Open late Fri.-Sat.
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Chops Lobster Bar Restaurant Review: Chops (upstairs) is the place for steaks, while the Lobster Bar (downstairs) is a seafood destination, but patrons may order anything from either menu regardless of where they're seated. We think the lump crab cake probably is the best in the city, and the lobster bisque doesn't disappoint. Halibut in season makes a fine meal, especially if ordered cooked just to medium, which this kitchen fully comprehends. For the big spenders, Chops offers A5 authentic Wagyu Kobe beef. Standouts are the bone-in filet and the veal chop; the juicy Kurobuta pork chop comes pink as ordered. The sharable 20-ounce bone-in rib-eye’s flavor needs no embellishment, but if you must have one, the béarnaise is spot-on, and a slice of foie gras on top is a sensible splurge. Vegetarians will enjoy the sides and the salads, especially the chopped salad. For dessert, we recommend the chocolate toffee crunch pie with caramel ice cream from Moretti's, although the bread pudding is a popular alternative. The nearly book-length wine list has great depth in Champagnes and, given Chops’ meat mission, is heavy on red wines. But we find the by-the-glass wine list uninspired. Plus, the selections don’t pair well with the food. Solution: Pay the $15 corkage fee and bring a good bottle or half bottle with you.