Located in the heart of the the Most Beautiful Square in Texas, City Post Chophouse began its story as a post office in the 1930s, during the Great Depression and Prohibition. Nearly a century later, the beautifully renovated historic building now offers an elevated dining experience, live music and private events.Executive Chef Adrian Corkill has curated a stand-out menu, featuring fine cuts and chops of beef, lamb, and pork, as well as fresh seafood and decadent side dishes served family style, along with unique handcrafted cocktails. Accommodations for vegetarian, pescatarian, and gluten-free diets are readily available. Our wine selection includes something for everyone, with a variety of by-the-glass options.Reservations can be made for lunch, dinner, and Sunday brunch in our main dining room, where “Texas formal” attire is appropriate. Walk-ins are welcome in our oyster bar, where our full menu is available with a more relaxed dress code.
We offer a seasonal menu to ensure you receive only the freshest ingredients year round. All pasta is freshly handmade daily for a truly amazing taste and texture profile. Do not forget to explore the high end; climate controlled wine cellar to find the perfect wine. The onsite wine director and owner, Vira will be more than happy to help you pick the perfect vino to enhance your elegant meal.
When you claim that you’re adding a signature steakhouse experience, every detail has to be considered to transform you from the stresses of business and life.The décor is modern, but not pretentious. The ambiance is sophisticated and multisensory, yet comfortable. The staff is educated, but not showy. The uniforms are unique, but classically tasteful.Like the restaurant itself, the menu departs from a classic steakhouse without chasing away traditionalists. Categories range from classic steaks and chops to seafood – including lobster tail. We said robust, right? Double Cut literally means so large that your jaw hits the table. Larger portions, tons of ambiance. There’s the dinner bell. Where’s that steak knife?
