What I'm about to say is a bold statement, especially coming from me: Bob's serves a prime "Cote de Boeuf" 22 oz. bone-in ribeye that is quite possibly the BEST I've ever had in 44 years as a carnivore! Perfectly cooked to a medium rare, you almost don't need a knife. Served with the poster child carrot for the folks at Miracle-Gro and a huge mound of mashed potatoes that probably put your momma's to shame, this is this meal you want as your last supper. As for appetizers, the Tenderlion Tails in Gorgonzola cream sauce melt on your mouth. Served with a Gorgonzola wedge and mesquite honey (odd, but amazing), this could also substitute for dessert it's so good. The setting is beautiful and the drinks are a more-than-fair pour. Great wine list, too. You won't be disappointed at Bob's.
(5)
Derrick C.
My wife and I ate here on our honeymoon. Though a little pricy, it was well worth it. The atmosphere was great and the food was even better. After dinner we decided to move out to the balcony with its beautiful view to enjoy our bottle of wine. For desert we had the most amazing brownie with ice cream that the house treated us to since we were celebrating our honeymoon. They also have a fine cigar collection to choose from and will bring you everything you need to enjoy it on their balcony.
(5)
Barbara M.
Had one of the best steak dinners I have had in a very long time. The wait staff was very friendly and did an excellent job taking care of us The filet mignon melted in my mouth and the carrot they serve with dinner was amazing. Will be going back again soon
(5)
Julie S.
First time at Bobs and will say we were very pleased ! We had outstanding service !!! The waiter was Great !!! Filets were very tasty and cooked to perfection ! 16 oz Ribeye was also Outstanding. The bread that they bring out before your dinner was baked fresh and brought out warm , very good !!! Atmosphere was delightful and classy. Outdoor seating looked pleasant as well with lit palm trees . I give this place a A+
(5)
Rebecca C.
My husband and I have made Bob's our official anniversary dinner spot. We were married at the resort where the restaurant is housed 14 years ago and were very pleased when Bob moved in. All of our food, wine, and service can only be described as perfection! I recommend the bone-in ribeye, but have also been pleased with the filet. One cannot review Bob's without addressing the carrot. Yes, it is enjoyable phallic, but even if you are turned off by the giant orange spear staring at you when you get your food, let me remind you of two important facts. 1. It serves a pivotal culinary role in separating your protein from your starch and preserving the flavor of both. 2. It is probably the most delicious vegetable you will ever eat! Bon Apetit!
(5)
Alaine G.
We had a WONDERFUL meal at this steakhouse. The drinks and wine selection were great! The steak and rack of lamb were outstanding. The service was outstanding. The Manager Andrea is Awesome and truly cares about your experience being the BEST!! This is the best steakhouse in Tuscon hands DOWN!!
(5)
Jonathan And Bethany K.
We went here for a friend's birthday, and everything was incredible - the service, the food, the atmosphere. The wedge salad was delicious, and the steak was excellent. The prices are too high for us to go on a regular basis, but they're very reasonable for the quality of the food. We'll be back next time we have a special occasion.
(5)
James L.
Delicious steak and wedge salad. Not a bad price for the quality either.
(5)
Laura C.
Went to Bob's Steakhouse for my husband's birthday after reading the excellent reviews. Also recommended by our neighbors. We made a reservation and were seated right away. Our server was Matt, he was very friendly and knowledgeable. He went over the menu and gave us enough time to decide without feeling rushed. We had a few questions and he not only answered them but also provided his recommendations. We were there for 2 hours. Each course is timed perfectly. Some may think it takes awhile to get your food but we appreciated not feeling rushed and enjoying our meal and the company. We had the half salads as a starter. My son loved his cesar salad and my husband had the wedge salad which looked like a full size portion. Steaks were to die for. My filet minon was crusty on the outside and a perfect medium on the inside with a buttery texture. My husband and son had rib eyes and they were also perfect. Sides were all d'lish. We mentioned wanting to try the brussel sprouts but not convinced so stuck with the potatoes. Our server Matt brought us some brussel sprouts also. 1st time trying them and i have to admit i loved them. I will definitely go back and will recommend to friends and family.
(5)
George B.
Best steak house in Tucson! All about big portions here! Prime Angus beef so delicious! All entrees come with a huge cinnamon glazed carrot and side of potatoes. Great wine selections that go really well with all the steaks. The server Andres was amazing and very friendly! He made the experience perfect! Would recommend it to all my friends and will definitely be back!
(5)
Carol K.
Went in with a "meh" attitude because I generally don't eat at steakhouses and I wasn't particularly hungry. The YELP reviews helped seal the deal. I was glad to see so many other OMNI's have this restaurant. We thoroughly enjoyed our meal here and would definitely return. The big jar of pickles on the table was unusual. and they were rather tasty. We were served the perfect crusty warm bread that was superb. I would love more this minute. I had a small filet which is easily the best I have ever had. Beau had a porterhouse and that too was a carnivorous delight. I really appreciated having the smashed potatoes and veggie included instead of getting $$$side dished to pieces which seems to be in vogue (see this very complaint in other reviews) with so many other steak and chop houses. We thought the service was very good. Next time, I'll order a bigger piece of meat!
(4)
George D.
Excellent food. Generous portions. Fantastic wait staff. Bob's Steak House is a top choice for fine dining in Tucson.
(5)
Edward R.
Came here for my one year anniversary. The place is a typical steakhouse- has good potions, quality meat and strong drinks. They have pickles and peppers on the table as centerpieces. A nice touch. Both our steaks were undercooked and I had to send it back to be heated properly but were none the less delicious. Deserves the great reviews. I'm glad we chose to celebrate here while in Tucson.
(4)
Chris B.
Wow!!! Amazing food great service...A must have. Great atmosphere you get what you pay for!
(5)
Alicia T.
The rib eye steak was extremely tough, as if a cheaper cut of meat had been substituted. We ordered wine by the glass, and it tasted as if a cheaper wine had been substituted for one of the glasses. When the check came, it included items we had not ordered and we would have been overcharged $70, if we had not caught it. Tucson National is a lovely resort. It's really sad that this is their upscale restaurant. Don't eat here. You can get a better steak almost anywhere else.
(1)
Diego R.
Made reservations for a Saturday evening, and had no problems getting a table. Exceptional restaurant, beautifully appointed, and professional staff. I do have to mention that they wet age their steaks, and I prefer dry aged. I had the Kansas bone in ribeye and it was slightly above average. But my brother had the duck, and he said it was great. OK wine selection, I found some favorites. The main reason for the higher rating is the service, decor, they have a patio where you can order a cigar after dinner. Tranquil atmosphere on the golf course. I would come here again, if they offer dry aged steaks.
(4)
Cynthia G.
It was the worst experience I have ever had in Tucson. The restroom was not clean and there were no towels. We were seated over a hour after our reservations. When we were seated, our table was at a terrible location. Furthermore, the service was terrible. The one redeeming quality is that the food was terrific. Unfortunately, the food was not worth the awful service and questionable cleanliness.
(1)
Fred S.
We just returned from our valentines dinner at bob s. We made the reservation far in advance and asked for a table by the window, that didn't happen, they said they were booked in advance, I was under the impression our reservation was an advance reservation. The special for valentines was the Chateaubiriand, it was a very nice meal, it was way more than we could eat, our waitress Colleen was very good, however, there was another waiter with a light goatee that stopped by our table and asked if we were finished and could he box up the leftovers. That is exactly what we planned to ask Colleen. We paid the bill, waited, and waited for him to bring it back, never happened, we ffinally. asked Colleen where it was, she came back and said it was not there, it either got thrown away or mixed with someone else,s, yuck! She brought a bag with styrofoam In it, my husband said, "this is really light, it was one piece of meat wrapped in foil. We actually live here at the Omni, we keep trying to give it a chance, it will be another couple of years!!!!! This is not what we expect of a restaurant like this, next time just go to Legends downstairs.
(1)
Matthew J.
Awesomeness from start to finish! this steak house is fabulous! from the salad to the carrot (too large for words) The steaks were succulent and Delicious. The drinks were poured just right and since I had some left overs it made a great lunch the next day as well. I took my wife here to celebrate making through our first 3 months with a new born! (yes we had a baby sitter that night) ;p If you haven't visited the OMNI then you are certainly missing out! 5 stars all the way! wOOT
(5)
Cam M.
My girlfriend and I stayed at the Omni for a night on roadtrip and were excited to hear there's a Bob's at the hotel. I'm from Dallas and grew up eating at the original Bob's, so I was curious to see how this one would compare. Not only was the food great, but the service was exceptional. Hostess, waiter, busser - everyone did his/her job about as well as you could ever hope for. Even the chef came out to check on us. Definitely recommend.
(5)
Karl S.
This is a very nice Steakhouse, everything was done very well and had flawless service. Had a party of 6 and everything went off without any issues. Standard steakhouse fare, no complaints and will be revisiting.
(4)
joseph r.
Do yourself a favor --- order the carrot 'on the side' as its a love-hate sort of a thing. I've never liked glazed carrots since I was a kid so I told them to leave it off altogether. My wife wanted to try it and thought it was the most disgusting thing she's ever eaten. I guess if you like glazed carrots (with cinnamon, clove, etc)...then its probably one heck of a carrot. :) On to the steaks --- my T-Bone was ordered medium....was delivered rare. Ate it anyway as I like rare steaks too...was very delicious with that buttery texture we all love in a great steak. Well seasoned, no sauce/salt needed. Just a great steak. My wife had the filet mignon and it was ordered medium rare...again was delivered rare. Not the best filet mignon we've had, not the worst either. the garlic mashed potatoes were very good...Bob's 'famous potatoes' shouldn't be that famous. the service was pretty good....had our waitress been more attentive, I might've had another glass of wine. We called ahead to make a resevervation for 7:30 but they told us 8pm was the earliest....however, when we got there the restaurant was practically empty...only a few tables had patrons. Was it good? yes....would I go back if I was in the Tucson area? probably would give another steak-house a try considering this place was on the spendy side and not everything came together like a restaurant on the spendy side should.
(3)
Anne B.
Had another opportunity to visit this restaurant - still loved it. This time we went tot the bar first for happy hour ( definitely recommend that). Great experience.
(5)
Jason M.
Very friendly staff with service standards that are right on par of a 5 star establishment. Wife and I celebrated our 7th anniversary there, and where treated to a fabulous view and excellent food. She had the steak and lobster, both where great, she said the steak was almost as good as the ones I make! I had the lamb chops, had never ordered anything other then a fine filet at a steak house and was told by the staff to take the gamble, I was so glad I did, it was amazing! I honestly can't recall what else I had, they where that good! We did finish off the dinner with a desert...again can't recall what we had, it was great, but that lamb chop!!! Would defiantly recommend this place, its a high dollar joint, but well worth it. Enjoy!
(5)
Brad L.
Went to Bob's for my birthday night out. Our server, Matt, provided excellent service. I had the 16 oz fillet with 3 oz lobster tail thrown in for good measure. Perfectly cooked (medium). Best steak I have ever had....and I have eaten my share of beef. Enjoyed the fresh bread, pickles and peppers, the carrot and some birthday bread pudding. Great ambiance and views.
(5)
Christopher H.
Had dinner with my wife on the verranda on 7/26/12. Being from Chicago, we have eaten at most of the well known steakhouses throughout the city. This was our first experience with Bob's. I ordered the 22 oz bone-in ribeye and it was without a doubt the VERY BEST STEAK I HAVE EVER HAD!!! The meat quite literally melted in my mouth. My wife laughed her butt off when I told her that I felt like I needed a cigarette afterwards. I also have to say the bread served at the beginning was amazing as well.
