Chops Lobster Bar

About the Business

Specialties

Chops Lobster Bar in Royal Palm Place is a true destination, offering Boca Raton's best quality USDA Prime meats and a wide selection of pristine seafood. It boasts two levels: Chops, a luxe steakhouse setting, and Lobster Bar, a chic seafood bar with mosaic tile and extensive raw bar. The hip bar features live music and an extensive, award-winning wine list. Private dining available upon request.

History

Established in 2007.

For the past 4 years, Chops Lobster Bar Boca Raton has offered the highest-quality steaks and seafood in South Florida. The rich, elegant interior promises an experience like no other. More than just a steakhouse, Chops is also accompanied by the chic seafood bar called "Lobster Bar". With an extensive raw bar, Lobster Bar has the freshest seafood around. This exquisite dining destination has received the following honors in recent years: "Best Seafood"- Broward Co. NewTimes (2011), "Top 10 Miami/South Florida Seafood Restaurants"- Guyot 2011, "Best Continental Cuisine"- Boca Raton Magazine 2011, Runner up "Best Seafood"- Boca Raton Magazine 2011, Runner Up "Favorite Restaurant"- Boca Raton Magazine 2011, "Carnivore Heaven"- Boca Raton Magazine 2010, and "Top 50 Broward and Palm Beach Happy Hours"- NewTimes 2010.

Meet the Business Owner

Business owner information

Pano K.

Business Owner

Buckhead Life Restaurant Group's charismatic founder and CEO Pano Karatassos raised Atlanta to a new level of fine dining, earning it a spot on the country's culinary map when it opened its flagship restaurant Pano's & Paul's in 1979. Today, Buckhead Life Restaurant Group owns a dozen of Atlanta's top restaurants, and is expanding its restaurants across the country, including two in Boca Raton and one in Fort Lauderdale, Florida. It is clear that the restaurants' success is a direct result of Pano's devotion to the restaurants, which is evidenced by his frequent visits to each dining establishment - a classic "hands-on operator".  Pano also develops the concept of each of his independent restaurants, oversees the day-to-day operations as well as regulates the food, personnel, and decor quality standards. When anyone asks him about his work, he usually replies, "My work is my hobby. I'm the luckiest guy in the world."