Cork and Bull Chophouse

Cork and Bull Chophouse is a steakhouse known for dry-aged steaks, including ribeyes aged 28 days in house and Full-Blood Wagyu alongside Prime Certified Angus Beef. The menu also features a raw bar with oysters shucked to order, a Chef's Shrimp & Scallops dish, and She Crab Bisque. Its wine list is a Two Stem list, which the restaurant says is the first and only one in Chesapeake.

Dinner is served nightly from 4 PM, with happy hour at the bar on weekdays and a Sunday brunch with an all-you-can-eat option. Prime rib is served on Mondays and the chef's wild game special changes each Wednesday. There are three private rooms for events and gift cards are available. The restaurant is at 600 Belaire Ave in Chesapeake, Virginia.