Thursday, August 13, 2015

The Weekend Gourmet Dines Out for August...Featuring Bob's Steak & Chop House

 This month, The Weekend Gourmet Dines Out is featuring San Antonio's location of Bob's Steak & Chop House. Bob's was founded in Dallas in 1993 and has since expanded to multiple locations throughout the DFW Metroplex, as well as San Antonio, Austin, The Woodlands, Nashville, Tucson, and San Francisco. Bob's is known for its Prime beef -- they hand-select their steaks from the top 2% of all beef available to ensure impeccable quality. The steak is then trimmed and perfectly grilled before being served. Recently, Bob's was awarded a prestigious 2015 Best of Award of Excellence from Wine Spectator magazine for its spectacular wine collection -- one of only two San Antonio restaurants to receive this honor. We were recently invited to attend a very special dinner at Bob's Steak & Chop House to celebrate this accomplishment.
We arrived and were warmly greeted by General Manager Patrick Bean. While we waited for our cocktails to arrive from the bar, we admired a display of their prime beef, a gorgeous selection of seafood, and selections from their wine collection. The restaurant's wine collection features a wide range of white, rose, and red wines; local Texas wines; and wines from California and Europe. Bob's Steak & Chop House's wine list features selections in a range of price points to fit every budget. 
Before we knew it, our cocktails arrived! First up out of the kitchen was one of the most unique and amazing appetizers I've enjoyed this entire year: succulent Fried Maine Lobster, paired with Dickson Petard Blanc Texas wine. Lobster is always a treat, but this appetizer was over-the-top good! Lobster tail is cut into chunks, then fried in a lightly seasoned batter. Before serving, the chunks are placed back into the tail shell and served with lemon and melted butter for dipping. Pure bliss! After this rich treat, our second course was a refreshing Mixed Green Salad with sliced green apple, spicy pecans, goat cheese, and a champagne vinaigrette. It was the perfect second course on a warm Texas night!
Then came the evening's main event: the Prime Fillet Trio! We received portions of wet aged, blue cheese-crusted, and Wagyu fillet. The beef was perfectly seasoned and served medium rare, with sides of mashed potatoes and Bob's signature roasted carrots. The potatoes we creamy and the carrot had a nice sweetness, but our focus was on that amazing beef! The wet aged fillet was juicy, tender, and full of beefy flavor; the blue-cheese topped fillet had a nice kick from the pungent blue cheese crust; and the Wagyu? It was like buttah -- juicy and decadent. The Wagyu was a very special treat indeed!
Our meal ended on a sweet note with dessert: Bread Pudding with Brandy Butter and Candied Neuske's Bacon to be specific! I adore the combination of sweet and salty, so this bread pudding had my taste buds in orbit. It was paired with the fun and unique Justin "Obtuse" sweet red dessert wine. It was the perfect ending to a fabulous meal. 

For my San Antonio readers, Bob's Steak & Chop House is a perfect pick if you're in the mood for some Prime beef! The restaurant's atmosphere is refined, but not at all stuffy -- upscale casual! I loved their relaxed vibe and the friendly and helpful staff. Bob's Steak & Chop House is located on I-10 adjacent to The Rim, and reservations are recommended. 

Disclosure: Bob's Steak & Chop House invited us to their Wine Spectator celebration dinner to facilitate this feature. All photographs are copyrighted by Michael K. Garcia and may not be copied without prior permission. All opinions expressed are solely my own.

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