Published on June 10th, 2014 | by AberdeenMagazine


Follow Your Nose to Bully’s Chop House

Where there’s smoke, there’s meat.

THE FEELING OF WINTER is in the air. And with the holidays just around the corner, it’s a perfect time to enjoy a nice, toasty sitdown meal with that someone special. Since 2009, Bully’s Chop House has been providing a memorable dining experience to its patrons. You may remember the former restaurant called “Murphy’s,” a basic burger and fries joint in that same location on 6th Avenue (attached to the Ramada). Bully’s Chop House has continued to offer a delicious selection of gourmet burgers and crispy fries, but they’ve made the Ramada a destination for fine dining, fueled by a new level of carnivore expertise.

Bully’s Chop House specializes in offering a huge selection of marinated and smoked meats. Every morning select cuts are seasoned, then slow cooked in Bully’s “Southern Pride” Smoker, resulting in meat so tender it melts in your mouth. “One of the biggest sellers is our Chislic! says Rob Mattern, noting that chefs at Bully’s make the chislic from a beef tenderloin instead of a basic steak. “It’s just a nice upgrade, it’s very tender.” The tenderloin is marinated for eight hours before hitting the fryer. Another unique dish on Bully’s menu is the hot corn bread with honey butter, a welcomed comfort food that compliments any meal.

The busiest time of year for Bully’s starts during hunting season and continues through the holidays. The cozy yet modern restaurant seats roughly 143 with a staff of around 40. An early bird special runs from 4 to 6 p.m., and their bar side, called “TAPZ,” offers a variety of drink specials. If you haven’t been in for a while, be sure to stop and check out Bully’s newly expanded menu, which includes a decadent seafood pasta dish and a savory flatiron steak.


Follow Your Nose to Bully’s Chop House

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  • Issue: November/December 2013