It might seem tricky for a steakhouse to stand out in a beef mecca such as Texas, but carnivorous connoisseurs know how to track down the best with just one magic word: “Bob’s.”
Founded in 1993 on Dallas’ Lemmon Avenue, Bob’s Steak and Chop House has since grown into a national destination for diners seeking large cuts of excellent beef prepared without gimmicks. The chefs don’t need to rely on trendy cooking techniques or of-the-moment fads, as the steaks are always Prime, which means they are designated in the top two percent of all beef, including their famous prime filet, a cut rarely found in most steak houses.
Each cut is served with Bob’s signature glazed carrot and a choice of potato, which can also be complemented by an array of family-style sides such as macaroni and cheese, creamed corn, sautéed mushrooms, and fresh asparagus. And the bread. How could anyone ever forget the hot loaf of fresh baked bread that wafts its irresistible scent over the table as soon as it’s set down?
But it’s not just the sides and steaks — which range from tender filets to juicy ribeyes to a succulent -bone-in strip — that have drawn devoted fans. It’s the personalized service, from the moment the valet greets you to when the host bids you goodnight, that has cemented Bob’s as the steakhouse of choice for many.
How many? Well, over the years Bob’s has expanded into Grapevine, Plano, Fort Worth, and in the luxe Omni Downtown Dallas Hotel, as well as Austin, The Woodlands, San Antonio, California, Arizona, Florida, and Nashville, Tennessee, with more on the way.
But it doesn’t matter which Bob’s you visit, as the food, drinks, and service will always be top-notch. And if you need a break from beef, options such as fresh fish of the day, rack of lamb, broiled salmon, cold-water lobster tails, or roasted duck are ready and waiting. Since each dish is prepared in-house, there are never unidentified ingredients to get in the way of a classically delicious dinner.
And that’s exactly why Bob’s has carved out a name for itself not only in Texas, but all over the nation, as the site of steak done right.