Chopped, Not Stirred
Prime Dallas-Fort Worth steakhouse raises the bar with its signature cocktails
It's expected when you go to Bob's Steak & Chop House that you're going to get an amazing meal. The storied restaurant only serves Prime steaks — meaning they're in the top 2 percent of all beef — along with fresh seafood and mouthwatering pork chops, racks of lamb, and seared duck breasts.
What many people don't know is that the cocktails are as top-tier as the food. Complementing an extensive wine list, the cocktails all utilize high-quality spirits and fresh juices and garnishes, and each is poured with a generous hand. But here's the real twist: each cocktail is "hand-chopped."
It's a unique method that delivers extra-chilled results. The bartender packs a glass with ice and then pours in all the ingredients. A strainer holds everything in while the bartender vigorously chops the ice with the stir spoon for about a minute. The cocktail is then strained into the chilled martini glass, with tiny slivers of ice floating on top.
In addition to classics like the Bob's Cosmo (a delicate blend of Deep Eddy orange vodka and cranberry juice) and the Dirty Bob martini (which is made with Grey Goose vodka and topped off with hand-stuffed blue cheese olives), seasonal cocktails are regularly created in-house.
To welcome fall at the Bob's location in the Omni Dallas hotel, there are two new drinks joining the roster of traditional favorites. A Good Thyme Martini combines Absolut Elyx vodka with St Germain, a dash of simple syrup, and a squeeze of fresh lemon juice. Even the garnish gets a personal touch, as the thyme-infused lemon peel is created onsite.
The Pineapple Upside Down Old Fashioned is a twist on the old classic, with Plantation pineapple rum, La Copa vermouth, a dash of cinnamon bitters, cinnamon-infused simple syrup, and a slice of grilled pineapple on the top. That fresh pineapple doesn't just get a quick searing on the grill, however — it also gets a quick soak in that delicious cinnamon-infused simple syrup.