Where should we eat?

You know the saying, "Bring it on"? Well, Bob's Steak and Chop House "brought it" on Tuesday night! I, along with FWJoey, ARMichael, and ARPatrick, enjoyed a wonderful meal at the new steakhouse located in Fort Worth's Omni Hotel. From the delicious food to our wonderful server Lindsey, our entire experience exceeded expectations.

We began with the shrimp platter which contained three varieties of shrimp: two shrimp cocktail, two shrimp remoulade and two fried shrimp (cost was around $22). Each piece of plump shrimp was at least three bites and each style was great. My least favorite was the remoulade but that is because I do not typically enjoy a remoulade sauce on anything (not on my calamari, not on my crab cakes, not on my shrimp). So for me, next time I will likely ask good ol' Bob to double up the shrimp cocktail and skip the remoulade. I am confident he will be accommodating based on the numerous accomodations that were made for us during this visit. I loved it!

FWJoey is the only person who ordered a salad. Initially, he was disappointed that the steakhouse did not offer a wedge (his favorite), so he opted for the Bleu Cheese Salad which he requested be served without the chopped eggs. When his salad arrived, it was covered in tasty chopped pecans and piled high with a bleu cheese mild enough for those who don't love bleu cheese. FWJoey quickly forgot that Bob's did not offer a wedge.

For our main course, ARPat and I both gave in to our surf and turf cravings. This entree ($59.95) was an off menu feature that consisted of two 3 oz. filets served with a marsala and mushroom wine sauce , a 7 oz lobster tail, and your choice of potato. Everything was delicious and cooked to perfection (although I highly recommend ordering the marsala sauce on the side so you can control the amount that you want on your steak). The surf and turf entree would be perfect to split.

The potato choices include baked, smashed or skillet fried topped with onion and a peppercorn gravy. We could not decide between the smashed and the skillet, so Lindsey recommended we do 1/2 and 1/2, which we did. I am happy I tried both kinds, but I preferred the skin on smashed potatoes which was mixed with a good amount of butter and garlic. The skillet potatoes sounded great and were good, but the gravy was heavy.

FWJoey and ARMichael enjoyed the 9 oz filet mignon ($34.95 which includes your choice of potato) and both raved about how well the steak was cooked and how good it tasted. The table also shared a 1/2 order of the mushrooms which were fantastic as well.

Despite the fact that nobody at the table had room for dessert, ARMichael insisted we order a cheesecake to take with us (he always insists on leaving a restaurant with cheesecake). Bob's did not offer a traditional New York style cheesecake so instead we tried the chocolate amaretto cheesecake topped with a dollop of whipped cream and slivered almonds. We ended up eating this baby a couple of hours after our meal and loved it (our tastebuds could have been impacted by the fair amount of wine and champagne that we had been consuming all evening).

Speaking of wine - Bob's wine list was impressive. There was a large selection of by the glass options that were reasonably priced when compared to the wines offered by the glass at Del Frisco and Grace.

Overall, we had a fabulous dining experience at Bob's and are looking forward to our next visit. The night after we went to Bob's, FWJanet went with friends who also had a great dining experience.

Bob’s Steak & Chop House
1300 Houston Street
Fort Worth, Texas 76102
817.350.4100
http://www.bobs-steakandchop.com/