Robard's Steakhouse

Robard’s is an upscale, classic American steakhouse that offers an extensive menu of USDA prime grade, dry aged steaks and chops, seafood and chef-inspired specials.

Located on the wooded oasis of The Woodlands Resort, Robard’s Steakhouse has seating for 160 and features an onsite butchery, dry aging room and smokehouse, a fresh seafood bar, a 1,000 bottle glassed-in wine cellar and an in-house bakery.

Robard’s Steakhouse is the namesake of Texas native, Howard Robard Hughes, Jr., successful entrepreneur, aviator, investor, filmmaker, inventor, world air speed record holder, aerospace engineer and philanthropist. The restaurant’s interior reflects the height of Howard Hughes’ filmmaking career in the 1930’s. Prohibition era glamour meets modern style and sophistication.

Awash in luxe detail, the main dining room at Robard’s boasts a sophisticated style with art-deco styling, a stunning 8-foot long raised fireplace framed in dark bronze metal, 14-foot windows, and 20’ vaulted wood-beamed ceilings with custom chandeliers and skylights. Every table in the restaurant will have expansive views of the 18th green of the Panther Trail™ golf course.

The interior design exudes warmth. A rich and sumptuous color palette of sable, sand, indigo, slate and black creates a cultured and refined atmosphere flush with natural light. Robard’s entry foyer, private wine room and bar area feature a beautiful, dark stained white oak wood planked floor. Robard’s double front entry door was designed from reclaimed wine barrel oaks.

Robard’s two private dining rooms are available for corporate events, holiday parties, rehearsal dinners and other celebrations.

Robard’s imposing 60-foot bar is made from titanium granite that gently sparkles as it catches the light. With both bar and table seating, guests will be able to take in the impressive views of the 18th green from the floor to ceiling windows. Just outside Robard’s bar, guests can dine and relax alfresco on the large outdoor patio with its two stacked-stone fire features.

From the creative mindspring of Executive Chef John Brazie, Robard’s menu is marked by redefined American classics, dry-aged steaks, artisanal breads, fresh catch seafood, whimsical desserts and handcrafted artisan cocktails with a Prohibition style nod.

With an in-house butchery and smokehouse, Robard’s prides itself on its attention to hand-selecting each steak. Whole cuts of USDA prime grade beef are dry-aged in-house to produce tender and flavorful filets, rib eyes and New York Strips. Bone-in cuts include rib eye, New York strip loin, porterhouse, veal rib chop and Colorado lamb racks.

Executive Chef John Brazie’s signature dish is a 10-hour smoked, finger-cut prime rib. In addition to the wide variety of hand-selected, dry aged beef, Robard’s menu includes creative dishes such as:
o Truffle Parmesan Risotto
o Colorado Rack of Lamb
o Seafood Pot Pie with Lobster, Crab, Shrimp
o Butternut Squash Ravioli
o Steak Tartare, Hand Ground Tenderloin, House Pickles & Chimichurri Sauce

Robard’s fresh Seafood Bar in an interactive experience for guests. Chefs prepare seasonal seafood dishes upon order including house specials such as Lobster Parfait with a Lemon, Avocado and Vodka Cream; Deviled Eggs and Caviar; Yucatan Shrimp with Lime Tomato Relish, Avocado, and Sweet Chili Sauce; and a fresh seafood flight.

Robard’s extensive wine list includes over 100 brands with an emphasis on domestic cabernets and classic American favorites.

Robard’s bar celebrates local Texas flavor with an emphasis on Texas wines, spirits and craft beers. Local microbreweries take center stage with eight craft beers on tap. Handcrafted artisan cocktails give a Prohibition style nod and whiskey flights are served in hickory smoked glass.

Robard’s in-house bakery crafts from-scratch breads, pastas, desserts and pastries.