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They say everything is bigger in Texas. If the newly opened Bob's Steak & Chop House inside the Omni Nashville Hotel is any indication, the theory most definitely applies to its steakhouses. The original Bob's opened in Dallas in 1993; there are various locations around Texas and inside Omni Hotels across the country. Our version gives Music City a polished, lively steakhouse experience that will surely serve as both a special-occasion spot and a place to revel in large portions and decadent flavors.
Bob's is a steakhouse, through and through. More contemporary than Sperry's but less of a scene than Kayne Prime, it offers more refinement than you'll find at other chains in town, as well as a few purely Nashville touches, like the collection of old microphones that line the space (an homage to WSM, perhaps).
Signature items
Our server talked up the virtues of prime beef and the restaurant's wet aging process, then recommended the filet as well as the 22-ounce, bone-in cote de boeuf and gave instructions on how to have it cooked ('closer to medium, due to the significant amount of marbling,” he noted).
We dove in with two seafood appetizers: the crab cake and the shrimp platter. The first was a simple patty of meat and breading with a peppery kick (there's also a much larger entrée portion), but the shrimp platter delivered more bang for our buck with six shrimp served three ways: cocktail-style, dipped in remoulade, and fried. A wedge salad was, like a good wedge, smothered in a chunky, blue-cheese dressing and heavy on the bacon and the iceberg.
The arrival the cote de boeuf was Flinstonian in size and flavorand cooked perfectly to a rosy-pink medium. A prime T-bone covered slightly less of the plate and delivered with an earthy, wet-aged tang. Unlike most other local steak joints, Bob's entrée prices include two sides with each steak: a choice of potato (go with the skillet-fried, which is topped with sautéed onions and a peppercorn gravy) and the restaurant's signature roast carrotpractically an infant's arm in diameter, the otherworldly root vegetable is a marvel, polished with a citrusy-sweet blend of orange juice and cinnamon.
There are desserts, but we had already cried mercy. Doggy bags in tow, we promised that next time, we would surely save room for the brownie sundae or key lime pie. But mostly, we'd return for the exquisite service, which manages to blend a little bit of Texas with that classic Nashville hospitality.
What to eat:
Wedge salad; shrimp platter appetizer; prime cote de boeuf bone-in rib eye; prime T-bone; rack of lamb; brownie sundae
What to drink:
Choose from the extensive wine list with help from the knowledgeable staff; the martinis are also spectacular.
250 5th Ave S; 615-761-3707; bobs-steakandchop.com