Author Topic: Inside the Cowford Chophouse  (Read 20924 times)

Steve

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Re: Inside the Cowford Chophouse
« Reply #90 on: November 20, 2017, 10:24:17 AM »
Thanks for the feedback! My wife and I have twin 3 month old girls, so we don't get out as much as we used to. When we do, we tend to make a night of it (thanks for having close grandparents that are very willing to babysit).

If it makes sense to take the babies we certainly do. Cowford Chophouse is not that place, despite having a kids menu with shocked me.

Tacachale

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Re: Inside the Cowford Chophouse
« Reply #91 on: November 20, 2017, 11:05:24 AM »

One complaint: The Dress Code. Not that they had it, that the didn't enforce it. I'd say about 50% of the folks up there followed it (Jacket and slacks for the men), about 25% didn't follow it, but looked okay, and about 25% that were disasters, including one dude that showed up like he was Mark Zuckerberg in the hoodie. That was disappointing, but my only real disappointment of the night.


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Josh

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Re: Inside the Cowford Chophouse
« Reply #92 on: November 20, 2017, 12:37:36 PM »
Looking forward to it.  We have a mid-sized party going in a few weeks.  Is there anything special about the new Bold City location?

Lots of one-offs and specialty beers compared to the primary location.

Steve

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Re: Inside the Cowford Chophouse
« Reply #93 on: November 20, 2017, 12:45:16 PM »
Looking forward to it.  We have a mid-sized party going in a few weeks.  Is there anything special about the new Bold City location?

Lots of one-offs and specialty beers compared to the primary location.

Correct - nothing more than that. They did use old Times-Union Newspaper vending machines as the base of the bar, featuring cool newspaper covers from the T-U. I thought that was a cool touch.

Otherwise the atmosphere is a typical tap room.

sanmarcomatt

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Re: Inside the Cowford Chophouse
« Reply #94 on: November 29, 2017, 02:48:10 PM »
We are finally hitting Cowford next weekend as we pre-celebrate the Jags kicking the Seahawks ass and send the "Twelves" home in tears.

The reservation numbers that Cowford continues to put up on Open Table are very impressive. Great news.

KenFSU

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Re: Inside the Cowford Chophouse
« Reply #95 on: November 29, 2017, 05:02:36 PM »
Pictures don't do the rooftop bar justice.

Was there Saturday night after the symphony, and was totally blown away.

Stunning view of the bridge, but you also get a full panoramic view of downtown.

Amazing to think that just a few years ago, this was considered one of Jacksonville's most endangered buildings.
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Steve

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Re: Inside the Cowford Chophouse
« Reply #96 on: November 29, 2017, 09:21:40 PM »
Good news for both of you above. Go Jags and Go Jacksonville. OpenTable continues to show high reservations, and agreed about the roof-I’ve only been once and it was rainy, but the roof is awesome. Jacksonville pulled it off-the building could have been knocked down and it’s something great. I’m really proud of my city.

jaxrox

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Re: Inside the Cowford Chophouse
« Reply #97 on: November 30, 2017, 11:14:49 PM »
I haven't been inside yet, (except for the lovely pictures posted) but this seems like a really good place, and I'm very enthused, and proud of my city for helping to make this place happen. Are reservations absolutely required? I was thinking about a new years eve night, or maybe a new years day brunch? :)

Steve

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Re: Inside the Cowford Chophouse
« Reply #98 on: November 30, 2017, 11:20:33 PM »
I haven't been inside yet, (except for the lovely pictures posted) but this seems like a really good place, and I'm very enthused, and proud of my city for helping to make this place happen. Are reservations absolutely required? I was thinking about a new years eve night, or maybe a new years day brunch? :)

I certainly would, unless you just want to go on the roof. When I was there a couple weeks ago I couldn't fathom getting a table without one.

sanmarcomatt

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Re: Inside the Cowford Chophouse
« Reply #99 on: December 08, 2017, 10:59:57 AM »
We officially kicked off Seahawk weekend with our dinner at Cowford last night. Unfortunately, the weather was lousy so we could just briefly check out the rooftop but it looks amazing.

First let me say that I think Cowford is a fantastic addition to Jax and we will definitely be regulars. Now for the review...

I am going to get the negative out of the way first as I want to end/focus on the positive as overall, it was a great experience. However, since we experienced the same issues as what I have heard/read, I want to give people a heads up if you haven't been there yet.
The level of service is clearly still not there yet. Our server was very professional although a bit lacking in personality(we tried to loosen him up a bit but failed). That is fine but we went sooooooo long with empty drinks it was amazing.With each round. At least they were consistent.He would even walk by our table and not even notice. Manager types all over the floor and no one paid attention.Nor the assistant as water was attended to but not the drinks we were paying for. Hilarious.
My steak was not cooked correctly.I am fine with how it was cooked so it was not a big deal to me but a high end steakhouse must know how to properly cook a steak to order. I have seen multiple comments about this so clearly not a one off. They need to get this fixed.