(5)
Corey D.
It's about to get real up in hers! 1. The carrot is enormous. It's hilarious. It makes you want to show it yours. You can make a bunch of childish jokes. Let's move past that and admit it's a little odd, because it is. A candied carrot adjacent to a meaty piece of steak house beefy meat mania meatness? It's strange to me. Out of place and I'd rather have an enormous floret of brocoli. Now that would be friggin' funny. Wouldn't you love that? A buttered piece of broccoli the size of a breast. (Can I say breast on Yelp without getting flagged?) 2. The steaks are amazing, there's no getting around that. They know how to cook them, they know how to listen to you when you chat doneness, and they're a good portion, maybe too much for the average bear. So what's my issue, my reasoning behind holding back a star. I won't fault them for the fact that they're practically in Flagstaff... they didin't pick the location. But let's be honest, do people live around there? Bob's Chop is sort of in that realm of Bio Sphere, "The Thing", Oro Valley and an adult acne breakout. I know they're there, but if I pretend like they aren't I never have to visit them. Second up, the prices are a bit extreme in my opinion. I get that the meat is amazing and it's going to be perfect every time, but I feel like that's a given at a chain. It's hard for me to spend that much on a place that has mult. locations before giving those bucks to a local guy grilling up meat.
(4)
Manny C.
Amazing! I really enjoy a good steakhouse and this restaurant to us was exactly what I said. Amazing!!!!! I found out from our server that the meat is prime quality and comes from a farm in Illinois. I could have cut my ribeye with just a fork it was that good.
(5)
Caz C.
Excellent service from waiter and busboy, and actually the quality of service was evident from the first interaction with the maitre d'. Chilled pickles to start the evening. I chose the shrimp remoulade for an appetizer. Not the most tender shrimp I've ever had in that dish, but still fresh and tasty. Delicious ribeye steak, cooked to perfection. Yes, the carrots are huge. I enjoyed the flavor. Great mashed potatoes. Very good cup of coffee with creme brulee for dessert. Quiet surroundings even with a roomful of conversations taking place. Great window view. All in all, a lovely dining experience.
(4)
Ed M.
Had guests in town and a wonderful meal on a Friday night. They accommodated us even though we didn't have a reservation, which I strongly suggest. The crab legs were awesome as was the salmon. Steaks are good and the service is friendly and impeccable. A good stop that we would highly recommend.
(4)
Matt R.
It's the best steak place in Tucson. They do it right from start to finish. Bread, salads, steaks, sides, and drinks are top notch. The ribeye is awesome. I would go there more often if it was in a better location. My dad gets the duck and says it's the best in town by far.
(5)
Daniel B.
Steakhouses are generally predictable, wildly-overpriced, you get nothing with your steak forcing all but the most passionate carnivores to order "side" dishes which average about $8.00 a piece. This was an exception to those generalities. The steak was prepared generally the way I asked for it (if unevenly) and actually comes with side dishes. And for once, I wish it hadn't. First, I have never seen a more phallic presentation of food on a plate. A circular steak on one end of the elliptical plate, a good portion of "smashed" potatoes on the other, and down the center aimed squarely at me was a single, HUGE carrot. It was so bizarre, I actually laughed out loud. There was another problem with the uber carrot (apart from the challenges of cooking something this big evenly); it is coated in what has to be the single worst idea for a sauce I've EVER tasted in my life. While they refer to it as "glazed", what they should call it is "frosted" (as in mini wheats, pop tarts, etc.) If there is an ingredient in this nightmare sauce apart from sugar and allspice(?), I'd be surprised because it tasted iike nothing else. Rather than a savory steak, it smelled like a Christmas cake or, worse, fruitcake. It overpowered everything else on the plate and made even a round Cabernet Sauvignon taste "wrong". It was vile. Bizarre. Even if you could avoid the flavor of the sauce, the smell was enough to destroy your interest in the meat. What happened next is what really defines a restaurant's "self-awareness" to me... When I asked our server to A) Bring me a replacement carrot minus the sauce and B) PLEASE take away the offending versions from the table, her response was, "Yeah, people either love it or hate it." What? Okay, maybe it was just her. I also mentioned it to the lightly defensive but eventually sympathetic manager that a culinary train wreck of "I'm not coming back here again" proportions had taken place, his response was "Yeah, people either love it or hate it." Uh, how many people need to hate this before you think "hey, maybe this isn't such a great recipe" and stop serving it? People who seek out a steakhouse aren't looking for an adventure, they're looking for a steak and most likely a bottle of Silver Oak (if they're on an expense account). Reading the other reviews, "upper-end restaurant"? No, not even close. In those restaurants, a good chef will come out to the table to inquire as to why TWO ENTIRE SERVINGS were sent back. As for the carrot cake being a disappointment, given the above story, I can't help but marvel at the irony. Perhaps their efforts went into making a carrot taste like a cake rather than making cake taste like a carrot. If you want a steak, make the drive to Flemming's or, if necessary, Sullivan's. You'll leave a bit poorer, but you won't feel robbed.
(2)
Linda V.
This was my second time to this great restaurant and I wasn't disappointed. Service was beyond excellent and the steaks perfect perfectly prepared. This is an upper end restaurant so expect to pay a bit more but so well worth it. Service and style the old fashion way but with a young vibe! I highly recommend this special place!
(5)
Steve M.
When you are paying $50 for a steak, you expect a great tasting meal and efficient service. Unfortunately, Bob's fell short on several levels. Our group of 6 booked Bob's for a 6pm reservation figuring that we'd be in the restaurant for at least a couple of hours. We started out with an appetizer of unremarkable calamari. For our entrees, several of us ordered the "Cote de Boeuf", a 22 ounce bone-in rib-eye steak. Mine was a bit over salted but for the most part, quite good. Others in my party complained that it was a bit underdone despite ordering their cow flesh "medium." In terms of the side, I quite enjoyed the massive glazed carrot but clearly it's not to everyone's taste. The baked potato was well cooked but again, unremarkable. When contemplating ordering sides, please know that the portions are massive. We decided to order Sauteed Spinach and Mushrooms, an order of Asparagus and an order of hockey puck sized Onion Rings. Our waitress should have stepped in to tell us that we had ordered too much but she said nothing - quite disappointing. My recommendation is to order one side - two at the most. Also disappointing with our server was the time it took between the appetizer and the main course - at least 45 minutes. Again, I would expect less at a different restaurant but this was supposedly a high end establishment. We concluded our meal by sharing their signature Brownie Sundae. Again our waitress advised us to order several desserts but given the size of everything else, we decided to share just one. This was the right call. Although this was a great time with great friends, there has to be better steakhouses in Tucson than Bob's.
(3)
Mark K.
Best steak I've had in Tucson, better than Fleming's which was my former favorite which I still think is a notch above Mcmahon's and Sullivan's.
(5)
Jordan P.
Holy delicious meat with a side of anomaly carrot followed by scotch and cigars.
Had dinner here one night while staying at the gorgeous Omni next door. Locals recommended their steaks. Wear what you want - from shorts to jeans to suits. There were mostly men there that night, golfers and business men, it appeared. The place is a little "stuffy" for my taste; it's a place where you go to talk business deals over scotch and cigars, or have a hearty dinner after playing golf with your buddies. The service was good, although we were waited on by a rather air-headed girl with a high voice, which made me think for a moment about whether hiring her was deliberate or just coincidence when serving mostly upper class males...I did order one of "Bob's lemon drop martinis," which was superb... Who was the air-head now?! I ordered the filet mignon - probably the best I've ever had, but definitely pricey. I must say everything was good here, except for one oddity of sorts - a jar of large, whole pickles and red pepper slices in the brine positioned right in the middle of the table. I don't know how many people actually eat these - and if you do take one out to eat, is the jar then left on the table for the next guests after someone else's fingers may have been in it? I mean, if you take one pickle out, do they bring a whole new jar to the next customer? Does someone count how many remain? And are the remaining pickles from one jar recycled into new jars? Maybe I'm obsessing on this too much, but it does leave me questioning the sanitary aspects of this weird "centerpiece" idea. I guess I would go back here if there was one close by the area I was in, and I was craving a really good steak and was ready to pay on average $40 bucks for it. And I guess their idea of serving the "whole glazed carrot" in the middle of the plate, which came with our meals, was different - in a weird, phallic kind of way... (?)
(4)
A S.
I went here with my family before Christmas two years ago. This wasbefore I became a vegetarian. I loved the food, and the service was pretty good as well. Since it's been so long I can't be too much more specific, however, I felt I had to weigh in on this low rating, as I thought it was too...low. My husband loved his steak and wants to go back. The prices were a bit high, but worth the money to see him enjoy his steak so much. I don't remember the name of the wine but the waiter recommended a fabulous bottle.
(5)
Jennifer S.
We went for a celebration dinner and were not disappointed. I have certainly eaten my share of steaks and this bone-in Kansas City Strip was the best I have had. Flavorful, cooked perfectly and tender. Side dishes are family style and portions are large. All steaks come with a very, very large cooked, glazed carrot. The dessert was quite disappointing. The carrot cake was more like a spice cake - hardly any carrot flavor, no visible carrot shreds (surprising, since we knew they had large carrots!). The frosting was sticky and overly sweet. Service from the waitstaff was excellent. One honest mistake at the end of the night - busboy boxed up the wrong leftovers and threw away the ones we wanted to take home. Otherwise, everyone was highly attentive and helpful.
(4)
Cynthia G.
It was the worst experience I have ever had in Tucson. The restroom was not clean and there were no towels. We were seated over a hour after our reservations. When we were seated, our table was at a terrible location. Furthermore, the service was terrible. The one redeeming quality is that the food was terrific. Unfortunately, the food was not worth the awful service and questionable cleanliness.
(1)
Fred S.
We just returned from our valentines dinner at bob s. We made the reservation far in advance and asked for a table by the window, that didn't happen, they said they were booked in advance, I was under the impression our reservation was an advance reservation. The special for valentines was the Chateaubiriand, it was a very nice meal, it was way more than we could eat, our waitress Colleen was very good, however, there was another waiter with a light goatee that stopped by our table and asked if we were finished and could he box up the leftovers. That is exactly what we planned to ask Colleen. We paid the bill, waited, and waited for him to bring it back, never happened, we ffinally. asked Colleen where it was, she came back and said it was not there, it either got thrown away or mixed with someone else,s, yuck! She brought a bag with styrofoam In it, my husband said, "this is really light, it was one piece of meat wrapped in foil. We actually live here at the Omni, we keep trying to give it a chance, it will be another couple of years!!!!! This is not what we expect of a restaurant like this, next time just go to Legends downstairs.
(1)
Jonathan And Bethany K.
We went here for a friend's birthday, and everything was incredible - the service, the food, the atmosphere. The wedge salad was delicious, and the steak was excellent. The prices are too high for us to go on a regular basis, but they're very reasonable for the quality of the food. We'll be back next time we have a special occasion.
(5)
James L.
Delicious steak and wedge salad. Not a bad price for the quality either.
(5)
Diego R.
Made reservations for a Saturday evening, and had no problems getting a table. Exceptional restaurant, beautifully appointed, and professional staff. I do have to mention that they wet age their steaks, and I prefer dry aged. I had the Kansas bone in ribeye and it was slightly above average. But my brother had the duck, and he said it was great. OK wine selection, I found some favorites. The main reason for the higher rating is the service, decor, they have a patio where you can order a cigar after dinner. Tranquil atmosphere on the golf course. I would come here again, if they offer dry aged steaks.
