Happy 25th, Bob's
Slice open the numbers behind Dallas' most famous steakhouse
From day one, Bob's Steak & Chop House has been a cut above the rest. Founded in 1993 on Dallas’ Lemmon Avenue, it has since grown into a national destination for diners seeking large cuts of excellent beef prepared without gimmicks. Oh, and half sour pickles, strong martinis, excellent wine list, and that famous glazed carrot.
As the restaurant celebrates its 25th anniversary, let's take a look at just how big of an impact Bob's has had on diners across DFW — Grapevine, Plano, Fort Worth, and two Dallas locations, one in the luxe Omni Dallas Hotel downtown — as well as Austin, The Woodlands, San Antonio, and Edinburg, Texas; California, Arizona, New York, Kentucky, and Tennessee. That's growing from one to 16 locations in under three decades, without ever losing focus on quality.
650,000 lbs. of beef
In 2017 alone, carnivores tore into a massive amount of meat. But it's never just any steak at Bob's, which has kept the same supplier since the beginning. Every ribeye, T-bone, and strip is Prime, which means it's designated in the top 2 percent of all beef. Prime is derived from young beef and has the highest degree of fat marbling, which results in amazing tenderness, juiciness, flavor, and texture. Also included is the famous Prime filet, a cut rarely found in most steakhouses. Not sure how you like your steak? The experts are happy to help you order.
600,000 carrots
It wouldn't be a true Bob's experience without the oversized glazed carrot that's served with each dish. Your choice of potato also accents each entree, but you'd be remiss if you didn't also order a few family-style sides, such as macaroni and cheese, creamed corn, sauteed mushrooms, and fresh asparagus. In 2017, diners ate more than half a million of the iconic carrots.
200,000 loaves of bread
At the start of every meal at Bob's, take a moment to close your eyes and inhale the scent of freshly baked bread when it hits the table. It's tempting to fill up on — and clearly plenty of diners indulged in 2017 — but just remember all that has yet to arrive. Don’t worry, they have to-go bags for you.
2,460 five-gallon pails of half sour pickles
Providing a tangy pre-meal counterpart to the sweetness of the bread are the pickles. A sturdy jar adorns each table, and plucking a pickle or two from it is a delightful way to prime your taste buds for the flavors to come. Almost three full truckloads arrived at Bob's locations in 2017, and with an average count of 90 pickles per pail that equals 221,400 (or almost a quarter of a million!) pickles for the year.
700 employees
A large part of why Bob's has flourished over the years is its exceptional service. Employees take pride in serving the best, and that's evident in how they welcome diners and see to their every need. From the moment the valet greets you in the parking lot to when the host bids you goodnight, the personalized service has cemented Bob's as the steakhouse of choice for many.
Keep in mind that these impressive stats will only continue to grow, especially with your help. So when's your next visit to Bob's?
Sherry Hazrati and her Wush Hospitality Group are behind Deep Ellum's new Boots & Booze venue.Photo by Kathy Tran