Five floors, an NFT members-only subceller, six private dining areas, and a Frosé Tropical Bar. What could possibly be better?
Introducing Brooklyn Chop House Times Square, a one-of-a-kind dining concept from the largest black majority-owned restaurant group to date.
Stratis Morfogen, Owner and Director of Operations of Brooklyn Chop House, along with his partners, Robert “Don Pooh” Cummins, and Dave Thomas, are revolutionizing the restaurant industry one chop at a time.
From Dim Sum to Dry Aged Chops, Stratis married what made him a well-known name in the industry with Philippe Chow.
The industry trailblazer has taken the best of those two menus and combined them with Steakhouse classics like dry-aged 30-45 day Prime Steaks including a Porterhouse for 2, NY Strip, and Bone-in Ribeye.
A master marketer, Stratis has created a plethora of unique restaurant concepts and signature dishes that have all gone viral.
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“Times Square is the largest global stage in hospitality and we are right where we belong. In the heart of this concrete jungle,” Stratis Morfogen, Owner and Director of Operations.
Brooklyn Chop House Times Square will have room for 660 guests spanning vertically between five levels, with six private dining rooms, three bars, and a rooftop bar featuring craft beers and signature cocktails on tap.
Additionally, this expansive location will boast a rooftop called Frosé Tropical Bar at Brooklyn Beach House equipped with a frozen cocktail bar, a dozen delicious frozen drinks, and frosés on the menu, seating for 150, and a retractable clear roof for guests come rain or shine. Guests will also be able to enjoy the Brooklyn Chop House garden room decked out in live greenery, which will also feature a retractable roof, the release discloses.
“Brooklyn Chophouse is a brand we created that has become the hottest new Steakhouse concepts fused with our creative Asian Culinary experience that our patrons have come to love over the years. Our Times Square flagship will be a must-visit location for New Yorkers and tourists from all around the globe to experience,” Robert ‘Don Pooh’ Cummins, acclaimed restaurateur, and owner of Brooklyn Chop House in NYC.
According to the release, “Brooklyn Chop House is the first eatery to combine Beijing Style Chinese dishes with an American steakhouse.
The incredibly unique concept was put on the culinary map with their dim sum and chops, offering diners everything from homemade dumplings and noodles to 35-day dry-aged prime steaks and double thick-cut chops. Times Square will also feature more vegan, gluten-free, and plant-based menu options.
The parade of dumplings is a show in itself with uniquely delicious options ranging from Pastrami, Bacon Cheeseburger, and Philly Cheesesteak, to French Onion Soup, Impossible, and Gyro.
Brooklyn Chop House is also known for its addictive L.S.D, the perfect Surf & Turf combination of Salt & Pepper Lobster, Ginger & Garlic Lobster, and the Authentic Crispy Peking Duck cut tableside. Additional entrées include Chicken Satay, Sweet Black Bean Beijing Chicken, and Salt and Pepper Shrimp.”
“As a child born and raised in Brooklyn walking the streets of Times Square, the Big Apple was a real treat. Brooklyn Chophouse buried its roots on Nassau street but to have a space in Times Square is a major accomplishment. It’s surreal at times. A real dream came true. I, David Thomas, own a piece of New York,” Dave Thomas.
Photography by: Daniel Kwak
