Chef Linton Hopkins’ Modern American Steakhouse
The Beef Story
During the planning of C. Ellet’s, Chef Linton Hopkins virtually traveled the country, researching and tasting beef in all its forms and cuts, from various regions—all with the focus of offering our guests the best tasting beef. Guests will enjoy an extensive variety of the finest meats from around America including a New York strip from Texas, grass fed ribeye from Ohio and a dry-aged Porterhouse from Kansas.
Wine, Craft Cocktails & BeerOur knowledgeable and passionate wine team, under the direction of Sommelier Gina Hopkins, has curated a broad selection of world-class wines, with a particular focus on wines that pair best with our cuisine. We are proud to offer a broad array of more than 900 handpicked selections, and our list shows a commitment to terroir with deep, rich offerings of Bordeaux, Burgundy, Barolo, Barbaresco from France and Italy, as well as Napa and Sonoma. The Sommelier team has worked to ensure the legacy Linton and Sommelier Gina Hopkins’ have created in the wine and hospitality industry rings as true at C. Ellet’s as it has for Restaurant Eugene and Holeman and Finch Public House. In doing so, we have remained committed to the artisan winemakers that are the foundation of this legacy. In addition, the C. Ellet’s beverage program offers handcrafted artisan cocktails and six rotating regional beers on draught.
The C. Ellet’s Vision
Chef Linton Hopkins
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