by Steven Doyle
Years before Bob’s Steak and Chop House went location happy, back when Bob Sambol actually owned the steakhouse, we asked Bob what was up with the carrot. There was no crazy revelation, it dated back to his childhood where his mother made a version of this glazed carrot. Bob also mentioned it made sense. Would you rather be a bone-in ribeye garnished with kale or some other green inedible, or a massive phallus-sized sweet carrot?
All is good at Bob’s today and the steakhouse is very old school, serving up slabs of beef, chops, and one particularly delicious surf and turf. Sides are what you might expect from that old school, a baker, mash or fried potatoes with plenty of gravy. The latter is crazy good, the others are what you might expect and satisfying.
The wedge is superior and could be turned into a meal unto itself. The blue cheese is enough to feed a small family and totally worth ordering.
The bone-in ribeye is a massive delectable haunch of beef that is to be undertaken only by those who appreciate such a beast. It could be made into several meals, and that might be encouraged if you want to stick around for a slice of key lime pie. We always do, because it is key lime pie.