This Old-School Detroit, Michigan Supper Club Still Has Working Vintage Phone Booths
Descending from Congress Street into the London Chop House is like a velvet-lined drop into Detroit’s subterranean soul. The air is a sophisticated, heavy perfume of charred oak, prime beef seared at 1500 degrees, and the crisp, botanical snap of a gin martini.
Inside, the light is amber-low and seductive, glinting off polished brass and the rhythmic, nostalgic click-clack of vintage phone booths that still feel operational. You’ll hear the muffled, jazzy swell of live music and the disciplined percussion of white-jacketed servers moving with a choreography honed since 1938.
Experience the pinnacle of old-school glamour at this legendary Michigan steakhouse, where historic Detroit elegance meets world-class dry-aged beef and live jazz.
The kitchen keeps the classic menu remarkably lively with seasonal flourishes and polished, razor-sharp technique. To navigate this timeless vault like a seasoned power-broker, use these tips to savor the details and the stories hidden within every plate.
Reserve The Red Leather Booth With A Phone Within Reach
The hush of the room lands first, then the bounce of live jazz and the soft glow off polished wood. Those vintage phone booths really do work, and their presence shapes the mood like a museum piece you can touch. Slide into a red leather booth where conversations feel private but not hidden.
Order a wedge salad for the crunch and cold, then share a porterhouse that arrives with a robust sear and rosy center. The Brussels sprouts lean crispy with sweet edges. Ask about nightly specials that are not printed.
Tip: reservations matter, especially after 6. If a booth is your goal, call ahead and note the request at confirmation.
Start With Oysters Rockefeller Or The Crisp Calamari
Steam rises subtly when the Oysters Rockefeller hit the table, perfuming the immediate air with herbs, spinach, and a hint of anise. The preparation is classic here, rich yet restrained, baked until the topping just kisses the oyster rather than burying the delicate seafood beneath.
If you prefer something with more crunch, the Calamari arrives light and crackling, with a glaze that shimmers enticingly without being overly cloying. It brings crispness first, then a gentle sweetness that stays controlled.
The London Chop House has served the Detroit elite since 1938, and these opening courses demonstrate why regulars trust the pacing of the kitchen. Sauces are seasoned for balance rather than bravado, and the kitchen avoids flighty trends in favor of perfected staples.
Splitting an appetizer is a smart way to save room for the heavy hitting steaks and sides. If you’re leaning toward the oysters, confirm availability early, they are popular and can sell out on especially busy weekend nights.
Choose Your Steak Cut With Confidence
Heat, salt, and timing are the language here, and steaks arrive with a decisive crust that gives way to tender marbling. The Australian Wagyu New York strip eats rich without fatigue, while the bone-in ribeye offers that deep, beefy sweep. Filets come exactly as ordered, a quiet flex of skill.
The restaurant’s lineage shows in the way servers discuss doneness and sauces. Peppercorn does its job, not too creamy, not shy on bite. Clarify your preferred temperature with precision.
Tip: if you hover between medium rare and medium, consider the server’s suggestion of medium rare plus. You will get warm red moving toward pink, ideal for marbling. Share one cut and supplement with sides to explore more flavors.
Make Sides Count Brussels Sprouts Mac And Cheese And Asparagus
Crackly Brussels sprouts carry caramelized edges and a savory depth that regulars call addictive. Mac and cheese lands creamy, not gluey, with a browned cap that spoons into soft curls. Asparagus stays firm, bright, and lightly seasoned.
There is history in the way these sides backstop the steaks without stealing the show. The kitchen leans on texture as much as flavor, matching weight to cut. Balance makes a heavy meal feel composed.
Tip: two sides can serve three people if you are pacing toward dessert. Pair a lush side with a green one to keep the table lively. Ask for the sprouts well crisped if you favor extra char and snap.
Mind The Dress Code And Entrance Ritual
The descent into the Murphy Telegraph Building sets a speakeasy mood. A doorman often greets at street level, and valet outside tightens the old Detroit rhythm. Once below, lighting softens, voices hush, and the room feels preserved without turning museum-stiff.
