The Sushi Counter at Bobs Steak and Chop House
Bobs Steak and Chop House, under Bob Sambol's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged Texas-stockyard beef.
The aging method: Dry-aged 28 days.
The counter format: The Bob's bone-in ribeye; the famous Bob's glazed carrot; the chocolate cake. The sides format: Centre dining room booth under the chandeliers.
The signature cut: Texas chophouse sides: the famous Bob's glazed carrot, creamed corn, smoked brisket.
How to Book Bobs Steak and Chop House
The booking lead time: 2 to 6 weeks.
The best seat: Centre dining room booth under the chandeliers. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Bobs Steak and Chop House is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Bobs Steak and Chop House Is Worth the Pilgrimage
"Texas's most consistently institutional steakhouse since 1993. The Dallas Oak Lawn flagship; Bob Sambol's chop-house format with the famous glazed carrot."
Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
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Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Bobs Steak and Chop House is #39.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Dallas restaurant guide. The full city directory with all occasions.
- Del Friscos Dallas. Our deep dive on the closest steakhouse peer in the city.
- Knife Steakhouse. Our deep dive on the closest steakhouse peer in the city.