Less than 2 percent of beef produced in the United States is certified as USDA Prime. It is delightfully tender and juicy with a buttery flavor which makes it distinctively superior to any other steak, and it is now being served up here in the Rio Grande Valley. The Shoppes at Rio Grande Valley in Edinburg recently became home to the newest location of Bob’s Steak and Chop House, and one of the Prime Time Top Ten Steakhouses is offering a new and stately dining experience to Valley residents.
The elegance starts when you first arrive and are greeted with complimentary valet service. From the moment you walk through the door, you notice the details; jars of pickles on each table and hot loaves of bread coming from the kitchen, a couple of Bob’s signatures. The restaurant is divided into smaller sections, and each one has its own ambience. In between two areas is the temperature-controlled, walk-in wine cellar, complete with a rolling ladder so the servers can reach the topmost bottles.
It won’t be long until you’re a regular. Bob’s serves the finest brands of cocktails and wine with large cuts of prime beef with your choice of smashed or skillet potatoes and the iconic glazed carrots, which come with every meal.
Dinner at Bob’s isn’t just a meal, it’s an experience with a welcoming, lively atmosphere and simple elegance. With prime steaks, chops, and seafood served by a friendly and knowledgeable staff, you’re comfortable the moment you walk in the door. No pretension, no intimidation, just a welcoming atmosphere with authentic food and service.
Juan Luis Mussenden is the general manager of this Bob’s Steak and Chop House, and he intends to make all of his customers fall in love with Bob’s just as he did. Comprehensive service is one of the most important aspects of the experience at Bob’s Steak and Chop House. Mussenden’s staff are trained to learn your preferences and recall them at each and every visit to make your experience comfortable and memorable.
“We have stiff drinks, fine wines, USDA Prime steaks and friendly service,” Mussenden said. Those at Bob’s take pride in using the top 2 percent quality midwestern beef from Chicago, and get most of the fish served from the Gulf of Mexico.
“The Valley deserves a fine dining establishment such as this,” said Peter Higgins, part of the ownership team of Bob’s Steak and Chop House. He believes that the location, right on I 69 at Trenton, is very convenient for people traveling from other areas of the Valley. Leaders at Bob’s are excited to be a part of what is essentially a year-round entertainment area with different venues like Bert Ogden Arena and H-E-B Park. The many local hospitals and the new medical school have sparked an increase in the need for spaces for professionals to hold business dinners, meeting, and presentations. Bob’s Steak and Chop House plans to offer them and all Valley businesses a venue for business dinners and meetings within their banquet rooms, which are also equipped with audio/visual hook-ups. They can accommodate everything from large gatherings to small parties and offer personalized event planning.
Reservations can be taken online through OpenTable, where you can make special requests. Every location creates and upholds their own unique personality, but the dining and service standards are shared across all locations. Every customer is treated like a VIP, upholding the service that Bob’s is famous for and what their customers have come to expect from them.