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THIS RESTAURANT IS CLOSED Bob's Steak & Chop House Restaurant Review: Bob’s old-world feel is achieved with the mahogany walls that evoke the aura of a true Chicago steakhouse. Large square jars sit upon the tables with fat whole pickles and bright red peppers. This is a nice change from the typical short lamps and oil lights that seem to be the norm in other establishments. Start with a glass of wine and sautéed mushrooms. Move on to the Prime filet mignon and bone-in Kansas City strip steak, sided by a glazed whole carrot and mashed potatoes. Chef John Brock’s special cooking technique seals the flavor of each steak; each bite is as juicy as the first. Brock has customized many of the menu items at this Bob's location. Key lime pie comes in a non-traditional shape and defies the rules with its double crust and cream topping.