You’re driving down Gulf to Bay Boulevard in Clearwater, and there it is. Bascom’s Chop House. It’s got that classic, somewhat imposing steakhouse exterior that screams "expensive Scotch and heavy silverware." But when you actually sit down and open the Bascom's Chop House menu, you realize it isn't just another corporate steak factory. It’s a Clearwater institution for a reason. Most people walk in thinking they’re just getting a slab of beef, but they usually miss the nuances of how the kitchen actually functions. Honestly, it’s one of those places where the appetizers sometimes outshine the mains, and if you don't know which cuts are aged in-house, you might end up overpaying for a standard experience.
The Beef Breakdown: Prime vs. Choice
Let's get real about the steak. Most restaurants toss around the word "Prime" like it's a generic adjective. At Bascom’s, the menu distinguishes itself by leaning heavily into Certified Angus Beef and specific Prime cuts that are aged for a minimum of 28 days. This matters. Why? Because the enzyme breakdown during those four weeks is what creates that funky, nutty profile people crave.
The bone-in ribeye is the undisputed king here. It’s huge. If you order it, expect a heavy char on the outside—they use high-heat infrared broilers that sear the exterior almost instantly, locking in the fat. If you prefer something leaner, the center-cut filet is the standard choice, but frankly, it’s the Kansas City Strip that offers the best balance of texture and flavor for the price.
You’ve gotta realize that the "Chop House" moniker isn't just for show. While everyone looks at the steaks, the double-cut pork chop is a sleeper hit. It’s thick. Like, three-fingers-thick. They finish it with a glaze that isn't too cloying, which is a rare find in Florida where everything seems to be soaked in citrus or sugar.
Seafood and the Raw Bar Reality
It’s Florida. If a steakhouse doesn't have a solid raw bar, it dies. The Bascom's Chop House menu usually features a rotating selection of cold-water oysters. We're talking Blue Points or similar varieties that actually taste like the ocean, not just salt.
The Colossal Shrimp Cocktail is exactly what it says on the tin. They’re massive. But the real standout in the "not-steak" category is the Sea Bass. They typically serve it with a miso glaze or a light beurre blanc, depending on the season. It’s buttery. It flakes apart if you even look at it sideways.
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- The Lobster Tail: You can add it to any steak. It’s a standard North Atlantic tail, usually 8-10 ounces.
- Crab Cakes: They don't use much filler. It's mostly lump meat, which is why they tend to fall apart a bit on the plate—that’s actually a sign of quality, even if it looks less "perfect" than a frozen patty.
- Grouper: Being so close to the Gulf, the grouper is almost always fresh-caught. If it's on the specials board, get it blackened.
The Sides That Actually Matter
Side dishes are where steakhouses make their margins. You know this. I know this. But you can’t have a $60 steak without a side of potatoes.
The Bascom’s au gratin potatoes are legendary in Pinellas County. They’re heavy. They’ve got enough cheese to make a cardiologist weep. If you want something slightly—and I mean slightly—lighter, the charred Brussels sprouts with bacon jam provide a necessary acidity to cut through the richness of the meat.
Don't bother with the standard baked potato unless you're a traditionalist. It’s fine, but it’s a potato. Go for the creamed spinach instead. They do a version that isn't just a green mush; you can actually see the leaves, and the nutmeg notes are subtle enough to not ruin the savory vibe.
Lunch vs. Dinner: The Price Gap
A lot of locals hit the Bascom's Chop House menu during lunch because the value proposition changes entirely. You can get a steak sandwich or a massive chopped salad for a fraction of the dinner price. The atmosphere is different too. It’s less "anniversary dinner" and more "business deal over a martini."
The lunch menu features a Wagyu burger that is, quite frankly, better than half the steaks in the city. It’s juicy. The brioche bun actually holds up to the grease. If you're looking to experience the quality of their sourcing without dropping $200 on a full dinner for two, lunch is the move.
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Wine, Whiskey, and the Back Bar
You can't talk about the menu without the drinks. The wine list is heavy on Napa Cabernets, which makes sense. You want something with high tannins to stand up to a ribeye. They have a decent selection by the glass, but the bottle list is where the real gems are, including some older vintages of Silver Oak and Caymus that they keep tucked away.
The bar staff knows their stuff. If you ask for an Old Fashioned, they aren't going to give you a neon red cherry and a splash of soda water. It’s the real deal. Large ice cubes. Expressed orange peel. The works.
Why the Service Style Impacts the Food
There is a specific rhythm to dining here. It’s old-school. The servers usually have been there for years, which is a rarity in the high-turnover restaurant world. This matters for the menu because they actually know which fish came in that morning and whether the kitchen is running a bit heavy on the salt that day.
If a server tells you the special is the way to go, listen. They aren't usually upselling; they're trying to make sure you don't order a medium-well Wagyu and ruin your own night.
Understanding the "Market Price" Trap
On any given night, you’ll see "M.P." next to the Stone Crab claws (when in season) or the larger Lobster tails. Don't be shy. Ask the price. In 2026, supply chain fluctuations still hit the seafood market hard. Sometimes that "Market Price" means a $90 appetizer.
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Specific things to look for:
- Stone Crabs: Only available October through May. If you see them in July, they're frozen. Avoid.
- Daily Soups: The Lobster Bisque is a permanent fixture. It’s thick, sherry-heavy, and contains actual chunks of lobster.
- The Bread Basket: It’s complimentary, but don't fill up. The onion rolls are addictive, but they are a trap designed to keep you from finishing your steak.
Actionable Tips for Your Visit
If you’re planning to head to Bascom’s, don't just wing it.
First, check the daily specials before you even look at the printed menu. The chef often experiments with cuts that aren't on the standard rotation, like a T-bone or a specific dry-aged strip.
Second, if you’re celebrating something, mention it when you book the table. They’re old-school about hospitality. You might find a complimentary dessert or a better booth in the corner away from the kitchen noise.
Third, pay attention to the temperature guide. Bascom’s cooks on high-heat broilers. Their "medium" tends to lean slightly toward the rarer side because the carry-over cooking is intense. If you hate pink, go medium-well, but if you want it perfect, "medium-rare plus" is the secret phrase the kitchen understands.
Finally, skip the coffee and go for the dessert martinis if you have any room left. The Key Lime Pie is a local staple, but the chocolate cake is big enough to feed a small family. Plan accordingly. Logistically, the parking lot can get cramped during peak hours (7:00 PM on a Friday), so utilize the valet if it's available; it saves you the headache of circling the block in Clearwater traffic.
Order the ribeye bone-in, get the au gratin potatoes, and take half of it home. The steak honestly tastes better the next morning with an egg on top anyway.