{"id":5909,"date":"2013-01-23T22:48:44","date_gmt":"2013-01-24T04:48:44","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=5909"},"modified":"2026-03-31T19:17:32","modified_gmt":"2026-04-01T01:17:32","slug":"chez-bob-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=5909","title":{"rendered":"Chez Bob – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"Chez
Chez Bob, one of Albuquerque’s very best French restaurants<\/span><\/figcaption><\/figure>\n

Even if you\u2019ve never had the pleasure of a meal there, it\u2019s hard not to like a restaurant named Chez Bob. Much as poetic French words are apt to do, the term \u201cchez\u201d seems to impart instant credibility, authenticity and just a touch of haughtiness to any restaurant sporting that appellation\u2013even though \u201cchez\u201d is just a preposition which means \u201cat the home of.\u201d So, Chez Lucien is essentially \u201cat the home of Lucien.\u201d\u00a0 On restaurants, the term \u201cchez\u201d usually prefaces the name of the chef or owner, as in Chez Pierre or Chez Emile.\u00a0 <\/span><\/p>\n

The ordinary nature of the \u201cBob\u201d portion of the name Chez Bob counterbalances the haughtiness of the term \u201cchez\u201d because Bob is one of those \u201cevery man names\u201d we all trust. It doesn\u2019t have those intimidating metrosexual qualities of Hollywood names such as Troy and Brad or the perceived hauteur of a French name. Bob is a vanilla name, a name your friends and neighbors might have. You would probably feel more welcome at a restaurant named \u201cChez Bob\u201d than you would at one named \u201cChez Arnaud\u201d which sounds more than a bit pretentious and expensive. <\/span><\/p>\n

\"Simple
Simple elegance at Chez Bob<\/span><\/figcaption><\/figure>\n

The Bob in Chez Bob is Robert \u201cBob\u201d Maw. Bob’s vision is for Chez Bob to be the type of restaurant with which he grew up in New York, the type of restaurant which emphasizes great food, great service and a great experience for all patrons. He means it when emphasizing service, teaching his staff that it\u2019s much easier to remake an entree than to make a new customer. His goal is to exceed the expectations of each and every guest. Chez Bob is well on its way to doing just that with a young, but very talented kitchen staff that includes chefs Jason Sanchez and Stephen Wood and baker-sous chef Rebecca Rodriguez who prepares the restaurant’s desserts, quiches and pear tart.<\/span><\/p>\n

Before there was a Chez Bob, there was La Crepe Pierre, a charming little eatery in the plaza at Candelaria and San Pedro.\u00a0 An year had barely elapsed when the restaurant moved to the far Northeast Heights and was rechristened Chez Bob for its owner. \u00a0The restaurant is ensconced in a sprawling shopping center, part of an urban infill effort on the northeast corner of Paseo del Norte and Wyoming. \u00a0Its de rigueur stuccoed facade is somewhat obfuscated from traffic and its signage, even though incorporating the Eiffel Tower, is subdued. \u00a0Being away from the well-beaten, well-eaten path in an out-of-the-way shopping center have made it a destination restaurant, one which diners from outside the neighborhood have in mind when they set out for a great meal. \u00a0My three visits have validated that Chez Bob is a special restaurant, one discerning diners should visit even if it may be a bit out of the way. <\/span><\/p>\n

\"French
French bread at Chez Bob<\/span><\/figcaption><\/figure>\n

Chez Bob’s interior is as charming as the exterior facade is blase. Industrial style ductwork on the ceiling is barely noticeable considering everything pleasant to look at–from the colorful portraiture festooning the walls to the tile and cabinetry. The center part of the restaurant is lined with small tables in close, neighborly, proximity to one another, while comfortable booths brace against the north and south walls.\u00a0 Linen tablecloths and napkins\u00a0 adorn each table as does a full place-setting.\u00a0 It’s a welcoming and cheery milieu with a casual elegance.<\/span><\/p>\n

Service at Chez Bob isn’t haughty in the least.\u00a0 It’s friendly and attentive without the wait staff hovering over you at every turn. The staff is trained well enough to understand that a casual glance here and then is enough to know when customers’ glasses needs refilling or more bread is needed at the table.\u00a0 Bread is one of the few items not prepared on the premises.\u00a0 Chez Bob showcases the freshest, wild-caught seafood and premium steaks with everything on the Continental cuisine menu prepared to order.\u00a0 All sauces are freshly made from the highest quality ingredients.\u00a0 Instead of sticker shock, your face will register surprise at the reasonable bill of fare.<\/span><\/p>\n

