Chester’s Chophouse & Wine Bar

This has got to be the most ridiculous restaurant I have ever been to. We ordered two forty-​dollar steaks. I asked the waitress to leave the pepper grinder on the table as we like our steaks heavily peppered and she refused, saying they didn’t have enough pepper shakers to go around but she would be happy to pepper our steaks for us at the table whenever we wanted. When I questioned the manager after the meal about this ridiculous policy she was completely condescending and replied, «I apologize about the pepper!» Don’t go there.

On January 13, 2016 me and my family went here for dinner. The food was impeccably excellent as well as our waitress’s table manner. My father had the USDA prime bone-​in cowboy ribeye steak and the egg washed lobster tail, my mother and brother had the 12oz fillet mignon, and I had the bone-​in cowboy ribeye steak myself. Everything was cooked to perfection as we requested it to be.
This would have been a 5 star rating if it wasn’t for the disgustingly discriminatory treatment that we received from the blonde hostess upon our arrival to the restaurant. I do not understand why we were denied a window table that we had to ask for three times before another lady who seemed to be a manager told her (the hostess) to walk us to our desired seating.
Putting aside that initial incident we encountered ourselves with, everything else was perfect and worthy of such establishment and its world class cuisine.

If you Google «risotto» the first result is a Wikipedia article. If you click on that page and go to the basic preparation section you will find the following: Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all’onda («wavy, or flowing in waves»). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. More on the risotto in a minute.
Hate:
–Carpaccio: beef is flavorless, of low quality, under seasoned, and was sliced at least two days ago. Salad on top is part soggy with dressing and part under dressed. There are French fries on it for some reason. There is way too much truffle oil.
–Truffle oil: It’s garbage. Truffles, both black and more so white, are a luxury product and can be very nice compliment to a dish when done the right way. Truffles are very expensive and seasonal and mostly imported from Italy, France, and parts of eastern Europe. So if you don’t want to or can’t buy them or use them then definitely do not bother. They are not necessary at all. But whatever you do don’t buy truffle oil. In almost all cases it is a totally synthetic flavor. Chemists figured out how to isolate a couple of the smells and flavors in certain Truffles and create a synthetic favor that is somewhat reminiscent of the real thing. It is not a good substitute and should be used both sparingly and infrequently in sauces or aiolis if at all. It is very strong and can easily overpower anything it is added to. Whatever you do, truffle oil should not be used like a nice olive oil to garnish or finish a dish. Even compared to places I have been that regularly use truffle oil they really overuse it at chester’s. It is too much and too strong and really ruins some of their dishes.
–Duck confit: admittedly tender as a confit preparation should be at minimum, but the duck is also dry and flavorless with weird and unnecessary garnishes. Also serving the duck as a whole leg and thigh is probably not the best way to plate a shared appetizer for the table. Maybe a pot or a rillette or a spread or a mousse or a toast or a sliced roulade or a pâté or a fried shrimp or a poached shrimp or a bbq shrimp or a boiled shrimp or a you get point Bubba.
–Angel hair pasta: noodles are bland and flavorless. Tomatos are neither in season, nor a quality canned product. Sauce does not coat and flavor the noodles. Seasoning is lacking. Shrimp seem to be precooked to begin with and then overcooked when they come out to the customer. I am talking old seafood taste and the texture of frozen, thawed, refrozen, and then cooked mush.
–6oz petite filet with blue cheese crust and green beans: green beans are totally hammered. Steak is cooked just fine but poorly cut and lacking the flavor of quality beef. Blue cheese crust as others have mentioned is weird and terrible. Very little blue cheese flavor with the texture and consistency or gritty caulk. It can be peeled off of the steak. I feel like the idea is to finish it in the salamander to get some color and texture on the ‘crust’ but that did not happen at all on our plate. Just bland paste.
–And finally the Queen of my hater’s ball, the Risotto: definitely check out the picture but this was closer to shitty fried rice (especially with the large amount of peas) or overcooked rice pilaf than risotto. See the beginning of my review for a basic idea of what risotto should be and then think the opposite for what this was like. Super thick, overcooked, and served in a tall sticky pile in a bowl. For any kind of rice, in any culture I am so far familiar with, this was overcooked and mushy, but for risotto especially, it was overcooked at least 3x over. I also got the distinct impression this was cooked off in a large batch in the back, held warm, and was being slopped into a bowl to order. Risotto has to be cooked or at the very least finished to order. It’s not a fucking pot of chili being slung out by cooky on the back of the wagon for chow time. Then there was the truffle oil that was so overpowering I actually had to sent it back. The carpaccio had a lot of truffle oil and this had much much more. I honestly could have eaten mushy rice pilaf for dinner but the insane amount of truffle oil made it inedible. Reading my review you may get the impression I send back a lot of food. However, this is the second time in my life I have sent something back. I couldn’t even eat it just to fill up and leave. I had two bites and gave up. I got a side of brussels sprouts to fill up on instead. They were sitting in a pool of water but otherwise fine. I definitely ate the sprouts.

