An inside look at Anthony’s Chophouse in Carmel

Carmel’s Arts & Design District will welcome its newest upscale steak and seafood-focused restaurant, Anthony’s Chophouse. 3Up – a rooftop bar complete with a separate menu and kitchen focused on craft cocktails and sharable plates will follow in the coming weeks. Chophouse is expected to open August 13th.

Justin Miller heads up Anthony’s kitchen following his stint as executive chef at Hillcrest Country Club. He’ll be joined by Drew Facsko, serving as chef de partie, and Anthony Moxey as sous chef. They aim to provide “classic dishes with elevated and innovative flare.”

‘Provencal Ribeye’ – 14oz USDA PRIME, sun dried tomato, mache, 145 degree egg
‘Hot Fried Chicken’ – Joyce farms poulet rouge, buttermilk, cayenne, english pickle, pea purée, fried potatoes, honey

A multi-level dining experience, Anthony’s second floor features the Glass Chimney Room – the former and extremely popular Carmel restaurant which closed a decade ago after more than 30 years of business. Marble floors accompany the original mahogany bar that owner Anthony Lazarra calls “a piece of Carmel history.” A cognac collection owned by the Glass Chimney owner, Dieter Puska, will also be on display at the bar.

‘Tempura lobster bisque’ – Lobster tempura, crunchy bread, mache

Lazarra is no stranger to Carmel, growing up in the area and attending nearby Carmel High School. His family also has a rich Carmel legacy dating back more than 40 years. His father, Chuck, co-owns the Ritz Charles while his uncles own Joe’s Butcher Shop, Joe’s Next Door and Bub’s Burgers & Fries, also in Carmel’s Arts & Design District.

The area surrounding downtown Carmel has made a lot of news lately with recent openings of Sun King Spirits, Burgerhaus and Old Spaghetti Factory. The area will also welcome a new Cake Bake Shop location this fall.

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