After a small kitchen fire forced us to shut our doors, we are once again open and looking forward to serving you.

In February, 1964, Ken Williams returned home to Connecticut from Hawaii and opened the first Chuck's Steak House on the continental U.S in West Haven. The doors have never shut since.

The premise was simple: A good dinner at a fair price. That premise remains unchanged.

The operational concept was also simple: An open broiler and a help yourself salad bar. Those focal points remain up front in our dining room today. Our steaks and fresh fish are hand cut every day and broiled to your order. The salad bar, once serving 10 items, now boasts over 30. Our fruits, vegetables and dressings are prepared everyday. Seasonal soups; hot in the fall and winter, chilled in the spring and summer, are made from scratch in our kitchen. We do use ovens to roast prime ribs seven nights a week and to prepare roasted, baked and braised menu specials.

When the weather turns cool, we light our fireplaces; a cozy spot for cocktails or a warm backdrop for a great steak house meal.

The staff in West Haven is welcoming to our friends and patrons, and knowledgeable about the food and drinks we serve. The majority has been with Chuck's for years, and can be very helpful in choosing the food and beverages that will make your dinner at Chuck's a satisfying experience.

Our original menu was seven items painted on a clay wine bottle -- and the bottle is The bottle is back! (Today we use two wooden bottles to list our regular and lighter fare menus!)

Now in our 42nd year, we're still doing what we've always done best. We DON'T do cans or cryovac, kangaroos or funny hats. What we DO is great hand cut steaks, fresh fish, roast prime rib, an outstanding salad bar and a bountiful list of wines and spirits.

So whether you are a party of two or party of twenty, plan your next steak house dinner at the Original-and Still the Favorite!

	FEATURED: 12-Ounce Top Sirloin marinated with oil, garlic, oregano and cayenne; then rolled in cracked black peppercorn and char-broiled.