Old Brea Chop House Delights with an Elevated Steakhouse Experience
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Old Brea Chop House specializes in high-end, hard-to-find cuts of Wagyu, prime and dry-aged meat, as well as fresh seafood, lamb and poultry. “I had to dig down deep inside and utilize every skill that I had from 35 years’ experience,” Fasulo said. “I’d see people in line getting pies at Coco’s, and I thought, I can do pies. I’d see 50 cars in line for hamburgers, and I thought, I can do Reubens and hamburgers.
Old Brea Chop House
These experiences all guided him through successfully navigating any challenges at Old Brea Chop House since opening its doors in November 2019.
Why Old Brea Chop House, which opens Monday,…
Add a salad for two and a bottle of wine – their quality could not compete with mine. The landlord had space available and wanted a high profile steakhouse in downtown Brea,” Fasulo said. Highlights of the dinner menu include a towering Seafood Platter, Caviar, an artisan Charcuterie Board, and a host of soups and salads. Stop by for premier service during lunch (with a prix-fixe menu), brunch, and dinner hours.
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Fasulo’s wife, co-owner Dani Fasulo, is a vegetarian, he told me. “She says her favorite restaurants are steakhouses, because the vegetables are so darn good. They’re a perfect compliment to the steak – creamed corn, crispy Brussels sprouts, hasselback potatoes – finish with a nice butter cake, and it’s a perfect steakhouse experience. There will be plenty for the jaded foodie too, like Mushroom Mille Feuille ($29), grilled oysters with garlic butter ($19), roasted bone marrow ($14) and King Crab Oscar ($23). There’s a s’more style brownie with marshmallow ice cream, sticky toffee pudding and butter cake that’s “Better than Mastro’s,” says Ose. Open the door and you’ll be swept away by a swingin’ soundtrack of hits by Frank, Dino and Sammy. Look right and you’ll see a bar with its own dedicated team — cocktails for the dining room are made elsewhere.
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Add milk while whisking and cook on medium-low heat. Once milk is mixed thoroughly with roux, add salt, white pepper and nutmeg. Once mixture has thickened, remove from heat. Heat thick-bottomed pot over medium heat. Add half the butter, then onions, garlic and shallots. Cook until onions are cooked through and translucent.
OLD BREA CHOP HOUSE CREAMED SPINACH
Then the smell of freshly baked dinner rolls will waft your way. The dining scene in North County has been picking up lately and Old Brea Chop House will be a welcome addition. Here’s a look at this suave newcomer opening Monday, Nov. 11.
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Old Brea Chop House Delights with an Elevated Steakhouse Experience
For lunch, try the Skirt Steak Cobb Salad and Lobster Grilled Cheese. Most importantly, his approach to team service, as well as ensuring each and every guest knows they are truly appreciated and valued is a top priority. With over 40 years of experience in the hospitality industry, Tony was no stranger to the level of dedication required for creating, running, and driving the success of a thriving dining establishment. This was a refreshingly great experience.All of the food was excellent... Tasted great and served at the right temperature.The place was clean. The service was good.For safety reasons they should move the chairs from the hall that leads to the ER exit and restrooms.
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He’s a heavy hitter at the front of the house. The culinary journey begins with a freshly baked breadbasket and appetizer selections that include Grilled Oysters and Oysters on the Half Shell, Scallop Crudo, and Grilled Bacon Steak. When perfecting his vision, owner, and steakhouse savant Tony Fasulo knew exactly the kind of ambiance he wanted to create within the walls of Old Brea Chop House.
Four months before the pandemic hit, a high-end fine dining steakhouse opened in Brea. This power couple has loads of experience. Dani was a fine-dining corporate trainer for decades. Tony has 35 years of know-how, including 20 years with Morton’s Steakhouse in various locations including Mexico and Las Vegas.
For diners with discerning tastes, Old Brea Chop House delivers a classic steakhouse experience with a modern twist. Mix well and whisk for 5 minutes to cook flour in the roux. From age 16, when he started as a fry cook for Bob’s Big Boy, Fasulo knew he wanted to be in the restaurant industry for life. Star standouts of the brunch menu include Lemon Ricotta Fritters and the OCBH Breakfast Sandwich.
“We have freshly baked bread, quality ground beef and an incredible chef,” he said. “By doing that I cast a wide net out to people who never even heard of us. My loyal clientele were shocked to see the owner and his daughter delivering to their house. It was a blessing and silver lining. The fantastic fare at OBCH includes a top-tier assortment of prime steaks, unique cuts, quality chops, and fresh seafood. Located in downtown Brea, loyal patrons eagerly flock to OBCH to satisfy their cravings for an array of prime steaks, craft cocktails, and heavenly seafood.
How did Fasulo choose Brea, I wanted to know. Tony and his team strive to make the most of each moment, a drive that didn’t stop when the pandemic wreaked havoc on the world. Although he was initially trained in every station of the kitchen, Tony ultimately decided that bringing the menu to the guests and making that personal connection was his true passion.
When mixture starts to get a little color, add chopped spinach. Bring to a simmer, then reduce for 5 minutes. Add Parmesan, béchamel and remaining butter. Simmer until desired thickness is achieved. A 26 ounce (about 1.5 pounds) portion of raw spinach should yield 1 pound cooked.
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