Went here with my wife while we were on vacation. This place was recommended by a few friends. I had the bone in filet an it lived up to the hype! One of the best I've ever had. I'm from NY and I've been to most of the big steakhouses in NYC. Bobo's is definitely up there. The atmosphere was not upright and snobbi like some upscale places. Great for a date or special occasion, as it is a little pricy though.

World class steaks and service. Filet was the best I ever had. And I'm from the Midwest. Wife had fish. She was happy. Blueberry margarita was phenomenal.

Valet was quick and free, seating was prompt (we had a reservation), orders were taken in a timely manner. The service was quite satisfactory, but simply what is to be expected from a restaurant in this price range.

The food minus the rib-in fillet was simply mediocre. Our table had the Porterhouse, NY Strip, and Rib-in Fillet. The Fillet was spectacularly tender and mild -- a great steak if ever there was one. Unfortunately, the greatness of the Fillet was overshadowed by the mediocrity of the other cuts. The NY Strip and Porterhouse were not that great. I don't know how they dry age their beef, or where it comes from, but it lacked the intense beefy taste of some of the better dry aged steaks i've had (craftsteak, peter luger, cut, jar). On top of the elusive beefy flavor and tenderness of a good dry aged steak, the NY strip and Porterhouse were completely devoid of any of the fatty bits that coat your mouth in delicious beefy grease. Obviously, for me, a steak must be beefy, have fatty bits that dissolve in your mouth, be 1 1/2" to 2 1/2" thick, and be cooked medium rare. Bobo's met only two of the conditions -- 2" thick and medium rare. Quite disappointing.

Side Dishes -- The onion rings reminded me of carl's jr onion rings. They seemed pre-frozen, not hand-made or fresh and at a price of $8 for 6 rings, they should be fresh. The dip that accompanied the onion rings was a zesty mayo, but it also was generally flat and uninspiring. The portobello mushrooms were sliced in to tiny cubes, obviously from cheaper small sized mushrooms and finished with capers that simply overpowered the dish. I feel a mushroom dish that is to accompany a thick steak should be buttery and smooth, without the vinegary capers. The baked yam was delicious for what it was, about the size of an ice cream scoop.

All in all, i'd go back if i really desired an amazing bone in fillet, but that's about it.

We're the public relations team behind Bobo's and want to take a moment to highlight one of the top reasons to visit them when looking for a great meal: The bone-in filet mignon. It's the best in San Francisco and SF Weekly agrees (search: best steak sfweekly bobo's).

If you have any questions about Bobo's please let us know: info at rivera-pr dot com

We heard great things about this restaurant and tried it while visiting SF. Unfortunately we were very dissappointed.
Good things: filet cooked right and tasted great, wine list was extensive.
Bad things: lots of flies circling our meal, waitress was very slow unfriendly and not concerned about the flies, crab was so overbuttered that the flavor was lost.