A Steakhouse Rooted in Tradition, Flavor, and Community
Chophouse285 is a celebration of craftsmanship, comfort, and community. Rooted in Laurie Farlow’s Southern warmth and Keith Farlow’s vibrant Caribbean spirit, our restaurant brings a uniquely welcoming culture to Englewood’s historic Dearborn Street. Here, guests can relax and unwind while savoring rare dry-aged cuts, wood-fired flavor, and exclusive culinary offerings, all served with the charm and character of Old Florida.
The Team Behind the Vision
Keith and Laurie Farlow, Founders of Chophouse285
Keith and Laurie Farlow are the husband-and-wife team behind Chophouse285 and Englewood’s acclaimed Farlow’s on the Water. With more than 20 years in the restaurant industry, they’ve earned a reputation for blending warm hospitality with culinary brilliance. Keith’s Caribbean upbringing in St. Croix, USVI, and Laurie’s Southern roots in Bardstown, Kentucky, shape a unique culinary point of view that celebrates bold flavors and community. Their latest concept, Chophouse285, brings those values to Dearborn Street with internationally sourced dry-aged steaks, a custom wood grill, and a commitment to quality at every level.
A Cut Above the Rest
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Chophouse285 will be the only restaurant in the region with a true dry-aging room for steaks.
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The restaurant will serve steaks cooked on a custom wood-burning grill by Dutch fabricator Chris Demant, who is renowned for building custom grills for award-winning restaurants and celebrity chefs.
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Salvaged from the bourbon aging “Rickhouses”, prohibition-era wood will be implemented into the restaurant’s design, including the bar.
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Senepol beef, known for exceeding the U.S. national quality average and originating from St. Croix, where Keith Farlow was raised, will be available on the menu.
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The restaurant will feature an event room that will also showcase a range of individually sourced wines and spirits, including Hemingway Bourbon, an award-winning whiskey company with roots in Kentucky, where Laurie Farlow grew up.
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A pasta station will be built within the restaurant to offer customers freshly prepared, daily, and seasonal pasta options.
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The 10,000 square foot restaurant will seat up to 340 guests