\"French
French Onion Soup and Cream of Potato and Ham Soup<\/span><\/figcaption><\/figure>\n

The menu is an impressive array of mostly French entrees with a smattering of Italian cuisine for good measure.\u00a0 All entrees are served with a side salad, starch of the day and fresh vegetables.\u00a0 The “On the Hoof” section of the menu features only two items–Beef Wellington and Rib Eye Steak–but they’re better than steakhouse quality.\u00a0 The “Wet and Wild Caught” menu includes seafood delicacies such as Diver Scallops prepared with your choice of three sauces: Provencal, St. Jaques, or Buerre Blanc.\u00a0 Poultry offerings such as\u00a0Duck a l\u2019Orange adorn the Winged Creatures menu.\u00a0 Diners also have their choice from among six savory or sweet crepes or from an impressive selection of Italian pasta dishes.<\/span><\/p>\n

A thinly sliced loaf of French bread with chilled butter is a French restaurant staple and Chez Bob doesn’t disappoint. It is hard-crusted, airy French bread served with creamy French butter.\u00a0 Diet be damned, you’ve got to have a few slices of the staff of life with your every meal here–some with butter and some saved so you can sop up the soups or sauces.\u00a0 <\/span><\/p>\n

\"ChezBob13\"
Cheese Plate: Gruyere, Fontina, Goat Cheese and Brie with Strawberries, Grapes and Crostini<\/span><\/figcaption><\/figure>\n

The soups at Chez Bob are magnificent, none better than the traditional French Onion Soup.<\/em> This heart-warming elixir is made from rich Chablis (a dry white wine) enhanced beef-based stock with caramelized onions served with a toasted gratin with bubbly Swiss cheese.\u00a0 It’s not as aesthetically appealing as some soup crocks on which the golden, melting cheese blankets the entire top, but it is beefy, rich and fragrant and as delicious as soup gets.\u00a0 Almost as good is a soup du jour offering of cream of potato and ham soup<\/em>, a thick, creamy soul-warming bowl of sheer deliciousness.\u00a0 <\/span><\/p>\n

An Artisanal Cheese Plate<\/em> appetizer showcases a variety of cheeses and fresh fruits with toasted crostini.\u00a0 The cheese platter is a quadrumvirate of terrific cheeses any turophile will enjoy.\u00a0 Good fortune will smile upon you if the four cheeses are Gruyere, Fontina, Goat Cheese and Brie, cheeses with varying flavor profiles, but not as much textural contrast (no hard cheeses, for example) as some would enjoy.\u00a0 The chevre (goat cheese) is especially flavorful, whether you spread it on the toasted crostini or enjoy it by itself.\u00a0 The fruits are seasonally fresh and delicious.\u00a0 They make for an effective palate cleanser in between noshing on the cheeses or for a terrific sweet contrast afterwards.<\/span><\/p>\n

\"Green
Green Chili Chicken Alfedo Lasagna<\/span><\/figcaption><\/figure>\n

The “Pasta de la Casa” section of the dinner menu features five Italian pasta dishes including one in which New Mexico green chile meets Italian chicken Alfredo lasagna. It’s a delicious melding of flavors: fresh pulled chicken with a fromage triumvirate of rich ricotta, mozzarella and parmesan layered and finished with a green chili (SIC) Alfredo sauce. If you’re tired of being beaten over the head with puddles of thick, red marinara sauce and spicy sausage, you’ll luxuriate in the elegance and richness of Alfredo sauce and a complementary cheese trio. The pasta is light and delicate despite being just a bit thicker than some lasagna noodles. This is a creamy, delicious entree served slab-sized.<\/span><\/p>\n

Accompanying the lasagna is a vegetable medley of sweet carrots and green beans, both reminiscent of the freshness you might experience at a market in Provence. The carrots in particular are sweet and perfectly prepared so there’s just a slight snap when you bite into them–not quite al dente, but in no way mushy. The beans are similarly fresh-tasting and delicious.<\/span><\/p>\n

\"Seafood
Seafood Crepe Large sea scallops, shrimp and mushrooms in rich lobster cream sauce<\/span><\/figcaption><\/figure>\n

The pasta menu also features a more conventional New York style lasagna which showcases a house-spiced sweet fennel sausage in a slow-cooked real marinara sauce with three cheeses. \u00a0Bob Maw told me once that if his customers want something that’s not on the menu and the restaurant has the ingredients to prepare it, Chez Bob will do so. \u00a0His staff didn’t bat an eye when we asked for a couple slices of sausage. \u00a0We were brought two huge patties of sweet New York style sausage, blessedly kissed by fennel. \u00a0It’s a good sausage, the type of which you might enjoy several hunks of during a meal.<\/span><\/p>\n

