The Original Bob’s Steak & Chop House Still Wows

The first time I met Bob Sambol, founder of Bob’s Steak & Chop House, he served me a hotdog.  The story was one that I will remember the rest of my life.

Over a decade ago, I eagerly accepted the responsibility of creating a restaurant concept for a company at which I was currently employed.  My company had interest in a private marina bar and restaurant on Lake Lewisville and after a short time of site visits, research, and competitive analysis, I designed the idea of a private restaurant and club by the name of Slips.  In typical corporate fashion, I was asked to pitch the concept to a board of vice-presidents and directors.  At the conclusion of my sales pitch, the current president of the company requested that I travel down to a new development in Dallas, Texas known as Trinity Grove.  The Trinity Grove project had just started.   

When asked who I was going to be meeting with, the company president informed me that I was going to be meeting with restaurateurs Phil Romano (founder of Macaroni Grill, Fuddruckers, and Eatzi’s), and Bob Sambol, the founder of Bob’s Steak & Chop House.  The drive into downtown Dallas was one of sweaty anxiousness at the thought of sitting down with two iconic legends in the restaurant world.  Romano was unable to make the meeting, and Bob greeted me at a new restaurant concept called Hoffman Hots, a now closed gourmet hotdog spot in the heart of what was to become what we know now as Trinity Grove.

If my recollection is correct, I devoured an Asian Dog at a small table inside the diner-esque venue while discussing my idea for the restaurant Slips with THE Bob Sambol.  I remember feeling important. There have been a lot of moments in my professional career that made me feel as if the hours spent in restaurants were worth it. Sitting inside that restaurant having a conversation with a legend in the steakhouse world made me feel as if I was a made man.  Bob was easy to have a conversation with, and he exuded a sense of joy and attentiveness that I appreciated.  Those in the business of food normally have ten thousand things running through their mind at any given moment, but Bob looked me in the eye and listened, then he gave me his phone number before I departed.  Immediately upon getting back into my car, I called my brother and fellow food lover about my encounter with the man–Bob Sambol.

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Now, years have passed and the conversations I had with Bob at his restaurant and later at my own restaurant he visited shortly after our hot dog conversation faded into the reserves of my brain.  The restaurant “Slips” never came into existence.  Then, in 2021, my wife and I found ourselves traveling to Dallas to celebrate our anniversary, and I phoned a friend for dinner recommendations.  Local attorney Heath Hyde told me he would call me right back.  Within minutes, he phoned and said, “Go to the original Bob’s on Lemmon. Ask for Bob.  He’s expecting you.”  I guess you could say my obsession with the original Bob’s Steak & Chop House was rekindled, but this time with a completely new flame.

Bob opened his famous steakhouse on July 19, 1993, replacing the original Del Frisco’s Double Eagle Steakhouse.  The steakhouse became synonymous with celebrating in Dallas.  At any moment during the week, the bar and restaurant would be filled with Dallas elites, Dallas Cowboys, Dallas Mavericks, politicians, and those wanting to experience its world class service, timeless menu–and of course–prime beef. 

I have eaten amazing steaks, traveled, and enjoyed service in restaurants all over the United States.  I have been a professional steak cook and competed at the world level.  I have enjoyed beef dry aged for over 120 days, and expensive wagyu beef prepared by award winning chefs that cost a mortgage payment.  Perhaps it is my age, or my taste for nostalgia that has Bob’s Steak & Chophouse draw my attention and affection.  Whatever the case may be, the experience of this traditional steakhouse is unparalleled, and often under-appreciated for its subtleness by the growing masses of social media foodies.

Being greeted at the door by the owner and welcomed into his home is reminiscent of days-gone-by when gracious restaurant owners found their joy in knowing and treating their customers like family.  The simplicity of starched white linens.  The crunch of the crust of the warm fresh bread upon its arrival at your table.  Fresh pickled vegetables as a simplistic centerpiece decoration that you can consume.  The deep dark wood tones and golden lights of the dining room create an ambiance that’s inviting and lend towards the public privacy that a special night out desires. Yet, it makes you feel a part of the collective celebration taking place around tables filled with classic steakhouse dishes prepared immaculately and cocktails crafted by trained hands.

Remember your server’s name. Tonight as Martin took care of us, Bryan our server from a previous trip stopped by to say hello and check on us, and John Carlos’s smile and enthusiasm could be seen across the room.  Martin brought me a Sazerac Old Fashioned and later a Vieux Carre a cocktail of rye whiskey, cognac, sweet vermouth, and Peychaud’s bitters.  Never be scared of recommendations when you dine and drink at Bob’s.   

What do I do on a Destination Date Night when I visit Bob’s?   I order the shrimp platter as a starter always, and often add a crabcake.  I am a simple man in this restaurant, and move towards a split Caesar salad with the wife, preparing myself for the climax of the main entree’s arrival.  It is beef.  It will always be beef for me.  Will it be a ribeye, or a bone-in Kansas City strip? A filet or a porterhouse?  Depends on my mood. Bob’s Steak & Chophouse meticulously procure the best beef.  Do yourself a favor– try the skillet potatoes, and then finish strong with a dessert because the experience requires a well-timed marathon like journey of consumption.  Make it a classic, like a brownie sundae or a slice of their rich chocolate cake with fudge frosting.

Bob told me once that he just wanted his restaurant to be “in the rotation” and that there were lots of amazing places to dine in the fine city of Dallas.  I have been inside and enjoyed so many steakhouses in my food excursions like the Morton’s, Pappa Bro’s, the Del Frisco’s and Knife, yet so often leave wanting.  Something inside the doors of Bob’s on Lemmon stirs me.  Less is always more, and in its simplicity lies its beauty.  Like an elegant Old Fashioned, the Original Bob’s Steak & Chophouse manifests within me a longing for standards of years past and of pride in product and service.  In a couple of weeks, this restaurant will be just a year shy of 30 years old, but it feels older, wiser.  Cheers to Bob and to his crew.  My hats off to you, and to the experience you provide every time, to everyone. 

-Logan Vaughan

For more information about Bob Sambol and his story of Bob’s Steak & Chop House CLICK HERE .  For more foodie social media nonsense you can visit my instagram HERE.  If you are interested in having your restaurant covered on a Destination Date Night, please email us at frontporchnews@chadsmedia.com