Step into this classic chophouse, where dark wood vibes meet top-notch USDA prime beef, fresh seafood, and impeccable service in a lively atmosphere.
"Two years after a fire prompted the temporarily closure of the restaurant, there’s not a single sign that it ever lost its footing. This Buckhead stalwart serves up the quintessential classic experience, flawless from lobster bisque to daily-delivered oysters, oversized shellfish, and salads tossed at the table. The custom- and dry-aged Prime steaks are the stars, though, with two types of bone-in ribeyes to choose from, plus certificate-verified (yours to keep!) A-5 grade Miyazaki sold by the ounce. Whole Nova Scotian lobsters and top-tier finfish honor the surf side. Reservations required." - Su-Jit Lin
"A $40-per-ounce wagyu steak, private dining room, and cigar lounge might be the equation for attracting ultra rich people, so it makes sense that pictures of celebrity guests line the walls of this two-level Buckhead institution. Both floors offer the same menu and attentive white tablecloth service, but the upstairs Chops feels like a mahogany-heavy country club while the downstairs Lobster Bar is a bit more casual and louder (so bring your noisy coworkers). In both spaces, you’ll see couples on anniversary outings and birthday groups dining on quality steak cuts, from more affordable NY strips to that pricey wagyu. When paired with other signatures like the lightly fried lobster morsels and the tableside-prepared shiitake and warmed spinach salad, we see why Chops Lobster Bar is still jumping three decades in." - nina reeder, juli horsford
"For Dickens, who counts Chops and Eight Sushi among his favorite Atlanta restaurants, consistency matters." - Mike Jordan
"The renovated two-level Buckhead institution successfully rose from the ashes (of a kitchen fire that shuttered it for much of ’22) to reclaim its spot at the city’s crowded formal-dining table. Inside the ground-level lobster bar, you’ll find dark mahogany and shiny cooper on the walls and a healthy mix of friends and fawning couples in the seats. Waiters, working in harmonious pairs, smartly explain how a peach puree cocktail complements the pan-roasted chicken or bone-in tomahawk. The latter entrée comes already sliced in manageable bites that somehow make the meal look less gluttonous but taste no less glorious. Super moist and exceptionally seasoned, the ribeye exemplifies everything that’s made Chops a smoldering night-out address for decades." - DeMarco Williams
"For now, Buckhead Life will focus on the revamp of upscale steakhouse Chops Lobster Bar on West Paces Ferry Road, expanding a la carte dining and its bar and seating areas and adding a 50-seat private dining space." - Beth McKibben
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