Bob’s Steak & Chop House San Antonio celebrates their 2015 Best of Award of Excellence by Wine Spectator Magazine. Special thanks to Bob’s Steak & Chop House for inviting me out to experience this San Antonio Steakhouse. This post was originally published 7/2015.
The dining experience at Bob’s Steak & Chop House sets the bar high. I sampled the menu by Executive Chef Derek Lomax and wine pairings by director Shawn Wright to celebrate the award. This is one of my favorite restaurants at the RIM. The award-winning wine list at Bob’s Steak & Chop House is composed of 550 wines strong and earned Bob’s this top honor for the second year in a row. Bob’s Steak & Chop House opened its doors in San Antonio, Texas at The Rim in 2013.
One of my favorite restaurants at the RIM.
As an appetizer, we had mouth-watering fried Maine lobster paired with Dickson “Petard Blanc” Texas Hill Country, 2012 (this is a magnificent dry white out of the Canyon lake area). The fried lobster is presented open-faced on a lobster tail, every bite is as savory as the last, this is an off the menu item so make sure to ask for it.
The mixed green salad with apples and champagne vinaigrette paired with Cakebread Sauvignon Blanc Napa, 2011. This gorgeous salad is refreshingly crisp. The sweet apples and candied pecans paired with the champagne vinaigrette is a refreshing palate treat. Pair with the Cakebread Sauvignon Blanc it’s one of the best light wines I have ever had.
The main course of Prime Filet Mignon Trio is definitely the star of the night. Wet Aged, Bleu Cheese and Wagyu paired with Inglenook “Cask” Cabernet Sauvignon, Napa, 2011. Entrees come served with a complimentary signature glazed carrot that is to die for and delicious smashed potatoes. You can’t go wrong with any of these three Prime Filet choices. My favorite of the night was the Wet Aged cut. The natural flavor and simple seasoning made the Wet Aged a hit. The Bleu Cheese is savory and packs a ton of distinct flavor you would expect from Bleu Cheese. The Wagyu beef would fall into my second favorite of this trio, it fared exceptionally well. The filet choices are all about preference all three have that melt in your mouth experience.
Dessert was a delicious Bread Pudding with Brandy Butter and Candied Nueske’s Bacon paired with Justin “Obtuse” Red Dessert Wine, Napa, 2011. A refined bread pudding drenched in Brandy butter sauce is taken up a notch with candied Nueske’s bacon.
View the menu and make a reservation at Bob’s Steak & Chop House online.
Bob’s Steak & Chop House San Antonio is one of my favorite restaurants at the RIM. Enjoy these wine pairing ideas and our favorite off the menu dishes at this San Antonio Steakhouse.