(4)
Laura C.
Went to Bob's Steakhouse for my husband's birthday after reading the excellent reviews. Also recommended by our neighbors. We made a reservation and were seated right away. Our server was Matt, he was very friendly and knowledgeable. He went over the menu and gave us enough time to decide without feeling rushed. We had a few questions and he not only answered them but also provided his recommendations. We were there for 2 hours. Each course is timed perfectly. Some may think it takes awhile to get your food but we appreciated not feeling rushed and enjoying our meal and the company. We had the half salads as a starter. My son loved his cesar salad and my husband had the wedge salad which looked like a full size portion. Steaks were to die for. My filet minon was crusty on the outside and a perfect medium on the inside with a buttery texture. My husband and son had rib eyes and they were also perfect. Sides were all d'lish. We mentioned wanting to try the brussel sprouts but not convinced so stuck with the potatoes. Our server Matt brought us some brussel sprouts also. 1st time trying them and i have to admit i loved them. I will definitely go back and will recommend to friends and family.
(5)
Carol K.
Went in with a "meh" attitude because I generally don't eat at steakhouses and I wasn't particularly hungry. The YELP reviews helped seal the deal. I was glad to see so many other OMNI's have this restaurant. We thoroughly enjoyed our meal here and would definitely return. The big jar of pickles on the table was unusual. and they were rather tasty. We were served the perfect crusty warm bread that was superb. I would love more this minute. I had a small filet which is easily the best I have ever had. Beau had a porterhouse and that too was a carnivorous delight. I really appreciated having the smashed potatoes and veggie included instead of getting $$$side dished to pieces which seems to be in vogue (see this very complaint in other reviews) with so many other steak and chop houses. We thought the service was very good. Next time, I'll order a bigger piece of meat!
(4)
George D.
Excellent food. Generous portions. Fantastic wait staff. Bob's Steak House is a top choice for fine dining in Tucson.
(5)
Edward R.
Came here for my one year anniversary. The place is a typical steakhouse- has good potions, quality meat and strong drinks. They have pickles and peppers on the table as centerpieces. A nice touch. Both our steaks were undercooked and I had to send it back to be heated properly but were none the less delicious. Deserves the great reviews. I'm glad we chose to celebrate here while in Tucson.
(4)
Chris B.
Wow!!! Amazing food great service...A must have. Great atmosphere you get what you pay for!
(5)
Alicia T.
The rib eye steak was extremely tough, as if a cheaper cut of meat had been substituted. We ordered wine by the glass, and it tasted as if a cheaper wine had been substituted for one of the glasses. When the check came, it included items we had not ordered and we would have been overcharged $70, if we had not caught it. Tucson National is a lovely resort. It's really sad that this is their upscale restaurant. Don't eat here. You can get a better steak almost anywhere else.
(1)
Matthew J.
Awesomeness from start to finish! this steak house is fabulous! from the salad to the carrot (too large for words) The steaks were succulent and Delicious. The drinks were poured just right and since I had some left overs it made a great lunch the next day as well. I took my wife here to celebrate making through our first 3 months with a new born! (yes we had a baby sitter that night) ;p If you haven't visited the OMNI then you are certainly missing out! 5 stars all the way! wOOT
(5)
Cam M.
My girlfriend and I stayed at the Omni for a night on roadtrip and were excited to hear there's a Bob's at the hotel. I'm from Dallas and grew up eating at the original Bob's, so I was curious to see how this one would compare. Not only was the food great, but the service was exceptional. Hostess, waiter, busser - everyone did his/her job about as well as you could ever hope for. Even the chef came out to check on us. Definitely recommend.
(5)
Karl S.
This is a very nice Steakhouse, everything was done very well and had flawless service. Had a party of 6 and everything went off without any issues. Standard steakhouse fare, no complaints and will be revisiting.
(4)
joseph r.
Do yourself a favor --- order the carrot 'on the side' as its a love-hate sort of a thing. I've never liked glazed carrots since I was a kid so I told them to leave it off altogether. My wife wanted to try it and thought it was the most disgusting thing she's ever eaten. I guess if you like glazed carrots (with cinnamon, clove, etc)...then its probably one heck of a carrot. :) On to the steaks --- my T-Bone was ordered medium....was delivered rare. Ate it anyway as I like rare steaks too...was very delicious with that buttery texture we all love in a great steak. Well seasoned, no sauce/salt needed. Just a great steak. My wife had the filet mignon and it was ordered medium rare...again was delivered rare. Not the best filet mignon we've had, not the worst either. the garlic mashed potatoes were very good...Bob's 'famous potatoes' shouldn't be that famous. the service was pretty good....had our waitress been more attentive, I might've had another glass of wine. We called ahead to make a resevervation for 7:30 but they told us 8pm was the earliest....however, when we got there the restaurant was practically empty...only a few tables had patrons. Was it good? yes....would I go back if I was in the Tucson area? probably would give another steak-house a try considering this place was on the spendy side and not everything came together like a restaurant on the spendy side should.
(3)
Anne B.
Had another opportunity to visit this restaurant - still loved it. This time we went tot the bar first for happy hour ( definitely recommend that). Great experience.
(5)
Jason M.
Very friendly staff with service standards that are right on par of a 5 star establishment. Wife and I celebrated our 7th anniversary there, and where treated to a fabulous view and excellent food. She had the steak and lobster, both where great, she said the steak was almost as good as the ones I make! I had the lamb chops, had never ordered anything other then a fine filet at a steak house and was told by the staff to take the gamble, I was so glad I did, it was amazing! I honestly can't recall what else I had, they where that good! We did finish off the dinner with a desert...again can't recall what we had, it was great, but that lamb chop!!! Would defiantly recommend this place, its a high dollar joint, but well worth it. Enjoy!
(5)
Brad L.
Went to Bob's for my birthday night out. Our server, Matt, provided excellent service. I had the 16 oz fillet with 3 oz lobster tail thrown in for good measure. Perfectly cooked (medium). Best steak I have ever had....and I have eaten my share of beef. Enjoyed the fresh bread, pickles and peppers, the carrot and some birthday bread pudding. Great ambiance and views.
(5)
George B.
Best steak house in Tucson! All about big portions here! Prime Angus beef so delicious! All entrees come with a huge cinnamon glazed carrot and side of potatoes. Great wine selections that go really well with all the steaks. The server Andres was amazing and very friendly! He made the experience perfect! Would recommend it to all my friends and will definitely be back!
(5)
Corey D.
It's about to get real up in hers! 1. The carrot is enormous. It's hilarious. It makes you want to show it yours. You can make a bunch of childish jokes. Let's move past that and admit it's a little odd, because it is. A candied carrot adjacent to a meaty piece of steak house beefy meat mania meatness? It's strange to me. Out of place and I'd rather have an enormous floret of brocoli. Now that would be friggin' funny. Wouldn't you love that? A buttered piece of broccoli the size of a breast. (Can I say breast on Yelp without getting flagged?) 2. The steaks are amazing, there's no getting around that. They know how to cook them, they know how to listen to you when you chat doneness, and they're a good portion, maybe too much for the average bear. So what's my issue, my reasoning behind holding back a star. I won't fault them for the fact that they're practically in Flagstaff... they didin't pick the location. But let's be honest, do people live around there? Bob's Chop is sort of in that realm of Bio Sphere, "The Thing", Oro Valley and an adult acne breakout. I know they're there, but if I pretend like they aren't I never have to visit them. Second up, the prices are a bit extreme in my opinion. I get that the meat is amazing and it's going to be perfect every time, but I feel like that's a given at a chain. It's hard for me to spend that much on a place that has mult. locations before giving those bucks to a local guy grilling up meat.
(4)
John F.
What I'm about to say is a bold statement, especially coming from me: Bob's serves a prime "Cote de Boeuf" 22 oz. bone-in ribeye that is quite possibly the BEST I've ever had in 44 years as a carnivore! Perfectly cooked to a medium rare, you almost don't need a knife. Served with the poster child carrot for the folks at Miracle-Gro and a huge mound of mashed potatoes that probably put your momma's to shame, this is this meal you want as your last supper. As for appetizers, the Tenderlion Tails in Gorgonzola cream sauce melt on your mouth. Served with a Gorgonzola wedge and mesquite honey (odd, but amazing), this could also substitute for dessert it's so good. The setting is beautiful and the drinks are a more-than-fair pour. Great wine list, too. You won't be disappointed at Bob's.
(5)
Derrick C.
My wife and I ate here on our honeymoon. Though a little pricy, it was well worth it. The atmosphere was great and the food was even better. After dinner we decided to move out to the balcony with its beautiful view to enjoy our bottle of wine. For desert we had the most amazing brownie with ice cream that the house treated us to since we were celebrating our honeymoon. They also have a fine cigar collection to choose from and will bring you everything you need to enjoy it on their balcony.
(5)
Julie S.
First time at Bobs and will say we were very pleased ! We had outstanding service !!! The waiter was Great !!! Filets were very tasty and cooked to perfection ! 16 oz Ribeye was also Outstanding. The bread that they bring out before your dinner was baked fresh and brought out warm , very good !!! Atmosphere was delightful and classy. Outdoor seating looked pleasant as well with lit palm trees . I give this place a A+
(5)
Rebecca C.
My husband and I have made Bob's our official anniversary dinner spot. We were married at the resort where the restaurant is housed 14 years ago and were very pleased when Bob moved in. All of our food, wine, and service can only be described as perfection! I recommend the bone-in ribeye, but have also been pleased with the filet. One cannot review Bob's without addressing the carrot. Yes, it is enjoyable phallic, but even if you are turned off by the giant orange spear staring at you when you get your food, let me remind you of two important facts. 1. It serves a pivotal culinary role in separating your protein from your starch and preserving the flavor of both. 2. It is probably the most delicious vegetable you will ever eat! Bon Apetit!
(5)
Alaine G.
We had a WONDERFUL meal at this steakhouse. The drinks and wine selection were great! The steak and rack of lamb were outstanding. The service was outstanding. The Manager Andrea is Awesome and truly cares about your experience being the BEST!! This is the best steakhouse in Tuscon hands DOWN!!
(5)
Christopher H.
Had dinner with my wife on the verranda on 7/26/12. Being from Chicago, we have eaten at most of the well known steakhouses throughout the city. This was our first experience with Bob's. I ordered the 22 oz bone-in ribeye and it was without a doubt the VERY BEST STEAK I HAVE EVER HAD!!! The meat quite literally melted in my mouth. My wife laughed her butt off when I told her that I felt like I needed a cigarette afterwards. I also have to say the bread served at the beginning was amazing as well.
(5)
Daniel B.
