Bob's Steak & Chop House

The story

Crafted with passion, served with love

An Iconic Plano Steakhouse

At The Shops at Legacy, in the heart of Plano and Frisco's international corporate corridor, Bob's Steak & Chop House has built a reputation as one of North Texas's most dependable destinations for prime beef and genuine hospitality. Wine Spectator recognized the restaurant with its Best of Award of Excellence — a fitting nod to a program that complements an already serious steakhouse menu.

The Team Behind the Table

The Plano location carries two decades of institutional knowledge. Chef Alberto Espana joined Bob's in 2002, working every station in the kitchen before earning the title of Executive Chef in 2022. His longevity speaks for itself: over twenty years of refining technique, leading a kitchen, and quietly anchoring the restaurant's consistency. General Manager Bridgett Colley mirrors that dedication — she was part of the original opening staff in 2002, spent years as Lead Bartender, helped shape the Bob's brand culture, and returned in 2025 to lead the room. Together, they represent something increasingly rare: a team that has genuinely grown up with the place.

What's on the Plate

The menu is a focused, well-executed steakhouse lineup. Prime cuts arrive in serious sizes — a 22 oz. bone-in Côte de Boeuf ribeye, a 28 oz. Porterhouse, filet mignon in three cuts, and a bone-in Kansas City Strip. Every entrée comes with a glazed carrot and a choice of potato preparation, including skillet fried potatoes topped with sautéed onions and peppercorn gravy. Beyond the beef, the kitchen offers rack of lamb, veal rib chop, smoked duck breast with Luxardo cherry sauce, and Cold Water South African lobster tails. Starters like tuna tartare with wasabi fish roe and Grade A tuna, or Maryland-style crab cakes, set the tone before the main event.

Gathering and Celebrating

Bob's Plano is well set up for private events — corporate dinners, celebrations, pharmaceutical programs — with customized menus, hors d'oeuvre lists, complimentary valet, and the award-winning wine list on hand. The team's approach, in Colley's own words, is "unreasonable hospitality": a standard the staff has been working toward since day one.