Savory crepes are a specialty of the house. \u00a0Prepared on real Krampouz creperies which are renown for their uniform temperature control, these are among the very best crepes in town. \u00a0The crepe de resistance is probably the seafood crepe<\/em>: large sea scallops,shrimp and mushrooms in a rich lobster cream sauce. \u00a0The golden crepe is literally bursting at its seams with ingredients, all perfectly prepared and as fresh as if brought to the kitchen from a fishing boat. \u00a0The mushrooms explode with a uniquely robust and woodsy flavor. \u00a0The scallops and shrimp are sweet and succulent. <\/span><\/p>\n

\"ChezBob10\"
Beef Wellington with Yukon Gold truffle mashed potatoes and haricot verts<\/span><\/figcaption><\/figure>\n

There are five other crepes on the menu: Crepe Florentine (spinach in a garlic cream with Bechamel and Swiss cheese), Chicken and Mushroom Crepe, Beef Bourguignon, Salmon and Asparagus Crepe and Ratatouille, a traditional French vegetable stew popularized by an animated feature film by that name. It’s an impressive assemblage of savory crepes, but savory crepes tell only part of the menu’s story. Dessert crepes are among the very best way to cap a meal anywhere.<\/span><\/p>\n

The menu describes the Beef Wellington<\/em> as “soon to be famous.”\u00a0 This is one elegant entree which deserves fame and acclaim.\u00a0 It’s an excellent alternative to steak though it does feature a nine-ounce select beef tenderloin and house-made, rich mushroom duxelle (sauteed and finely chopped mushrooms) wrapped in puff pastry then topped with a brandy peppercorn cream sauce.\u00a0 In both taste and aroma, the hemisphere of golden puff pastry is reminiscent of the thin crust which tops freshly baked bread.\u00a0 The tenderloin is prepared to your exacting specifications, but any more than medium and you’ll lose some of the beef’s inherent juiciness.\u00a0 Chez Bob’s recreation of a Beef Wellington pays a loving and faithful tribute to a timeless classic.<\/span><\/p>\n

\"Diver
Diver Scallops with a Buerre Blanc Sauce<\/span><\/figcaption><\/figure>\n

Even among people who aren’t especially fond of fish and who think shellfish stinks, you’ll rarely hear a disparaging word about scallops.\u00a0 The delicately mild-sweet, oceany but not overly briny flavor of scallops and their soft, fleshy texture are oh so endearing. \u00a0 Chez Bob offers fresh, wild-caught divers scallops seared in butter and served with your choice of three sauces: Provencal, St. Jaques, or Buerre Blanc.\u00a0 The scallops are plump and delicious, so fresh they nearly melted at the press of a fork.\u00a0\u00a0 Buerre Blanc, a rich French sauce made from an acidic reduction whisked together with chunks of fresh butter.\u00a0 It adds a complex, rich layer of flavor and unctuousness to the scallops.<\/span><\/p>\n

The luscious home made desserts menu is replete with the types of indulgences with which we should all treat ourselves once in a while. \u00a0Though they’re likely heavenly, skip the Creme Brulee and bread pudding and head over to the dessert crepes. \u00a0There are six on the menu, all tempting, all juggernauts of flavor if the ones we had are any indication. \u00a0It’s ironic that crepes are the quintessential street food of Paris where trained artisans prepare them to perfection considering that in America, crepes are the decadent denizens of fine French restaurants.<\/span><\/p>\n

\"Three
Three Cream Lemon Crepe<\/span><\/figcaption><\/figure>\n

The sweet and delicate Nutella Crepe<\/em> was showcased in “100+ Things To Eat Before You Die<\/em>,” a popular list which has been making the rounds throughout the blogosphere for years. \u00a0It’s a crepe I’d put near the top of that list\u00a0 In 2005, Chez Bob earned a “Hot Plate” award from Albuquerque The Magazine<\/em> for this delicious beauty which the magazine called “a literal taste of France.”\u00a0 Nutella, a thick, smooth paste made from chocolate and hazelnuts is one of those decadent sweet things you don’t mind smeared all over your face as you lap it up. \u00a0It’s that good! \u00a0Topped with whipped cream and strawberries then drizzled with confectioners sugar, it is fabulous. \u00a0Cut into it with your fork and the sweet succulence oozes out in utter deliciousness. \u00a0Oh so good!<\/span><\/p>\n

