Conventional wisdom holds that before you launch a new enterprise, you should have on hand at least a year's operating expenses. When the Chicago Chop House opened its doors in November 1986 it did so on a wing and a prayer.

Henry Norton sold his home to finance his new venture, a steak house. This was not the first time he had launched a business. He had established several Chicago bars including: Easy Street in 1959; Alfies in 1966; Gate of Horn in 1968; Le Pub in 1971; and Shuckers in 1978. Prior to that, he had founded an advertising agency.

His plans were not well received by his friends. Frankly, they thought he was crazy. Though a few Chicago steakhouses existed at this time: Morton's, Gene & Georgetti's, Eli's Place for Steak and That Steak Joynt; seafood was the fashion. Henry, who was never one to run from risk, made his plans and followed his dream.

Chicago Chop House Chef, Bill Farrahi reminisces: 'One day Henry calls me up and says, 'I want to open a steak house and I won't do it without you.' I tell him, 'Henry, I've got a good job. I own one-third of Shuckers and I'm happy. Henry says, 'You need a challenge, your job is too easy.'

Bill's first challenge was to come up with a menu for the fledgling enterprise. A former chef at Café Bohemia, he was adept at preparing a wide variety of meat and game including: moose, bear, buffalo, elk, even jaguar and lion. Bill recalls that he and Henry got the idea for our 64- and 48-ounce Porterhouse from Café Bohemia's menu.

According to Bill, all steakhouse menus are basically the same. 'There are only a handful of steaks you can put on a steakhouse menu.' The only variables are the portions and the way you present them. Basically, our menu hasn't changed since we opened. We have approximately 11 steaks and 8 seafood items.'

With the menu set, the bills being paid, and the management and staff working together, all the ingredients for success were in place. It was now a matter of throwing out a net and reeling in the customers.

Our success, when it arrived, was attributed to Henry's decision to use his advertising dollars to target business travelers and visitors to Chicago. Though Chicago was an excellent market from which to draw diners, Henry knew that many Chicagoans liked to try new restaurants and spent many of their dining dollars at the newest 'in' spot. Therefore, he decided to make his restaurant an appealing spot for out-of-towners -- a home-away-from-home for travelers. With that plan in place (or in mind), he advertised in 'In Flight' magazines to attract the business and convention trade. His business skyrocketed.

In 1990, Henry decided to sell the restaurant. He said that since he had no family he wanted to leave it to, he wanted to leave it in the hands of the people who had made it successful: William Farrahi, Executive Chef; Susan Gayford, Chop House V.P. of Operations; John Pontarelli, General Manager; Ken Denberg, his attorney; and James Cannon, his accountant. Henry stayed on as a consultant, and being Henry, he continued to control everything.

In April of 1994, Henry learned he had pancreatic cancer. He died 12 days later. The restaurant is his final legacy and an enduring tribute to him.

The Chicago Chop House started as Henry Norton's dream, and through the love and hard work of the people who he chose to trust it to, it has become a real success. Our restaurant is an oasis in a bustling city where residents and visitors are greeted, nourished and satisfied.

Henry, your presence is still felt here.