New Star Chef Brings Hollywood Intrigue to Robard’s — Live Fire Sizzles
The French Onion Soup is constructed tableside by pouring broth from a French press over a bowled compote which is then topped with melted gruyere cheese that slides hot off of heated serving block!
LIGHTS! CAMERA! ACTION! New Regional Executive Chef Paul McCabe takes a cue from Howard Hughes’ legendary Hollywood career to create a dramatic new menu and immersive dining experience at Robard’s Steakhouse.
With new tableside experiences, an inventive cocktail program and live fire cooking – a first for steakhouses in The Woodlands, Robard’s Steakhouse sets the new standard for the show-stopping north-Houston steakhouse scene.
“It’s an incredibly honor to be a part of such a monumental culinary transition for Robard’s,” said Chef McCabe. “In every aspect of these new offerings, Robard’s is channeling the spirit and sense of adventure of Howard Hughes, and our hope is that through our new menu and dining experience, local residents and travelers will become inspired.”
The horizontally held menu is your first clue this isn’t your parent’s steakhouse. Gone are the usual supporting steak cast members like the wedge salad, baked potato and roasted chicken. Instead, McCabe has distilled down and curated a highly selective steak and seafood collection with stellar meat offerings from Japan, Australia, Chicago and of course, Texas. The Miyazaki Prefecture Strip, the highest quality of beef in Japan is a showstopper served with berbere au poivre.
With his leading man good looks and charisma, Chef McCabe arrived to The Woodlands from InterContinental San Diego, where he was instrumental in the hotel’s opening team. McCabe conceptualized, built and launched the five-star property’s signature Vistal Bar + Restaurant. In 2000, McCabe received the honor of being inducted as Chef Rôtisseur of the prestigious international gastronomic association Chaîne des Rôtisseurs and lauded with Golden Sceptre and Golden Bacchus awards from the Southern California Restaurant Writers Association. Chef McCabe was also coined as a “rising star of American cuisine” by the James Beard Foundation, where he has been the featured chef at the foundation’s various dinners held in coveted cities and popular destinations.
His new standout menu items include the Butternut Squash Agnolotti with wood grilled mushrooms and Maine lobster served in maple brown butter, the Kung Pao Brussel Sprouts, Sea Bass and the Butterscotch Pot de Crème.
Chef McCabe has also introduced live fire cooking – making Robard’s the first steakhouse in The Woodlands to bring this to the table. Guests get to generously savor a variety of flavors derived from the smoke of Texas Pecan Wood. Menu items include Ember-Roasted Beets, Wood-Roasted Shellfish – including oysters, lobster tail, etc. and Wood-Fired Caprese, to name just a few!
Like a busy Hollywood set, there is a lot of action on the Robard’s main dining room floor. At one table, a French Onion Soup is constructed tableside by pouring broth from a French press over a bowled compote which is then topped with melted gruyere cheese that slides hot off of heated serving block! Meanwhile, at the next table, beloved server Alexandra Johnson lifts a bell jar cloche to reveal a Dry-Aged Beef Tartare appetizer so beautifully plated it resembles a 3-dimensional landscape painting from a master artist (and quickly makes you question whether or not you should actually disturb the edible art by eating it!). Nearby, a 32-ounce Porterhouse is being carved and served tableside while myriad iPhone flashbulbs illuminate the sumptuously decorated dining room!
There is no shortage of creativity at the Robard’s striking cobalt blue bar side either. There are several new drinks to try, each with its own signature ingredients. The refreshing On the Green features a London dry gin and cardamom-melon liqueur shaken with lime, Granny Smith apple and mint which is served over a customized, and Texas-sized celery ice cube with a turmeric rim. The Figgin’ Good Old-Fashioned features peanut butter and fig infused bourbon stirred with demerara served with a dehydrated banana chip that is clipped to the glass! Come early to stake out the coveted aviator’s chair or outdoor upholstered porch swings for your best Instagram-able hot spots!
The Robard’s staff adds to the theatrical vibe with a presentation of custom leather cases to select one’s choice of steak knife with various blade and handle options. For loyal customers, the staff gifts your family its own personalized steak knives (each knife has a guest’s name embossed on it which is housed on-site). You can also see the impeccable and congenial Restaurant Manager Joe Effert ushering guests dining with younger family members to enjoy their desserts served under the stars on the outdoor patio. This surprise is sure to delight as the generous stone courtyard overlooks a fire pit and lake with lighted fountain.
To learn more about Robard’s or to make a reservation, please visit www.robardssteakhouse.com.