![]() The locally sourced prime beef is hand-selected based upon the farms where the cattle were raised the steaks, including several sizes of filet mignon, New York strip and the carnivore's holy grail, Wagyu Kobe beef, then undergo a 45-day wet aging process to maximize tenderness. ![]() A twist of lemon in the sautéed spinach provides a perfect hint of acidity to pair with the steak and to balance the sweetness of the lobster and its best friend, drawn butter. Our surf and turf included a lightly battered, flash-fried half jumbo lobster tail and a barrel-cut filet mignon, served with some seriously substantial onion rings and a sauté of spinach and mushrooms crowned with parmesan. Though the perks and contemporary speakeasy ambience are impressive, the cuisine is exceedingly noteworthy. 7 and Davidoff Special "R", among others), the live jazz five nights a week, the top-shelf liquor and the extensive wine list, plus the full restaurant menu. Though you probably won't be seated at the Frank Sinatra or the Ray Charles tables (the best seats in the house, named for the portraits on the walls above them), you'll still have access to the humidor with 10 different cigar brands for sale (La Gloria Cubana Serie R No. But there's a new way to score a spot at The Club, among the vivid hues of leather and mosaic tile, and that's to secure a one-day pass ($25) and a reservation. More than 200 personal humidors are available for rental.Īnnual dues for membership are $700 for individuals and $1,900 for corporate memberships, which grants access to four members of the same company. Inside the humidor room-which with its sliding track ladders more resembles a library-brass nameplates delineate the private boxes of cigar-storing club members, who range from a certain NBA analyst with a unique golf swing to one of Napa's most celebrated winemakers. ![]() "Many of the servers have been here for five, six years and even since the Club opened." The membership, which comprises both men and women, stands at roughly 650, including some non-Atlanta residents. "It's like a family here, honestly, even between the staff and the members," says Jim Monteleone, The Club's general manager. Pano Karatassos opened The Club at Chops as a gathering place for friends, and he approves every new member. In 2000, Buckhead Life Restaurant Group founder and owner-and cigar aficionado-I. This is The Club at Chops, a semi-private dining room in one of Atlanta's premier steak houses, and the ultimate place to smoke in the city.Īlthough the Bond routine isn't necessary, you could dine at Chops dozens of times without knowing of The Club's existence. One sharp glance back as you slide your magnetic keycard through the reader and enter a classy speakeasy of the new Prohibition, a much-needed haven for smokers in a time when enjoying a cigar requires double-0 style secrecy. About a month before the reopening, the team got back together to discuss coming back, new menu items, and the restaurant’s new expansion.After breezing past the maître d' with a knowing glance, you weave past the restaurant's patrons to the open-air kitchen, eyes furtively scanning the room, wondering if anyone noticed the two-robusto bulge inside your sport coat. From the date of the fire to re-opening in September, employees were able to work at other restaurants, and Delesandro and Chops General Manager Kevin Brown would make the rounds to check on their team. ![]() ![]() A few months after the fire, Buckhead Life Restaurant group, Chops’ parent company, filed a permit to restore and remodel the restaurant. “About the time we were getting ready to verbally evacuate the building and the dining room, the fire alarm went off.”Įveryone made it out safe, but the damage was done. “I went downstairs and told the cooks, shut it down, everyone out,” Delesandro said. He investigated further, and found the fire in the hood system itself. When he went outside and looked up, black smoke was rising out of the roof. He said he noticed an unusual amount of smoke coming from the kitchen’s hood system. Executive Chef Ryan Delesandro was there that Friday night and found the fire. ![]()
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