Monarch Chophouse

If I could give a 10 star, I would. The service was over the top, the food was delicious, and they had tons of gluten free options! The sea bass was excellent. Order an old fashioned and extra dirty martini, you won’t regret it. Eric was our waiter and his service was unparalleled. We highly recommend this restaurant if you’re in Black Hawk.

Let me start by saying the food here is absolutely delicious. If you’re dining in the main room, it’s a fantastic spot for date nights, gatherings, or casual meals. Whether you’re dressed to the nines or keeping it casual, you’ll feel perfectly at home. If you’re gluten-free, be sure to ask for their amazing gluten-free bread – it’s delicious and offered at no extra charge, which is a rare and thoughtful touch. Now, onto the reason for my review and why there are two stars missing. We’ve been coming to the Chophouse regularly since it opened. I started in the dining room but switched to the bar area years ago since I often dine alone. It didn’t take long for me to fall in love with the service Tyler and his team provided. They went above and beyond to learn guests’ names, preferences, and stories. No matter how you were dressed or who you were, you were treated with kindness and respect. Tyler was the best bartender I’ve ever encountered. His team, trained by him, matched his exceptional service and mixology skills. I often told others that the best drinks—both alcoholic and non-alcoholic—could be found right here. Unfortunately, a few months ago, new bar management caused Tyler and another incredible bartender, Tristan, to quit. I’ve visited several times since then, sitting both at the bar and in the bar lounge areas, and the difference is stark. The new team has been nothing short of disappointing. They’ve been openly dismissive of Tyler and Tristan, badmouthing them to long-time patrons and boasting about how they’ll “make everything better now that they’re gone.” However, what I’ve actually experienced is slow, clumsy service. One bartender spends more time showing off than making drinks efficiently, tossing bottles into the air (and upsetting guests) while often making a mess. He overmixes drinks, drinks the excess straight from the shaker, and brags about how good he is. I’ve seen him make drinks with Red Bull, chug the leftovers, and toss the can into the trash like a basketball. If you’re sitting in the bar’s lounge area, service is nearly non-existent. They seem to assume you’re just waiting for a dining room table, and getting anyone to come over is a challenge. When they do, service is painfully slow—not because they’re busy, but because they don’t want to waste effort on someone who might not tip well. The staff’s treatment of guests also seems to vary based on gender and perceived tipping potential, focusing their attention on those they assume will tip the most. I used to make a two-hour drive (one way) just to have dinner and drinks here, often driving home the same night. This time, even though I stayed at the hotel, I chose Taco Bell instead of the Chophouse—not because the food isn’t amazing, but because the experience has been ruined. When I do return, I’ll stick to the dining room, but my visits will be rare. The bar area, once my favorite spot to mingle and people-watch, has lost its charm. I’ve noticed it getting quieter and quieter—not just because of the season, but because of the new team. What used to be a vibrant hub where locals and tourists alike came for exceptional drinks and service has now become a disappointment. By driving out the best bartending team around, they’ve not only lost regulars like me but also missed out on substantial revenue. Unless things change, I can’t see the bar regaining its former glory.