Steakhouses are generally predictable, wildly-overpriced, you get nothing with your steak forcing all but the most passionate carnivores to order "side" dishes which average about $8.00 a piece. This was an exception to those generalities. The steak was prepared generally the way I asked for it (if unevenly) and actually comes with side dishes. And for once, I wish it hadn't. First, I have never seen a more phallic presentation of food on a plate. A circular steak on one end of the elliptical plate, a good portion of "smashed" potatoes on the other, and down the center aimed squarely at me was a single, HUGE carrot. It was so bizarre, I actually laughed out loud. There was another problem with the uber carrot (apart from the challenges of cooking something this big evenly); it is coated in what has to be the single worst idea for a sauce I've EVER tasted in my life. While they refer to it as "glazed", what they should call it is "frosted" (as in mini wheats, pop tarts, etc.) If there is an ingredient in this nightmare sauce apart from sugar and allspice(?), I'd be surprised because it tasted iike nothing else. Rather than a savory steak, it smelled like a Christmas cake or, worse, fruitcake. It overpowered everything else on the plate and made even a round Cabernet Sauvignon taste "wrong". It was vile. Bizarre. Even if you could avoid the flavor of the sauce, the smell was enough to destroy your interest in the meat. What happened next is what really defines a restaurant's "self-awareness" to me... When I asked our server to A) Bring me a replacement carrot minus the sauce and B) PLEASE take away the offending versions from the table, her response was, "Yeah, people either love it or hate it." What? Okay, maybe it was just her. I also mentioned it to the lightly defensive but eventually sympathetic manager that a culinary train wreck of "I'm not coming back here again" proportions had taken place, his response was "Yeah, people either love it or hate it." Uh, how many people need to hate this before you think "hey, maybe this isn't such a great recipe" and stop serving it? People who seek out a steakhouse aren't looking for an adventure, they're looking for a steak and most likely a bottle of Silver Oak (if they're on an expense account). Reading the other reviews, "upper-end restaurant"? No, not even close. In those restaurants, a good chef will come out to the table to inquire as to why TWO ENTIRE SERVINGS were sent back. As for the carrot cake being a disappointment, given the above story, I can't help but marvel at the irony. Perhaps their efforts went into making a carrot taste like a cake rather than making cake taste like a carrot. If you want a steak, make the drive to Flemming's or, if necessary, Sullivan's. You'll leave a bit poorer, but you won't feel robbed.
(2)
Steve M.
When you are paying $50 for a steak, you expect a great tasting meal and efficient service. Unfortunately, Bob's fell short on several levels. Our group of 6 booked Bob's for a 6pm reservation figuring that we'd be in the restaurant for at least a couple of hours. We started out with an appetizer of unremarkable calamari. For our entrees, several of us ordered the "Cote de Boeuf", a 22 ounce bone-in rib-eye steak. Mine was a bit over salted but for the most part, quite good. Others in my party complained that it was a bit underdone despite ordering their cow flesh "medium." In terms of the side, I quite enjoyed the massive glazed carrot but clearly it's not to everyone's taste. The baked potato was well cooked but again, unremarkable. When contemplating ordering sides, please know that the portions are massive. We decided to order Sauteed Spinach and Mushrooms, an order of Asparagus and an order of hockey puck sized Onion Rings. Our waitress should have stepped in to tell us that we had ordered too much but she said nothing - quite disappointing. My recommendation is to order one side - two at the most. Also disappointing with our server was the time it took between the appetizer and the main course - at least 45 minutes. Again, I would expect less at a different restaurant but this was supposedly a high end establishment. We concluded our meal by sharing their signature Brownie Sundae. Again our waitress advised us to order several desserts but given the size of everything else, we decided to share just one. This was the right call. Although this was a great time with great friends, there has to be better steakhouses in Tucson than Bob's.
(3)
Mark K.
Best steak I've had in Tucson, better than Fleming's which was my former favorite which I still think is a notch above Mcmahon's and Sullivan's.
(5)
Jordan P.
Holy delicious meat with a side of anomaly carrot followed by scotch and cigars.
This was my second time to this great restaurant and I wasn't disappointed. Service was beyond excellent and the steaks perfect perfectly prepared. This is an upper end restaurant so expect to pay a bit more but so well worth it. Service and style the old fashion way but with a young vibe! I highly recommend this special place!
(5)
Kelly B.
Had dinner here one night while staying at the gorgeous Omni next door. Locals recommended their steaks. Wear what you want - from shorts to jeans to suits. There were mostly men there that night, golfers and business men, it appeared. The place is a little "stuffy" for my taste; it's a place where you go to talk business deals over scotch and cigars, or have a hearty dinner after playing golf with your buddies. The service was good, although we were waited on by a rather air-headed girl with a high voice, which made me think for a moment about whether hiring her was deliberate or just coincidence when serving mostly upper class males...I did order one of "Bob's lemon drop martinis," which was superb... Who was the air-head now?! I ordered the filet mignon - probably the best I've ever had, but definitely pricey. I must say everything was good here, except for one oddity of sorts - a jar of large, whole pickles and red pepper slices in the brine positioned right in the middle of the table. I don't know how many people actually eat these - and if you do take one out to eat, is the jar then left on the table for the next guests after someone else's fingers may have been in it? I mean, if you take one pickle out, do they bring a whole new jar to the next customer? Does someone count how many remain? And are the remaining pickles from one jar recycled into new jars? Maybe I'm obsessing on this too much, but it does leave me questioning the sanitary aspects of this weird "centerpiece" idea. I guess I would go back here if there was one close by the area I was in, and I was craving a really good steak and was ready to pay on average $40 bucks for it. And I guess their idea of serving the "whole glazed carrot" in the middle of the plate, which came with our meals, was different - in a weird, phallic kind of way... (?)
(4)
A S.
I went here with my family before Christmas two years ago. This wasbefore I became a vegetarian. I loved the food, and the service was pretty good as well. Since it's been so long I can't be too much more specific, however, I felt I had to weigh in on this low rating, as I thought it was too...low. My husband loved his steak and wants to go back. The prices were a bit high, but worth the money to see him enjoy his steak so much. I don't remember the name of the wine but the waiter recommended a fabulous bottle.
(5)
Jennifer S.
We went for a celebration dinner and were not disappointed. I have certainly eaten my share of steaks and this bone-in Kansas City Strip was the best I have had. Flavorful, cooked perfectly and tender. Side dishes are family style and portions are large. All steaks come with a very, very large cooked, glazed carrot. The dessert was quite disappointing. The carrot cake was more like a spice cake - hardly any carrot flavor, no visible carrot shreds (surprising, since we knew they had large carrots!). The frosting was sticky and overly sweet. Service from the waitstaff was excellent. One honest mistake at the end of the night - busboy boxed up the wrong leftovers and threw away the ones we wanted to take home. Otherwise, everyone was highly attentive and helpful.
(4)
Manny C.
Amazing! I really enjoy a good steakhouse and this restaurant to us was exactly what I said. Amazing!!!!! I found out from our server that the meat is prime quality and comes from a farm in Illinois. I could have cut my ribeye with just a fork it was that good.
(5)
Caz C.
Excellent service from waiter and busboy, and actually the quality of service was evident from the first interaction with the maitre d'. Chilled pickles to start the evening. I chose the shrimp remoulade for an appetizer. Not the most tender shrimp I've ever had in that dish, but still fresh and tasty. Delicious ribeye steak, cooked to perfection. Yes, the carrots are huge. I enjoyed the flavor. Great mashed potatoes. Very good cup of coffee with creme brulee for dessert. Quiet surroundings even with a roomful of conversations taking place. Great window view. All in all, a lovely dining experience.
(4)
Ed M.
Had guests in town and a wonderful meal on a Friday night. They accommodated us even though we didn't have a reservation, which I strongly suggest. The crab legs were awesome as was the salmon. Steaks are good and the service is friendly and impeccable. A good stop that we would highly recommend.
(4)
Matt R.
It's the best steak place in Tucson. They do it right from start to finish. Bread, salads, steaks, sides, and drinks are top notch. The ribeye is awesome. I would go there more often if it was in a better location. My dad gets the duck and says it's the best in town by far.
(5)
Barbara M.
Had one of the best steak dinners I have had in a very long time. The wait staff was very friendly and did an excellent job taking care of us The filet mignon melted in my mouth and the carrot they serve with dinner was amazing. Will be going back again soon
Takes Reservations : Yes Delivery : No Take-out : No Accepts Credit Cards : Yes Good For : Dinner Parking : Valet, Garage Bike Parking : No Good for Kids : No Good for Groups : Yes Attire : Dressy Ambience : Classy Noise Level : Quiet Alcohol : Full Bar Outdoor Seating : Yes Wi-Fi : No Has TV : No Waiter Service : Yes Caters : Yes
John F.
What I'm about to say is a bold statement, especially coming from me: Bob's serves a prime "Cote de Boeuf" 22 oz. bone-in ribeye that is quite possibly the BEST I've ever had in 44 years as a carnivore! Perfectly cooked to a medium rare, you almost don't need a knife. Served with the poster child carrot for the folks at Miracle-Gro and a huge mound of mashed potatoes that probably put your momma's to shame, this is this meal you want as your last supper. As for appetizers, the Tenderlion Tails in Gorgonzola cream sauce melt on your mouth. Served with a Gorgonzola wedge and mesquite honey (odd, but amazing), this could also substitute for dessert it's so good. The setting is beautiful and the drinks are a more-than-fair pour. Great wine list, too. You won't be disappointed at Bob's.
(5)Derrick C.
My wife and I ate here on our honeymoon. Though a little pricy, it was well worth it. The atmosphere was great and the food was even better. After dinner we decided to move out to the balcony with its beautiful view to enjoy our bottle of wine. For desert we had the most amazing brownie with ice cream that the house treated us to since we were celebrating our honeymoon. They also have a fine cigar collection to choose from and will bring you everything you need to enjoy it on their balcony.
(5)Barbara M.
Had one of the best steak dinners I have had in a very long time. The wait staff was very friendly and did an excellent job taking care of us The filet mignon melted in my mouth and the carrot they serve with dinner was amazing. Will be going back again soon
(5)Julie S.
First time at Bobs and will say we were very pleased ! We had outstanding service !!! The waiter was Great !!! Filets were very tasty and cooked to perfection ! 16 oz Ribeye was also Outstanding. The bread that they bring out before your dinner was baked fresh and brought out warm , very good !!! Atmosphere was delightful and classy. Outdoor seating looked pleasant as well with lit palm trees . I give this place a A+
(5)Rebecca C.
My husband and I have made Bob's our official anniversary dinner spot. We were married at the resort where the restaurant is housed 14 years ago and were very pleased when Bob moved in. All of our food, wine, and service can only be described as perfection! I recommend the bone-in ribeye, but have also been pleased with the filet. One cannot review Bob's without addressing the carrot. Yes, it is enjoyable phallic, but even if you are turned off by the giant orange spear staring at you when you get your food, let me remind you of two important facts. 1. It serves a pivotal culinary role in separating your protein from your starch and preserving the flavor of both. 2. It is probably the most delicious vegetable you will ever eat! Bon Apetit!
(5)Alaine G.
We had a WONDERFUL meal at this steakhouse. The drinks and wine selection were great! The steak and rack of lamb were outstanding. The service was outstanding. The Manager Andrea is Awesome and truly cares about your experience being the BEST!! This is the best steakhouse in Tuscon hands DOWN!!
(5)Jonathan And Bethany K.
We went here for a friend's birthday, and everything was incredible - the service, the food, the atmosphere. The wedge salad was delicious, and the steak was excellent. The prices are too high for us to go on a regular basis, but they're very reasonable for the quality of the food. We'll be back next time we have a special occasion.
(5)James L.
Delicious steak and wedge salad. Not a bad price for the quality either.
(5)Laura C.
