What to Order at Bob's Steak and Chop House in Bricktown

Bob's Steak and Chop House occupies a specific role in Oklahoma City's dining landscape: a steakhouse positioned between casual neighborhood spots and fine-dining establishments that command $60-plus entree prices. This guide covers the menu structure, which cuts divide what matters, and where the restaurant's pricing and portion strategy actually land compared to its direct competitors in the Bricktown district and Midtown.

The Core Steakhouse Offerings

The menu centers on beef cuts aged in-house. The bone-in ribeye and New York strip anchor the protein selection, both priced in the $48 to $56 range depending on weight. A filet mignon runs $44 to $52. These prices sit roughly $10 below what The Loaded Bowl and other contemporary steakhouses in Midtown command for equivalent cuts, but run $8 to $15 higher than Morton's equivalent pricing historically. The difference reflects both Bricktown's location and Bob's positioning as a neighborhood steakhouse rather than a national chain.

The lamb chops appear on most menus at around $42 for a double-cut portion. This is one of the stronger non-beef draws and worth considering if the table is mixed on steak preference. The veal chop, when available, typically carries a slight premium over lamb.

Seafood options include Atlantic salmon (usually $38 to $42) and lobster tail preparations. The lobster tail paired with a steak is the classic "surf and turf" combination and carries a $20 to $25 upcharge depending on market pricing. Verification of current lobster pricing is advisable since seafood costs fluctuate weekly.

Sides and the Portion Reality

Bob's operates on the traditional steakhouse model where sides order separately. This matters for final bill calculation. A baked potato, loaded or plain, costs $6 to $8. Creamed spinach and asparagus with hollandaise each run $7 to $9. A house salad precedes the entree but does not substitute for sides.

The critical insight here: a two-person meal with two entrees, two sides, and standard drinks without wine easily reaches $130 to $160 before tax and tip. Diners accustomed to unified entree pricing at newer steakhouses in Oklahoma City sometimes arrive unprepared for this cost structure. If you're benchmarking against single-price steakhouses, add 35 to 40 percent to Bob's quoted entree prices to estimate actual table cost.

Bread service is complimentary and includes warm rolls with butter, a standard steakhouse courtesy that has become less universal in Oklahoma City dining over the past five years.

Appetizers and Pacing

The menu runs a standard steakhouse appetizer list: shrimp cocktail ($16 to $18), oysters Rockefeller, calamari, and a cheese and charcuterie board. The oyster selection varies by season and Gulf availability. These are meant to pace the meal, not to arrive all at once with entrees. The kitchen at Bob's respects this convention, which distinguishes it from casual-dining steakhouses that treat appetizers as simultaneous courses.

A raw bar does not exist on premises, so oyster availability is limited to prepared applications.

Wine and Beverage Program

The wine list skews toward American selections with a focus on Napa and Sonoma producers. Bottles start around $38 to $48 retail markup and climb steeply into the $100-plus range. By-the-glass pours are available at the bar and run $12 to $18 depending on selection. This is standard steakhouse positioning and does not differ meaningfully from other Oklahoma City steakhouses.

Beer selection is modest; the restaurant does not position itself as a craft beer destination. Cocktails center on classics: martinis (gin or vodka, your choice of olive or twist), old fashioneds, and manhattans, all $12 to $14.

Timing and Reservation Reality

Bob's operates in Bricktown, which means proximity to the Ford Center and entertainment district draw. Friday and Saturday nights book solid. A 7 or 7:30 p.m. reservation is feasible with a few days' notice. Walk-in seating after 9 p.m. on weekends may involve a wait of 20 to 45 minutes. Lunch service is less crowded and provides a lower-cost entry point if you're testing whether the restaurant suits your preference: lunch entrees often run 15 to 25 percent less than dinner pricing on identical cuts.

How Bob's Fits the OKC Steakhouse Spectrum

Oklahoma City diners have moved toward two distinct steakhouse models in recent years. One is the high-end omakase or tasting-menu model found in Uptown and Midtown locations, where the chef's selection and ingredient sourcing dominate the experience. The other is the traditional chophouse: fixed menu, familiar preparations, consistent execution. Bob's sits firmly in the second camp.

This makes it useful for specific occasions: business dinners in Bricktown where reliability matters more than surprise, anniversary dinners if you prefer established technique over experimentation, or meals with visiting family who expect steakhouse convention. It is less useful if you're seeking contemporary technique or seasonal ingredient focus.

The Practical Takeaway

Order the aged beef, choose your sides knowing they cost extra, allow 90 minutes to two hours for the full experience, and budget $70 to $100 per person before tax and tip if you include appetizers and one drink. The wine list is not a destination feature; order it or skip it based on your preference rather than expecting discovery. Reservations are required Thursday through Saturday.