Though this 1993 Dallas original has been replicated at additional
locations, Bob’s Steak & Chop House maintains its neighborhood feel.
Masculinity reigns in every facet of the restaurant’s character,
although patrons of both genders praise Bob’s for all-around excellence.
The cigar menu and strategically placed TV screens enhance already
virile steak house mainstays, from the supper club décor to the huge
hunks of meat, emphasis on "huge." Fourteen-ounce veal chops, 20-ounce
rib eyes and the massive 28-ounce porterhouse are garnished with the
restaurant’s signature glazed carrots and are accompanied by smashed,
baked or skillet fried potatoes and other classic Southern sides. A
high-end wine list and single malt Scotch menu are also available.
"Certainly, the crisp, frisky chophouse salad or shrimp doused in
tangy rémoulade make for a satisfying prelude. ... But these
incidentals, along with the red-blooded atmosphere, merely conspire to
guide your attention toward the restaurant's raison d'être. These are
some righteous steaks, y'all."
— Bill Addison, The Dallas Morning News
Full bar. Serving dinner Mon–Sat. Closed Sun.
ADDRESS
1255 S Main St,
Grapevine, TX 76051
LOCALEATS AWARDS
Top 100 Restaurant
Best Steak House in Grapevine
WHAT WE SAY
Though this 1993 Dallas original has been replicated at additional
locations, Bob’s Steak & Chop House maintains its neighborhood feel.
Masculinity reigns in every facet of the restaurant’s character,
although patrons of both genders praise Bob’s for all-around excellence.
The cigar menu and strategically placed TV screens enhance already
virile steak house mainstays, from the supper club décor to the huge
hunks of meat, emphasis on "huge." Fourteen-ounce veal chops, 20-ounce
rib eyes and the massive 28-ounce porterhouse are garnished with the
restaurant’s signature glazed carrots and are accompanied by smashed,
baked or skillet fried potatoes and other classic Southern sides. A
high-end wine list and single malt Scotch menu are also available.
WHAT THEY SAY
"Certainly, the crisp, frisky chophouse salad or shrimp doused in
tangy rémoulade make for a satisfying prelude. ... But these
incidentals, along with the red-blooded atmosphere, merely conspire to
guide your attention toward the restaurant's raison d'être. These are
some righteous steaks, y'all."
— Bill Addison, The Dallas Morning News
ADDITIONAL INFO
Full bar. Serving dinner Mon–Sat. Closed Sun.