MacKenzie’s Chop House boasts lunchtime bliss 

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper
Chef Pete Moreno updates the MacKenzie’s Chop House lunchtime fresh sheet every couple weeks or so, I’m told. On the day I’m in, I order the half-pound Kobe burger ($14.95), a regular fixture that sees different accoutrements with updates. This day, melted Brie (always a lavish ingredient) tops my perfectly pink patty with arugula playing a secondary peppery note to potent peppercorn aioli. I’m partly drawn to order it by the challah bun alone — I grew up eating braided loaves of the dense egg bread from a Jewish deli back home; here a light toasting on the grill draws out the bread’s richness. The kitchen hits the Wagyu beef patty (via Denver’s Lombardi Brothers Meats) with salt, pepper and Montreal steak seasoning for a touch of zest. That familiar essence, like seasoning salt on the wedge-cut fries, tastes right at home in the somewhat staid, subterranean steakhouse. It feels dated (bread and butter at seating) and timeless at once, though still elegant. Most importantly, the food’s on-point.
Location Details MacKenzie's Chop House
128 S. Tejon St.
Colorado Springs, CO
Steakhouses and Gourmet/eclectic


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