Fried Tail (if you made the mistake of sharing the appetizer version), a Whole Lobster, and a Platter that includes a Tail, a small Salmon Filet, Lump Crab and Scallops all drizzled with a Lemon Beurre Blanc. That peppery Brandy reduction qualifies this dish as the au poivre to end all au poivres. We have also enjoyed the Filet Mignon Pepper Steak (topped with Shallots braised in Port, Potato Confit, mushrooms and a Brandied Pepper Sauce). For such a large steak, it has been delivered perfectly cooked (pink/hot center, charred exterior) every time. Porterhouse is my favorite and has one of the most tender filets I've ever had the pleasure of digging into. Get the Crisped Hash Browns as your potato side. The Mac and Creamy White Cheddar side is quite large (you'll need to share this one) and richly delicious. The Spinach Salad is prepared tableside, with the warm bacon dressing, sliced hard-boiled egg and all the other required goodies. Every time I've had it, the tomatoes have been perfectly ripe and flavorful (i.e., not refrigerated). Like another great steakhouse (listed and reviewed in the regular review section for Ocean City, MD), they load it up with blue cheese crumbles. My favorite salad is the Tomato, Onion and Blue Cheese. They say you have to share it, but if you are properly motivated you can deal with it all alone. Start with the Sharing Morsels of the Cold-Water Lobster Tail, cut into bite size pieces and quickly fried. Chops is part of the Buckhead Life Restaurant Group (same as Buckhead Diner) and shares the same reputation for consistently high quality. I love the huge open kitchen and the various dining levels overlooking all that fire, steam and stainless steel. After much grueling research, I have determined that that is quite possibly true (continued studies will, of course, be necessary). In spite of its name, Chops Lobster Bar is considered one of the premier Steakhouses in the country.
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