TAKE A STEAK-CATION
From nationally renowned restaurants to hotel haunts and downtown gems, Orlando boasts more than 50 steakhouses. Here are a few standout selections.
Atop the Four Seasons, has quickly garnered buzz for its marvelous union of Basque and steakhouse cuisine. Tapas dishes serve as a light beginning but Capa is chiefly a steakhouse as evidenced by its ample offering of big, juicy cuts, which are wood-fired over oak and doused in a simple olive oil, salt-and-pepper marinade. In the Everglades wing of the Gaylord Palm’s stunning glass- enclosed atrium,
might look like a series of swampy shacks but don’t let the intentionally weathered veneer fool you. Chefs inside are filling plates with gloriously grilled cuts of veal chop, bone- in rib eye, filets and Certified Angus NY strips.
Old Hickory Steakhouse
With a nod to a few of Canada’s most celebrated wine cellars at Epcot serves outstanding cuts like the AAA Canadian beef tenderloin and a 14- day, dry-aged boneless rib- eye along with cheddar cheese soup and poutine.
Bull & Bear
The Waldorf Astoria’s may boast Disney fireworks views, but the real magic is happening in the kitchen. Besides the legendary 32- day, dry-aged Tomahawk Rib Eye carved tableside, a slew of steaks graces the menu from an 8- ounce filet mignon to a 16- ounce Wagyu Sirloin.