Charleys Steak House Orlando Florida
Restaurant row on Orlandos International Drive is a feast for the eyes, if not always the belly. From Chilis to Outback Steakhouse, Red Lobster to Olive Garden, all manner of mediocre dining is fully represented here. But there are also gems among the bright-colored awnings.
One such sign beckoned to me on a recent trip to OrlandoCharleys Steak House. The awningbedecked in images of flamesboasted of Martinis, steaks and cigars, temptation enough to get me to turn my rental car around and pull into the lot.
I walked into the main entrance, and there behind the maitre d station was a grill man flipping an array of steaks on an oversized circular grill. The aroma of searing meat called to my nose like a siren on the rocks. I asked about the word cigars outsidethis Charleys not only sells cigars, but has a place for the aficionado to smoke one while they dine.
I took a seat in that smoking area, a well-covered outdoor patio, which my bartender explained had been recently renovated. There are about 10 tables, a few couches with a small coffee table in front of a flat screen TV tuned to the NBA playoffs, and a small bar that could seat half a dozen.
The bar had proper cigar ashtrays. The cigar selection is more than adequate, with several strength profiles and top-tier names. I saw boxes of Arturo Fuente, Rocky Patel, Avo, Ashton and Davidoff cigars, but I had brought my own. I took a seat at the bar and took out my cigar case.
Charleys Steak House
Charley S Steak House 65 Reviews 8255 International Dr
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Operations May Be Disrupted Due To Covid
Aged to perfection and cooked to your specification — that’s what Charleys promises. Start the evening off with portobello mushrooms with Gorgonzola fondue or jumbo lump crab cocktail. But be sure to save room for the generous steaks, like the 24-ounce porterhouse or the bone-in filet that come with a selection of flavorful sauces — like port wine glaze and blue cheese butter or pesto-roasted garlic butter. There’s also veal, pork chops and chicken breast selections. Or if you’re in the mood for fresh seafood, the menu offers a wide array, such as swordfish with Cajun lemon-Parmesan bronze sauce, and black grouper with lump blue crab, mushrooms and lemon beurre blanc. The wine menu represents a half-million-dollar inventory stocked in a private cellar.TRENDING ON GAYOT.com
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