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 (patrons may order anything from either menu regardless of where seated). Fresh oysters make a grand starter, and in the Lobster Bar, one may sit at a low bar and enjoy a drink and some bivalves while gazing at an arrangement of them on beds of ice. Halibut in season is a fine meal, especially if ordered cooked just to medium, which this kitchen fully comprehends. At Chops, the menu offers a variety of steaks, but also chicken, lamb, pork and veal. For the big spenders, there’s the Wagyu Kobe 12-ounce strip steak. The bone-in filet and the veal chop are standouts, and the juicy Kurobuta pork chop comes pink as ordered. We've not been fond of most of the toppings or sauces, but the béarnaise is spot-on. Vegetarians will enjoy the sides and the salads, especially the chopped salad. Rich desserts are worth saving room for, and come in easily shared portions. 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, and the selections don’t pair well with the food.