Went to Bob's Steakhouse for my husband's birthday after reading the excellent reviews. Also recommended by our neighbors. We made a reservation and were seated right away. Our server was Matt, he was very friendly and knowledgeable. He went over the menu and gave us enough time to decide without feeling rushed. We had a few questions and he not only answered them but also provided his recommendations. We were there for 2 hours. Each course is timed perfectly. Some may think it takes awhile to get your food but we appreciated not feeling rushed and enjoying our meal and the company. We had the half salads as a starter. My son loved his cesar salad and my husband had the wedge salad which looked like a full size portion. Steaks were to die for. My filet minon was crusty on the outside and a perfect medium on the inside with a buttery texture. My husband and son had rib eyes and they were also perfect. Sides were all d'lish. We mentioned wanting to try the brussel sprouts but not convinced so stuck with the potatoes. Our server Matt brought us some brussel sprouts also. 1st time trying them and i have to admit i loved them. I will definitely go back and will recommend to friends and family.
(5)George B.
Best steak house in Tucson! All about big portions here! Prime Angus beef so delicious! All entrees come with a huge cinnamon glazed carrot and side of potatoes. Great wine selections that go really well with all the steaks. The server Andres was amazing and very friendly! He made the experience perfect! Would recommend it to all my friends and will definitely be back!
(5)Carol K.
Went in with a "meh" attitude because I generally don't eat at steakhouses and I wasn't particularly hungry. The YELP reviews helped seal the deal. I was glad to see so many other OMNI's have this restaurant. We thoroughly enjoyed our meal here and would definitely return. The big jar of pickles on the table was unusual. and they were rather tasty. We were served the perfect crusty warm bread that was superb. I would love more this minute. I had a small filet which is easily the best I have ever had. Beau had a porterhouse and that too was a carnivorous delight. I really appreciated having the smashed potatoes and veggie included instead of getting $$$side dished to pieces which seems to be in vogue (see this very complaint in other reviews) with so many other steak and chop houses. We thought the service was very good. Next time, I'll order a bigger piece of meat!
(4)George D.
Excellent food. Generous portions. Fantastic wait staff. Bob's Steak House is a top choice for fine dining in Tucson.
(5)Edward R.
Came here for my one year anniversary. The place is a typical steakhouse- has good potions, quality meat and strong drinks. They have pickles and peppers on the table as centerpieces. A nice touch. Both our steaks were undercooked and I had to send it back to be heated properly but were none the less delicious. Deserves the great reviews. I'm glad we chose to celebrate here while in Tucson.
(4)Chris B.
Wow!!! Amazing food great service...A must have. Great atmosphere you get what you pay for!
(5)Alicia T.
The rib eye steak was extremely tough, as if a cheaper cut of meat had been substituted. We ordered wine by the glass, and it tasted as if a cheaper wine had been substituted for one of the glasses. When the check came, it included items we had not ordered and we would have been overcharged $70, if we had not caught it. Tucson National is a lovely resort. It's really sad that this is their upscale restaurant. Don't eat here. You can get a better steak almost anywhere else.
(1)Diego R.
Made reservations for a Saturday evening, and had no problems getting a table. Exceptional restaurant, beautifully appointed, and professional staff. I do have to mention that they wet age their steaks, and I prefer dry aged. I had the Kansas bone in ribeye and it was slightly above average. But my brother had the duck, and he said it was great. OK wine selection, I found some favorites. The main reason for the higher rating is the service, decor, they have a patio where you can order a cigar after dinner. Tranquil atmosphere on the golf course. I would come here again, if they offer dry aged steaks.
(4)Cynthia G.
It was the worst experience I have ever had in Tucson. The restroom was not clean and there were no towels. We were seated over a hour after our reservations. When we were seated, our table was at a terrible location. Furthermore, the service was terrible. The one redeeming quality is that the food was terrific. Unfortunately, the food was not worth the awful service and questionable cleanliness.
(1)Fred S.
We just returned from our valentines dinner at bob s. We made the reservation far in advance and asked for a table by the window, that didn't happen, they said they were booked in advance, I was under the impression our reservation was an advance reservation. The special for valentines was the Chateaubiriand, it was a very nice meal, it was way more than we could eat, our waitress Colleen was very good, however, there was another waiter with a light goatee that stopped by our table and asked if we were finished and could he box up the leftovers. That is exactly what we planned to ask Colleen. We paid the bill, waited, and waited for him to bring it back, never happened, we ffinally. asked Colleen where it was, she came back and said it was not there, it either got thrown away or mixed with someone else,s, yuck! She brought a bag with styrofoam In it, my husband said, "this is really light, it was one piece of meat wrapped in foil. We actually live here at the Omni, we keep trying to give it a chance, it will be another couple of years!!!!! This is not what we expect of a restaurant like this, next time just go to Legends downstairs.
(1)Matthew J.
Awesomeness from start to finish! this steak house is fabulous! from the salad to the carrot (too large for words) The steaks were succulent and Delicious. The drinks were poured just right and since I had some left overs it made a great lunch the next day as well. I took my wife here to celebrate making through our first 3 months with a new born! (yes we had a baby sitter that night) ;p If you haven't visited the OMNI then you are certainly missing out! 5 stars all the way! wOOT
(5)Cam M.
My girlfriend and I stayed at the Omni for a night on roadtrip and were excited to hear there's a Bob's at the hotel. I'm from Dallas and grew up eating at the original Bob's, so I was curious to see how this one would compare. Not only was the food great, but the service was exceptional. Hostess, waiter, busser - everyone did his/her job about as well as you could ever hope for. Even the chef came out to check on us. Definitely recommend.
(5)Karl S.
This is a very nice Steakhouse, everything was done very well and had flawless service. Had a party of 6 and everything went off without any issues. Standard steakhouse fare, no complaints and will be revisiting.
(4)joseph r.
Do yourself a favor --- order the carrot 'on the side' as its a love-hate sort of a thing. I've never liked glazed carrots since I was a kid so I told them to leave it off altogether. My wife wanted to try it and thought it was the most disgusting thing she's ever eaten. I guess if you like glazed carrots (with cinnamon, clove, etc)...then its probably one heck of a carrot. :) On to the steaks --- my T-Bone was ordered medium....was delivered rare. Ate it anyway as I like rare steaks too...was very delicious with that buttery texture we all love in a great steak. Well seasoned, no sauce/salt needed. Just a great steak. My wife had the filet mignon and it was ordered medium rare...again was delivered rare. Not the best filet mignon we've had, not the worst either. the garlic mashed potatoes were very good...Bob's 'famous potatoes' shouldn't be that famous. the service was pretty good....had our waitress been more attentive, I might've had another glass of wine. We called ahead to make a resevervation for 7:30 but they told us 8pm was the earliest....however, when we got there the restaurant was practically empty...only a few tables had patrons. Was it good? yes....would I go back if I was in the Tucson area? probably would give another steak-house a try considering this place was on the spendy side and not everything came together like a restaurant on the spendy side should.
(3)Anne B.
Had another opportunity to visit this restaurant - still loved it. This time we went tot the bar first for happy hour ( definitely recommend that). Great experience.
(5)Jason M.
Very friendly staff with service standards that are right on par of a 5 star establishment. Wife and I celebrated our 7th anniversary there, and where treated to a fabulous view and excellent food. She had the steak and lobster, both where great, she said the steak was almost as good as the ones I make! I had the lamb chops, had never ordered anything other then a fine filet at a steak house and was told by the staff to take the gamble, I was so glad I did, it was amazing! I honestly can't recall what else I had, they where that good! We did finish off the dinner with a desert...again can't recall what we had, it was great, but that lamb chop!!! Would defiantly recommend this place, its a high dollar joint, but well worth it. Enjoy!
(5)Brad L.
Went to Bob's for my birthday night out. Our server, Matt, provided excellent service. I had the 16 oz fillet with 3 oz lobster tail thrown in for good measure. Perfectly cooked (medium). Best steak I have ever had....and I have eaten my share of beef. Enjoyed the fresh bread, pickles and peppers, the carrot and some birthday bread pudding. Great ambiance and views.
(5)Christopher H.
Had dinner with my wife on the verranda on 7/26/12. Being from Chicago, we have eaten at most of the well known steakhouses throughout the city. This was our first experience with Bob's. I ordered the 22 oz bone-in ribeye and it was without a doubt the VERY BEST STEAK I HAVE EVER HAD!!! The meat quite literally melted in my mouth. My wife laughed her butt off when I told her that I felt like I needed a cigarette afterwards. I also have to say the bread served at the beginning was amazing as well.
(5)Corey D.
It's about to get real up in hers! 1. The carrot is enormous. It's hilarious. It makes you want to show it yours. You can make a bunch of childish jokes. Let's move past that and admit it's a little odd, because it is. A candied carrot adjacent to a meaty piece of steak house beefy meat mania meatness? It's strange to me. Out of place and I'd rather have an enormous floret of brocoli. Now that would be friggin' funny. Wouldn't you love that? A buttered piece of broccoli the size of a breast. (Can I say breast on Yelp without getting flagged?) 2. The steaks are amazing, there's no getting around that. They know how to cook them, they know how to listen to you when you chat doneness, and they're a good portion, maybe too much for the average bear. So what's my issue, my reasoning behind holding back a star. I won't fault them for the fact that they're practically in Flagstaff... they didin't pick the location. But let's be honest, do people live around there? Bob's Chop is sort of in that realm of Bio Sphere, "The Thing", Oro Valley and an adult acne breakout. I know they're there, but if I pretend like they aren't I never have to visit them. Second up, the prices are a bit extreme in my opinion. I get that the meat is amazing and it's going to be perfect every time, but I feel like that's a given at a chain. It's hard for me to spend that much on a place that has mult. locations before giving those bucks to a local guy grilling up meat.
(4)Manny C.
Amazing! I really enjoy a good steakhouse and this restaurant to us was exactly what I said. Amazing!!!!! I found out from our server that the meat is prime quality and comes from a farm in Illinois. I could have cut my ribeye with just a fork it was that good.
(5)Caz C.
Excellent service from waiter and busboy, and actually the quality of service was evident from the first interaction with the maitre d'. Chilled pickles to start the evening. I chose the shrimp remoulade for an appetizer. Not the most tender shrimp I've ever had in that dish, but still fresh and tasty. Delicious ribeye steak, cooked to perfection. Yes, the carrots are huge. I enjoyed the flavor. Great mashed potatoes. Very good cup of coffee with creme brulee for dessert. Quiet surroundings even with a roomful of conversations taking place. Great window view. All in all, a lovely dining experience.
(4)Ed M.
Had guests in town and a wonderful meal on a Friday night. They accommodated us even though we didn't have a reservation, which I strongly suggest. The crab legs were awesome as was the salmon. Steaks are good and the service is friendly and impeccable. A good stop that we would highly recommend.
(4)Matt R.
It's the best steak place in Tucson. They do it right from start to finish. Bread, salads, steaks, sides, and drinks are top notch. The ribeye is awesome. I would go there more often if it was in a better location. My dad gets the duck and says it's the best in town by far.
(5)Daniel B.
