For diners with discerning tastes, Old Brea Chop House delivers a classic steakhouse experience with a modern twist.
Located in downtown Brea, loyal patrons eagerly flock to OBCH to satisfy their cravings for an array of prime steaks, craft cocktails, and heavenly seafood.
When perfecting his vision, owner, and steakhouse savant Tony Fasulo knew exactly the kind of ambiance he wanted to create within the walls of Old Brea Chop House.
“Tony was adamant about having all of the steakhouse staples nailed in technique but elevated in quality. He then added dishes that are seasonal but with the best execution and true to what a steak lover wants.”
With over 40 years of experience in the hospitality industry, Tony was no stranger to the level of dedication required for creating, running, and driving the success of a thriving dining establishment.
His experience includes working for Morton’s Steakhouse (Beverly Hills, Las Vegas, DTLA, and Palm Desert), opening their first casino venture in Atlantic City, and their first Latin America partnership in Mexico City.
These experiences all guided him through successfully navigating any challenges at Old Brea Chop House since opening its doors in November 2019.
Most importantly, his approach to team service, as well as ensuring each and every guest knows they are truly appreciated and valued is a top priority.
Although he was initially trained in every station of the kitchen, Tony ultimately decided that bringing the menu to the guests and making that personal connection was his true passion.
The fine-tuned result was nothing short of spectacular, as evidenced by the meticulous attention to detail.
“Flawless execution is our goal. We are truly bar-centric, as the bar spans a good portion of the room, and our craft cocktails are just that—infused with house-curated ingredients and fresh juices. We have three types of Old Fashioneds to compliment every steak, for example.”
The fantastic fare at OBCH includes a top-tier assortment of prime steaks, unique cuts, quality chops, and fresh seafood.
Stop by for premier service during lunch (with a prix-fixe menu), brunch, and dinner hours.
The culinary journey begins with a freshly baked breadbasket and appetizer selections that include Grilled Oysters and Oysters on the Half Shell, Scallop Crudo, and Grilled Bacon Steak.
Star standouts of the brunch menu include Lemon Ricotta Fritters and the OCBH Breakfast Sandwich. For lunch, try the Skirt Steak Cobb Salad and Lobster Grilled Cheese.
Highlights of the dinner menu include a towering Seafood Platter, Caviar, an artisan Charcuterie Board, and a host of soups and salads.
Enticing entrée options also extend to Braised Short Ribs, Chilean Sea Bass, Chicken Schnitzel, and Swordfish.
Immerse yourself in culinary masterpieces like the Filet Mignon, New York Steak, 16. oz. New York Lamb Rack, or the 32 oz. Tomahawk Chop for a truly unforgettable meal.
Divine desserts like Carrot Cake, Sticky Toffee Pudding, Key Lime Pie, Warm Butter Cake, and a slice of Classic Cheesecake are sure to please every palate.
Patrons can unwind with a beverage menu teeming with luxurious craft cocktails and draft beers. Classic cocktails include Martinis, Manhattans, and Old Fashioneds for those with traditional tastes.
Adventurous imbibers can sample savory specialty cocktails like the Mood Enhancer, Super Bloom Spritz, Cosmonaut, Kiss with a Fist, or a Western Sour.
Tony and his team strive to make the most of each moment, a drive that didn’t stop when the pandemic wreaked havoc on the world.
Instead, they used the global shutdown as an opportunity to come back bigger and better than before.
“Under no circumstances has quality ever been compromised, even when reopening after Covid. From there, we created a lunch menu and used that time to elevate our existing menu.”
It’s not all work and no play for the OBCH crew, however.
“We strive to work in a way that’s fun-spirited and with passion, simply stated, and in the moment with the guest. Culinarily, we are forward-thinking.”
The close-knit camaraderie is essential to creating a customer-focused experience that runs like a well-oiled machine.
“Most importantly, we are a ‘people first company,’ as is our mission.”
“Our standard of execution is high, and our staff delivers. Our clientele, whether they’re visiting for a special occasion or are regular guests—we want them to feel like they are a guest in our own home, and welcome always.” https://www.oldbreachophouse.com/