Bob's Steak & Chop

Address: 1300 Houston St., Fort Worth, 76102 - map link
Web site: http://www.bobs-steakandchop.com
Phone number: 817-350-4100
Hours: M-Th 5-10pm; F-S 5-11pm; Closed Sunday
Cuisine: Steakhouse
Cost per Plate: 30

Restaurant Review

Driving up to the new Omni hotel in Fort Worth feels like being in the middle of downtown Chicago with the hustle and bustle of visitors walking about and others lounging near the grand entrance.  Use the hotel’s main entrance to take the scenic route or enter Bob’s directly through the door by the valet.  Both bar and dining area encompass one open room with recessed spaces for large parties. A variety of wood tones and glowing light against ivory walls make for an elegant dining experience. 

We chose booth seating, but I would suggest straying from these abnormally large tables unless you are with a party of four to six or on a date with LeBron James. We try to refrain from being one of those “sit on the same side of the booth” kind of couples as much as possible. Therefore, many bites of food were passed back and forth by extending an arm just far enough to cause some unfortunate losses onto once clean white linens. 

We started our meal with fried calamari accompanied by a boat of cocktail sauce.  I requested the house remoulade, and although a bit tangier than I expected, I would definitely recommend it as the condiment of choice.  Our plate was cleaned all too quickly, so I had time to contemplate whether or not the pretty jar of pickles and red peppers on our table was merely for show or to be eaten.  I got the thumbs up from our server so I pulled out a red pepper, but was not brave enough to contort one of the pickles from its home.

Before I had a chance to give that a second thought my ribeye arrived along with Bob’s signature glazed carrot and my choice of smashed potatoes.  Across from me (just out of arm’s reach) sat a beautifully thick seared tuna in balsamic brown butter with a julienne of vegetables. I eventually coaxed a piece or two my way. The squash and zucchini were a bit heavy in sauce, but the flavor was perfect when paired with a tender piece of tuna.  I was unfortunately disappointed with the ribeye.  It was certainly cooked to medium as I requested, but it was dry and lacked the flavor that I expect from this particular cut.  However, one bite of that glazed carrot brought me right back to my happy place.  It immediately took away the memories of sitting at the table as a child with pursed lips as I refused to put one more bite in my mouth.  It tastes as if it was bathed in a brown sugary apple sauce.  The smashed potatoes were equally pleasing – the right amount of creaminess with small chunks of potato.  I did not come for the side dishes though.  Luckily the service, atmosphere and a perfect tuna steak will bring me back – but next time I’ll try the bone-in ribeye. 

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