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Bobby’s Recipes



 Simple Sauces Turn Bobby’s Crabcakes and Burgers into a Gourmet Meal…..


American Pharoah Burger



On your favorite roll, Layer the following:


Bobby Chez Short Rib Smashed Burger

White American Cheese

Bobby Chez Turkey Burger

Bobby Chez Bison Burger

White American Cheese


Red Onion

Top with Bobby Chez American Pharoah Sauce (see below)


Hellmanns American Pharoah Pesto-Red Pepper Sauce


  • 1/4 cup Hellmanns Light Mayonnaise

  • 1 Tbsp prepared Pesto

  • 1 Tbsp finely Chopped Roasted Red Pepper

Combine all ingredients together in small bowl , set aside.  Grill Bobby Chez Turkey Smashed Burgers and top with sauce.  Enjoy!!!


Chipotle Mayonnaise Sauce


  • 6 oz. Hellmanns Mayo

  • 1 Chipotle Chile

  • 1 Tsp Sautéed Garlic

  • 1 Tbsp. Adobo Sauce

  • Juice from 1/2 lime

Combine all ingredients together.  Let stand for one hour and serve on top of Bobby Chez Turkey Smashed Burgers.  Enjoy!!!



Champagne Mustard Sauce


3 oz. Grey Poupon Mustard

3 oz Hellmans Mayonnaise

1 oz Lea & Perrins Worcheshire Sauce

1 oz concentrated Orange Juice

2 oz prepared Horseradish

Combine all ingredients in bowl.  Serve Chilled.



Bobby’s Famous Tarter Sauce


6 oz Hellmans Mayonnaise

1 Tbsp Chopped Yellow Onion

1 tsp Honey

2 Tbsp Dill Relish



Combine all ingredients in bowl.  Add Salt and Pepper to taste.


Roasted Red Pepper Coulis


  • 2 large red peppers


Baste outside of the peppers with olive oil.

Roast in the oven at 450 degrees until skins become black.

Remove peppers from the oven.  Place in a brown paper bag until the  skins begin to fall off of the pepper.

Remove the skin from the pepper and discard all seeds inside the pepper.

Place in a food processor and puree.  Add one tsp. chopped garlic, and 3 basil leaves.  Puree all ingredients.

Drizzle 3 oz. blended oil (10 percent olive oil) into the food processor with peppers until the mixture becomes an emulsion.

Add salt and pepper to taste.


Lobster Bisque Sauce  


  • 2 Tbsp Flour

  • 2 Tbsp Butter

  • 1 oz Cooking Sherry

  • 6 oz whole Milk

  • 1 Tsp Lobster Base

  • 1 Tbsp Finely Chopped Celery

Saute celery in butter until soft.  Add flour whisk into a roux then add milk, sherry and lobster base until thick.

Strain thru a cheesecloth and serve immediately.




Sun Dried Tomato Pesto


4 oz Chopped Sun Dried Tomatoes

1 tsp Pine Nuts

3 oz  10% Blended Oil

6 Basil Leaves

1/2 oz grated Roman Cheese



 In a Cuisinart combine sundried tomatoes, grated cheese, pine nuts and basil leaves.  Puree 30 seconds then drizzle oil in for another 30 seconds to emulsify.  Salt and pepper to taste.



Bobby’s Famous Cocktail Sauce


6 oz Heinz Ketchup

2 oz prepared Horseradish

1/2 juice of fresh lemon

 Combine all ingredients in bowl.  Serve Chilled.


Note:  Never put sauces on top of the entree.  Drizzle sauce on a serving plate or spoon onto plate and place the crabcake on top.  Serve and enjoy!!!