“Bone In” style was certainly full of flavor. The strip was a modest portion considering its 16oz. Do not skip this one if you go.įor the main course, we went with the Bone In K.C. This is a dish that lives up to its name. Dipping it into the home made honey mustard and drawn butter and taking a bite was like chewing on a little slice of heaven in my mouth. It arrived lightly breaded, but not greasy, resembling a gigantic chicken tender only with a fantastic lobster ending. What a succulent treat the Lobster tail ended up being. Like the name implies, this is one of Chops’ must- haves. Not the most impressive start.Īs an appetizer, we went with the Chops Half Jumbo “Signature” Lobster Tail. The bacon that was sprinkled on top tasted similar to the Bacon bits that one purchases at Publix. The blue cheese dressing really overtook this dish, strong and bitter on every bite. The wedge was certainly crispy, but smaller than we would have hoped. Blue Wedge-Iceberg Lettuce with bacon and blue cheese dressing as a salad. Although that sounded interesting, I had already made up my mind to go with a “Bone-In” streak, but hadn’t decided which one. When the waiter came back to inform us of the night’s specials, I could only make out one- Australian Kobe Beef strips. We also thought the pop art paintings of John Lennon and Frank Sinatra hanging bar side stood in sharp contrast the elegant, expansive wine cellar décor of the main dining hall. My wife and I could not help but feel out of place. It was certainly amusing watching all these women strutting their St John evening wear while gyrating to Pink songs. Soaking in the ambiance of the bar, it was all too apparent that many gold diggers and sugar daddies were on the prowl. My wife opted for a red wine- a Pinot Noir Evil 2006 that turned out to be an inoffensive, rather wimpy French Pinot Noir, and I (already anticipating my Lobster appetizer) ordered a white- ‘06 Genesis Riesling that was sharp and fruity with a slightly orange tang. He never asked us to if we wanted to see the wine menu-Chops has an extensive, encyclopedia sized wine list- we ordered directly from the bar menu. After about ten minutes, the waiter arrived to take our drink order. Although the duo was playing slower tempo covers, they did play loud enough to drawn out any small talk between my wife and I. The bar/lounge area had a duo playing easy listening renditions of contemporary hits by the likes of Gwen Stefani, Gloria Estefan and Pink. Nonetheless, Chops’ looked legitimately busy (the down economy apparently having no impact in Boca) with a few couples waiting outside, so we opted for a seat bar side. It made us wonder if our dressy but somewhat casual appearance was not up to par to the establishment’s blue blazer standards. On the Friday evening that my wife and I visited the stylish eatery, the Maitre d’ immediately quipped upon our arrival that the wait for a dining room table would be over an hour and a half, or we could take a seat at the bar/lounge area immediately. Although Chops Lobster Bar has only been open a few years, it has quickly become an upscale Boca Raton steak and lobster staple, competing with long time local standards of New York Prime and Ruth’s Chris. Pulling up to its posh Downtown Boca locale, with Bentleys, Mercedes and Jaguars lined up to valet, you already get the sense of the type of experience that awaits you. Although the alluring Wine Cellar décor is awe inspiring, expect to spend wads of cash and leave feeling somewhat delighted and yet unfulfilled. Much in the tradition of Morton’s and New York Prime, Chop’s proved to be another stuffy, steak and lobster house with all the right bells and whistles but with questionable value. We stay true to our philosophy of serving enticing dishes and providing phenomenal service from start to finish.Reviewed Chop Lobster Bar January 9th, 2009 Our inventive approach ensures an outstanding dining experience, with options like grilled octopus, Wagyu beef on a hot rock, lobster mac & cheese, and house-made decadent desserts. We feature the finest cuts of USDA Prime steaks and Wagyu beef as well as premium seafood dishes with our own inventive twist.įrom the chef procured wet and dry aged cuts of beef, lamb, and pork, both on the bone and off, to fresh seafood, appetizers, signature side dishes, and desserts we utilize the finest ingredients, combined in uniquely delicious ways. Our innovative menu, unique culinary experience and chic high energy atmosphere make us true industry originators and Scottsdale’s Best Steakhouse.We are a welcomed respite from the typical chain steak restaurants. Bourbon & Bones Chophouse and Bar is a rare chef-driven, sophisticated steakhouse and bar in Old Town Scottsdale, Gilbert’s Best Steakhouse in SanTan Village and the premier steakhouse in the west valley in Peoria at 83rd and Happy Valley Road.
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