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Most customers don't know that Kaiser Morcus was a butcher and grocer before he developed hotels and restaurants, and that knowledge has been key to the success of the two Chop House restaurants. The first Chop House opened in Palm Springs across the street from Kaiser Grill in 2001 to address the lack of a top quality steak house in the entire Coachella Valley. Serving all natural USDA Prime Angus beef and grass fed beef, sustainable seafood, and seasonal fresh produce, it also has one of the largest wine cellars in the Coachella Valley with some 3,500 bottles.

The beef is butchered in-house to Mr. Morcus' specifications, assuring that diners get optimally aged and flavorful steaks and chops. Jidori organic free-range chicken, Colorado lamb and prime pork are also on the menu. The success of the Palm Springs Chop House spawned another one in Palm Desert in 2003 with a slightly different menu driven by the slightly different clientele. Both restaurants continue to thrive.
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