![]() Nevertheless, that's the point, this place charges more for less. I could barley eat 1/4 of my steak with it, luckily my family shared theirs with me. It cost $2 for the sauce, and the portion size they give you is a joke. A perfect example is the bernaise sauce which I ordered with my steak. In terms of the price, I think they really overcharge here for what they give. Honestly, nothing worthy of a place that has such a high thought of itself. A very basic cheesecake, that was very heavy, thick, and rich with a few strawberries on-top. The other thing I had was the CLB New York Style Cheese Cake. It's warm, and gooey, and the perfect dessert for a chocolate lover. Normally I don't like to get chocolate cakes at restaurants because they overdue it on the chocolate, however, this had so many good layers of flavor it was easily the highlight of the meal. I tried two desserts, but the one I liked much better by far was the Warm Valrhona Chocolate Souffle Cake. Pure Creamless Corn Mash - Tasty, but unmemorableĬreamy Curly Mac & White Cheddar - Cheese was great, but the macaroni was blandĬreamed Spinach - Extremely pungent minty flavor, a bit strange Roasted Garlic Whipped Potato - Excellent ![]() I was able to try a bunch of different sides so here's my quick hot take on them all: Needless to say, it wasn't worthy of it's reputation. It wasn't quite bland, but I don't know what the word is that I am looking for. It just didn't have much flavor, and the pan drippings didn't add much to it either. It was a steak, but not a steak worth $50+ (yes I realize I got an appetizer, side, and dessert as well, but still, the regular menu has the same thing for basically that price). I got the 12oz Prime New York Strip Sirloin Steak for my main meal. Other than that, the soup is fantastic, really creamy, light, and delicious. They pour it into your bowl right in front of you from a sauce boat, which is a nice touch to the service of it all, however, half of the soup is left inside the boat, and the portion already is small. For my appetizer, I started with the Fresh Maine Lobster Bisque Au Cognac. We came during summer, and they had a special three-course menu for summer. Toward the end when the place got busy I could tell they couldn't pay as much attention to us as I would have liked, but I won't penalize them for it. ![]() Our waiter was very nice, and attentive, our waters were constantly refilled, and things went smoothly overall. I came with my family and were seated right away (as I said, the place was empty on a Sunday). At 5:30pm the place was empty, but by 6:30 it was packed. Will we go back? Honestly, I don't know, I'm lukewarm about the place so it's 50/50 at this point.In terms of high-end (aka high priced) steakhouses, I'd rank Chops somewhere in the low-middle tier. Positive side was the bar made great Cosmopolitans and the ambience/dining room was nice. Crab cakes were awesome, "wagyu" spring rolls were not very good at all like the lobster and way overrated (fake wagyu, as with most places that claim they have wagyu, wagyu, wagyu.). Stick with the classic broiled/grilled option. The flash fried lobster add-on that they also claim is a signature dish was VERY disappointing - don't ruin a good cold water lobster tail by getting it made this way. ![]() Sent my steak back twice - yes, TWICE, believe it or not! They finally got it right the second time, which is quite inexcusable for such a high end place with a high end price tag, and for a place that prides itself on their steaks. Service was great, but medium steak was GROSSLY undercooked and super rare. ![]() Overall, a rather disappointing experience considering so many other great steak houses nearby. Mostly all about steaks, but also has a lobster add-on to any meal. We certainly hope that Chops reflects on the constructive criticism that has been appearing more often in their reviews and addresses these issues in an effort to regain their once impeccable reputation. That is why we have been loyal patrons in recent years hosting family parties and celebrating many special occasions there. The service from the front desk to the wait staff and floor managers have always been welcoming and willing to correct missteps but we seldom ever had to deal with these kinds of issues in past years. Our group’s celebratory mood was quickly dosed when our steaks arrived barely at room temperature and 2 out of 4 had to be sent back because they were under cooked and tough.This has happened before on recent visits and it also seems that the high quality of their steaks has been declining. In an area where there are many fine options of steakhouses Chops seems to be losing their competitive edge. Chops Lobster Bar has always been our “go to” restaurant whenever we have been in the mood for a great steak dinner for over twelve years. ![]()
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