Charley's Steak House — Restaurant in Tampa

Last Night I decided to go out and treat my brother to a nice steak dinner because I had just received a promotion at work as well as purchased my first house. Upon making the reservation, they asked me if we were celebrating, I stated the reasons we were. Upon sitting down at the table our waiter asked us if we would like some drinks, I requested a sweet tea because I do not drink soda nor alcohol much, the waiter immediately gave me a look that could easily be represented as “listen here peasant” and snarly said, “we don’t have that here, what we have is Arnold Palmer, do you want that?” For which I said ok thanks. Now to the food.. I ordered the Lobster Bisque for a starter and the 28oz Bone in dry aged ribeye with a Cognac Peppercorn Sauce for dinner. My brother ordered the bacon wrapped scallops for a starter and the standard bone in ribeye with a truffle butter on top for dinner. this is important While ordering the steaks made a joke to the waiter about my brother loving truffle butter because he’s a mushroom fan and I absolutely, positively, HATE them!! The lobster bisque came out on a messy bowl, you can see the photo, the broth was delicious but the lobster was chewy and minimal for the 23$ you spend on it. The scallops came out a little bit more charred than our liking but they were too also delicious. But once again 33$ for 3 burnt scallops? Onto the STAR of the dinner! The 28oz Dry Aged, Bone in ribeye! Upon the steak’s arrival at the dinner table I immediately noticed something was wrong, the accidentally put the truffle butter on my steak instead of my brothers! They said “I can ask them to put the steak on the grill to char off any residual flavor” but as you can see, the cap was already rather charred and overcooked and I didn’t want to ruin any more of it so I said no thanks just scrape the butter off. I told him I absolutely hate the flavor of mushrooms but I am not allergic and the peppercorn sauce should cover any excess mushroom flavor. My brothers steak was cooked well and he said everything was delicious. While eating my steak with the peppercorn sauce I noticed a rather strong earthy flavor, I assumed it was the dry aged flavoring as steaks do develop a more robust flavor during that process, but I was wrong, at the bottom of the peppercorn sauce my brother noticed something chunky, upon further inspection we found it was a whole button mushroom!!! I immediately gave my brother the rest of my steak and said I can’t eat anymore. I was infuriated. When the waiter returned I said to him “do you always put mushrooms in your peppercorn sauce?” He looked at me and said “yes, it’s one of those hidden ingredients we have” for which I said “why on earth would you let me order the peppercorn sauce knowing I hate mushrooms?” He said “Oh yea, that could’ve been bad if you were allergic”… no apologies, that’s it. This steak was 95 dollars and ruined my entire dinner because it was plagued with the taste of mushrooms not ONCE, but TWICE!! I give this place 2 stars ONLY because the bread and the bacon cheddar mash was delicious and my brother was happy with his meal, otherwise I would’ve left one star! I am truly upset that an establishment such as this had treated me and my beautiful steak so poorly. Additionally, during the course of dinner, I struck a conversation with the other waiter that was helping me, a friendly woman, and reminded them I was celebrating a promotion and the purchase of my first house, she congratulated me but nothing was ever brought out as a congratulatory gift, not a drink, not a dessert, nothing. However, the couple next to us was celebrating their anniversary and they were met with a free dessert! Why ask if it truly doesn’t matter to you? I don’t think I will be returning to Charley’s. TLDR: The waiter was rude, The lobster bisque broth was delicious but lobster over cooked, the scallops were also delicious but over cooked and the steak was plagued with the taste of mushrooms (twice) after telling them i hate mushrooms and the cap was charred and inedible. I won’t...

This may come as no surprise to anyone familiar with the place, but here’s another glowing five-star review for Charley’s Steak House in Tampa, a restaurant that delivers far more than just a meal—it offers a full-blown, memorable dining experience. And I emphasize “experience” because while the food is excellent, it’s not the sole reason I’d recommend Charley’s. What truly sets this place apart is the impeccable service and attention to detail from start to finish.

From the moment you arrive, you’re treated like a valued guest. The complimentary valet immediately sets a welcoming tone. Inside, the hosts are warm and professional—not just polite, but genuinely friendly. Throughout the evening, the manager may stop by your table to check in, and the sommelier is on hand to offer wine pairings based on your personal tastes and chosen dishes. Everyone we encountered—from the people bussing tables to the server preparing our steak tartare—was clearly experienced and took pride in their work.

Our waiter in particular was outstanding—knowledgeable, approachable, and great at reading the table. He offered thoughtful recommendations without being overbearing and made sure we had everything we needed without hovering. You really get the feeling that the entire staff works as a well-oiled machine.

