Charley's Steak House, a 2003 DiRoNa Award recipient, is family-owned and has operated since 1974. They offer a fabulous menu of typical and not-so-typical steak house fare. Charley's selects only three-year-old USDA prime and choice Angus steers, ages them for four to six weeks for tenderness and flavor and handcuts the steaks daily to ensure consistent quality. The steaks are then flame-broiled over oak and orange woods in a custom-built pit.

Charley's secret has to be the pit. Steaks, chicken, chops and fresh fish are cooked over a 1,100-degree fire. The flavor from the wood is marvelous, with an aroma that will make your mouth water.

As you enter the lobby, a refrigerated case proudly displays Charley's best attributes - a two to three inch thick filet mignon, a 32 ounce porterhouse and an 18 ounce (boneless) New York strip. Don't miss this signature entrée, The Ultimate Surf'nTurf - Charley's Master cut, a 50 ounce filet mignon paired with a two pound Australian lobster tail.


Reservations / Information
     407-851-7130

Senior Operating Partner:
     W.D. "Bill Dan" Beaver - bdbeaver@talkofthetownrestaurants.com

Corporate Chef:
     Dan Drayer

Operating Partner:
     John Woods - jwoods@charleyssteakhouse.com

Executive Chef:
     Romain Aurelus

Management Team:
    Annette Calabraro
    Donna Carter