Bob's Steak and Chop House (Dallas / Oak Lawn)

After a seven-year absence, founder Bob Sambol bought back his old-school steakhouse with the original quirks intact. The pickle jar on every table, the giant glazed carrot that comes with every steak, the martini with an ice floe on top — it’s all still here, along with spectacular cuts of beef from Stock Yards packing in Chicago, the same source as when Sambol opened the place on Lemmon Avenue 26 years ago. There's been some spiffing up, but good luck spotting the changes. Request a table in the front room. --Michalene Busico/Restaurant Critic