Historically formal, the house maintains standards that matter to regulars. Headwear rules are enforced, and attire leans polished. Clarity at the door prevents awkward moments.
Tip: call ahead if a head covering is part of your practice, and confirm accommodations. Bring cash for valet or request it be added to the check. Arrive five minutes early to settle in and locate those vintage phone booths before you’re seated.
Catch The Live Jazz Without Sacrificing Conversation
The piano lines drift over the room rather than dominating it, shaping a soundtrack that sits comfortably under the layer of table talk. The bandstand is small but purposeful, serving as a visual and auditory anchor for the supper club feel.
Even when the music is in full swing, you can still hear the distant, satisfying sizzle from the kitchen when plates land at nearby tables. That mix of sound is part of the pleasure.
The London Chop House earned its towering reputation on mood as much as meat. The acoustics are well managed, keeping the music present while ensuring your own chatter remains easy and intimate.
Professional servers are adept at pacing your courses to match the set list when the room is humming. If you want the fullest music experience, request a seat with a direct view of the pianist.
If you are there for a serious business chat or a quiet anniversary, note that during your reservation so the host can steer you toward a quieter corner. That small note changes the whole night.
Order The Lamb Chops When You Want A Change Up
Not every table needs steak to feel right. The lamb chops arrive tender, well seasoned, and seared to a savory crust with a blushing center. They carve easily, leaving a clean bone and a grin you will try to hide.
Detroit history sits thick in these walls, but the kitchen keeps the lamb bright and modern. Sauces lean supportive instead of sugary. The sides interplay nicely, especially those firm asparagus spears.
Tip: ask for medium rare plus if you like less redness without losing juiciness. Pair one hearty side and one green to keep balance. I like to start with the pork belly to echo the char while staying away from steak fatigue.
Watch For Unlisted Specials And Seasonal Shifts
A seasoned server might describe a specific cut, a unique sauce, or a fresh seafood addition that never actually hits the printed menu. Listening closely pays off, sometimes a small tweak or a limited run ingredient turns a great night into a truly memorable one.
Specials here respect the core chop house format while gently nudging the flavor profiles forward. The changes feel intentional, not like novelty for its own sake.
Since the restaurant dates back to 1938, that longevity shows up as careful, deliberate curation. Seasonal touches appear subtly in garnishes, vegetable selections, and the dessert list, and nothing feels improvised.
It’s best to ask about off menu items as soon as you sit down so the kitchen timing works out cleanly. If a special sounds heavy, balance the meal with a crisp salad, and consider splitting a main course to save room for Apple Crumb Cheesecake.
Plan Logistics Valet Hours And Reservations
Downtown timing can sometimes be a pinch, so keeping the 4:00 PM to 10:00 PM window in mind is essential for a smooth evening. The room fills up with remarkable speed midweek and is almost always at capacity on Fridays and Saturdays.
Utilizing the valet at the front door is the easiest way to simplify your arrival during those peak hours. It saves you from circling, and it keeps the mood intact.
Operating for nearly nine decades, the London Chop House runs with the precision of a seasoned theatrical production. The hosts manage pacing well, and the professional servers keep service attentive without feeling intrusive.
Communication is the difference between a smooth night and a stressed one. Reserve at least a few days in advance for prime slots, and note dietary needs or seating preferences like being near the jazz or the phone booths.
That small bit of planning makes the rest of the evening feel effortless. You arrive, you descend, and you settle in.
Save Space For Dessert Without Overdoing It
After rich mains, dessert choices work best when they offer texture play. Apple crumb cheesecake shows contrast between cool cream and a crackly top. Chocolate torte leans dense, a square of calm with a smooth finish.
Technique stays classic, which suits the room. Portions are shareable, letting you sample without sliding into regret. The kitchen keeps flavors clean rather than sugary.
Tip: share one dessert for the table and a spoon for everyone. If you want the lightest landing, ask which option eats brightest that night. When service is humming, let your server pace dessert to the jazz so the last bite meets the last chord, a neat exit to Congress Street.