George’s Chophouse To Open Next Week in Bethesda

George’s Chophouse To Open Next Week in Bethesda

Restaurant will have five cuts of steak, a raw bar and seasonal salads

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George's Chophouse occupies the former first floor of 4935 Bar and Kitchen

Joe Zimmermann

George’s Chophouse on Cordell Avenue will open next week, its owner said.

Ashish Alfred, the chef and owner, said the restaurant will be a different kind of steakhouse, with a fun and unintimidating vibe and plenty of menu options to choose from. He plans to open Nov. 1.

“I think what makes us different is you can come to George’s and dictate your night, as far as what you want to spend and what kind of evening you want it to be,” he said.

Whether that means opting for a steak with a side and a cocktail or settling with a pasta and a glass of wine, Alfred said he wants diners to enjoy what they want without being “pigeonholed into a set number of options” as in other steakhouses.

George’s Chophouse will serve five cuts of steak, including a 36-ounce ribeye—served with brown butter in a copper pan—and an 8-ounce filet, which is seasoned with roasted garlic, thyme and a dollop of brown butter. Both are cooked in a plastic pouch in a water bath with garlic, butter and rosemary.

“Our steaks will be steaks to be reckoned with,” Alfred said.

The restaurant also serves seasonal pastas and a raw bar, which includes scallops, lobster tails, oysters and clams. Appetizers include a cheese soufflé and a “Bloomin’ Mushroom”—maitake mushrooms coated in panko, fried and served with horseradish cream sauce.

Alfred also owns Duck Duck Goose, which opened in 2016 in Bethesda and was named best restaurant in Maryland by Southern Living magazine this year.

The 36-ounce ribeye and 8-ounce filet. Below: appetizers maitake mushrooms and a cheese souffle. Via George's Chophouse

At 4935 Cordell Ave., George’s Chophouse is taking over what had been the first floor of 4935 Bar and Kitchen, which Alfred also owns. The second floor of 4935 remains open as a private events venue.

Alfred named the restaurant after his brother Dhiraj Waidande, who went by the nickname George. Ten years older than him, George helped raise his brother and later helped Alfred through a drug and alcohol addiction. George died suddenly two years ago after a heart attack at 39.

Alfred has stressed that George’s Chophouse is a “whole new restaurant” rather than a simple rebranding. He’s renovated the space with exposed bricks and an industrial look and a new exterior. This week, the interior set-up is being finalized as the staff readies for the opening.

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