Big Rock Italian Chophouse, the upscale steakhouse inside Birmingham's 1930s Grand Trunk Western Railroad Depot, has been named one of the top 50 independent restaurants in the country by FSR Magazine.

The national trade publication released its 2026 list on Thursday, July 9, with editor Callie Evergreen writing that Big Rock "distinguishes itself by combining historic preservation, upscale hospitality and culinary execution into a dining destination," according to Patch's reporting on the recognition. The honor comes less than a year after the chophouse opened on July 15, 2025.

The $13 million renovation transformed the Tudor Revival-style depot at 245 S. Eton St. into an 11,000-square-foot dining complex that seats roughly 360 guests, including 40 on an outdoor patio. Two private dining rooms, Grand Trunk and Eton Station, accommodate up to 36 and 30 guests respectively, according to the restaurant's website. A second-floor cigar club spans 2,357 square feet and offers annual locker memberships at $5,000.

Big Rock Italian Chophouse is a joint venture between Columbus, Ohio-based Cameron Mitchell Restaurants and local investor partners Tom Celani, founder and CEO of Novi-based Luna Entertainment, and Rochester Hills businessman Dario Bergamo. Cameron Mitchell Restaurants operates more than 50 restaurants under 20 concepts nationwide, including Ocean Prime in Troy and Rusty Bucket locations in Bingham Farms and Bloomfield Hills.

The depot has a long restaurant history. Built in 1930 by Detroit firm Walbridge and Aldinger, it served the railroad until 1978. Norman and Bonnie LePage converted it into Norman's Eton Street Station and later Big Rock Chophouse, which operated from 1997 until closing at the end of 2021. The building sat vacant for roughly two years before Cameron Mitchell Restaurants announced the new concept in June 2023.

Cameron Mitchell told the Detroit Free Press in July 2025, before the restaurant opened, that he had "always loved the building and the iconic nature of the building."

Executive chef Chris Mayer, who started his career at Ocean Prime in Troy, leads a menu of USDA prime steaks broiled at 1,200°F, handmade pastas and Italian classics. General manager Steve Hermiz, a Roseville native with two decades at Cameron Mitchell Restaurants, oversees front-of-house operations.

The restaurant has continued expanding since opening, launching a $55 Sunday brunch buffet in April 2026.

Big Rock Italian Chophouse is open for dinner daily: 4–9 p.m. Sunday, 4–10 p.m. Monday through Thursday, and 4–11 p.m. Friday and Saturday. Reservations are available at bigrockitalianchophouse.com or by calling (248) 275-0888.