Summer Wine Series




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 porterhouse paired with a 1-1/4 pound Australian lobster tail.

Reservations / Information

Operating Partner:
     Carl Parker

Culinary Manager:
    Leo Ballen

     Scott Trepanier

Management Team:
     Steve Cimino
     Andrea Sutton
     Scott Trepanier
Steve Risser


Senior Operating Partner:
Seth Miller


Corporate Chef:
Dan Drayer, C.E.C.

Charley's Steak House - Tampa, FL (101500), Tampa / Central Florida West Reservations





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