![]() ![]() If you manage to save room for dessert (good luck), the rum raisin cake is terrific. ![]() If you want to go with starches, get the truffle Parmesan fries or Lyonnaise potatoes (sliced and sauteed potatoes and onions). They are cooked with shallots and butter. They have jumbo asparagus which comes with a savory Hollandaise sauce. The sauce is exceptionally tasty and borderline addictive. Presentation is outstanding (photo: /biz_photos/chop…). This house-prepared steak is crusted with cracked black pepper and comes in a brandy pepper sauce with mushrooms, a port-braised shallot, and potato confit. The specialty "filet pepper steak" is also great. I recommend it, especially if you have a big appetite. It's thick, somewhat juicy, and quite flavorful. The 20 oz bone-in rib eye is a thing of beauty (photo: /biz_photos/chop…). When choosing your steak, a general rule of thumb is the New York strip is more tender and has less fat (marbling) while the rib eye has more marbling and flavor. This way, you're guaranteed to fully enjoy all the flavors. While there's no "right" way to eat this dish, I found the best method is to flip one of the crocks upside down on a plate and let the escargot and sauce fall on top of the crust (photo: /biz_photos/chop…). They are served soaked in a rich butter sauce. Six come with each order and are served in "pastry crusted crocks" - basically, in small bowls with a crisp, puff pastry top. They include a variety of breads including a raisin/berry bread and a rye bread baked with shallots inside. It's rare to find this meat served at a restaurant in the U.S.Ī plate of complimentary breads are served with each meal. Its traceability is certified by the Japan Meat Grading Association. Chops offers a 12 oz authentic wagyu Kobe New York strip for $90. Steak toppings, such as sauteed foie gras ($15), are additional. They include filets, New York strip, rib eye, and a dry-aged porterhouse.Įxpect to spend roughly $10-20 per appetizer, soup, or salad, $7-10 per side, $30-40 per most seafood entrees, and $30-60 for most single cuts of steak. ![]() Classic cuts of steak are offered in various sizes. On the seafood side, there are stone crab claws, Maine lobster, jumbo shrimp, cold water oysters, mussels, crabs, crab cake, and assorted fish such as Atlantic swordfish, Chilean sea bass, Scottish salmon, black grouper, and Dover sole. The bar is nice and there's an open kitchen where you can see all the action. The dining room is decorated with dark wood and etched glass. The restaurant itself has a very traditional and elegant look and feel. There's sort of a high dollar, high power type atmosphere. It's not uncommon to see a lot of old men in suits. It seems to be busy no matter what night of the week it is. Chops Lobster Bar is located on the 1st floor. The valet for Chops is also used for Japanese restaurant Umi.Ĭhops, the steakhouse, is located on the 2nd floor. The restaurant and hotel share the same driveway, but have separate valets. Some other restaurants in the Buckhead Life group include Atlanta Fish Market, Bistro Niko, Kyma, and Veni Vidi Vici. I have had some phenomenal steaks here and would have to say this restaurant lives up to the hype.Ĭhops is a Buckhead Life restaurant. Chops boasts it is consistently named one of the top 10 steakhouses in the country. Whenever a conversation about steaks comes up, Chops, Bone's, Hal's, and Kevin Rathbun are among the steakhouses most often mentioned for having the best steaks in town. Definitely an experience worth repeating.Ĭhops is an Atlanta institution. Overall the dining experience was wonderful, service was excellent and the food delicious. We also ordered the New York cheesecake with a caramel topping. After dinner Matthew surprised us with a birthday dessert of bread pudding served with vanilla ice cream. Matthew checked on us often and the service was impeccable. ![]() The Mac and cheese was creamy and delicious with a light crumb topping. Both our meat choices were perfectly grilled to temperature. We shared the Gouda Mac and cheese and fresh string beans. For entrees we had the porterhouse lamb chops and a New York strip. It was lightly battered, juicy and tender. Served with a choice of drawn butter and a honey mustard sauce. We decided to share the fried lobster tail his suggestion. He returned shortly for our appetizer order. We started with an old fashioned and and old fashioned manhattan. Asked what we were drinking and told us they would be right out and he would get bread for our table while he gave us time to review the menu. Matthew our server came right over and greeted us. Everyone working there wore masks and you're required to have one while in general areas but definitely there was no social distancing in the dining area nor at the bar. We were greeted by the host and after confirming our reservation, we were seated. ![]()
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