Bob's Steak & Chop House — Restaurant in Dallas

Let it be known that I have been in the area since 2001 and always wanted to go to Bob's but never made it (either I was too cheap or my friends were all too cheap). Now I have friends that aren't scared to spend a few bucks for dinner so I finally made it.

Having recently had steak dinners in Vegas, I was shocked at the prices. I expected $100/plate so the prices were a bargain in my view. The bread was plentiful and the portion sizes were large. I ordered a 14oz Prime New York Strip (medium rare) with a baked potato and a side of mac and cheese off their special menu. To no surprise the steak was cooked properly and tasted good. The mac and cheese was also quite tasty.

The baked potato tasted fine but it really seems that something more grand could be done with a baked potato at a fine dining establishment. I'm pretty sure I cooked that exact same baked potato myself when I was a 10 year old in boy scout. Also, I wasn't a huge fan of having the staff come by to put the garnishments on the baked potato.

There was nothing wrong with the staff per se but did they really earn the $60-70 tip from our table of 4? Essentially all they did is leave menus and then ask us what we want. There is no explanation of the menu, no trying to sell sides (i totally forgot about other sides, just noticed the mac and cheese on the 2nd menu), and no trying to sell desserts. When asked what comes with the meal the waitress said just the potato..no mention of the carrot which seems to be a signature piece (and was tasty). I only learned they sell dessert by reading yelp reviews right now. My tummy was full and I probably wouldn't have purchased anything but wasn't offered...and they couldn't have been too busy at the time considering 3/4ths of the patrons had already left by that time.

It would have been nice if the staff was trained to give an explanation of the various cuts of meat they had on the menu. Sorry, I don't even know what "prime" means and simply bought it because it sounded better but they should incentivize people to buy the cut of meat which is best for them. I tend to like my NY Strip on the thin side. This strip was VERY thick. Contrast this with Cut at the Venetian in Vegas where they bring out sides of meat to show you the differences and give detailed explanations and make it clear that they will answer any questions you might have expertly (and as such were able to guide me to the exact NY Strip that I wanted).

The location needs an overhaul IMO. The outside looked terrible in 2001 when I first moved to Dallas and it hasn't changed one bit. The valet is fine and is actually needed for this location so I appreciate that but the building facade is just terrible. The inside also seems dated with wood paneling throughout (is this the 1970s? Bob's didn't even open until 1993). The menus look cheap as well (how about iPad drink/dessert menus to make this feel more upscale). The clientele was mostly old white males. I guess old guys have lots of money but the clientele did not help any in the making this a cool/hip place to go.

All that being said, we had a good time and the food was good. However, I don't expect to return here anytime soon as I will be on a journey to find the best steakhouse that Dallas has to offer (and if it is this, then I would be severely...

I'm not sure if I'm a steakhouse snob or not. I've been to plenty in New York City and Los Angeles, as well as in Dallas.

Generally, I find that the high-end ones fall into two groups: "old school" and ummm… "new school," I guess you would call it (and then there is Texas Roadhouse, which isn't really either, but I like and appreciate the value you get there). New York City of course has plenty of "old school" steakhouses, but my favorite "old school" steakhouse has always been Musso and Frank Grill in Los Angeles (Hollywood, to be more exact). Movies like Ocean's Eleven (and TV shows like Mad Men) have had scenes inside this 100+ year old establishment. I mean, the waiters still wear red tuxedo jackets, and the interior feels like it came out of the 1920s.

I order the same thing when I go to these old school establishments - Martini, Caesar salad, Ribeye, Asparagus. And that's what I ordered at Bob's Steak and Chop House. I picked the original location, since I was going old school, but really, it's only been around 30 years (not bad for a restaurant, but just a youngster when compared to its New York and LA brethren). They are very proud that they are in the "Steak House Hall of Fame," but searching this up afterwards, I was disappointed that there are only 9 restaurants with this distinction, and only one from New York City (none in LA). Then I found out that this organization was founded by the owner of Bob's. Kind of a marketing gimmick, imo.

Anyway, on to the actual meal. Friendly and attentive wait staff (white shirts and black bow ties for both the male and female employees), nice "old school" setting, solid menu. Every table has pickled peppers and pickles in a jar. We did not partake. Food arrives exactly as ordered. The steaks come with "a glazed carrot" (as the menu states), which was fine although a bit overcooked and therefore softer to the fork than I would like. The ribeye steaks were tasty, but honestly, they look prettier at a Texas Roadhouse. So why should I complain? Because my 22 oz. bone-in ribeye cost $98, while the 14 oz ribeye was $70. Granted, I expected to pay a lot (although the steaks are less expensive at Perry's Steakhouse), but if I'm going to pay those prices (total bill for two was $300), I guess I want something more. At a "new school" steak restaurant, something more would be a beautiful interior, waiters that subtly signal a high level of customer service, table settings and seating that borders on "bespoke" - really, anything that enhances my dining experience while lightening my wallet. I wouldn't mind spending $300 at LA's Musso and Frank Grill - that place just drips "old school" in all the best ways (same with many of New York's great steakhouses).

Bob's certainly is busy and seems to be popular. There was a table of ten 30-somethings nearby, and it sure looked like they could be regulars, just like many of the other guests. I don't begrudge Bob's - they are satisfying their clientele. But for me, Bob's will become a somewhat drab and...

This place is pretty good, don’t get me wrong… It’s not excellent, but it’s definitely the best on Lemmon Avenue when it comes to a quality steak; however, it’s a complete knock off of Del Frisco’s Double Eagle Steakhouse, so if it’s more convenient for you to settle for the knock-off version of Del Frisco’s at the same price, then Bob’s Steakhouse is your place, but if you want the real deal, go to Del Frisco’s..

If you guys have ever seen the movie Coming to America, Eddie Murphy’s father-in-law owns a food chain that is the spitting image of McDonald’s in every way… Everything he does is a knock off of McDonald’s whether it be the name or the colors or whatever, well Bob’s mimics Del Frisco‘s in the same manner, so personally, I find it very offputting, but again, the food quality is apparently there, I just wish they’d be original rather than a wannabe. They have the ability to be original and to be something great, but they settle for being a knock-off which to me communicates all I need to know regarding the integrity of this place. Anyone who is not ashamed of copycatting the real deal in my opinion is someone I know I won’t agree with. So for this reason, I personally will never return to Bob’s Steakhouse, ever. If I want a Del Frisco’s style steak, I’ll go get the real thing at the real place.

I changed my rating from three stars to two stars after reading some of the recent reviews and recollecting my experience.. I do remember the place being notably dirty and dark, and I do remember the service being nothing like a high-end steakhouse should be. Another local guide mentioned how filthy the kitchen is… To me that’s huge. If a trustworthy local guide stated that she saw the inside of the kitchen and that it was filthy, that should be enough for anyone to avoid this place. And another person mentioned that “serious diners and adults” should avoid this place; I could not agree more wholeheartedly. This place is for people who don’t know what true quality is… Again, go to Del Frisco’s or Pappa’s or something reputable like that. Leave this place for the wannabes; it’s a perfect match! A wannabe steakhouse for wannabe...