Bobo's (Boboquivari's)
San Francisco, CA 94123
Phone: (415) 441-8880
- Price:
- $$$
- Cross Street:
- Van Ness Avenue
- Hours:
- Daily 5pm-11pm
Message from Bobo's (Boboquivari's)
Positively the best steak you've ever tasted-prime, dry-aged 4-6 weeks.
- Sizzling steaks
- Roasted dungeness crab
- Asian-Italian fusion
Paid advertisement by Bobo's (Boboquivari's).
Editorial Review for Bobo's (Boboquivari's) – by Joanna Currier
The Scene
This upscale funhouse of a restaurant gets packed with travelers, businessmen, dates and families celebrating special occasions. Three levels of semi-private rooms offer wild, festive decor--marinara-hued walls, eccentric artwork, framed photos hung askew and jungle-print patterned carpet--but a highbrow, trattoria-like atmosphere prevails. Tables are close-set yet comfortable, and booths are plush and roomy. Servers are gracious, sincere cheerleaders for the venue.
The Food
Steak here is aged for four-to-six weeks under rigid specifications for maximum tenderness and flavor. The filet mignon is a huge mound of sweet, buttery meat; on-the-bone options are gamier. Sides, including premium sauteed vegetables and twice-baked potatoes blended with sour cream and zucchini, are offered a la carte for $6 a piece. Crab options--like the Dungeness cocktail or by-the-pound entrees--are chunky, succulent and satisfying. The wine list is as hearty and fun as the menu, with plenty of pinots, zins and cabs.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
The ExtrasLoaves of sourdough garlic bread loaded with olive oil and Kalamata olives are made fresh to order.
Know Before You GoAll steak is cooked medium-rare unless otherwise specified.
ParkingFree valet parking is a generous touch on hectic Lombard Street.
User Reviews for Bobo's (Boboquivari's)
08/03/2008 Posted by ejg001
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.
Pros: Curtains divide the dining area to provide privacy
Cons: the atmosphere is circus like with weird elevator music.
07/22/2008 Posted by riverapublicrelations
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
Pros: bone-in filet
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