“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®.
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