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Chops Lobster Bar Restaurant Review: This two-tier restaurant houses Chops upstairs, which features steaks and has a masculine, clubby atmosphere, while Lobster Bar downstairs focuses on seafood. Each setting offers the other’s menu. The lump crab cake may be the city’s best, although in season it's hard to beat the soft-shell crabs. Appointments to the latter will vary, sometimes being an Asian slaw or a chive beurre blanc. Lobster bisque is first-rate, and additional lobster meat is available for an upcharge. Halibut or wild-caught salmon in season are standouts, but some may find the portion puny. Chops shareable 20-ounce bone-in rib-eye needs no embellishment, but the béarnaise sauce is spot-on, and a slice of foie gras on top is a sensible splurge. Try the flavorful bone-in filet; truffle butter enhances it nicely. Vegetarians will enjoy the sides and the salads, especially the chopped salad. For dessert, go for the chocolate toffee crunch pie. The 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 by-the-glass selections don’t pair well with the food. Solution: Pay the $15 corkage fee and bring your own.