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Fat Bob's Restaurant Review: As co-owner and chef Bob Mollot explains on the menu, Fat Bob's serves authentic barbecue: slow-cooked basted meats and fowl, not the kind simply drenched in sauce. The décor is decidedly casual, with picnic-style tablecloths and a wall-size aquarium separating a portion of the dining room from the bar. Other Southern foods accompany the barbecue with starters such as catfish fingers served with dill tartar sauce and Fat Bob's Texas chili. A wedge of iceberg lettuce with blue cheese and toasted pecans makes a simple but satisfying salad. Sandwiches, entrées and combo platters featuring ribs, beef brisket, chicken or pork include two side dishes: Southern-style collard greens, baked beans, hush puppies and sweet potato fries. The beer selection matches Fat Bob’s laid back, Southern cuisine. With more than 60 bottles from microbreweries all over the world, there should be something that will suit your taste.