Where other, lesser steak houses have failed, Bob Burns has thrived. For four decades it has served up luscious, fat-marbled steaks with no apologies and all the trimmings. Maybe it s such thoughtful touches as a noise-muffling cork ceiling and fresh daisies or mums on every table that have kept Bob Burns sizable dining room filled. More likely it s the consistently high quality of what appears on your plate. While the restaurant pulls in a fair number of longtime faithful, it also attracts younger patrons eager to partake of its cheesy, yet utterly satisfying, old-school sophistication.
None provides reason to stray from the tried and true.
Caesar salad is just right, with plenty of anchovies in a rich, creamy dressing. One thing that has changed over the decades is the prices. Bob Burns is a spendy joint the lamb chops will set you back 33 bucks, the filet 27 but that includes soup or a generous salad served on pink-patterned china, and a choice of fries, baked potato, rice or a Cheddar cheese stuffed potato that tastes remarkably like tortilla pie. Maraschino cherry optional. Also in Woodland Hills at 21821 Oxnard St.