Review: Bob's Steak & Chop House

Then there's that "signature glazed carrot." If you enjoy glazed carrots, go for it, but the presentation is formidable, to say nothing of the glaze. That gigantic root cock is one of those culinary phenomena that takes three or four bites before you realize exactly how sweet it really is. And then it's too late.

Bob's non-beef options are lackluster—acned pubescents to the beef's aged character. The pork chops were fair, but I've had better, and so have you. They were slightly dry and paired with cinnamon sauce. Not plain applesauce—which would invigorate the pork—but a homemade Myers's Rum applesauce so heavily spiced it could have been dessert. Pass.

Tom Jenkins

Is that a big carrot on your plate or are you just glad to eat at Bob's?

Location Info

Map

Bob's Steak & Chop House

1255 S. Main St.
Grapevine, TX 76051-5545

Category: Restaurant > Steakhouse

Region: Grapevine

Photos

0 user reviews	Write A Review

Details

Fried calamari: $9.95
Maryland-style crab cake: $12.95
Blue cheese salad: $9
9 oz. prime filet mignon: $34.95
Côte de boeuf: $42.95
Surf and turf: $49.95
18 oz. Kansas City strip: $47.95
Pork chops: $22.95
Carrot cake: $7.95
Crème brûlée: $6.95

Related Content

• Mavs Fans Really Outdid Themselves with Their Uniform Designs
  May 17, 2013
• Mark Cuban Wants You to Design the Mavericks' New Uniforms. For Free.
  May 13, 2013
• R.I.P. Dirk's Beard, Which He Shaved After Sunday's Win Over New Orleans [VIDEO]
  April 15, 2013
• Heavily Bearded Mavs Are Bringing a Barber to Tonight's Pacers Game
  March 28, 2013
• The Mavs Rule in Every Language
  March 21, 2013

More About

• Grapevine
• Salads Bob
• NBA Southwest
• Seafood
• Meat

The fish special on one visit was a pan-seared sea bass with tomato-basil salsa. The sea bass was out-danced by the salsa, and I felt slighted. It was well-cooked, but I didn't eat much of it. I wanted sauced fish instead of fished sauce.

Culinary redemption is sweet, however, as crème brûlée and carrot cake made for a large and lovely end. All desserts are made on site, and it's evident with every bite. The thick, chilly vanilla custard luxuriated below a perfect crust of burned sugar. A thick custard, it was oddly light, not too rich and incredibly smooth and creamy. The four-layer carrot cake was dressed in a rich cream cheese icing. The cake was akin to gingerbread with a perfect balance of savory and sweet. The carrots and nuts provided the perfect crunch. It was, however, so large it should serve four or one giant.

At first, one wants to give Bob's Grapevine a big, comforting and sympathetic hug. Not many folks there dress for fine dining. Is it not an event to throw down a Grant for meat and potatoes? Because it should be. But then it becomes clear: Because of those nagging little deficiencies, Bob's Grapevine is no event. Little efforts could change Grapevine's steakery into more than just a loud restaurant in the suburbs that's got great beef. It's the little things, after all, that can turn boys into real men.