OODesigns concept Brandt's Chophouse is a fictional business created to demonstrate design work Back to gallery

Tue to Sat from 5 pm, Sun from 4 pm (316) 555-0102

We hang it in the window. We cut it when you order.

Brandt's Chophouse, Old Town Wichita. Kansas beef hangs 28 to 60 days in the glass-front room on Rock Island, and the whole sidewalk can watch. Regulars ask for a hook by number. Any server can tell you which hook was yours.

Book a table Read tonight's cuts

Aging room, this eveningRead at 4:30 pm

34°FRoom temperature
85%Humidity
11Primals on hooks
FriNext rib is ready

In the case tonight

Cut to order until 9:30 pm
A bone-in beef rib section with deep red marbled eye, resting on a glass shelf in a chilled case
Hook 3, day 52 of 60
Beef cut chart. We serve from the rib, short loin, sirloin and tenderloin, highlighted in red. Chuck Rib Shortloin Sirloin Round Brisket Plate Flank A 1,350 lb steer yields about 90 lb of red cuts

We cut steaks from theseTenderloin, under the loinBurger grind and braises

Bone-in ribeye22 oz, 45 daysHook 1, Chase County$78
Kansas City strip18 oz, 35 daysHook 2, Butler County$64
Porterhouse36 oz for two, 45 daysHook 2, Butler County$142
Tomahawk40 oz, 60 daysHook 3, from Oct 9$165

Tonight's cuts, weighed raw

We weigh every steak raw. We season it with sea salt. We crack pepper over it. We send it out with a roasted garlic half beside it. There is no vegetarian main course on the menu.

Rib

Richest marbling, most fat
CutWeightAgedPrice
Bone-in ribeyeThe cap left on. Our most ordered steak.
22 oz45 days$78
Boneless ribeyeCut from the same rib, shorter age for a cleaner taste.
16 oz28 days$58
Tomahawk, for twoHook 3 only. Six a week. Carved at the table.
40 oz60 days$165

Short loin

Firm, beefy, lean edge
Kansas City strip, bone-inThe strip we would order ourselves.
18 oz35 days$64
New York stripBoneless, a clean fat line down one side.
14 oz35 days$56
Porterhouse, for twoStrip and filet on one bone, sliced for sharing.
36 oz45 days$142

Sirloin and tenderloin

Lean, tender, milder
Sirloin capCoulotte, grilled whole and sliced.
12 oz28 days$42
FiletWet-aged, since the filet has too little fat to hang.
8 oz21 days$54
Filet, center cutWet-aged. Ask for it butterflied if you like it past medium.
12 oz21 days$72
A thick bone-in steak searing on a steel grate over open oak flames

Over white oak, around 900°F

One grill. One cook on it, all night. The bark from the aging room caramelizes fast, so we pull most steaks a few degrees early and let them rest on the board.

Bone marrow butter$6
Blue cheese crust$7
Au poivre$5
Horseradish cream$3
Seared foie gras$22
Oscar, lump crab$19

How we call temperature

Taken at the thickest point, off the grill. Aged beef is best at medium-rare or below.

  1. Rare120°F
  2. Medium-rare130°F
  3. Medium140°F
  4. Medium-well150°F
  5. Well160°F

Sides, for two

One side for every two people. That is the rule at most tables. Then someone orders the second potato they swore they would not eat.

Duck-fat potatoesSmashed, fried crisp, rosemary salt$12
Creamed spinachNutmeg, aged Gouda, a little garlic$12
Twice-baked potatoAged cheddar, chives, bacon from the trim$13
Hen of the woodsRoasted in the steak pan, thyme$15
Charred broccoliniChili flake, lemon, toasted garlic$13
Smoked Gouda macCavatappi, bread crumb top$14
The wedgeIceberg, blue cheese, lardons, tomato$14
Sweet corn brûléeKansas corn in season, torched sugar top$11

Six hooks, and the day each one comes down

A primal arrives from the ranch. We tag it with a hook number and a date that same day. We hang it. Air at 34°F moves over it around the clock, and it gives up nearly a fifth of its weight. The flavor comes from what the room takes.

