Steakhouse

Modern steakhouses may also carry other cuts of meat including poultry, roast prime rib, and veal, as well as fish and other seafood.

Chophouses started in London in the 1690s and served individual portions of meat, known as chops.

[2] The traditional nature of the food served was zealously maintained through the later 19th century despite the new cooking styles from the Continent, which were becoming fashionable.

The steakhouse started in the United States in the mid-19th century as a development from traditional inns and bars.

Prior to that, there were chophouses in New York City such as Cobweb Hall, owned by David Pattullo, which was known for its mutton chops and offered additional menu options such as beefsteaks, lamb kidneys, bacon, and potatoes.