 Bobo's Restaurant Review: While the better steakhouses dry-age their beef up to 21 days, Bobo's has its certified Prime dry-aged four to six weeks for a steak that cuts like butter and is melt-in-your-mouth good. Pan-searing with a hint of garlic and rosemary creates a crispy caramelized exterior that keeps the juices, and the flavor, locked inside. A not-to-miss dish is the bone-in filet mignon, which arrives at the table thick, sizzling hot and perfectly medium rare. A cut rarely seen in restaurants, the bone adds immense flavor to the filet that sets it apart from its boneless brethren. To ensure each steak is perfect, the components of the porterhouse are separately cooked and then delivered on a single platter. Seafood options include whole-roasted Dungeness crab drizzled with messy but addictive garlic butter, and sizzling iron skillets of mussels, crab and shrimp. For a side, go with the thick-cut onion rings, lightly fried until golden brown. The sexy setting features plush red leather booths and private romantic nooks. A well-stocked bar and an eclectic hand-picked wine list complete the experience. In the tradition of Brooklyn's famous Peter Luger and Bern's of Tampa, Bobo's offers the consummate steak for connoisseurs.
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Bobo's Restaurant is one of GAYOT's 2013
| Top 10 SF Steakhouse Restaurants
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Visit the photo gallery of Bobo's restaurant
Bobo's was one of our 2012 Top 10 Steakhouses in the U.S.
Splurging at top-rated restaurants is fun for special events, but where can you go for a good quality meal that won't break the bank? Gather the change out of your piggy bank and sofa cushions and take it to one of our selections for the best cheap eats in your area.
