Bob’s has been around for decades, and the Dallas landmark is still full most nights with businesspeople and anyone else who prefers the traditional steakhouse experience—dark woods, white tablecloths, and Napa cabs. The menu sticks to the classics, so don’t expect surprises here, but do expect nicely seared filets and ribeyes cooked to a juicy medium-rare, and the liberal use of sweet, meaty lobster tails as accompaniments. Bob’s is famous for the glazed carrot that comes with each plate, and it’s a perfectly fine carrot, but don’t miss the thick-cut onion rings. They’re crunchy, salty, and big enough to wear on your wrist.