Frommer's Review
Steaks are the specialty at Chops, while lobster (not surprisingly) is the main attraction at the Lobster Bar. However, seafood and lobster are available at Chops, while steaks are also on offer at the Lobster Bar.
The steakhouse boasts extremely elegant, clubby surroundings -- definitely macho, but less so than its archrival, Bone's . Tri-level seating is in comfortable upholstered armchairs and roomy banquettes. Entrees require a hefty wallet and a hearty appetite for the likes of a 24- or 48-ounce porterhouse steak, a 20-ounce New York strip, triple-cut loin lamb chops, salt- and garlic-crusted prime rib, and so on. You won't need dessert, which is just as well since they're nothing special. A large selection of wines is available; at lunch, filling sandwiches are an option. This is power dining at its best and seats are much in demand, so reserve in advance.
The elegant Art Deco Lobster Bar is reminiscent of the Oyster Bar in New York's Grand Central Terminal. The menu offers steaks and seafood items from Chops, plus additional seafood options. Lobster is prepared just about every way imaginable -- there's lobster cocktail, baked lobster oreganato, lobster bisque, fried lobster tail, steamed lobster, and even lobster fingers. You get the picture. The star of the menu is the crab lobster entree, one or two Maine 1-pounders prepared six different ways. For the purist, there's good old live Maine lobster (3-9 lb.), steamed and cracked. And for those who don't like lobster (what are you doing here anyway?), there's a wide variety of impeccably prepared fish, shrimp, and crab. Stone-crab claws are popular during winter months.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
