CoCo’s Chop House to debut in Rochester Hills

A refined new dining destination is preparing to make its debut in Rochester Hills on May 5. CoCo’s Chop House promises an elevated steakhouse experience centered on meticulously dry-aged steaks and seafood—while pursuing an ambitious goal: becoming Michigan’s first zero-waste kitchen. Leading the vision is Dean Cicala, part owner, executive chef, and general manager. He is joined by principal partner John DeAngelis; chef de cuisine Clifton Booth, formerly executive chef at Madam; and award-winning chef Jimmy Schmidt, former owner of Rattlesnake Club, who serves as a consultant on the project. The menu extends well beyond premium cuts of steak, veal, and pork. Guests can also expect specialty dry-aged seafood, house-made pastas, and thoughtfully crafted plant-based vegan dishes. Designed by David Savage, CoCo’s interior features soaring ceilings and expansive floor-to-ceiling windows flood the space with natural light. Oversized cylindrical pendant lights hang at varying heights, while a sculptural starburst chandelier adds a striking mid-century modern accent. Seating blends plush emerald-green velvet banquettes with tan upholstered chairs, all arranged around white marble-topped tables. In pursuit of its zero-waste mission, CoCo’s has partnered with Make Food Not Waste, an initiative led by professional chefs who transform excess food into nutritious, dignified meals for community members facing food insecurity. Any remaining food surplus that cannot be repurposed will be composted through My Green Michigan, reinforcing the restaurant’s commitment to sustainability.

6810 N. Rochester Road, Rochester Hills cocoschophouse.com