Highs and Lows
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.
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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.