“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.
The adventurous heart of our kitchen, Howard Hughes Hospitality’s Area Executive Chef David Morris channels the creative essence of Howard Hughes in every dish he creates. Curious, passionate, and immensely talented, Chef is always searching for innovations to transform beloved classics into extraordinary new culinary experiences.
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