Steakhouses are generally predictable, wildly-overpriced, you get nothing with your steak forcing all but the most passionate carnivores to order "side" dishes which average about $8.00 a piece. This was an exception to those generalities. The steak was prepared generally the way I asked for it (if unevenly) and actually comes with side dishes. And for once, I wish it hadn't. First, I have never seen a more phallic presentation of food on a plate. A circular steak on one end of the elliptical plate, a good portion of "smashed" potatoes on the other, and down the center aimed squarely at me was a single, HUGE carrot. It was so bizarre, I actually laughed out loud. There was another problem with the uber carrot (apart from the challenges of cooking something this big evenly); it is coated in what has to be the single worst idea for a sauce I've EVER tasted in my life. While they refer to it as "glazed", what they should call it is "frosted" (as in mini wheats, pop tarts, etc.) If there is an ingredient in this nightmare sauce apart from sugar and allspice(?), I'd be surprised because it tasted iike nothing else. Rather than a savory steak, it smelled like a Christmas cake or, worse, fruitcake. It overpowered everything else on the plate and made even a round Cabernet Sauvignon taste "wrong". It was vile. Bizarre. Even if you could avoid the flavor of the sauce, the smell was enough to destroy your interest in the meat. What happened next is what really defines a restaurant's "self-awareness" to me... When I asked our server to A) Bring me a replacement carrot minus the sauce and B) PLEASE take away the offending versions from the table, her response was, "Yeah, people either love it or hate it." What? Okay, maybe it was just her. I also mentioned it to the lightly defensive but eventually sympathetic manager that a culinary train wreck of "I'm not coming back here again" proportions had taken place, his response was "Yeah, people either love it or hate it." Uh, how many people need to hate this before you think "hey, maybe this isn't such a great recipe" and stop serving it? People who seek out a steakhouse aren't looking for an adventure, they're looking for a steak and most likely a bottle of Silver Oak (if they're on an expense account). Reading the other reviews, "upper-end restaurant"? No, not even close. In those restaurants, a good chef will come out to the table to inquire as to why TWO ENTIRE SERVINGS were sent back. As for the carrot cake being a disappointment, given the above story, I can't help but marvel at the irony. Perhaps their efforts went into making a carrot taste like a cake rather than making cake taste like a carrot. If you want a steak, make the drive to Flemming's or, if necessary, Sullivan's. You'll leave a bit poorer, but you won't feel robbed.
(2)Linda V.
This was my second time to this great restaurant and I wasn't disappointed. Service was beyond excellent and the steaks perfect perfectly prepared. This is an upper end restaurant so expect to pay a bit more but so well worth it. Service and style the old fashion way but with a young vibe! I highly recommend this special place!
(5)Steve M.
When you are paying $50 for a steak, you expect a great tasting meal and efficient service. Unfortunately, Bob's fell short on several levels. Our group of 6 booked Bob's for a 6pm reservation figuring that we'd be in the restaurant for at least a couple of hours. We started out with an appetizer of unremarkable calamari. For our entrees, several of us ordered the "Cote de Boeuf", a 22 ounce bone-in rib-eye steak. Mine was a bit over salted but for the most part, quite good. Others in my party complained that it was a bit underdone despite ordering their cow flesh "medium." In terms of the side, I quite enjoyed the massive glazed carrot but clearly it's not to everyone's taste. The baked potato was well cooked but again, unremarkable. When contemplating ordering sides, please know that the portions are massive. We decided to order Sauteed Spinach and Mushrooms, an order of Asparagus and an order of hockey puck sized Onion Rings. Our waitress should have stepped in to tell us that we had ordered too much but she said nothing - quite disappointing. My recommendation is to order one side - two at the most. Also disappointing with our server was the time it took between the appetizer and the main course - at least 45 minutes. Again, I would expect less at a different restaurant but this was supposedly a high end establishment. We concluded our meal by sharing their signature Brownie Sundae. Again our waitress advised us to order several desserts but given the size of everything else, we decided to share just one. This was the right call. Although this was a great time with great friends, there has to be better steakhouses in Tucson than Bob's.
(3)Mark K.
Best steak I've had in Tucson, better than Fleming's which was my former favorite which I still think is a notch above Mcmahon's and Sullivan's.
(5)Jordan P.
Holy delicious meat with a side of anomaly carrot followed by scotch and cigars.
(5)Paul E.
More of a "Carrot Incident" than a Dining Experience. We were so excited to once again gather as a family and celebrate. It was my fiancée's birthday and her parents invited us to try the recently opened and renovated steak house in Tucson called Bob's Steak and Chop House. Lucky us, because for the first time in a food review I get to use the words "phallic" and "girth"! Just in case you are doing a quick search for a place to eat tonight, I'll preface this review with an opinion: If you are looking for a "Golden Corral" experience (as far as level of service, quality of meat, and capabilities out of the chef and wait staff), but would like to pay more than $30 a plate, Bob's House of Glop is for you! We ordered the Rack of Lamb, the crab cake appetizer, and on my advice regarding the best cut of steak when it comes to taste, three of us jumped on the Rib Eye steaks. I live to regret that decision. For sides we each picked one of the three varieties of potatoes they offer. Smashed, baked, and pan fried which comes smothered in glop. The baked potatoes were over cooked and dry, and as I have begun to allude to, the pan fried potatoes with the gravy glop appeared to be the first attempt ever of that particular cook to put together a sauce. Dear Bob, there are not so subtle differences between what the rest of us know as "sauce" and the amateurish attempt at making gravy you allowed to escape from your kitchen on our visit. Serving them with a third-world cut of beef does not help the glop shine. Not that long ago I stumbled upon a steak in Los Angeles cooked Argentine style. It ruined me. It was the best steak ever and was about 30 bucks. Thick, juicy, with just a little salt crust. I have been on a search for one like it ever since. So when Bob's House of Glop served us a wisp of a steak that reminded me of an early bird special at Waffle House, I was really thrown off. By the way, Waffle House is in total culinary integrity with me because you get exactly what you pay for with service far beyond the current capabilities of Bob's. Yet, Bob whacked us for $33 bucks for a $4.50 wisp of a cut of rib eye, ripe with gristle and fat. I was looking for a properly aged and marbled piece of beef and was denied. Now, let's address the Carrot Incident. Dearest Bob, you allowed giant over-sweetened glazed and comically phallic-like carrots of impressive girth to escape your kitchen and end up as part of every meal served to our table. I'm not kidding. One giant laughably penile carrot proudly garnished the center of every plate brought to the table, and was served pointed directly at the diner. As a food reviewer, I want to thank you for those phallic carrots. Dear Bob, what exactly is your intent in putting a carrot that would make a porn star blush as a center piece on every plate? I checked mine for batteries before cutting into it. Ironically, not a chef or manager was to be found (even when my fiancée got up and asked for one), nor a decent cut of beef for that matter, at this place called Bob's Steak and Chop house. Dear Bob, I can't imagine this is what you had in mind. I hate to be so brutal here, but the incident continued to escalate and they truly didn't stop disappointing right up until the end. Nothing says "go screw yourself" on your birthday like a giant stale wedge of chocolate cake that tasted like it had been exposed to the Arizona Desert Sun for about an hour before setting it on my table. Oh, and let's not forget to mention the molten hot handle on the coffee cup. Dude?!? Did you really just microwave that cup of coffee? Now, I feel bad for any server who is thrown onto a floor and assigned tables who has obviously not been trained at all. Never mind my lofty expectation of snooty service or impeccable knowledge about the wine list; just teach the kid how to serve, to be attentive and then support him. Yo Bob, when someone at a table in your supposedly fine dining establishment expresses even a ripple of a complaint, your manager needs to get his/her happy ass over to the table and apologize, ask what the issue is, and offer a solution. Our server didn't have a clue, as evidence by his offer to take our already free overly stale birthday cake off of our substantial dining bill. I'll close the review with the crab cake. Not sure if the Chef has ever seen or tasted a crab cake. What they served was, well, weird. It did have a ton of crab in it. And my father in law liked it. But I have met, prepared, and eaten a variety of crab ca
(1)Kelly B.
Had dinner here one night while staying at the gorgeous Omni next door. Locals recommended their steaks. Wear what you want - from shorts to jeans to suits. There were mostly men there that night, golfers and business men, it appeared. The place is a little "stuffy" for my taste; it's a place where you go to talk business deals over scotch and cigars, or have a hearty dinner after playing golf with your buddies. The service was good, although we were waited on by a rather air-headed girl with a high voice, which made me think for a moment about whether hiring her was deliberate or just coincidence when serving mostly upper class males...I did order one of "Bob's lemon drop martinis," which was superb... Who was the air-head now?! I ordered the filet mignon - probably the best I've ever had, but definitely pricey. I must say everything was good here, except for one oddity of sorts - a jar of large, whole pickles and red pepper slices in the brine positioned right in the middle of the table. I don't know how many people actually eat these - and if you do take one out to eat, is the jar then left on the table for the next guests after someone else's fingers may have been in it? I mean, if you take one pickle out, do they bring a whole new jar to the next customer? Does someone count how many remain? And are the remaining pickles from one jar recycled into new jars? Maybe I'm obsessing on this too much, but it does leave me questioning the sanitary aspects of this weird "centerpiece" idea. I guess I would go back here if there was one close by the area I was in, and I was craving a really good steak and was ready to pay on average $40 bucks for it. And I guess their idea of serving the "whole glazed carrot" in the middle of the plate, which came with our meals, was different - in a weird, phallic kind of way... (?)
(4)A S.
I went here with my family before Christmas two years ago. This wasbefore I became a vegetarian. I loved the food, and the service was pretty good as well. Since it's been so long I can't be too much more specific, however, I felt I had to weigh in on this low rating, as I thought it was too...low. My husband loved his steak and wants to go back. The prices were a bit high, but worth the money to see him enjoy his steak so much. I don't remember the name of the wine but the waiter recommended a fabulous bottle.
(5)Jennifer S.
We went for a celebration dinner and were not disappointed. I have certainly eaten my share of steaks and this bone-in Kansas City Strip was the best I have had. Flavorful, cooked perfectly and tender. Side dishes are family style and portions are large. All steaks come with a very, very large cooked, glazed carrot. The dessert was quite disappointing. The carrot cake was more like a spice cake - hardly any carrot flavor, no visible carrot shreds (surprising, since we knew they had large carrots!). The frosting was sticky and overly sweet. Service from the waitstaff was excellent. One honest mistake at the end of the night - busboy boxed up the wrong leftovers and threw away the ones we wanted to take home. Otherwise, everyone was highly attentive and helpful.
(4)Cynthia G.
It was the worst experience I have ever had in Tucson. The restroom was not clean and there were no towels. We were seated over a hour after our reservations. When we were seated, our table was at a terrible location. Furthermore, the service was terrible. The one redeeming quality is that the food was terrific. Unfortunately, the food was not worth the awful service and questionable cleanliness.
(1)Fred S.
We just returned from our valentines dinner at bob s. We made the reservation far in advance and asked for a table by the window, that didn't happen, they said they were booked in advance, I was under the impression our reservation was an advance reservation. The special for valentines was the Chateaubiriand, it was a very nice meal, it was way more than we could eat, our waitress Colleen was very good, however, there was another waiter with a light goatee that stopped by our table and asked if we were finished and could he box up the leftovers. That is exactly what we planned to ask Colleen. We paid the bill, waited, and waited for him to bring it back, never happened, we ffinally. asked Colleen where it was, she came back and said it was not there, it either got thrown away or mixed with someone else,s, yuck! She brought a bag with styrofoam In it, my husband said, "this is really light, it was one piece of meat wrapped in foil. We actually live here at the Omni, we keep trying to give it a chance, it will be another couple of years!!!!! This is not what we expect of a restaurant like this, next time just go to Legends downstairs.
(1)Jonathan And Bethany K.
We went here for a friend's birthday, and everything was incredible - the service, the food, the atmosphere. The wedge salad was delicious, and the steak was excellent. The prices are too high for us to go on a regular basis, but they're very reasonable for the quality of the food. We'll be back next time we have a special occasion.
(5)James L.
Delicious steak and wedge salad. Not a bad price for the quality either.
(5)Diego R.
