Bob’s Steak & Chop House started in Dallas. It has since expanded to the suburbs of Dallas, San Francisco, Tucson, and now in San Antonio located on Rim Pass Dr. Bob’s thinks of itself as a traditional American Prime Steakhouse with an attitude of big sophistication, big prime beef cuts, big drinks, but all this comes with a big price. Does it deliver?
The atmosphere is pleasant. When you first enter your eyes have to adjust to the darkness of the room. It soon gives way once seated at the table with a jar of pickles in the middle, one of Bob’s signatures. Don’t eat them. They are way too salty and do not taste like pickles but cucumbers.
We chose as our appetizers the fried calamari, Maryland style crab cake, and the special of the evening-sliced battered lobster tail.
The fried calamari was perfectly cooked, golden brown and not rubbery. The accompanying cocktail sauce had a nice flavor and was a nice accompaniment to the calamari. The crab cake was skillfully put together with just the right amount of seasonings with plenty amount of crabmeat. No skimping here, Bob’s came through big. Half of us liked the touch of sweetness of the honey mustard sauce gave the cake. The others said the crab cakes were great on their own. That night the house appetizer specialty was the sliced lobster tail. These lightly browned medallions were so tender and sweet you were immediately placed in a blissful state. They were accompanied by two sauces, but no one noticed anything but those succulent lobster pieces.
Lobster bisque was thick and creamy. Mixed reviews at our table. Most agreed the bisque was too thick to be considered bisque. For me it was gravy in a bowl. Though the lobster pieces in the bisque were sweet and tender, there were too few of them. Also the seasoning, for me, was almost overpowering. Like I said, mixed reviews.
Caesar salad was good not great. However, it was the croutons that made the salad. These beautifully prepared squares of joy were not so hard that you thought you would break a molar, but were soft with a ton of flavor of onion and olive oil. Instead of their dressing, this is what gave the salad flavor.
Everyone at the table agreed the filet mignon was awesome and the best of the main entrées. It was left alone as a meat (which this quality meat should be), and was just lightly seasoned with salt and pepper. Then the filet was seared with a nice crust on the outside and very tender on the inside. On the other hand, the worst was the rib-eye. It looked appetizing but was not flavorful at all, which was surprising. The piece of meat we received had the marble to give it the flavor, but it missed its mark because it was too fatty. With all that fat I felt like I had a mouthful of gelatin with bits of cooled beef.
The baked potato was good. The smashed potato was nice and chunky. But the consensus at the table was we all loved the skillet fried potatoes topped with sautéed onions and peppercorn gravy. The fried potatoes were mostly on the crispy side which I love. I think the darkness adds more flavor, but a couple of people at the table would have preferred them a little softer. What we did agree on was the gravy. We love our gravy! This brownish creamy concoction had a nice balance between the onions and peppercorn, though the onions could have used some caramelization like the potatoes.
There have been some mixed reviews on the meal so far, but the one thing we all agreed on and no wishy-washy on our opinions was the carrot. This mammoth-looking shiny orange log was placed right in the middle of each entrée plate. The fragrance of cinnamon and cardamom almost held your taste buds hostage because the fragrance was so strong. We eat with all our senses, and one was under attack. Since this goliath was in the middle, some of the glaze got on the accompanying sides and it almost ruined the whole entrée. The glazed carrots are one of Bob’s signatures and in my opinion they might want to rethink the use of this beast. I do have to admit I wonder where they get them. There must be a mysterious farmer who has a forest of carrot trees that the ground simply cannot hold in and the farmer lets them burst out to eventually become bigger than dinner plates.
Bob’s Steak & Chop House certainly kept up with their big theme as it is very pricey. I know of other area restaurants with this price tag that deliver their promise, but I honestly can’t say I think Bob’s delivers.
Well, except on one extremely important issue (this depends on what you consider important) and that’s their staff. We were greeted outside with a friendly hello and smiling faces. The same with the hostess’ in the front of the house. Our waiter was Richard. Ask to be seated in his section. You won’t be disappointed. Richard made sure that the meal went smoothly and everything delivered on time. Allan was the bartender serving that evening. I sometimes like to try a different cocktail when I go out and decided to try a Lemon Drop. It was so good that I asked for the recipe (actually my husband asked the waiter). Allan obliged, with the request not to post it. When I went to thank him he seemed pleasantly surprised and said anything he could do to make our evening enjoyable just ask. He’s a nice and amiable young man who happens to be an excellent mixologist.
In my opinion Bob’s Steak & Chop House temperature is medium; adequate on menu, flavor, and ambiance. What Bob’s delivers on is big portions, carrots, staff, and price.