Savannah Chop House

Savannah Chophouse Southern Chopped Salad

Savannah Chop House has the classic Rat Pack vibe that has been enjoying a renaissance in the past few years; picture yourself lost in the embrace of a red leather booth, ice cold martini in hand. Whether attributed to disenchantment with the times, a desire to return to what we view as simpler days, baby boomer nostalgia, the popularity of Mad Men, or simply the need for a good stiff drink and a perfectly-cooked prime cut of meat – you can find this, and more, at Savannah Chop House.

I first visited Savannah Chop House for the Lobster Challenge – it goes until February 28th, if you want to try this amazing Maine lobster dish:

Lobster with Angel Hair and Meyer Lemon Buerre Blanc

Boiled Lobster with Cappelini and Lemon Buerre Blanc Sauce

Since then, I’ve been back to talk to Executive Chef Mark Anthony Pariano about what he’s done to freshen things up at Savannah Chop House since coming on board in June of 2011. He is committed to a changing seasonal menu, buying locally as much as possible and sourcing from quality purveyors such as Melissa’s Produce. Nearly every dish has a fresh component that lends immense flavor and a contemporary twist as well as a nutritional bonus: the All-Natural Prime Pork Chop is served with Brule apples, Slow Braised Short Ribs are complemented by sautéed green beans and carrots, and Napa cabbage slaw with pineapple, peaches, and papaya pairs well with Macadamia Hoisin Crusted Halibut.

Savannah Chophouse Duck Salad

Savannah Chop House Duck Salad

Chef Pariano and I both have a close family connection to heart disease and, now that the spotlight is on sodium as a significant culprit in the American diet, hope to see restaurants rely less on salt as a flavor enhancer and more on the quality of ingredients and attention to preparation. Glancing at Savannah Chop House’s dinner menu, Chef Pariano’s signature is evident – highlighting the star; whether meat, seafood, or pasta, with flavors of herbs, citrus, aromatics and techniques such as gastriques, wine reductions, and light sauces. I’ve included photos (leading off with their Southern Chopped Salad) of a few of Savannah’s heart healthy menu items for you to taste with your eyes. If you’ve never dined at Savannah Chop House, Orange County Restaurant Week is the time to do it – check out their fabulous prix fixe menu for $40 per person.

Savannah Chop House Citrus Salmon

Apricot Ginger Glazed Citrus Salmon

Savannah Chophouse Heirloom Tomato Salad

Heirloom Tomato Salad with Balsamic

Savannah Chophouse interiorSavannah Chop House

32441 Golden Lantern
Laguna Niguel, CA 92677

(949) 493-7107

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Savannah Chop House Roasted Beet Salad



9 Responses to “Savannah Chop House”

  1. Jonathon C. Crowell February 25 at 6:08 pm #

    Thank you so much Priscilla for the amazing review and that you and Mark were able to connect so indepthly. We are honored by his grace and his amazing passion for what he does and furthermore, we are blessed to have him on our team. Please contact Mark or myself directly if you ever need anything!

    Warmest regards,

    Jonathon C. Crowell
    Corporate Event Manager
    French 75 & Savannah Chop House

    • Priscilla February 26 at 2:37 pm #

      Thanks for reading and leaving a comment, Jonathon. Mark is definitely a wonderful addition to your team and I look forward to future collaborations.

  2. ray February 27 at 5:47 pm #

    I am looking at the photos and I must say… WOW, Priscilla! Gorgeous, gorgeous, gorgeous especially the salmon plate. Amazing!
    By the way, I love the new site — very nice!

  3. Lora @cakeduchess February 27 at 5:54 pm #

    A wonderful review of the Savannah Chophouse. The food looks wonderful! The heirloom tomatoes look so juicy and delicious:)

  4. Laz February 27 at 8:03 pm #

    The food looks fantastic. But your photos certainly do them justice. Awesome photography. Really good job.

  5. Carolyn February 28 at 2:41 am #

    Oh, that duck salad looks divine. I am a sucker for duck!

  6. Lisa February 29 at 2:44 am #

    Oh, Priscilla..the photos of these dishes are simply astounding – this is definitely my type of place. What I would give to try the lobster challenge! You need to be doing restaurant write-ups for the biggies, like the NY Times! I’m serious.

  7. Magic of Spice March 3 at 7:34 pm #

    They have an amazing menu, and a vegetarian can fit in well at this spot…love it! Great review and photos!

  8. Chef Mark Anthony Pariano March 20 at 5:26 pm #

    Dear Priscilla, thanks once again for your help on this. It was fun talking to you out on the patio. Any chance we can get these pictures sent?

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