Charley's Steakhouse
What People Are Saying About Charley's Steakhouse
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The Scene
Wood and wines dominate in the main dining room, centered around a long, oval bar. Tiffany-esque lamps hang over tables. It's a bit hotter and more bright windowside.
The Food
Cooking over a pit of burning oak and citrus wood--an old Seminole practice--gives the steaks at this family-friendly local chain a distinctive, smoky flavor. If you don't order steak, try something pit cooked, such as chicken or pork chops, rather than the langostinos, which may pass for lobster in Chile but more closely resemble crawfish. The marbled ribeye drips juice. Be sure to spring for one of the potato upgrades. But pass on the over-fried steak fries. Also the strawberry shortcake: more glaze than berry. Service is on a par with pricier steakhouses. Waiters present a tray of raw cuts when you order and pull out a flashlight when your food arrives, so you can check for doneness.
User Reviews
pcmerry
July 03, 2009
Awful food and $$$$$$$. My petit filet was gristly, veggies tasteless and tough and salad very blah. Four of us shared a very modest ($28) bottle of wine and that was it for booze...bill, with tip , was $308. Truly the worst meal I've had in a high end establishment. From now on for me it's go with what you know such as Ruth Chris, Morton's and S&W's..even Outback can outdo this place. . My fault for not sending the entire meal back..but didn't want to make a scene so I guess I can just chalk it up (not chew it up) to a very bad experience.
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igatev
August 08, 2008
Better steak that DelFrisco's! Excellent experience. The service was very professional. The ambiance was very nice.
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rodmancolin
May 02, 2008
Although the steaks were above average, whoever owns this establsihment should invest some of their profits into training for their management staff. I was dissatisfied with the service and the female mgr. who inquired about our "experience" seemed more concerned with repuration than provididng exceptional service. She made us feel as though we were an imposition simply for stating our perception as to the mediocre level of service at best. Maybe the same quality they claim to have should be exhibnited in regards to interaction with their guests. The manager was just shy of being rude and seemed unconcerned with our legititmate complaint for the money we spent. I could spend 200 dollars else where, but I would suggest they start with etiquette training for their management staff (Marianne).
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