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Boston Chops Restaurant Review: Boston Chops is a venture of chef Christopher Coombs of dbar and Deuxave fame. A step inside the cozy South End steakhouse reveals massive ceilings, a 2,000-bottle wine room and reclaimed-wood bar. Order a bottle of 2009 Château Tour Salvet Bordeaux to pair with warm, freshly baked popovers. The raw bar offerings are worth consideration, especially the fresh oysters (available by the half or full dozen) and shrimp cocktail served by the piece. Adventurous diners should check out the "rarely celebrated" selections, which include everything from roasted bone marrow to brined, braised and grilled tongue. Or stick to the à la carte steaks like the 22-ounce massive bone-in rib-eye, 14-ounce juicy Prime New York strip, or the 14-ounce bone-in filet with chimichurri butter or creamy horseradish sauce (all sauces are made in-house). Steak frites (grilled or roasted) feature an endless portion of fries served continuously throughout the meal. We also like the poutine-style twice-baked overloaded potato, complemented by a side of herb roasted mushrooms. Finish the meal with the apple tarte Tartin with cinnamon glace.