Griffin Chophouse in Columbia: Prime Beef and Low-Country Tradition

What Griffin Chophouse Offers

Griffin Chophouse is a steakhouse in downtown Columbia that centers on dry-aged beef, seafood, and Southern sides. The restaurant occupies a historic building on Main Street and serves dinner six days a week (closed Sundays). The menu rotates seasonally, but the core offerings include ribeye, filet mignon, and New York strip, along with fresh fish and shellfish. Most entrees come with house-made sides like creamed corn, mac and cheese, or collard greens.

The dining room has exposed brick, dim lighting, and a full bar with an extensive whiskey selection. The space feels formal without being stiff—the kind of place where a business dinner or anniversary works as well as a night out with friends. Reservations are recommended, especially on weekends, and the restaurant accommodates private events in a separate room.

Key Takeaways

• Griffin Chophouse serves dry-aged steaks and fresh seafood in a historic downtown Columbia building with a full bar and whiskey program.
• The menu changes seasonally, but ribeye, filet mignon, and New York strip are consistent offerings paired with Southern-style sides.
• Dinner service runs Tuesday through Saturday, with reservations recommended for weekend dining.
• The restaurant accommodates private events and business dinners in addition to regular table service.

The Beef Program and Sourcing

Griffin Chophouse sources beef from regional and national suppliers and ages it in-house. The dry-aging process concentrates flavor and creates a tender texture; the restaurant typically ages cuts for 21 to 28 days. The ribeye is marbled throughout and cooks with its fat cap intact. The filet mignon is leaner and milder, often paired with compound butters or pan sauces. The New York strip splits the difference—tender with moderate marbling.

Portion sizes are substantial. A typical entree steak ranges from 10 to 16 ounces, and the kitchen finishes each one to order. You can request your preferred doneness, and the staff will confirm temperature before the plate leaves the kitchen. The restaurant also offers smaller cuts and occasionally features special preparations like a tomahawk ribeye or a porterhouse, depending on what's available that week.

Seafood and Non-Steak Entrees

Beyond beef, Griffin Chophouse keeps fresh fish and shellfish on the menu year-round. Offerings typically include salmon, flounder, and whatever local catch is available through the restaurant's suppliers. Lobster tail appears regularly, and the kitchen prepares it grilled or broiled with drawn butter. Shrimp and scallops rotate through as specials or as part of the regular lineup.

The non-steak entrees come with the same attention to sides and plating as the beef. A fish dish might arrive with roasted asparagus, fingerling potatoes, and a lemon beurre blanc. The kitchen does not treat seafood as an afterthought; it is a genuine alternative for diners who do not want red meat, and the prices reflect the quality of the product.

Sides, Appetizers, and the Bar Program

Griffin Chophouse's sides are where Southern tradition shows up most clearly. Creamed corn, mac and cheese, collard greens, and brussels sprouts with bacon are standard. Loaded baked potatoes and truffle fries also appear. You order sides separately, so you can build your own combination—a common approach is to choose two or three to share among the table.

Appetizers include shrimp and grits, crab cakes, oysters on the half shell, and charcuterie boards. The bar stocks a deep whiskey collection, with an emphasis on American bourbon and rye. The wine list focuses on bottles that pair well with steak—Cabernet Sauvignon, Malbec, and other full-bodied reds dominate, though white wine and lighter options are available. Cocktails are classic preparations: Old Fashioneds, Manhattans, and Martinis made to order.

Pricing and What to Expect

Entree prices for steaks typically fall between $35 and $55, depending on the cut and weight. Seafood entrees are generally in the $28 to $42 range. Sides run $6 to $10 each. Appetizers range from $12 to $18. A bottle of wine starts around $35 and goes up from there; cocktails are $12 to $14. A dinner for two with appetizers, entrees, sides, and drinks will run $100 to $150 before tax and tip.

The restaurant accepts reservations through its website or by phone. Walk-ins are seated if space is available, but during peak hours (Friday and Saturday evenings) you may wait 30 minutes to an hour. Private dining requires a separate reservation and typically involves a set menu or pricing structure negotiated in advance.

Location and Hours

Griffin Chophouse is located at 1219 Main Street in downtown Columbia, within walking distance of the State House and the Congaree River. Street parking is available on Main Street and in nearby lots; there is no dedicated restaurant parking lot. The building itself is historic—it dates to the early 1900s and has been restored to preserve its original character while adding modern kitchen and dining infrastructure.

The restaurant is open for dinner Tuesday through Saturday, 5 p.m. to 10 p.m. It is closed Sundays and Mondays. Holiday hours may vary, so checking ahead before a holiday weekend is wise. The restaurant does not serve lunch.

When to Visit and What to Know

Friday and Saturday evenings are the busiest times; if you prefer a quieter experience, Tuesday through Thursday are less crowded. The restaurant is popular for business dinners during the week and for celebrations on weekends. If you are bringing a group larger than four, calling ahead to reserve a table in the main dining room or the private event space is essential.

The dress code is business casual to dressy—no athletic wear or flip-flops, but jackets are not required. The noise level is moderate; the dining room is designed for conversation, not a loud bar atmosphere. If you have dietary restrictions or preferences, mentioning them when you make your reservation gives the kitchen time to plan.

Frequently Asked Questions

Do I need a reservation?

Reservations are not required, but they are strongly recommended, especially on Friday and Saturday. Walk-ins may wait 30 minutes to an hour during peak times. You can reserve online or by phone.

Can Griffin Chophouse accommodate vegetarian or vegan diners?

The menu is meat-focused, but the kitchen will work with vegetarian requests. Call ahead when you make your reservation so the chef can prepare something substantial. Vegan options are more limited but possible with advance notice.

Is there parking?

Street parking is available on Main Street and in nearby public lots. The restaurant does not have its own parking lot, but downtown Columbia has several paid and unpaid options within a short walk.

Can I host a private event at Griffin Chophouse?

Yes. The restaurant has a private dining room for groups. Contact the restaurant directly to discuss your event size, date, and menu preferences. Private events typically require a minimum party size and may involve a set menu or pricing structure.

What is the best steak for someone who has never ordered at a steakhouse?

The filet mignon is the most tender and forgiving—it is hard to overcook, and it pairs well with any sauce or butter. If you like a bit more flavor and marbling, the ribeye is a close second. Ask your server for their recommendation based on how you like your beef cooked.