Made reservations for a Saturday evening, and had no problems getting a table. Exceptional restaurant, beautifully appointed, and professional staff. I do have to mention that they wet age their steaks, and I prefer dry aged. I had the Kansas bone in ribeye and it was slightly above average. But my brother had the duck, and he said it was great. OK wine selection, I found some favorites. The main reason for the higher rating is the service, decor, they have a patio where you can order a cigar after dinner. Tranquil atmosphere on the golf course. I would come here again, if they offer dry aged steaks.
(4)Laura C.
Went to Bob's Steakhouse for my husband's birthday after reading the excellent reviews. Also recommended by our neighbors. We made a reservation and were seated right away. Our server was Matt, he was very friendly and knowledgeable. He went over the menu and gave us enough time to decide without feeling rushed. We had a few questions and he not only answered them but also provided his recommendations. We were there for 2 hours. Each course is timed perfectly. Some may think it takes awhile to get your food but we appreciated not feeling rushed and enjoying our meal and the company. We had the half salads as a starter. My son loved his cesar salad and my husband had the wedge salad which looked like a full size portion. Steaks were to die for. My filet minon was crusty on the outside and a perfect medium on the inside with a buttery texture. My husband and son had rib eyes and they were also perfect. Sides were all d'lish. We mentioned wanting to try the brussel sprouts but not convinced so stuck with the potatoes. Our server Matt brought us some brussel sprouts also. 1st time trying them and i have to admit i loved them. I will definitely go back and will recommend to friends and family.
(5)Carol K.
Went in with a "meh" attitude because I generally don't eat at steakhouses and I wasn't particularly hungry. The YELP reviews helped seal the deal. I was glad to see so many other OMNI's have this restaurant. We thoroughly enjoyed our meal here and would definitely return. The big jar of pickles on the table was unusual. and they were rather tasty. We were served the perfect crusty warm bread that was superb. I would love more this minute. I had a small filet which is easily the best I have ever had. Beau had a porterhouse and that too was a carnivorous delight. I really appreciated having the smashed potatoes and veggie included instead of getting $$$side dished to pieces which seems to be in vogue (see this very complaint in other reviews) with so many other steak and chop houses. We thought the service was very good. Next time, I'll order a bigger piece of meat!
(4)George D.
Excellent food. Generous portions. Fantastic wait staff. Bob's Steak House is a top choice for fine dining in Tucson.
(5)Edward R.
Came here for my one year anniversary. The place is a typical steakhouse- has good potions, quality meat and strong drinks. They have pickles and peppers on the table as centerpieces. A nice touch. Both our steaks were undercooked and I had to send it back to be heated properly but were none the less delicious. Deserves the great reviews. I'm glad we chose to celebrate here while in Tucson.
(4)Chris B.
Wow!!! Amazing food great service...A must have. Great atmosphere you get what you pay for!
(5)Alicia T.
The rib eye steak was extremely tough, as if a cheaper cut of meat had been substituted. We ordered wine by the glass, and it tasted as if a cheaper wine had been substituted for one of the glasses. When the check came, it included items we had not ordered and we would have been overcharged $70, if we had not caught it. Tucson National is a lovely resort. It's really sad that this is their upscale restaurant. Don't eat here. You can get a better steak almost anywhere else.
(1)Matthew J.
Awesomeness from start to finish! this steak house is fabulous! from the salad to the carrot (too large for words) The steaks were succulent and Delicious. The drinks were poured just right and since I had some left overs it made a great lunch the next day as well. I took my wife here to celebrate making through our first 3 months with a new born! (yes we had a baby sitter that night) ;p If you haven't visited the OMNI then you are certainly missing out! 5 stars all the way! wOOT
(5)Cam M.
My girlfriend and I stayed at the Omni for a night on roadtrip and were excited to hear there's a Bob's at the hotel. I'm from Dallas and grew up eating at the original Bob's, so I was curious to see how this one would compare. Not only was the food great, but the service was exceptional. Hostess, waiter, busser - everyone did his/her job about as well as you could ever hope for. Even the chef came out to check on us. Definitely recommend.
(5)Karl S.
This is a very nice Steakhouse, everything was done very well and had flawless service. Had a party of 6 and everything went off without any issues. Standard steakhouse fare, no complaints and will be revisiting.
(4)joseph r.
Do yourself a favor --- order the carrot 'on the side' as its a love-hate sort of a thing. I've never liked glazed carrots since I was a kid so I told them to leave it off altogether. My wife wanted to try it and thought it was the most disgusting thing she's ever eaten. I guess if you like glazed carrots (with cinnamon, clove, etc)...then its probably one heck of a carrot. :) On to the steaks --- my T-Bone was ordered medium....was delivered rare. Ate it anyway as I like rare steaks too...was very delicious with that buttery texture we all love in a great steak. Well seasoned, no sauce/salt needed. Just a great steak. My wife had the filet mignon and it was ordered medium rare...again was delivered rare. Not the best filet mignon we've had, not the worst either. the garlic mashed potatoes were very good...Bob's 'famous potatoes' shouldn't be that famous. the service was pretty good....had our waitress been more attentive, I might've had another glass of wine. We called ahead to make a resevervation for 7:30 but they told us 8pm was the earliest....however, when we got there the restaurant was practically empty...only a few tables had patrons. Was it good? yes....would I go back if I was in the Tucson area? probably would give another steak-house a try considering this place was on the spendy side and not everything came together like a restaurant on the spendy side should.
(3)Anne B.
Had another opportunity to visit this restaurant - still loved it. This time we went tot the bar first for happy hour ( definitely recommend that). Great experience.
(5)Jason M.
Very friendly staff with service standards that are right on par of a 5 star establishment. Wife and I celebrated our 7th anniversary there, and where treated to a fabulous view and excellent food. She had the steak and lobster, both where great, she said the steak was almost as good as the ones I make! I had the lamb chops, had never ordered anything other then a fine filet at a steak house and was told by the staff to take the gamble, I was so glad I did, it was amazing! I honestly can't recall what else I had, they where that good! We did finish off the dinner with a desert...again can't recall what we had, it was great, but that lamb chop!!! Would defiantly recommend this place, its a high dollar joint, but well worth it. Enjoy!
(5)Brad L.
Went to Bob's for my birthday night out. Our server, Matt, provided excellent service. I had the 16 oz fillet with 3 oz lobster tail thrown in for good measure. Perfectly cooked (medium). Best steak I have ever had....and I have eaten my share of beef. Enjoyed the fresh bread, pickles and peppers, the carrot and some birthday bread pudding. Great ambiance and views.
(5)George B.
Best steak house in Tucson! All about big portions here! Prime Angus beef so delicious! All entrees come with a huge cinnamon glazed carrot and side of potatoes. Great wine selections that go really well with all the steaks. The server Andres was amazing and very friendly! He made the experience perfect! Would recommend it to all my friends and will definitely be back!
(5)Corey D.
It's about to get real up in hers! 1. The carrot is enormous. It's hilarious. It makes you want to show it yours. You can make a bunch of childish jokes. Let's move past that and admit it's a little odd, because it is. A candied carrot adjacent to a meaty piece of steak house beefy meat mania meatness? It's strange to me. Out of place and I'd rather have an enormous floret of brocoli. Now that would be friggin' funny. Wouldn't you love that? A buttered piece of broccoli the size of a breast. (Can I say breast on Yelp without getting flagged?) 2. The steaks are amazing, there's no getting around that. They know how to cook them, they know how to listen to you when you chat doneness, and they're a good portion, maybe too much for the average bear. So what's my issue, my reasoning behind holding back a star. I won't fault them for the fact that they're practically in Flagstaff... they didin't pick the location. But let's be honest, do people live around there? Bob's Chop is sort of in that realm of Bio Sphere, "The Thing", Oro Valley and an adult acne breakout. I know they're there, but if I pretend like they aren't I never have to visit them. Second up, the prices are a bit extreme in my opinion. I get that the meat is amazing and it's going to be perfect every time, but I feel like that's a given at a chain. It's hard for me to spend that much on a place that has mult. locations before giving those bucks to a local guy grilling up meat.
(4)John F.
What I'm about to say is a bold statement, especially coming from me: Bob's serves a prime "Cote de Boeuf" 22 oz. bone-in ribeye that is quite possibly the BEST I've ever had in 44 years as a carnivore! Perfectly cooked to a medium rare, you almost don't need a knife. Served with the poster child carrot for the folks at Miracle-Gro and a huge mound of mashed potatoes that probably put your momma's to shame, this is this meal you want as your last supper. As for appetizers, the Tenderlion Tails in Gorgonzola cream sauce melt on your mouth. Served with a Gorgonzola wedge and mesquite honey (odd, but amazing), this could also substitute for dessert it's so good. The setting is beautiful and the drinks are a more-than-fair pour. Great wine list, too. You won't be disappointed at Bob's.
(5)Derrick C.
My wife and I ate here on our honeymoon. Though a little pricy, it was well worth it. The atmosphere was great and the food was even better. After dinner we decided to move out to the balcony with its beautiful view to enjoy our bottle of wine. For desert we had the most amazing brownie with ice cream that the house treated us to since we were celebrating our honeymoon. They also have a fine cigar collection to choose from and will bring you everything you need to enjoy it on their balcony.
(5)Julie S.
First time at Bobs and will say we were very pleased ! We had outstanding service !!! The waiter was Great !!! Filets were very tasty and cooked to perfection ! 16 oz Ribeye was also Outstanding. The bread that they bring out before your dinner was baked fresh and brought out warm , very good !!! Atmosphere was delightful and classy. Outdoor seating looked pleasant as well with lit palm trees . I give this place a A+
(5)Rebecca C.
My husband and I have made Bob's our official anniversary dinner spot. We were married at the resort where the restaurant is housed 14 years ago and were very pleased when Bob moved in. All of our food, wine, and service can only be described as perfection! I recommend the bone-in ribeye, but have also been pleased with the filet. One cannot review Bob's without addressing the carrot. Yes, it is enjoyable phallic, but even if you are turned off by the giant orange spear staring at you when you get your food, let me remind you of two important facts. 1. It serves a pivotal culinary role in separating your protein from your starch and preserving the flavor of both. 2. It is probably the most delicious vegetable you will ever eat! Bon Apetit!
(5)Alaine G.
We had a WONDERFUL meal at this steakhouse. The drinks and wine selection were great! The steak and rack of lamb were outstanding. The service was outstanding. The Manager Andrea is Awesome and truly cares about your experience being the BEST!! This is the best steakhouse in Tuscon hands DOWN!!
(5)Christopher H.
Had dinner with my wife on the verranda on 7/26/12. Being from Chicago, we have eaten at most of the well known steakhouses throughout the city. This was our first experience with Bob's. I ordered the 22 oz bone-in ribeye and it was without a doubt the VERY BEST STEAK I HAVE EVER HAD!!! The meat quite literally melted in my mouth. My wife laughed her butt off when I told her that I felt like I needed a cigarette afterwards. I also have to say the bread served at the beginning was amazing as well.
(5)Daniel B.
