- December 4, 2025
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At B&B Chophouse & Market in Lakewood Ranch, owners Ron Fuller and Steve Bishop serve up the best of both worlds: a refined steakhouse experience with hometown heart. The chophouse delivers classic cuts and modern flair, while the market next door lets guests take the flavor home. Bishop dishes on the inspiration behind this savory concept — and the team that brings it to life.
A leap of faith in 2020. My partner Ron Fuller and I had been in the steakhouse business for decades. During the pandemic, we moved out of our restaurant on St. Armands Circle. We decided to create our own modern spin on the classic chophouse in Lakewood Ranch.
Uncompromising. Everything is USDA prime or higher. We cut and grind most of our beef in-house, and even have a dry-aging system. Our seafood comes in fresh from the Gulf several times a week. It’s all about top quality at neighborhood-friendly prices.
Every cut of meat we serve is available to take home. From filet mignon to Wagyu tomahawks, guests can shop in our butcher’s market right when they walk in.
The bone-in cowboy ribeye. “Fat is where it’s at,” as we say — and ribeye has the finest marbling. Our infrared broiler gives it a perfect sear and locks in flavor.
Our slow-roasted prime rib, seasoned with a proprietary bourbon-brown sugar blend; Jack’s Creek Wagyu from Australia (a world champion steak); and a constantly changing “fresh sheet” featuring seafood and wild game.
The space itself. From the outside, you wouldn’t expect a 9,000-square-foot dining room, a giant bar and a lively patio. Inside, it feels upscale yet fun, with private nooks for dining and a speakeasy vibe.
Little touches like tableside, flaming cheesecake, live piano on weekends and cool jazz at Sunday brunch. We’re lively but not stuffy.
Our bourbon-lacquered bacon, cut thick in-house, or our three-course dinner special — it highlights guest favorites like baby wedge salad, filet mignon and Rockefeller pasta.
We offer one of our region’s largest bourbon selections — over 200 bottles, including rare finds like Pappy Van Winkle and Blanton’s Gold. Our custom bourbon flights make even top-shelf pours affordable.
Danny Meyer. His book, “Setting the Table,” redefines hospitality, and that’s what we strive to embody here.
Island Time Bar & Grill and Bridge Street Bistro on Bradenton Beach and Riviera Dunes Dockside in Palmetto. We own those restaurants, too — so I don’t claim to be objective!
It would be Jack Nicklaus, Tiger Woods and Phil Mickelson. I’m an avid golfer, so that’d be my dream table.
Our people. From the moment you walk in, you’re greeted by Kit Bradman, our general manager. She knows more customers by name than anyone I’ve ever met. Our team has been with us for years — they bring the whole place to life.
