Chops Lobster Bar is still a formal-dining favorite - Review - Atlanta - The Infatuation

"With millions of steak dinners under its belt, Chops Lobster Bar is all kinds of efficient with the protein. That’s why, after three decades, this Buckhead classic is still rightly jumping with both old and new Atlantans. So a steak is necessary to experience Chops the right way. There are enough options to satisfy even the pickiest client or friend: dry-aged for 35 days, a thick, 14-ounce barrel-cut, a 32-ounce tomahawk bone-in ribeye (our pick if we're on a date), and even a Miyazaki A5 wagyu cut at $45 per ounce for those nights when regular beef just won’t cut it. Each will always have a rich, buttery intensity and perfect sear that almost complement the motif of elegant, dark mahogany dining room. photo credit: Courtesy of Chops Lobster Bar Since you’re here, might as well throw in their signature lobster nuggets, which are lightly fried and paired with a pool of honey-mustard aioli. dark mahogany. Eating steak and lobster is the point, but Chops’ meticulous service boosts dinner to another level. Servers call you by name (even if you’re not a regular), never let your drinks get below halfway full, and check in more often than we talk to our own mothers. It's not just up there with the top steakhouses in the city, a night at Chops is an essential bullet point for any Atlantan's resume. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Whole South African Lobster Tail Partake in the lobster fun, or at least four bites of it. It’s lightly fried and the honey-mustard aioli gives the lobster morsels a nice tang. It’s technically for sharing, but we would happily eat this half-pound appetizer solo. All Jumbo Lump “Maryland Style” Crab Cake No filler, straight to the point. It’s all crab here, baby. And it sits in a lemony grain mustard emulsion that gives some extra pep. Black Diamond New York Strip Generally speaking, the New York strip isn’t as tender as other cuts of beef, but Chops’ version could be slice with a plastic Montessori school knife. It comes in 12- and 16-ounce portions. Filet Mignon Buttery, juicy, and the exact beefy flavor that you came for. Florida Black Grouper This grouper has a light crust seasoned with horseradish and sits in a saucy orange pool of sweet grapefruit sauce that isn’t overpowering. It’s a solid choice if, for whatever reason, you can’t do steak or lobster. 1 Lb Baked Idaho There’s nothing fancy going on with this side. It’s topped with heaping globs of butter and sour cream and sprinkled with chives and cheese. But it’s a whole pound and makes us feel like we’re doing the whole “meat and potatoes” thing right." - Juli Horsford