#CHOPS LOBSTER BAR FULL#
#CHOPS LOBSTER BAR PROFESSIONAL#

Read his blog at SunSentinel.Detail email,public_profile 731812490255864 33.75448700 -84.38966300 Atlanta 58 13 2 33.83992400 -84.38174900 cityseeker_t_A 33.75448700 -84.38966300 Set Current Location See All Global Search Remove from Collection Add to Collection Saved Save Save Collection to Profile Saved Collection to Profile What type of location are you collecting? Approximate Duration Options Found View Full Hours Hide Full Hours No Data Found Please check your starting point or destination location Miles to Destination Please Enter Old Password Please Enter New Password Old and New Passwords Are the Same New Password and Confirm New Password Do Not Match Please allow access to email Geolocation is not supported by this browser Please provide valid email Collection Not Available Keyword Should Contain At Least 3 Characters Keyword Should Contain Only Alphanumeric Characters Keyword Already Added. daily at the bar.ĭining deal: Be sure to ask about the three-course dinner for $49 a person, available Sunday through 95. There are also great happy hour drink prices from 5 to 8 p.m. Liquid assets: Exquisite wine list at every price point.

#CHOPS LOBSTER BAR PROFESSIONAL#

Professional and refined, but still always friendly. Service: I'm not sure it gets any better than this. Less elegant is the chocolate-chocolate toffee crunch pie with vanilla ice cream ($10), which I'm sure some will love because it tastes like a slice of candy bar. Bananas, pudding and cream are combined in wholly elegant way. Sweet!: If you think of banana cream pie ($10) as diner food, order the signature white chocolate version. Hate to say it, but they needed some fat.

Brussels sprout leaves and mushrooms ($9.50, full $6.50, half), however, were disappointing. Side issues: All the requisite steakhouse potatoes and side dishes are here, but be sure to order fresh corn mash ($9.50, full $6.50, half), where roasted corn is pureed with butter salt and pepper. Adding pink grapefruit to the sauce was not only a nice Florida touch, but a smashing success, neither too sweet nor too acidic. Horseradish-crusted Florida black grouper ($29), however, met the standard set by earlier visits here. They were also overcooked, and bordering on dry. But then we shared a large order of the signature lobster morsels ($56), flash-fried chunks served with drawn butter. We were offered replacements, but demurred. Our server quickly alerted a manager, and both were removed from our check. The chopped salad ($12), including hearts of palm and egg in the mix, was lightly dressed in basil ranch.Įntree excellence: While we had no quibble with the quality of the steaks, both a 12-ounce New York strip ($39) and a 16-ounce Delmonico ($39) were overcooked. While it had been more than a decade since any of us had ordered escargot in a restaurant, the Burgundy escargot ($12) were better than we ever remembered, with five snails presented as garlicky jewels. There was no discernable filler, and the accompanying beurre blanc gave it a nice bit of richness. Starters: A jumbo lump crab cake ($15) more than lived up to its billing. We ended up in my favorite room, which has a herringbone-patterned, arched tile ceiling that mimics the Grand Central Oyster Bar in Manhattan. We were first seated in the large, handsome dining room with coffered mahogany ceiling and mission-style chandeliers, but asked to be moved after a table of 10 started talking at a deafening volume. When corporate parent, Buckhead Life Restaurant Group, opened in Boca, it created three separate rooms under one roof.Īmbience: To the left of the hostess stand is the bar, where a musical duo played popular hits to a Friday night crowd that was definitely feeling the effects of happy hour. A decade later, a lobster bar was added to the basement. In an online Sun Sentinel contest in December, readers overwhelmingly voted it the best steakhouse in the region.īackground: The first Chops opened in Atlanta in the late '80s as a steakhouse. What probably makes it so popular is that it gives equal attention to both prime steaks and seafood. First impression: When a restaurant in Boca Raton is hopping on a Friday night in June, you know it's doing something right.

Chops lobster bar