Bob's Steak & Chop House

The story

Crafted with passion, served with love

Steaks with Texas-Sized Flavor on Houston Street

Situated inside the Omni Fort Worth Hotel on Houston Street, steps from the Fort Worth Convention Center, Water Gardens, Bass Hall, and Sundance Square, Bob's Steak & Chop House brings a refined take on the American steakhouse to the heart of downtown Fort Worth. The setting is polished without being stiff — the kind of room where a 28oz. Prime Porterhouse feels entirely at home alongside a well-chosen bottle from a wine list that has earned Wine Spectator's Best of Award of Excellence for 2025.

The Kitchen and the Team

Executive Chef Gus Savarese brings more than 30 years of culinary experience to the pass, with roots tracing back to New Orleans — one of America's most serious food cities. His formative years included time at Commander's Palace, a landmark of American fine dining, before he built further depth working across Dallas and Fort Worth at institutions including Reata and the Omni Fort Worth Hotel. That breadth shows in a menu that takes the steakhouse format seriously without becoming predictable.

Leading the front of house is General Manager Noah Murphey, a Fort Worth native who rose through Omni Hotels & Resorts to take the helm at Bob's in 2025, earning recognition along the way as the 2023 HATC F&B Employee of the Year.

What's on the Plate

The steak selection is the centerpiece: Prime Filet Mignon in three sizes, a 22oz. bone-in Prime Côte de Boeuf, a 32oz. Wagyu Tomahawk Ribeye, and a Wagyu Filet available in limited quantities. Every entrée arrives with a glazed carrot and a choice of baked, smashed, or skillet-fried potatoes topped with sautéed onions and peppercorn gravy — details that signal care rather than afterthought.

Beyond the prime cuts, the menu extends to Australian Rack of Lamb, Seared Duck Breast with Luxardo Cherry Sauce, and a surf-and-turf pairing of Prime Filet with Broiled Lobster Tail. Starters like Seared Scallops with citrus beurre blanc and Nueske's bacon, or Prime Tenderloin Carpaccio finished with truffle oil and Hawaiian sea salt, set the tone before the main event.

Desserts hold their own: Bob's Classic Bread Pudding with Grand Marnier caramel sauce and a Peanut Butter & Chocolate Brownie Sundae are the kind of finishes that make skipping dessert feel like a mistake.

Private Dining and the Wine Program

For private events, Bob's offers personalized planning, a customizable or à la carte menu, and valet parking — practical details that matter when hosting a group. The wine list, recognized at the highest tier of Wine Spectator's award program, is curated to pair with the steakhouse format and available for wine pairing across the full menu. It's the kind of list that rewards exploration and justifies lingering over a second glass.