Boboquivari's The Steak

Bobo’s is a boutique restaurant that caters to the discriminating steak eater and does not age its beef on premises but has partnered with one of the few purveyors who has a Total Quality Control (TQC) USDA-rated facility (only 8% qualify for this designation in the country) that can age beef for four to six weeks and fulfill our rigid specifications. To provide the consummate steak, they offer a Porterhouse that is a little different from the norm. The size of the filet on a typical Porterhouse varies and can be quite small. The differing thickness in the meat on either side of the bone often means that one side is over done. We separate the Porterhouse into its components, a New York and a Filet Mignon, and cook them separately so that each steak is perfect. The steaks arrive at your table on one plate, Bobo's style: tender and delicious.