Everything took FOREVER. We didn't care as we loved being there and had nowhere else we wanted to be. However, I can understand why this would bother people and once again a common critique. They made Matthews seem like fast/casual in comparison :)

Note for any 6+ parties on 2nd floor. There is a table in the SE corner that has to be the worst positioned table in the history of tables. It is across from a kitchen entrance and there is a "Hidden door" behind it which we are guessing leads to a private room as there was much activity coming and going. The door is directly in front of one of the chairs at the table and couldn't even be opened fully or it would have hit this poor guy sitting there. Avoid this table this time of year as I assume the room will be booked with xmas parties. If you get that table, stick someone you don't like in front of the door :)

Ok, enough negativity.

Just pulling up to the building was a wow  and had to verify we were still in Jax. Valet was friendly and efficient despite busy/miserable conditions. Hostess was great and we were escorted to the 2nd floor (as requested on Open Table and with phone call a day earlier) immediately. Staircase is awesome with the photos.The 2nd floor dining room is incredible. This is what dining in a high end place should feel like.City views out window and we were seated to where we could look down to first floor which is great for us as we love to people watch. That exposure was perfect as you got just enough of the noise from downstairs to be lively but wasn't enough to be a bother. Without the "hole in the floor", I think the room would have been too quiet and maybe a little uncomfortable. Great design choice. Note, I cannot imagine dining on the first floor as a couple. We will always request 2nd floor.

Overall the food was excellent but for this price point it better be. The whipped potatoes as a side were nothing special so will likely try something else next time.My wife does not eat meat so she had the bigger entree test but she said her fish was outstanding. We had the cinnamon roll creme brulee for desert which was crazy good but, fair warning, rather overpowering in the sweet department.

I highly recommend trying this place at least for a bite at the bar if you (understandably) do not want to pay this much for a dinner out or want to wait awhile longer due to the kinks. I do not think there is anything close to this experience in Jax. It was more like a feeling we experience when we travel.

I had been concerned about the competition when Morton's opened in the Hyatt, but not anymore.  I think Cowford is going to crush them.


Wacca Pilatka

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Re: Inside the Cowford Chophouse
« Reply #100 on: December 08, 2017, 12:00:59 PM »
Going to Cowford for the first time next Friday.  For those who have been commenting on the steaks not being cooked correctly, as I've seen several times, are they tending toward overcooking or undercooking?  Thanks!
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sanmarcomatt

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Re: Inside the Cowford Chophouse
« Reply #101 on: December 08, 2017, 12:12:19 PM »
Going to Cowford for the first time next Friday.  For those who have been commenting on the steaks not being cooked correctly, as I've seen several times, are they tending toward overcooking or undercooking?  Thanks!

My New York Strip was overcooked (ordered it Pittsburgh) but not enough to bother me.

I should clarify, it was nicely charred on the outside but overcooked inside.
« Last Edit: December 08, 2017, 12:17:09 PM by sanmarcomatt »

BridgeTroll

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Re: Inside the Cowford Chophouse
« Reply #102 on: December 08, 2017, 12:19:35 PM »
Going to Cowford for the first time next Friday.  For those who have been commenting on the steaks not being cooked correctly, as I've seen several times, are they tending toward overcooking or undercooking?  Thanks!

My New York Strip was overcooked (ordered it Pittsburgh) but not enough to bother me.

I should clarify, it was nicely charred on the outside but overcooked inside.

I had to look it up as I had not heard the term before... I also prefer mine this way...

Pittsburgh rare. A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside.
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sanmarcomatt

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Re: Inside the Cowford Chophouse
« Reply #103 on: December 08, 2017, 12:27:35 PM »
Going to Cowford for the first time next Friday.  For those who have been commenting on the steaks not being cooked correctly, as I've seen several times, are they tending toward overcooking or undercooking?  Thanks!

My New York Strip was overcooked (ordered it Pittsburgh) but not enough to bother me.

I should clarify, it was nicely charred on the outside but overcooked inside.

I had to look it up as I had not heard the term before... I also prefer mine this way...

Pittsburgh rare. A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside.

If you use the Pittsburgh term you will sometimes get  impressed looks/comments in steakhouses. If you are shallow like me, you will appreciate that.

BridgeTroll

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Re: Inside the Cowford Chophouse
« Reply #104 on: December 08, 2017, 12:31:42 PM »
Going to Cowford for the first time next Friday.  For those who have been commenting on the steaks not being cooked correctly, as I've seen several times, are they tending toward overcooking or undercooking?  Thanks!

My New York Strip was overcooked (ordered it Pittsburgh) but not enough to bother me.

I should clarify, it was nicely charred on the outside but overcooked inside.

I had to look it up as I had not heard the term before... I also prefer mine this way...

Pittsburgh rare. A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside.

If you use the Pittsburgh term you will sometimes get  impressed looks/comments in steakhouses. If you are shallow like me, you will appreciate that.

Will they/do they show you your steak prior to cooking?
In a boat at sea one of the men began to bore a hole in the bottom of the boat. On being remonstrating with, he answered, "I am only boring under my own seat." "Yes," said his companions, "but when the sea rushes in we shall all be drowned with you."