Where Orlando - - Where Now -

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.

Le Cel­lier

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.

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