At the opposite side of the spectrum, at least in terms of sweetness, is the tart and delicious three cream lemon crepe<\/em>. \u00a0Engorged with lemon curd and cream cheese, this crepe isn’t so tart that it purses your lips, but it will grab your attention and capture your taste buds with explosions of deliciousness. \u00a0This is an overstuffed crepe redolent with flavor and freshness. <\/span><\/p>\n

\"Nutella
Nutella Crepe<\/span><\/figcaption><\/figure>\n

Though it may not (yet) have earned a Hot Plate award, the favorite dessert of Chef Sanchez is the pear tart<\/em> made with real almond paste imported from France.\u00a0 This is a very rich, very buttery dessert you might need to share because it is just that rich.\u00a0 Thankfully sliced strawberries lend a tangy contrast to the near cloying sweetness of the almond paste.\u00a0 The golden-brown, buttery pastry shell is light and delicate and the fresh poached pears are glorious.\u00a0 There are many elements in this dessert to like, but if your sweet tooth isn’t what it used to be, tread lightly.\u00a0 This is one rich, rich dessert.<\/span><\/p>\n

As of this writing, Chez Bob is proceeding with its expansion to the Nob hill space once occupied by the former Vivace at 3118 Central, S.E.\u00a0 The Nob Hill location will be offering breakfast and lunch and should be open in late February or early March.\u00a0 Dinner will eventually follow.<\/span><\/p>\n

\"Pear
Pear Tart<\/span><\/figcaption><\/figure>\n

Chez Bob has the commitment of a service-oriented and passionate owner coupled with an energetic and talented kitchen staff now thought of more in terms of excellence than youth. It’s a restaurant at which you’ll feel right at home. <\/span><\/p>\n

Chez Bob<\/strong>
\n7610 Carmel, N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 23 January 2013
\n1st VISIT<\/strong>: 7 November 2009
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Excellent<\/strong><\/span> – High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: \u00a0Prosciutto and melone, Green Chili Chicken Lasagna, Seafood Crepe, Nutella Crepe, Three Cream Lemon Crepe<\/span><\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Even if you\u2019ve never had the pleasure of a meal there, it\u2019s hard not to like a restaurant named Chez Bob. Much as poetic French words are apt to do, the term \u201cchez\u201d seems to impart instant credibility, authenticity and just a touch of haughtiness to any restaurant sporting that appellation\u2013even though \u201cchez\u201d is just a preposition which means \u201cat the home of.\u201d So, Chez Lucien is essentially \u201cat the home of Lucien.\u201d\u00a0 On restaurants, the term \u201cchez\u201d usually prefaces the name of the chef or owner, as in Chez Pierre or Chez Emile.\u00a0 The ordinary nature of the \u201cBob\u201d portion of the name Chez Bob counterbalances the haughtiness of the term \u201cchez\u201d because Bob is one of those \u201cevery…<\/p>\n","protected":false},"author":1,"featured_media":21249,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,629,250,262,563],"tags":[],"class_list":["post-5909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2014","category-french","category-closed","category-rating-excellent"],"yoast_head":"\nChez Bob - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=5909\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chez Bob - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Even if you\u2019ve never had the pleasure of a meal there, it\u2019s hard not to like a restaurant named Chez Bob. Much as poetic French words are apt to do, the term \u201cchez\u201d seems to impart instant credibility, authenticity and just a touch of haughtiness to any restaurant sporting that appellation\u2013even though \u201cchez\u201d is just a preposition which means \u201cat the home of.\u201d So, Chez Lucien is essentially \u201cat the home of Lucien.\u201d\u00a0 On restaurants, the term \u201cchez\u201d usually prefaces the name of the chef or owner, as in Chez Pierre or Chez Emile.\u00a0 The ordinary nature of the \u201cBob\u201d portion of the name Chez Bob counterbalances the haughtiness of the term \u201cchez\u201d because Bob is one of those \u201cevery…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=5909\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-01-24T04:48:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-01T01:17:32+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2009\/11\/ChezBob11.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"476\" \/>\n\t<meta property=\"og:image:height\" content=\"306\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"14 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5909#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5909\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Chez Bob – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2013-01-24T04:48:44+00:00\",\"dateModified\":\"2026-04-01T01:17:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5909\"},\"wordCount\":2505,\"commentCount\":24,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5909#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2009\\\/11\\\/ChezBob11.gif\",\"articleSection\":[\"Albuquerque\",\"Closed in 2014\",\"French\",\"Gone But Not Forgotten\",\"Rating: Excellent\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5909#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5909\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5909\",\"name\":\"Chez Bob - 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