2007 Buckhead Life Restaurant Group expanded out of Atlanta and established its South Florida roots in Royal Palm Place opening up Chops Lobster Bar. Amidst the numerous fine dining establishments, Chops has remained on-top due to its distinguished steakhouse experience and pristine seafood program. Executive Chef Sean Thompson joined the Buckhead Life Group over a decade ago and built his culinary career through their kitchens, living out his greatest passion and learning from the best. There is an incredible amount of pride taken in every plate, and that is made evident immediately listening to Chef Thompson describe not only what their menu items are, but how each ingredient on the plate is sourced.
In this interview, Executive Chef Sean Thompson shares how Chops Lobster Bar is one of only six restaurants in the country to serve this brand of Wagyu Beef (shown in segment), which accompanies each product with certification of authenticity. This certificate can be asked for at any time of service, sharing a plethora of information pertaining to the steer. More than a pillar for status, taking measures like this speaks to Chops’ commitment to serving only the absolute best to their guests, and being willing to go above and beyond the call to do so. Chef Thompson was kind enough to take us in his kitchen and watch the magic happen, from the fabrication of the Wagyu and getting to admire its incredible marbling to watching him impeccably detail each plate, leaving no garnish out of place.
In this segment, the Genuine A-5 Wagyu, Signature Ice Water Nova Scotia Lobster Tail, Grilled Octopus, Rainbow Carrots and Potato Tots accompanied with blue cheese truffle dipping sauce are featured. After meeting Chef Thompson there is truly no question why Chops Lobster Bar is so highly revered for over a decade and surely many more to come.