Charley’s Steakhouse Offering USDA Prime and Choice Beef

Charley’s Steakhouse was named after the co-founder of the Red Lobster chain, Charley Woodsby.

Charley and his son, Ron, started Talk of the Town Restaurant Group after selling the Red Lobster chain to General Foods and over the years they have become beef connoisseurs with a formula for success.

Quality and Tenderness

Charley’s features only Midwest grain-fed USDA Prime and Choice beef, never any antibiotics or hormones, aged on site for four to six weeks.

The beef is management cut daily and seasoned for 30 hours to create the restaurant’s distinctive flavor and prepared over a 1200-degree open pit flame-grill fueled by oak and Florida citrus wood.

The quality and tenderness is unprecedented due to this strictly monitored process and the final mouthwatering flavor is what makes Charley’s the utmost in steakhouse experience.

Charley’s, a traditional steakhouse, has evolved into a traditional steakhouse with a culinary flare including appetizers such as Seared Rare Tuna Sashimi, Escargot Bourgogne, and Florida Gator crispy fried and served with a sweet and tangy horseradish aioli.

Other Menu Items

Along with the traditional steakhouse standards, the menu offers several fish selections like Blackened Gulf Grouper with Cajun spices and Alaska’s Bering Strait King Crab served with hot with luscious lemon and drawn butter or cold, or if preferred with house made cocktail sauce and horseradish.

The staff is accommodating and knowledgeable about the menu and ratings on both Urbanspoon and Trip Advisor are excellent.

Whether the desire is steak or fish, this is the place for an incredible meal

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