Chophouse 119
The Art of Dining
Owner Robert Saxton of Chophouse 119 emphatically stated, “You’re not going to get a better cut of filet in America.” And after savoring every bite of the 12-ounce, center-cut, cooked to medium rare perfection filet, I agree. I am not a connoisseur of beef, but Robert and Executive Chef Daniel Williamson are, and they have brought their expertise and passion for high quality and excellence to Hilton Head Island.
“We are all about the steaks. We source them from New York City and Pat LaFrieda, America’s most celebrated butcher. The beef is cultivated from small specialty farms, which offers our dining patrons a higher experience overall,” Robert explained.




























