In swanky Ballsbridge, a buzzing gastro pub which delights in serving some of the best red meat in town! The Chop House is famous for it's steaks, which come from Limousin cattle from Cairns Farm in Co. Louth. Traditionally Dry Aged for at least 35 days. No wonder people love it. We've seen grown men cry when presented with the cut they have ordered in its raw state, before it goes into the pan. They couldn't believe the quality and size. And of course when it was cooked, there were more tears of joy, as each bite melted with tender flavourfulness in the mouth. But The Chop House isn't just a steak house. Fish gets a pretty good billing here also. Owner Kevin hails from Kinsale, where fishing is an integral part of town life. So there's more than a good smattering of seafood dishes. If you don't know what to choose, you might try the Fish board, a collection of tasty nibbles of signature fish dishes. No better place to enjoy it than up at the bar, where the buzz of restaurant comings and goings can be observed from high stools. And of course, you'll have to have a cocktail from the new cocktail menu. We reckon the Hendrick's Gin Gimlet would be a perfect match for the fishboard – a mix of Hendrick's Gin, fresh cucumber and Fentiman's Tonic Water for a clean dry taste. But you can argue with us of course. There are lots of others to choose from! What a great afterwork treat – fish and cocktails is quite the thing. Nip along to the Chop House and find out.