HookPrimalFromDays on the hookReady
1Rib, 7 bonesPrime, 24 lb hungChase County, Flint Hills45 of 45 daysCutting now
2Short loinChoice-plus, 19 lbButler County40 of 45 daysOct 4
3Rib, tomahawkPrime, 26 lbChase County, Flint Hills52 of 60 daysOct 9
4Strip loinPrime, 15 lbMarion County20 of 35 daysOct 16
5Top sirloin buttChoice-plus, 12 lbButler County11 of 28 daysOct 18
6Rib, 7 bonesPrime, 23 lbChase County, Flint Hills6 of 45 daysNov 7
Close view of a raw ribeye with fine white marbling running through deep red muscle
A ribeye off hook 1 this afternoon. We buy Prime and Choice-plus. Nothing below.

Why 28 to 60 days

At 28 days the beef is tender and still tastes clean. Past 45 days it turns nutty and deep. At 60 days it is for guests who already know they like it.

What the room takes

A 24 lb rib goes on the hook. Near 19 lb comes off. Then the dry outer bark is trimmed away before the knife goes in. You pay for the steak, and for the weight the room took.

Ranch and county, on the tag

Three family ranches within 80 miles of Wichita. The ranch and county are on the hook tag, and on your check.

Red wine for fat, bourbon for after

We pour reds with enough tannin to stand up to a 45-day rib. We choose one barrel of bourbon in person every spring, and that barrel carries our name.

By the glass and bottle

WineGlassBottle
Cabernet SauvignonNapa Valley, 2021
$19$76
Malbec, high altitudeMendoza, 2022
$14$54
SyrahWalla Walla Valley, 2020
$16$62
Tempranillo, ReservaRioja, 2018
$15$58
Old vine ZinfandelLodi, 2021
$13$50
ChardonnaySonoma Coast, 2022
$14$54

Forty more bottles in the cellar list, from $58 to a 2016 Saint-Julien at $210. Corkage is $25, waived on Tuesdays.

Bourbon, two ounce pours

PourPrice
Brandt's barrel pick, No. 9Single barrel, 9 years, 116 proof
$16
Wheated bourbon7 years, 90 proof, soft and sweet
$12
High-rye, bottled in bond4 years, 100 proof, peppery
$11
Kansas straight bourbonDistilled in state, 4 years, 94 proof
$13
Cask strength12 years, 124 proof, add a drop of water
$24
Flight of threeOne ounce each, your server picks or you do
$26

Old fashioned made with the barrel pick, $15. Manhattan or boulevardier, $14.

A cut-crystal rocks glass of bourbon with ice on a dark wooden bar
The barrel pick, neat with one large cube.

Three places to seat a party

Rehearsal dinners. Client dinners. Retirements. Every one of them starts the same way: a walk through the aging room, and your guests pick the hook.

A round dark table set with white plates, wine glasses and a plated first course, on a small-tile floor

The Cooler

The original 1912 walk-in, insulated door still on its hinges. One long table, a window into the aging room.

12guests, $900 minimum

The Mezzanine

Above the dining room, brick walls, its own bar and a screen for toasts or slides.

32guests, $2,400 minimum

The case counter

Six stools facing the butcher's case. The cook cuts your steaks in front of you.

6guests, $110 each

Set menus from $85 a guest for three courses, $110 for the butcher's table with a shared 45-day porterhouse, and $145 with wine pairings.

Request a roomCall Maren, (316) 555-0102

The reservation book, open all night

Book a table. Hold a steak off hook 3. Take the Cooler for a board dinner. Send a gift card to someone who has earned a 45-day ribeye. Let the phone ring for somebody else.

