Steak and steakhouses have become so proliferative in the Dallas orbit that the profligacy often brings to mind this precious line from Caddyshack: “Hey doll…this steak still has marks from where the jockey was hitting it.” Well, no matter how ubiquitous steak gets in Dallas, you won’t find whack marks branding the steaks from Bob’s Steak and Chophouse. And you sure won’t be placing bets on them, at least not the perfecta kind.

Bob’s prime steaks are so lusty, so rich and beaming with carnivore lechery, you’ll be tempted to grab a rifle and shoot vegetables just to keep them from invading your meat space. And they do have vegetables, big cumbersome ones. The asparagus salad is a coarsely chopped mélange of asparagus stalks and roasted peppers on a bed of greens. The chopped tomato, onion, and fresh mozzarella salad is kind of a mess too. And does anybody really eat that glazed carrot that looks like a lawn dart from lawn dart pre-prohibition days?

Bob’s has all of the steak house trimmings: elegance, paneling, plush seating, a global wine selection as brawny as a prized bull, and service that kills with its magnanimity. Bob’s oozes Texas steakhouse quintessence. That’s pretty much all you need to know.