HO2007 - Bobs Steak and Chop House

Perfectly prepared steak that is a prime pleasure.

By George L. Rosenblatt
Photography by Jim Caldwell

A GuestLife Houston Great Restaurant

Hear that enticing sizzle? Catch that marvelous aroma? Know what they mean? Bob's Steak & Chop House, already a veritable, praise-winning culinary institution in north Texas, has come to Houston’s Galleria area.

Wherever Bob Sambol — yes, there really is a Bob — has judiciously opened a restaurant, he’s created a home where discriminating palates roam for a tender, delicious, perfectly prepared steak that is a prime pleasure.

Bob's signature Cote de Boeuf, is a 20-ounce, bone-in, cowboy-cut ribeye steak, renowned for its marbling and juicy tenderness. Bob’s best-selling nine-ounce U.S. Prime filet mignon is prized and praised for its buttery, velvety texture.

While generous cuts of great steaks rule at Bob's, a plethora of other selections draws a clientele in the mood for something first-class, but different. That something could be a different kind of meat, or poultry, or seafood, or even something, strange as it may sound for a steak and chop house, vegetarian.

And while the ambience is pure luxury — elegant mahogany booths, polished bar, crisp, almost crunchy white table linens — the tempo is relaxed, welcoming guests dressily or business casually attired.

Bob's warm, understated sophistication suits dining with business associates, good friends, or family.

Accompanying all Bob's entrées is a giant, glazed carrot, a tasty, whimsical garnish regulars have come to expect.

Hear that enticing sizzle? Catch that marvelous aroma? They mean your delicious dinner awaits you at Bob's Steak & Chop House, where Houston proprietor Ed Toles and his top-flight staff wait to serve and please you.

MENU HIGHLIGHTS

Maryland-style Crab Cake

Jumbo Shrimp Remoulade

Chophouse Salad
Greens tossed with cucumber, tomato, bell pepper, onion, bacon, and hearts of palm

Bleu Cheese Salad
Crisp romaine tossed with creamy bleu cheese dressing and topped with crumbled aged bleu cheese, chopped egg and roasted pecans.

Asparagus Salad
Asparagus and roasted peppers on a bed of mixed greens and vinaigrette dressing

Prime "Cote de Beouf"
A 20-ounce bone-in ribeye served with glazed carrot and choice of potatoes

Prime Filet Mignon
Available in 9, 12, or 16 ounce cut

Roasted Duck
Served with a green peppercorn sauce

Broiled Salmon
Servied with Maitre d'Butter

Bob's Steak & Chop House
Dinner only Monday-Thursday 5-10 p.m.,
Friday and Saturday 5-11 p.m. Closed Sunday.

1801 Post Oak Boulevard, Houston, Texas 77056
(713) 877-8325
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