“Do the impossible, because almost everyone has told me my ideas are merely fantasies.”
Howard Hughes constantly challenged what he could be and devoted himself to every endeavor with a zeal that excluded all else. Much like he redefined what it is to be a businessman, Robard’s is redefining the classic American steakhouse. An evening at Robard’s is an experience that unleashes the adventurous spirit in all of us – whether through a wonderful meal, a social hour spent on our inviting patio, or an evening relaxing by the firepit. Our commitment to pushing the boundaries of what a steakhouse can be makes for unforgettable dining moments that embrace the extraordinary.
A culinary expert with more than three decades of experience, Paul McCabe is Area Executive Chef for Howard Hughes Hospitality®, overseeing kitchen operations, directing menu creation, sourcing fresh and seasonal ingredients, and creating an immersive dining experience to delight diners near and far at the luxury boutique Robard’s Steakhouse®.
Executive Pastry Chef Ryan Witcher is an intrepid talent with bold vision who brings award-winning expertise to the Robard’s kitchen. Renowned for his one-of-a-kind pastries and desserts, Chef Witcher’s creations are the cherry on top of your unforgettable Robard’s experience.
At Robard’s, we set the highest standards for everything, including our beef. We take pride in hand-selecting each cut of beef that makes its way to our in-house butchery and smokehouse. Here, we apply signature dry-aging techniques to preserve the absolute best qualities of our beef. Each cut of USDA prime beef we serve is perfectly marbleized, mouth-wateringly juicy, and packed with flavor. Most importantly, each cut of beef is prepared to perfection, exact to order.
To/From All Local Area Hotels and Private Homes Within a 5 Mile Radius.
Call 1-281-364-6400 to Reserve