Cole's Chop House
Where Everybody Knows Your Name
Owner Eric Keffer encapsulates the culture at his restaurant, Cole’s Chop House, with this sentiment: “When you come in here, you see these pictures on the wall, and they’re locals. They’re not celebrities. These are local patrons who have been supporting us for years and years and years, and it’s like our little way of saying thank you.”
What started as a job for Keffer when he was young, led to him owning the restaurant 16 years later. When Greg Cole and Beth Fairbairn, the proprietors (and his bosses), called him into their office and asked him to sign a non-disclosure agreement, he knew immediately what was happening. “The first thing I said was, ‘Who are you guys selling the restaurant to?’ And Greg Cole looks at me and said, ‘Hopefully, you.’”

“Then Greg gave me the greatest compliment that I’ve ever received. ‘Eric, you run the restaurant like an owner would.’” That day started the journey that brought Keffer and his wife Heather to the present day, owners of the very successful Cole’s Chop House.
Classic American Steakhouse
As the owner of a classic American steakhouse, he takes the concept of quality to a new level. He sources the finest meats from across the country and beyond, including 21-day, dry-aged U.S.D.A. certified prime steaks, midwestern corn-fed Black Angus beef, formula-fed veal, and New Zealand lamb. They source their products through Allen Brothers of Chicago, renowned for their unwavering commitment to excellence.
But Cole’s is more than just a place for top-quality dining. “I always make a point to be at the restaurant on [certain holidays] because we have so many families that come in, even if it’s only once a year, they come in here just on that day, and it’s very humbling and very touching when you see that part of their Christmas or Father’s Day tradition is Cole’s Chop House.”
Raising The ‘Bar’
Keffer made a few changes once entirely in charge, extending the bar offerings, including adding to an international wine list, classic cocktails, and rare bourbon and whiskey selections. “You know, before Greg and Beth, we had a few European wines, but we’ve broadened that out—along with our whiskey selection. Jamin Hollabaugh oversees our cocktail program, not just the handcrafted cocktails that we do but also the unique flavors of different bourbons that we get and different whiskeys from around the world. And he’s put his little niche on it.”
Something For Everyone
Speaking of niche, while Cole’s is a steakhouse through and through, Keffer wants all guests to feel comfortable, so he added vegan, and children’s options to the menu. For pescatarians, there’s Cole’s Oysters Rockefeller, Cold Water Maine Lobster Tail with Drawn Butter, New Zealand Öra King New Zealand Salmon Filet, and for non-fish eaters, Cole’s offers a plant-based Ribeye. Children also have menu options, but Keffer emphasizes that whether items are a part of the menu or not, his team will ensure the little ones are happy so the adults can relax.
Preserving A Legacy
he Keffers are carrying forward the Cole family legacy by upholding the standards that made the restaurant a local favorite. “Greg and Beth have always been such a predominant connection in the community. Anytime you walk into a business that has another individual’s name on it, it holds you to a very high standard. That’s a marker my wife and I must maintain, if not try to exceed. That’s the mindset I started with from the first day I worked here. And I will keep it until the last day I work here.”