The couple in front of us during our first visit to Chop House Burger in Euless was confused. They’d read on Yelp! that this place has great onion rings, but there are no onion rings on the menu. The cashier explained that they were reading about the Arlington location, which has a different menu.
But it’s not just a different menu, it’s a different place — the Euless Chop House Burger, part of a growing burger chain spinning off from the Dallas Chop House, is not related to the Arlington/Mansfield Chop House Burgers (note the plural) , which has been a strong contender in DFW.com’s Burger Battle (to add to the confusion, Kenny Mills, the chef at the Arlington/Mansfield restaurants, used to work at the Dallas Chop House, but he has no association with the Euless restaurant).
One thing the restaurants do have in common: a dedication to quality. Chop House Burger Euless has its mission statement right up front, written in colorful chalk near the front entrance, where you learn that many of the ingredients are locally or at least Texas-sourced. There’s beef from Olson Cattle Co. in Hereford. Brioche buns from Empire Baking Co. in Dallas. Shakes made with ice cream from Henry’s Homemade Ice Cream in Plano. You get the idea.
It’s a fast-casual place: Order at the counter, get a number, servers bring your food on metal trays (reminiscent of Hopdoddy Burger Bar). A jar of sangria ($5 a glass) tempts you at the counter; on our visits, it was a little more on the tart side than most sangrias, almost as if it were just wine on the rocks. There are also beers on tap; DFW is represented by Deep Ellum Brewing Co.
Burgers are relatively modest in size and artfully presented, and they hold up to their toppings without bun breaches or patty-lanches. But that delicate hand with the toppings is a mixed blessing. The Chop House burger ($5.95), which comes with black summer truffle sauce, had a juicy, flavorful patty, but we had trouble detecting the truffle sauce, and the rest of the supporting cast (except for the bun, which is terrific) faded into the background more than we would have liked.
The wine country burger ($7.95) comes with goat cheese, honey mustard, arugula, red onion and tomato, but we couldn’t taste or find goat cheese on the one we ordered. And only about half the burger had any honey mustard on it. Still, the beef and the bun saved the day.
My wife, a vegetarian, went for the “green” burger ($6.95) on both visits, with mixed results. The first time, she was pleased with this Mediterranean take on a veggie burger: a falafel patty with tzatziki, pickled cucumber, hummus and the standard onion/tomato/lettuce. It was best in one big bite, with all those ingredients together, making up for the somewhat mushy texture of the patty. But on the second visit, the tzatziki was barely there, diminishing the flavor to the point where she was adding the table-top mustard just to give the sandwich some extra bite.
We had no such problems with the fries or shakes. Regular fries ($2.25) were on the thin-cut side, with a perfect just-crisp-enough texture. Even better were the Parmesan-truffle fries ($3.25), where the truffle flavor did stand out.
Shakes were stellar. The Italian nut job ($5.50) — vanilla ice cream with Nutella and hazelnut, was a great blend of flavors, and the “Frenchie” ($4.50) was even better, a fabulous vanilla shake with small pieces of crushed caramel. It had a marvelous crispness and slight smoky flavor that played well off the Madagascar vanilla-bean flavor.
The beef-burger menu here is on the small side, with just three traditional burgers, but Chop House supplements with turkey and ahi tuna burgers, as well as a chicken-fried-chicken sandwich. A chopped salad ($4.95) and Texas chili ($4.50) are also available.
The Euless location is the second in this local chain, after the original in Dallas. But according to its website, Fort Worth, Southlake, Plano and Frisco locations are coming (a company spokeswoman said no dates have been announced yet). In DFW’s ever-growing burger scene, Chop House has the potential to be a solid player. The beef, buns, fries and shakes are already stars.