Charley's Steak House

Charley's Steak House Restaurant Review:

Charley's offers a variety of steaks, from porterhouse, T-bone, filet mignon and New York strip to tender loin brochette and bone-in sirloin. But there’s also veal, lamb chops, pork chops and chicken breast selections. The 20-ounce Fab Filet is one of the most popular, if challenging, items on the menu. Under chef Dan Drayer's watchful eye, the primary distinction is that all steaks are aged on-site for four to six weeks, cut daily, then seasoned for 30 hours before being fire-grilled. Or, if you're in the mood for fresh seafood, order from the deep blue sea and market-fresh fish sections of the menu, featuring a wide array of whatever's catchable in the Gulf of Mexico. Sometimes, these are fish rarely found in area restaurants, like mako shark and wahoo. More than likely, though, you'll find market price grouper and snapper. Seafood is prepared either oak-grilled, bronzed or blackened and topped with a choice of unusual sauces, salsas and butters --- including pineapple-mango salsa, Szechuan vinaigrette or dill cream sauce. The wine menu represents a half-million-dollar inventory stocked in a private cellar.