Reserve a table

Floor plan updates live
5:306:006:457:157:308:159:00
The case Bar Door 1 2 3 4 5 6 7 8, seats 8 9 10 11 12
Date
Fri, Oct 27:15 pm
Guests
4
Table 9
Booth by the case
Hold table 9 for 4
OpenTakenYour table

Hold a steak off the hook

6 steaks per rib
Tomahawk, hook 3Ready Fri, Oct 9
Day 52 of 60. Chase County, Prime.
1Held
2Held
3Held
4Yours
5Open
6Open

Brandt's: Hook 3 comes down Friday. Steak 4 is held for you and Sam on Sat, Oct 10 at 7:00. Reply C to cancel.Text, Tue 4:12 pm

Text me when the next rib is ready

Request a private room

Reply within one business day
Room
The Coolerup to 12Mezzanineup to 32Case counterup to 6
Menu
Butcher's table, $110 a guestEst. $1,210 before tax
Send the requestMaren replies with a menu and a quote.

Send a gift card

Email or printed
Brandt'sChophouse, Old Town Wichita $150 For Dana, from the Wichita office
$50$100$150$250Other
Deliver
dana@example.comDec 18, 8:00 am
Buy a $150 gift card

Once the table is booked

  1. A text within a minuteThe table, the time and the party size, with a link to change or cancel it.
  2. A reminder the day beforeWhich hooks are cutting that evening, so a steak may be held before it is gone.
  3. Seated within ten minutesShould your table run late, the first round from the bar is the house's.
  4. A receipt with the ranchThe county, the hook and the days aged, printed under each steak.

Four people run the house

Hollis Brandt breaks down every primal himself on Monday, when the dining room is closed. Tomas runs the grill on Friday and Saturday nights. Joel runs the cellar. Maren runs the private rooms.

Hollis Brandt

Owner and head butcher

22 years behind meat counters in Kansas and Colorado. B.S. in animal science, Kansas State.

Tomas Reyes

Chef de cuisine

14 years on wood-fired grills. Runs the grill himself Friday and Saturday nights.

Joel Okafor

Wine and bourbon

Certified Sommelier. Picks the single barrel in person every spring.

Maren Lind

Private dining and events

Nine years planning dinners from 6 to 90 guests. Replies to every request herself.

Asked at the host stand

Reviews

Google reviews appear here, pulled from the restaurant's own profile and updated daily. This concept is fictional, so there are none to show.

Where do I park?

The 2nd Street garage is a block away and two hours are free with a dinner receipt. Valet runs Friday and Saturday from 5 pm for $10. Street parking on Rock Island is free after 6 pm.

Do I need a reservation?

On Friday and Saturday, yes, the dining room is full by 7. Weeknights usually have tables. The bar and the six case counter stools are always walk-in.

Can you handle allergies?

Every steak is naturally gluten-free and dairy-free before sauces and butters. Tell us when you book and the kitchen will cook yours on a separate board and pan. The blue cheese crust and the mac contain dairy; the wedge contains blue cheese and bacon.

How big a group can you seat?

Up to 8 at table 8 in the dining room. The Cooler seats 12, the Mezzanine 32, and we close the whole house for up to 90. Groups over 8 order from a set menu.

Are kids welcome?

Yes, and we keep booster seats. Kids 12 and under can order a 5 oz filet or a smashed burger from the trim, each $18 with a side.

The window on Rock Island stays lit

Two blocks east of the tracks in Old Town. Park in the garage on 2nd Street. Walk to the corner. Look for the lit aging room.

Street map of downtown Wichita and Old Town, with the Arkansas River to the west and a marker near 2nd Street and Rock Island
Get directions to 123 N Rock Island St© OpenStreetMap contributors

Holidays. Closed Thanksgiving and Christmas Day. New Year's Eve is a set menu from 5 pm. The kitchen takes last orders 30 minutes before close; the bar stays open until close.

Brandt's Chophouse 123 N Rock Island St, Wichita, KS 67202 (316) 555-0102

The bar takes walk-ins. The case counter takes walk-ins. The dining room fills by 7 on weekends. Book that one ahead.

Parking
2nd Street garage, two hours free with dinner
Valet
Friday and Saturday from 5 pm, $10
Access
Step-free entrance on Rock Island, elevator to the Mezzanine