The renovated two-level Buckhead institution successfully rose from the ashes (of a kitchen fire that shuttered it for much of ’22) to reclaim its spot at the city’s crowded formal-dining table. Inside the ground-level lobster bar, you’ll find dark mahogany and shiny cooper on the walls and a healthy mix of friends and fawning couples in the seats. Waiters, working in harmonious pairs, smartly explain how a peach puree cocktail complements the pan-roasted chicken or bone-in tomahawk. The latter entrée comes already sliced in manageable bites that somehow make the meal look less gluttonous but taste no less glorious. Super moist and exceptionally seasoned, the ribeye exemplifies everything that’s made Chops a smoldering night-out address for decades.