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Steak Salad – 4oz Angus Filet Mignon, Shaved Romaine Lettuce, Goat Cheese, Pickled Red Onions, Tomatoes, Charred Lemon Vinaigrette 18 Farmhouse Salad – Grilled and Chilled Corn, Peppers, Brussels Sprouts, Pecans, Goat Cheese, Soft Egg, Apple Cider Vinaigrette 10 Chopped Salad – Artisan Lettuce Mix, Grilled Corn, Cornbread Croutons, Applewood Smoked Bacon, Vine Tomatoes, Pickled Red Onions, Gorgonzola, Champagne Vinaigrette 8 House Caesar Salad – Grilled Romaine, Applewood Bacon, Fried Egg, Corn Bread Croutons, Romano Cheese, Bacon Caesar Dressing 8. Chop House O-Rings – Beer Battered and Deep Fried Vidalia Onion Rings, served with Spicy Aioli and House Steak Sauce 8 Fried Oysters – Bumpy Road Farms Cornmeal Fried Gulf Oysters, Bread and Butter Pickles, Bottarga, Shaved Country Ham, Deviled Eggs Sauce 15 Chopped Salad – Local Organic Lettuce Mix, Grilled Corn, Cornbread Croutons, Applewood Smoked Bacon, Vine Tomatoes, Pickled Red Onions, Gorgonzola, Champagne Vinaigrette 10 Sea Scallops – Seared Sea Scallops, Bumpy Road Farm Grit Cake, Demi Glace, Fried Tobacco Onion Rings 15.
Bourbon Basil Hayden’s 8 Buffalo Trac 7 Eagle Rare 10yo 8 Knob Creek 9yo Small Batch 8 Larceny Small Batch 7 Woodford Reserve 9 Rye F.E.W. Rye 11 High West Double Rye! 9 Knob Creek Rye 8 Rittenhouse Bottled-in-Bond 7 Whiskey Seagram’s VO (Canada) 7 Crown Royal (Canada) 8 Jack Daniel’s (Tennesssee) 7 Power’s Gold Label (Ireland) 7 Nikka Taketsuru Pure Malt (Japan) 12 Blended Scotch Monkey Shoulder 9 J&B 7 Single Malt The Glenlivet 12 (Speyside) 12 Glenfiddich Solera Reserve 15 (Speyside) 14 Muirhead’s Silver Seal 20 (Speyside) 16 Glenmorangie 18 (Highland) 18 Kilchoman Machir Bay (Islay) 10 Bowmore 12 (Islay) 10 Springbank 10 (Campbeltown) 10. Chop House on the bricks in Thomasville, Georgia is owned by Matt and Kimberly Hagel. The Hagel’s are long time Tallahassee residents and attended high school together.
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The two reunited after Kimberly moved to South Florida pursuing her Cosmetology business. Matt made the move to attend culinary school at The Art Institute of Ft. Lauderdale previously. Kimberly ran a successful Cosmetology and Makeup Artistry business in both Tallahassee and South Florida as a booth renter and freelance artist. She was an educator with AVEDA Tallahassee managing a class of forty students as well as teaching Theory to more than one hundred total students. Kimberly majored in Business Administration at FIU in Miami and Flagler College Tallahassee.
This experience taught Kimberly invaluable lessons in customer service and human resource management. Some of the most important lessons Kimberly learned in customer service came even earlier in life watching her grandparents run a chain of up to 11 bookstores and Gift Shops in Florida. “My Grandparents wanted you to feel like a guest in their home when you came into one of their stores. It is a concept my husband and I believe in continuing in our current business venture.” Kimberly says. Matt and Kimberly are working owners sharing all business responsibilities while allocating Kimberly to run the front of house and Matt to run the kitchen. Flow channel anxiety boredom.
This plan began for the couple when they first got together in South Florida, years ago. Matt has had passion for the culinary field from a young age, he started from the bottom at age sixteen working dishwashing jobs and eventually learning how to cook and how the industry functions.
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This lead to Matt attending The Art Institute of Ft. Lauderdale and training among some of the most knowledable chefs in the country including Master Chef Klaus Friedenrich.
After graduating with his associates degree he mentored under highly skilled chefs including Chef Mark Militello and Chef Mike Fiorelli of Mark’s at the Park in Boca Raton, and Chef Brian Rutherford at Bistro Mezzaluna in Ft. Then Matt helped launch restaurants in Marco Island and Naples, Florida. Relocating back to Ft. Lauderdale he successfully ran Grapevine Gourmet Catering and Bistro 256, the latter earning a Golden Spoon Award from Florida Trend Magazine and a Top Toque Award from South Florida Gourmet Magazine.
Matt has been featured in several newspaper and magazine articles and cookbooks. He has been a guest Chef at numerous charity events and functions, as well as Chef appearances on NBC 6 Good Morning Miami and WCTV in Tallahassee. Moving back to Tallahassee he was fortunate enough to establish a strong relationship with the Gwynn’s’ and Cypress Restaurant, as Sous Chef, Chef David allowed Matt to thrive and hone a style of his own. After several years at Cypress he left to pursue farm-to-table cuisine at The Miccosukee Root Cellar with Ruben Fields where he was able to educate himself on local, organic, and sustainable practices as well as network with dozens of farmers.
After many years in the industry, Matt and Kimberly have chosen beautiful, historic, downtown Thomasville Georgia for their first concept restaurant Chop House on the Bricks. After success and local support, Matt and Kimberly strive daily to provide an upscale ambiance as a platform for their New South cuisine and libations. Reservations are suggested and appreciated. The best way to make a reservation is through our reservation line at 229-236-2467. Calls will be returned in the order they are received after 4pm Tuesday through Saturday. This line will be answered to the best of our ability between the hours of 5pm and 9pm Tuesday through Saturday. Voicemails received after 9pm will be returned after 4pm the next day of business.
Emails through our will be added to the call list daily and messages will be returned in the order they are received after 4pm Tuesday through Saturday. Thank you for choosing Chop House on the Bricks for your dining experience. We look forward to having you as our guest.