Of course with a name like “Chops,” you’d expect to see some serious chops here – and you’d be right. Ditto on the Bone-In Filet Mignon, butter-soft and beautiful. The bone actually caramelizes under the intense heat, imbuing its rich sweetness and intense flavor. My recommendation? Go for the Bone-in Ribeye, a proud paradigm of steak perfection. Executive Chef Sean Thompson then takes over, treating the steaks only to a hit of his house-made seasoned salt blend before flaming them in Chops’ 1,800-degree oven, imparting that distinctive steakhouse crust that you just simply can’t get at home. We’re talking fresh (never frozen) USDA Prime beef, meticulously sourced from hand-selected purveyors, and carefully aged at least 30 – 40 days. Maine Lobster Bisque is another sure winner, enhanced with a subtle hit of Cognac to capture the very essence of pure “ lobsterness” with each rich, velvety slurp.īut hey, we’re at Chops, so bring on the steak! The steaks here are second to none. Tender morels of sweet, succulent lobster tail are quickly flash-fried to a delicate crispy-thin crunch, creating a magical sensation that will have your taste buds thanking you for bringing them to the party. But the one specialty here you just gotta try is Chops’ signature Lobster Tail Morsels. Grilled Octopus (reflecting Pano’s Greek heritage), All Jumbo Lump Crab Cakes ( real Maryland-style), NY Strip Carpaccio (with smoked Vidalia aioli and crisped capers), Wild Burgundy Escargot teaming with buttery garlicy succulence, the Chops Chopped Salad, and sushi-grade Ahi Tuna Tartar with Haas avocado and lemon foam are a few shining examples ($12-$20). Chef Sean gives familiar appetizers an upscale twist, to create familiar, truly memorable delights. But exercise restraint, as your gustatory journey has just begun.
The opening basket of homemade breads (still hot!) is worth the visit alone - especially those irresistible Caramelized Sweet Onion Pumpernickel Pockets. So sit back, relax, and prepare to embark upon a culinary adventure of incomparable excellence. As he further explained, “When you surround yourself with good people and treat them well, you get good results.” Moe’s hospitality is matched only by the culinary artistry of Executive Sean Thompson, who runs the obviously well-trained kitchen team with consistency and precision. Moe confided to me that the real key to Chops’ continuous success is the people who work there, and the company’s philosophy of caring for its team. Wherever you sit, service here is par excellence, under the assiduous guidance of restaurant veteran and GM Moe Ahmed, who maintains an unfaltering eye for detail while pampering his guests with a genuine sense of warm hospitality, along with excellent food & wine knowledge.
CHOPS LOBSTER BAR 3 COURSE MENU PLUS
There’s also a cool outdoor covered patio area, plus an intimate ‘Board Room’ for private gatherings. Up front lies the convivial front lounge, which always seems to be hoppin’ - especially during Happy Hour, or whenever the live jazz musicians are playing. The gorgeous setting seamlessly fuses the rich elegance of the mahogany-coffered ‘Chops’ room with the airy, contemporary ‘Lobster Bar’ area, sporting high-arched ceilings of herringbone mosaic tile and distinctive ‘inverse pyramid’ dangling light structures. Chops Lobster Bar combines the best of two worlds, steakhouse and seafood, into one singular sensation, and represents the crowning achievement of its founder and legendary restaurateur, Chef Pano Karatassos. 4th at 4pm.Chops Lobster Bar was the first out-of-state venture for Atlanta’s renowned Buckhead Life Restaurant Group (BLRG), which has since brought us City Fish Market in Boca, as well as Lobster Bar Sea Grill in Ft.
Deposits are refundable if the party cancels before Tuesday, Apr.Dessert Station – Cookies, Brownies & Cake SlicesĪll other beverages will be added a la carte to the bill.Pasta, Ham, Salmon, Chicken, Potatoes & Vegetables.Chef-Attended Carving Station – Lamb, Prime Rib, Pork.Cold Hors d-Oeuvres – Cheese & Crackers, Vegetables & Dip, Italian Antipasto.Deposits will be taken off the bill at the end of dinner.Deposits are refundable if the party cancels before Tuesday, May 9th at 4pm.We require a $250 deposit at the time of booking to secure your spot.If there is a handicapped individual in your party, we ask that you let us know at the time of making the reservation so we can plan the table accordingly. There is an elevator for handicap access.The Holiday Buffet is located in our upstairs Rafters Room.Price is non-inclusive of 20% service charge & CT sales tax $49.95 per person | $24.95 for children 12 and under
0 kommentar(er)
