This fine choice among Orlando's many steak houses looks like a sophisticated private club, and youngsters with mouse caps are not common at the nationwide chain's local outpost. Center stage in the kitchen is a huge broiler, kept at 900°F to sear in the flavor of the porterhouses, sirloins, rib eyes, and other cuts of aged beef. For true value, nibble on "bar bites" in the lounge area during happy hour, when they're half price, and you'll enjoy top-quality sliders and
such for $6 to $7 a plate. Soufflés are a specialty here and there are four: chocolate, raspberry, lemon, and Grand Marnier (order at the beginning of your meal). The wine list has about 350 vintages from around the world.
Aug 16, 2006
My steak was too chewy and not worth the money.