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Bascom's Chop House Restaurant Review: This perennially popular steakhouse offers aged steaks, chops and chicken selections amid an interior that is well-designed to reflect a sense of residential dining; horizontal wooden blinds on the windows add to the sense of privacy, even if the room is filled. Table service is consistent and polished. Each steak is aged at least 28 days. Filet mignon comes in petite or 12-ounce sizes. Bascom's slow-roasted prime rib may be chosen in Queen and King cuts. This is seafood country, too, so an appetizer might consist of deep-fried calamari complemented by rémoulade sauce, or escargot en croûte (sautéed snails, mushrooms, garlic and herb butter in puff pastry). Many visitors from up north like to try a taste of home and order the Chesapeake Bay crab cakes, a trio, made with sweet lump crab and paired with rémoulade sauce. Desserts are filling and usually include cheesecake or chocolate torte.