Love eating a good meal here. They have some great food and a very diverse menu! The tumbleweed is a must try drink!

Staff: Wait staff was very knowledgeable about the menu items. Prompt and attentive.
Price: A little pricey, but not bank breaking. Good price for a nicer night out
Food: Deliciously.

Went here for the first time last night. My date and I split the 22oz Rib eye, an order of fries and the beef carpaccio as the appetizer. All the food was delicious! Staff was very pleasant and knowledgeable, especially Britney who was our server.
With the food listed above and about 7 total beers/​drinks, the bill was right around $ 100.

Incredible starter of pork belly sliders made with waffles and jalepeno jelly, a delicious way to begin our meal. Large portion on the pasta, malbec was light and there is a lot of staff to make sure your meal is complete. Outside seating is nice, however, if you’re not a cigar fan opt for inside seating. Bön appetit!

We just love this place discovered while driving cross country in 2008. The service was so good we remembered our that waiter’s name was Mason. Returning last night for our third visit we found he is now the manager. Ambiance was relaxing and has that great steak house feeling. I had the prime strip, perfectly cooked inside and out. Wine selection is also excellent. Brittany was a knowledgeable server and the hostess who took our reservation and greeted us was lovely. We actually decided to take this route home so we could once again visit Chester’s.

Pricey, decent, but I have experienced much, much better. They dont have a happy hour according to the server because they «dont have to». I would call B.S. Big frog in a little pond. Much better at less expensive prices to be found in area.

Excellent food and good service. Undoubtly the best restaurant in Wichita. Recommend the 8 oz filet (not the petite), also trout is really good, ask for the garlic salad (not in the menu), feta cheesd appetizer is awsome, shrimp cocktails are excellent, wongton pizza. only thing that is sub par are the desserts!.. once again best high end dinning in town, better than new port, yayas and certainlt better than S&S.

Over rated restaurant and you can find much better steaks and sides in wichita. Staff is arrogant and can sound condescending. Go somewhere else for fine dining.

We’ve visited Chester’s twice, and have not been disappointed. For me, it hits the top three most important points: well-​appointed menu, gracious service, and nice atmosphere.
I (snobbishly) wish it was not in the suburbs, as that detracts a bit from the ambience for me, but the restaurant is lovely and is situated by the water.
As others have pointed out, the sides are priced separately and served family style. The servers do not tell you this unless you ask, so plan with your party what you will be ordering.

Solid 4 stars for what we came for; the steak. Wife and I split a 22oz. Cowboy, bone in ribeye. A bit grissly and tough. I expected great at $ 68. Salad was good (wedge). Cream spinach very good. Wine was very good. What was five stars was our server, Matthew. A rock star as a waiter.

A return visit.
Staff was very pleasant. A very busy Saturday evening yet the hosts and managers were very calm and friendly.
Pork Chops were fantastic!
What the menu describes as «bread pudding» is more of a cheesy bread.
For someone from Hawaii, as I am, bread pudding is more of a dessert not what Chester’s considers bread pudding.
All in all a very good experience and I will return when ever I am in town.
As a side note, the manager was very attentive to detail even taking note of the Hawaiian brand of shirt I was wearing.

Awesome. Have the Chicken Cordon Bleu… I know its a steak place, but everything is awesome here…

Love this place. Best steak restaurant in Wichita. Was on a week long business trip. Looking for great steaks as we were in the mid west. Found it at Chesters. Had the 22 oz rib eye medium. Cooked to perfection. My associate had a New York strip that melted in your mouth. A must try is the chocolate bread pudding and a side of vanilla. Will be coming back for my steak fix.

Amazing! I was in town from KC, where I’m spoiled with top notch steakhouses. Last night’s dinner at Chester’s was outstanding! First, have to give a shout out to our server, Morgan! Morgan, if you (or your boss) is reading this… Thank you! My family spent 3 hours, hundreds of dollars, and indulged in thousands of Calories at this establishment. (All totally worth it) We enjoyed the calamari, shrimp cocktail, and several cocktails to start. Our entrees included king crab legs, delicious filets, and the lamb special! (They only prepare 8 all evening, so order early!) After 2 bottles of wine, we mustered up the appetite for warm almond cake and a round of Port. Check this place out! It’s worth it!

This is the best food I’ve had in Wichita! I love the German potato salad. The service is excellent.

What a lovely place to have dinner! Everything was absolutely impeccable and delicious so props to the staff, props to the owners and props to Wichita for having this incredible restaurant in their city!

Are you kidding? This place is fantastic! Everything that a chophouse should be.
Start with great beef and seafood prepared perfectly. Throw in a fantastic staff and a wine list that clearly was put together by people that know what’s going on and you are destined to have a great dining experience.