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The hall family

The Hall family opened the doors of Halls Chophouse Charleston in 2009, but their pursuit of exceptional hospitality started long before. Bill Hall spent more than forty years of his career operating hotels and restaurants in Pinehurst, Hilton Head Island, Sea Island, Napa Valley, and Pebble Beach with his wife Jeanne by his side. After their daughter Stacey moved to the Holy City to attend the College of Charleston, Mr. and Mrs. Hall decided to plant roots in the Lowcountry and open a restaurant of their own. Halls Chophouse had it all: the finest steaks money could buy, an extensive wine list, hearty family-style sides-- but it was the service and warmth of the staff that set them apart. Today, Halls Chophouse Charleston has three sister properties of the same name in Greenville, Columbia, Nexton (Summerville) and coming soon: Nashville. The Hall family also owns and operates Slightly North of Broad, High Cotton, Rita’s Seaside Grille and Halls Signature Events.

our Steaks

Tommy Hall is quoted saying, "Allen Brothers helped put Halls Chophouse on the map as The Charleston Steak house". Halls Chophouse proudly serves only USDA Prime Steaks from Allen Brothers of Chicago, the premier purveyor of the finest prime meats. Allen Brothers’ steaks are hand-selected, aged with their meticulous processes, and hand-cut to exact portion specifications. 

Our filet mignons are all cut from certified USDA Prime and Choice beef. USDA Prime is the finest grade of beef under federal regulation and is seldom available in retail stores. USDA Choice is the next-highest grade, also delivering exceptional quality and texture. USDA Prime is the only beef on the menu at distinguished chop houses in America.

These steaks, are all cut from USDA Prime beef and are among the best steaks in the world. We employ a traditional dry-aging process that ensures extremely tender, delicately flavored juicy steaks. 

Dry-aged steaks, because of their rich, buttery texture and savory taste, are best paired with deep red wines. Sommeliers usually recommend a good Merlot, Cabernet Sauvignon, Pinot Noir or Bordeaux. Also, simple herb rubs or marinades are the best way to bring out the steak’s flavor. Heavy sauces will drown out the natural complexities in these magnificent cuts of beef. 

A fine, silky texture and rich marbling combined with OUR WET-AGING process give the sirloin strip steaks an incredibly robust flavor and juicy tenderness. Cut from the center of the beef loin, it’s the most outstanding steak lover's steak available.

Thick-cut from our succulent rib roasts, the Wet aged Ribeye Steaks are distinguished by their rich marbling and the natural “flavor kernel” that runs through each steak. It is this marbling that slowly melts and bastes the meat throughout the cooking process, imparting a mellow, prime rib flavor.

Unlike the smaller T-bones you'll find elsewhere, our generous porterhouse steak is cut from the large end of the short loin and includes the entire sirloin strip and the tenderloin filet. WET-AGED TO PERFECTION, this porterhouse's incredible flavor shines through best when prepared simply without elaborate seasonings or tenderizers.