Having read all the glowing reviews, we were very disappointed to to be served mediocre steak and substandard side dishes. The service ranged from perfuntory to downright poor.
• The Steaks- We all ordered the bone-in New York strip. I was pleased to see that they served bone-in versions of the strip and filet. Usually, finding the bone-in version on the menu means the restaurant really cares to serve the best cut. Not in this case. Our steaks were smallish (12-13 ounces) and they weren’t seared on the outside. Instead, they came out brown with a light covering of a slightly-sweet steak sauce. A good steak does not need to be covered in steak sauce (offering the diner steak sauce on the side is a reasonble option, but a good restaurant shouldn’t smear it over my steak as a matter of course). My steak was cooked reasonably properly. A pink, but not pink/red medium-rare. The waitress actually told us that their medium-rare was closer to rare, but this was not the case at all. My steak wasn't tough, but clearly less tender than the usual prime grade New York strip. In addition, it actually had a streak of gristle through through the middle that required me to cut around it. Flavor was that of a high-grade choice steak, not a prime one.
• Cocktails- I ordered a Beefeater gin martini, up with olives. The waitress had to come back later to tell me that they don’t have Beefeater. She didn’t know this when taking the cocktail order. My martini was served with hot pepper olives. Who in their right mind serves a hot pepper olive martini to a customer without telling them or asking them if they like it this way? I’m glad that I didn’t order a premium gin only to have the flavor so changed by hot pepper. Ridiculous. I should have sent it back.
• Side Dishes- They serve a reasonably good baked garlic and olive sourdough bread. But the crust on the loaf is so hard you can’t cut through it without a serrated knife (which of course, they didn’t provide). The smooth-edged knives on the table weren’t sharp enough to do so. We managed to chop and tear it up (crumbs all over). The bread is not served with butter or olive oil, and the bread is fairly dry. Whose idea was that? Our apples, walnuts, sundried cranberries salad was standard fare, with an standard dressing. The twice baked potato was good. But only ½ of the potato was served. We were told by the waitress that each side dish was enough for two people. If a half potato serves two people, they must be light eaters.
• Service- When we walked in, the maitre-d did not greet us, or even seem to notice we were standing there. Instead, she was on a long coversation on the phone, turned around so her back was to us, jotting down reservation info on a form that she held against the wall. After a few minutes of us just standing there looking around, she paused a moment to say “hold on, I will be right with you”. After about five minutes more, she finally greeted us, then seated us. Our waitress was a pleasant person, but we saw her once for the cocktails, once for the dinner order, and once for the check. (as mentioned before, she didn’t know what common drinks were available at the bar). During the dinner, I dropped my knife, and no one was available to ask for a replacement. After some time without seeing anybody to ask for a replacement, I had to take one from the table next to me. I guess I should have just stood up and walked over to the bar to find a live person and asked for a new one. Very innatentive amateur service, that bordered on ungracious.
• Ambiance- This was the high point of the meal. It is a funky space, decorated in an eclectic 19th century way. Fun and cozy.
• Parking- Free valet. This is great!
Overall, a third rate experience at first rate prices. Bobos was the worst steak and worst dining experience that I have ever had at a restaurant that claims to specialize in high-quality aged, prime grade beef.
Great Place!!. When I go out to eat, I expect to pay a lot for my meal. I also expect to get a lot of food for that money. I'm a bit of a foodie and only want the best. Well, this place did deliver a great meal that I really enjoyed, only the portion was so small that I left feeling hungry still. The price wasn't worth the meal. However, the ambiance is very nice
TOTAL RIP OFF!!!!!.
My family had dinner there just last night (7/24).
In short, everything was overpriced. Yes, the restaurant was nice with great ambiance, service was so so. The cocktail alone was $12 each in tiny glasses, crabcake appetizer (there was only two small cakes!) and that was $15, the entrees were another disappointment. Everything in their menu is a la carte (meaning nothing else comes with it)-so my husband NY steak was just a piece of meat on a plate, not even a garnish for $40! It was just ok, not amazing or anything. My seafood entree was just it, no rice or potato, or vegeatables to go with it. The salad we ordered was very weak too, some cheap green lettuce, apples that were so thinly cut you couldn't even taste it, in a oh the smallest bowl they could use. How cheap can you get? On top of that, our server NEVER brought us food to the table (some other waiter did) when it was completely slow, or checked on us except for bringing the check. That's just BAD service!!! After spending $145, we were very disappointed. It was a total waste of money, NEVER AGAIN! I would give no stars if I could.
Never Again. My husband and I ate at Bobo's on 6/16/11, expecting really good food with steak and steamed crab. Not so. My husband's sirloin was good, but not the best he's ever had, as some reviewers said. My petite sirloin was truly petite, about half the size of my fist. The 1/2 steamed crab was useless. The seafood crackers came late, but it didn't matter. The steamed shell was so soft, it could not be cracked. What little meat I retrieved was dry and tasteless. The vegetables were overcooked and mushy. The twice baked potato was no better than what I do at home. These sides are all a la carte - $6 or $8, I can't remember. My husband had a half bottle of medium priced red wine, I had one glass of white. The waitress was friendly, but rarely around, and we had to look for her for minutes before she appeared so we could ask for a fork (which was missing from the table when we sat down - something she should have noticed). This fiasco cost us $170. When we got in the car, I said, "Never again." There are too many good restaurants in San Francisco.
Best Steak in SF.
After visiting Bobo's last Friday I made a promise to come back for their signature bone-in filet. I saw a waiter serving it to another table and it looked fantastic! Unfortunately I had only an hour to sip on delicious cocktails and bite on small plates in the bar area.
Boboquivari's cocktails deserve special attention as they are extraordinary and tasty at the same time. Q-ball, probably my favorite, is made with local Hangar One Citron vodka, fresh cucumber, mint and lemon. The Basil, a mix of premium vodka, fresh basil, lime and touch of sugar is another piece of art. My friend, who was visiting from Russia was ecstatic about Moscow Mojito; for a moment he reminded me of a Japanese tourist as he couldn't help taking pictures of drinks and food.
Almost all the appetizers we ordered were excellent, especially iron-skillet roasted mussels with garlic drawn butter and homemade creamy mozzarella buratta... Crab cakes were good as well, although I wished for a bit less of breading. Cranberry relish, a garnish to the crab cakes was super sweet which worked well in combination with finely diced grilled onions.
Although we were seated at the lounge area, which is great for people watching, we received a five star service by courteous and friendly manager, Bernard.
One of the best steaks I've ever had!. 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.
Best steak in the Bay. 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.
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.
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.
Three words: bone-in filet.
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
Flies circled our meal.
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.
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