Halls Chophouse

The story

Crafted with passion, served with love

A Family Legacy at the Table

Behind Halls Chophouse is a story rooted in decades of hospitality. Bill Hall spent more than forty years operating hotels and restaurants at destinations like Napa Valley, Pebble Beach, and Hilton Head Island before he and his wife Jeanne planted roots in Charleston and opened the original Chophouse. The guiding principle was straightforward: the finest steaks, an extensive wine list, hearty family-style sides — and above all, service and warmth that set the place apart. Nashville is one of five locations the Hall family has since built, and that founding philosophy travels with it. In memory of Bill Hall (1946–2020), the house motto remains: "Service before self."

The Steakhouse Standard, Taken Seriously

The beef program at Halls Chophouse Nashville is specific and deliberate. USDA Prime and Midwestern Angus cuts are sourced from Allen Brothers of Chicago, flown in and wet- or dry-aged for tenderness and depth of flavor. The menu spans the full range of classic steakhouse selections: a wet-aged Filet Mignon in petite and prime cuts, a 16 oz wet-aged Rib Eye, and a 26 oz dry-aged Porterhouse named Red's — which includes the entire sirloin strip and tenderloin filet. For true connoisseurs, the 34 oz dry-aged Tomahawk Rib Eye and the Japanese A5 Wagyu Filet (priced per ounce, two-ounce minimum) represent the upper register of the menu.

Beyond the steaks, the kitchen draws on Lowcountry roots: She-Crab Soup, Lowcountry Fried Green Tomatoes with crab, shrimp, and bacon succotash, and Shrimp & Grits with tasso ham gravy and stone-ground grits all appear alongside the chophouse classics. Signature sides like Lobster & Smoked Bacon Mac 'n Cheese and Pepper Jack Creamed Corn Skillet reinforce the Southern character of the kitchen.

Wine, Atmosphere, and Recognition

The wine list earned Halls Chophouse Nashville a Wine Spectator Best of Award of Excellence in 2025 — recognition that reflects both the depth of the cellar and the care taken in its curation. Guests who bring their own bottles are welcome under a defined corkage policy, a gesture that speaks to the restaurant's hospitality-first approach.

The room itself carries what guests consistently describe as a "high-end luxe feel," with banquette seating, leather chairs, and an iced seafood bar visible from the dining area. Management is hands-on — regulars note that the floor team checks in personally — and the bar program, from dirty martinis to an informed wine service, holds its own alongside the food. Live music adds another dimension to evenings here, making Halls a place that works equally well for a business dinner, a private event in a dedicated room, or a relaxed night out on Nashville's West End.