Steakhouses are generally predictable, wildly-overpriced, you get nothing with your steak forcing all but the most passionate carnivores to order "side" dishes which average about $8.00 a piece. This was an exception to those generalities. The steak was prepared generally the way I asked for it (if unevenly) and actually comes with side dishes. And for once, I wish it hadn't. First, I have never seen a more phallic presentation of food on a plate. A circular steak on one end of the elliptical plate, a good portion of "smashed" potatoes on the other, and down the center aimed squarely at me was a single, HUGE carrot. It was so bizarre, I actually laughed out loud. There was another problem with the uber carrot (apart from the challenges of cooking something this big evenly); it is coated in what has to be the single worst idea for a sauce I've EVER tasted in my life. While they refer to it as "glazed", what they should call it is "frosted" (as in mini wheats, pop tarts, etc.) If there is an ingredient in this nightmare sauce apart from sugar and allspice(?), I'd be surprised because it tasted iike nothing else. Rather than a savory steak, it smelled like a Christmas cake or, worse, fruitcake. It overpowered everything else on the plate and made even a round Cabernet Sauvignon taste "wrong". It was vile. Bizarre. Even if you could avoid the flavor of the sauce, the smell was enough to destroy your interest in the meat. What happened next is what really defines a restaurant's "self-awareness" to me... When I asked our server to A) Bring me a replacement carrot minus the sauce and B) PLEASE take away the offending versions from the table, her response was, "Yeah, people either love it or hate it." What? Okay, maybe it was just her. I also mentioned it to the lightly defensive but eventually sympathetic manager that a culinary train wreck of "I'm not coming back here again" proportions had taken place, his response was "Yeah, people either love it or hate it." Uh, how many people need to hate this before you think "hey, maybe this isn't such a great recipe" and stop serving it? People who seek out a steakhouse aren't looking for an adventure, they're looking for a steak and most likely a bottle of Silver Oak (if they're on an expense account). Reading the other reviews, "upper-end restaurant"? No, not even close. In those restaurants, a good chef will come out to the table to inquire as to why TWO ENTIRE SERVINGS were sent back. As for the carrot cake being a disappointment, given the above story, I can't help but marvel at the irony. Perhaps their efforts went into making a carrot taste like a cake rather than making cake taste like a carrot. If you want a steak, make the drive to Flemming's or, if necessary, Sullivan's. You'll leave a bit poorer, but you won't feel robbed.
(2)Steve M.
When you are paying $50 for a steak, you expect a great tasting meal and efficient service. Unfortunately, Bob's fell short on several levels. Our group of 6 booked Bob's for a 6pm reservation figuring that we'd be in the restaurant for at least a couple of hours. We started out with an appetizer of unremarkable calamari. For our entrees, several of us ordered the "Cote de Boeuf", a 22 ounce bone-in rib-eye steak. Mine was a bit over salted but for the most part, quite good. Others in my party complained that it was a bit underdone despite ordering their cow flesh "medium." In terms of the side, I quite enjoyed the massive glazed carrot but clearly it's not to everyone's taste. The baked potato was well cooked but again, unremarkable. When contemplating ordering sides, please know that the portions are massive. We decided to order Sauteed Spinach and Mushrooms, an order of Asparagus and an order of hockey puck sized Onion Rings. Our waitress should have stepped in to tell us that we had ordered too much but she said nothing - quite disappointing. My recommendation is to order one side - two at the most. Also disappointing with our server was the time it took between the appetizer and the main course - at least 45 minutes. Again, I would expect less at a different restaurant but this was supposedly a high end establishment. We concluded our meal by sharing their signature Brownie Sundae. Again our waitress advised us to order several desserts but given the size of everything else, we decided to share just one. This was the right call. Although this was a great time with great friends, there has to be better steakhouses in Tucson than Bob's.
(3)Mark K.
Best steak I've had in Tucson, better than Fleming's which was my former favorite which I still think is a notch above Mcmahon's and Sullivan's.
(5)Jordan P.
Holy delicious meat with a side of anomaly carrot followed by scotch and cigars.
(5)Paul E.
More of a "Carrot Incident" than a Dining Experience. We were so excited to once again gather as a family and celebrate. It was my fiancée's birthday and her parents invited us to try the recently opened and renovated steak house in Tucson called Bob's Steak and Chop House. Lucky us, because for the first time in a food review I get to use the words "phallic" and "girth"! Just in case you are doing a quick search for a place to eat tonight, I'll preface this review with an opinion: If you are looking for a "Golden Corral" experience (as far as level of service, quality of meat, and capabilities out of the chef and wait staff), but would like to pay more than $30 a plate, Bob's House of Glop is for you! We ordered the Rack of Lamb, the crab cake appetizer, and on my advice regarding the best cut of steak when it comes to taste, three of us jumped on the Rib Eye steaks. I live to regret that decision. For sides we each picked one of the three varieties of potatoes they offer. Smashed, baked, and pan fried which comes smothered in glop. The baked potatoes were over cooked and dry, and as I have begun to allude to, the pan fried potatoes with the gravy glop appeared to be the first attempt ever of that particular cook to put together a sauce. Dear Bob, there are not so subtle differences between what the rest of us know as "sauce" and the amateurish attempt at making gravy you allowed to escape from your kitchen on our visit. Serving them with a third-world cut of beef does not help the glop shine. Not that long ago I stumbled upon a steak in Los Angeles cooked Argentine style. It ruined me. It was the best steak ever and was about 30 bucks. Thick, juicy, with just a little salt crust. I have been on a search for one like it ever since. So when Bob's House of Glop served us a wisp of a steak that reminded me of an early bird special at Waffle House, I was really thrown off. By the way, Waffle House is in total culinary integrity with me because you get exactly what you pay for with service far beyond the current capabilities of Bob's. Yet, Bob whacked us for $33 bucks for a $4.50 wisp of a cut of rib eye, ripe with gristle and fat. I was looking for a properly aged and marbled piece of beef and was denied. Now, let's address the Carrot Incident. Dearest Bob, you allowed giant over-sweetened glazed and comically phallic-like carrots of impressive girth to escape your kitchen and end up as part of every meal served to our table. I'm not kidding. One giant laughably penile carrot proudly garnished the center of every plate brought to the table, and was served pointed directly at the diner. As a food reviewer, I want to thank you for those phallic carrots. Dear Bob, what exactly is your intent in putting a carrot that would make a porn star blush as a center piece on every plate? I checked mine for batteries before cutting into it. Ironically, not a chef or manager was to be found (even when my fiancée got up and asked for one), nor a decent cut of beef for that matter, at this place called Bob's Steak and Chop house. Dear Bob, I can't imagine this is what you had in mind. I hate to be so brutal here, but the incident continued to escalate and they truly didn't stop disappointing right up until the end. Nothing says "go screw yourself" on your birthday like a giant stale wedge of chocolate cake that tasted like it had been exposed to the Arizona Desert Sun for about an hour before setting it on my table. Oh, and let's not forget to mention the molten hot handle on the coffee cup. Dude?!? Did you really just microwave that cup of coffee? Now, I feel bad for any server who is thrown onto a floor and assigned tables who has obviously not been trained at all. Never mind my lofty expectation of snooty service or impeccable knowledge about the wine list; just teach the kid how to serve, to be attentive and then support him. Yo Bob, when someone at a table in your supposedly fine dining establishment expresses even a ripple of a complaint, your manager needs to get his/her happy ass over to the table and apologize, ask what the issue is, and offer a solution. Our server didn't have a clue, as evidence by his offer to take our already free overly stale birthday cake off of our substantial dining bill. I'll close the review with the crab cake. Not sure if the Chef has ever seen or tasted a crab cake. What they served was, well, weird. It did have a ton of crab in it. And my father in law liked it. But I have met, prepared, and eaten a variety of crab ca
(1)Linda V.
This was my second time to this great restaurant and I wasn't disappointed. Service was beyond excellent and the steaks perfect perfectly prepared. This is an upper end restaurant so expect to pay a bit more but so well worth it. Service and style the old fashion way but with a young vibe! I highly recommend this special place!
(5)Kelly B.
Had dinner here one night while staying at the gorgeous Omni next door. Locals recommended their steaks. Wear what you want - from shorts to jeans to suits. There were mostly men there that night, golfers and business men, it appeared. The place is a little "stuffy" for my taste; it's a place where you go to talk business deals over scotch and cigars, or have a hearty dinner after playing golf with your buddies. The service was good, although we were waited on by a rather air-headed girl with a high voice, which made me think for a moment about whether hiring her was deliberate or just coincidence when serving mostly upper class males...I did order one of "Bob's lemon drop martinis," which was superb... Who was the air-head now?! I ordered the filet mignon - probably the best I've ever had, but definitely pricey. I must say everything was good here, except for one oddity of sorts - a jar of large, whole pickles and red pepper slices in the brine positioned right in the middle of the table. I don't know how many people actually eat these - and if you do take one out to eat, is the jar then left on the table for the next guests after someone else's fingers may have been in it? I mean, if you take one pickle out, do they bring a whole new jar to the next customer? Does someone count how many remain? And are the remaining pickles from one jar recycled into new jars? Maybe I'm obsessing on this too much, but it does leave me questioning the sanitary aspects of this weird "centerpiece" idea. I guess I would go back here if there was one close by the area I was in, and I was craving a really good steak and was ready to pay on average $40 bucks for it. And I guess their idea of serving the "whole glazed carrot" in the middle of the plate, which came with our meals, was different - in a weird, phallic kind of way... (?)
(4)A S.
I went here with my family before Christmas two years ago. This wasbefore I became a vegetarian. I loved the food, and the service was pretty good as well. Since it's been so long I can't be too much more specific, however, I felt I had to weigh in on this low rating, as I thought it was too...low. My husband loved his steak and wants to go back. The prices were a bit high, but worth the money to see him enjoy his steak so much. I don't remember the name of the wine but the waiter recommended a fabulous bottle.
(5)Jennifer S.
We went for a celebration dinner and were not disappointed. I have certainly eaten my share of steaks and this bone-in Kansas City Strip was the best I have had. Flavorful, cooked perfectly and tender. Side dishes are family style and portions are large. All steaks come with a very, very large cooked, glazed carrot. The dessert was quite disappointing. The carrot cake was more like a spice cake - hardly any carrot flavor, no visible carrot shreds (surprising, since we knew they had large carrots!). The frosting was sticky and overly sweet. Service from the waitstaff was excellent. One honest mistake at the end of the night - busboy boxed up the wrong leftovers and threw away the ones we wanted to take home. Otherwise, everyone was highly attentive and helpful.
(4)Manny C.
Amazing! I really enjoy a good steakhouse and this restaurant to us was exactly what I said. Amazing!!!!! I found out from our server that the meat is prime quality and comes from a farm in Illinois. I could have cut my ribeye with just a fork it was that good.
(5)Caz C.
Excellent service from waiter and busboy, and actually the quality of service was evident from the first interaction with the maitre d'. Chilled pickles to start the evening. I chose the shrimp remoulade for an appetizer. Not the most tender shrimp I've ever had in that dish, but still fresh and tasty. Delicious ribeye steak, cooked to perfection. Yes, the carrots are huge. I enjoyed the flavor. Great mashed potatoes. Very good cup of coffee with creme brulee for dessert. Quiet surroundings even with a roomful of conversations taking place. Great window view. All in all, a lovely dining experience.
(4)Ed M.
Had guests in town and a wonderful meal on a Friday night. They accommodated us even though we didn't have a reservation, which I strongly suggest. The crab legs were awesome as was the salmon. Steaks are good and the service is friendly and impeccable. A good stop that we would highly recommend.
(4)Matt R.
It's the best steak place in Tucson. They do it right from start to finish. Bread, salads, steaks, sides, and drinks are top notch. The ribeye is awesome. I would go there more often if it was in a better location. My dad gets the duck and says it's the best in town by far.
(5)Barbara M.
Had one of the best steak dinners I have had in a very long time. The wait staff was very friendly and did an excellent job taking care of us The filet mignon melted in my mouth and the carrot they serve with dinner was amazing. Will be going back again soon
(5)