Inside George’s Chophouse

Inside George’s Chophouse

The steakhouse opens on Cordell Avenue on Wednesday

| Published:

George's Chophouse opens Wednesday at 4935 Cordell Ave.

Joe Zimmermann

Owner and chef Ashish Alfred said he wanted George’s Chophouse to be a different kind of steakhouse.

“This isn’t going to be your grandfather’s steakhouse,” he said. “It’s not like you’re going to come in here and feel like you’re in a library with … a waiter that’s going to come over in a bowtie and an apron.”

The Cordell Avenue restaurant, which opens today at 5 p.m., is meant to feel sophisticated but also fun, Alfred said.

Alongside tables decorated with white rose set pieces and plush, pillowed seating, the walls of George’s Chophouse are lined with photos and art celebrating pop culture and local history. There’s a ceramic bust of Marilyn Monroe, skateboards painted with Warhol-style Campbell’s soup cans, an old picture of past local dining favorite Hot Shoppes and a portrait of former D.C. Mayor Marion Barry.

Right past the entrance, a Harley-Davidson motorcycle sits behind a red velvet rope.

In addition to its eclectic interior, the restaurant serves a varied menu that includes five cuts of steak, as well as a raw bar.

Alfred said he wanted to keep the menu affordable while offering a range of prices. An 8-ounce filet mignon costs $32 while a 32-ounce dry-aged porterhouse costs $135. Other entrees, such as braised short ribs and seared scallops, run from $19 to $28. The restaurant also serves cocktails, wine and beer.

Other steakhouses in Bethesda include Medium Rare, Morton's and Ruth's Chris.

A 4,000-square-foot space, George’s Chophouse seats 85 people at its tables and bar area. Upstairs, the Loft at 4935 continues to operate as a private events venue.

Alfred converted the first floor of his former 4935 Bar and Kitchen into George’s Chophouse, naming the restaurant after his brother Dhiraj “George” Waidande. Waidande helped raise Alfred and helped him through a period of addiction.

Waidande died suddenly of a heart attack two years ago at age 39.

“Some of my earliest food-related memories were with him,” Alfred told Bethesda Beat in June. “He would find hole-in-the-wall places to take me to that had great food.”

The restaurant is open from 5 to 11 p.m. Tuesday to Thursday and 5 p.m. to midnight Friday and Saturday. 

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