Two of the necessities of life... Wine and Steak by David Soul
They claim that the specially built pit and flame-broiling date back to Florida’s Seminole Indians. The cooking is done over three different local hardwoods. The cooking temperature is so high there is absolutely no charcoal aftertaste and the steak juices are worth literally soaking up so that no morsal or liquid remains on the plate after dinner at all.
It also has an award winning Wine list…
A must visit if you are in the Orlando/Disney area…
over 5 years ago
