarium’s Ocean Wise conservation program and features sustainable and ocean-friendly fish selections.”

Dinner and lunch menu selections showcase classic preparations and inspired creations. Chop’s commitment to innovation and creativity requires that items are prepared from scratch on a daily basis. As part of Chop’s absolute adherence to quality, it features a top fired infrared oven for steaks that cooks at 1800 degrees Fahrenheit. Signature dishes include the stuffed gorgonzola fillet, sushi-grade Ahi tuna pillars, citrus soy-glazed salmon, and other classics such as the Chop’s Certified Angus sirloin burger.

“This is the most food savvy marketplace in history. Today’s restaurant patrons are highly knowledgeable about food, well traveled and know what they want,” says Laurids Skaarup, President, Chop Restaurants. “They are looking for both high-end food and reasonable prices. Chop was designed to meet the needs of these confident, savvy guests.”

Chop is designed to be an upscale alternative to the Keg, and provides an energetic and affordable alternative to fine dining. The new restaurant has created more than 130 jobs in Richmond and is located at 10251 St. Edwards Drive.

For more information, visit www.chop.ca