Apparently Chops, a popular Atlanta steakhouse, wasn't decadent enough. A few years ago, they added the Lobster Bar downstairs to the mix. Steaks are the specialty at Chops, but lobster and other seafood are available. Lobster is the main attraction in the Lobster Bar, but you can also order the steaks and chops from upstairs.

The steakhouse is an extremely elegant version of the clubby genre--definitely macho, but less so than its arch rival, Bone's. Still, this is power dining at its best and seats are much in demand, so reserve in advance. Tri-level seating is in comfortable upholstered armchairs or roomy banquettes. Meat 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. There are traditional a la carte side dishes such as creamed spinach, jumbo asparagus hollandaise, cottage fries, or onion rings. You won't need dessert, which is just as well since they're nothing special. A large selection of wines is available, and at lunch, hefty sandwiches are options.

The elegant Art Deco Lobster Bar is reminiscent of the Oyster Bar in New York's Grand Central Station. The menu is a blend of Chops' power steaks and seafood items, with new seafood additions. Lobster is prepared just about every way imaginable--lobster fingers, lobster cocktail, baked lobster oreganato, lobster bisque, fried lobster tail, steamed lobster. You get the picture. The star of the menu, though, is the crab lobster entree, one or two Maine 1-pounders prepared six different ways. For the purist, there is 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.