Now, on to the food, which is largely excellent. First, let’s talk about the 1974 fried shrimp—possibly the best fried shrimp I’ve ever had. That’s saying something in Florida, where good shrimp isn’t hard to find. But these were something else: perfectly butterflied, light, crispy, and full of flavor. They’re technically an entrée, but the kitchen will happily serve them in a smaller portion as an appetizer if you ask.

The tableside steak tartare was also a standout. If you’ve never tried tartare, this is the place to do it. Prepared right in front of you, the presentation is both theatrical and elegant, and the flavor is absolutely incredible. The only minor gripe: more toast points would be helpful up front, though they’re happy to bring extras if requested.

My wife ordered the “King of the Bone” steak, and it was phenomenal—richly marbled, perfectly seared, and so tender it practically melted in your mouth. It’s a unique cut you don’t see often, and it lived up to its name.

Now, a few areas of critique, though much of this comes down to personal taste. Charley’s is known for its dry-aged steaks, and I’d always wanted to try one. I opted for the dry-aged ribeye, while someone else at our table ordered the dry-aged porterhouse, which I sampled as well. I’ll be honest: I just didn’t love the flavor. That’s not to say it was bad—it was well-cooked, and the quality was evident—but the funkier, more intense flavor of dry aging simply didn’t appeal to me. If you’ve never had dry-aged beef, understand that it’s an acquired taste. Next time, I’d probably stick to a standard (but still premium) cut.

Two people in our group ordered the tiger shrimp steak topper, and unfortunately, the shrimp were rubbery and lacked flavor. They couldn’t hold a candle to the 1974 fried shrimp mentioned earlier. However, in classic Charley’s fashion, the staff listened to our feedback and removed the charge from our bill without hesitation. That kind of responsiveness goes a long way.

The only dish I’d call a true miss was the whole roasted cauliflower appetizer. Served on a wooden plank and covered in sauce, it felt out of place among such a classic, meat-forward menu. That said, my wife absolutely loved it, so opinions clearly vary.

All of that said, it’s important to acknowledge the cost. Our dinner for four totaled over $700—so yes, this is absolutely a splurge. But if you go in knowing what to expect and approach it as a culinary experience rather than just another night out, I do believe it’s worth the price tag. You’re not just paying for the food. You’re paying for the ambiance, the professionalism, the craft.

If you’re a foodie with a flexible budget or celebrating something special, Charley’s is an experience you won’t...

Before I get to the food part of the review, I need to vent about an improper practice in the food industry: If the restaurant says they will comp a meal, it shouldn’t be comping the meal you give back, it should be comping the meal you return and get otherwise don’t say you will comp it. An expensive and fine dining place like Charleys should know that.

They refused to itemize the list of food to the allocated person or couple for the bills. We were only 7 people so this was unusual. If you look at the pictures I posted of our receipt, imagine trying to see if everything you ordered was on there. They also didn’t show us the quantity of an item ordered; it was literally presented as 3 different line items if we ordered 3 of the same things. I didn’t want to make a scene because it was already passed midnight after waiting for the food and the newly cooked steaks.

Now, onto the food. I’m only reviewing the food and drinks I tried.

Caymus Wine- if it’s on the wine list, it’s what I’m getting! My favourite wine! Each 6 oz pour of this was $56 so it was definitely better to get the bottle! Did not disappoint. 5/5

Signature Manhattan- it was definitely a presentation. The waiter burned some rosemary and smoked the glass with it. He then filled the glass with ice (which is definitely not how manhattans are supposed to be- they’re supposed to be served chilled in a glass no ice) and poured with the Manhattan mixture. The drink was watered down and you could barely taste bourbon. We didn’t say anything or return it because it was such a big presentation, we didn’t want to make a big deal. Also the rosemary smoke did not add anything to the drink. Do not recommend. 1/5

Cheesy dinner roll- was not very impressed by this. It tasted like a premade frozen dough that they just baked and served to us. It wasn’t anything special but thank goodness it’s free. 2/5

Pan Fried Calamari- this was a good appetizer. The calamari was tender and soft. It was not heavily breaded so it felt healthier than a completely battered deep fried version. It had bell peppers all over it, so if you’re not a fan, beware. I enjoy them so it was no problem for me. 4/5

Dry Aged Porterhouse- the first time I had this in 2013, it was absolutely delicious! Back then I had it medium. This time, I had it rare. The meat was way too chewy. A good rare piece should still easily be chewed. It was also heavily charred on the outside. We were told it’s because of the dry aging process. The other two porterhouses were over cooked and returned (see the above issue with the comping). So we are pretty sure the chef was not having a good day with his steaks. The dry aging did give a decent flavour profile though. 3/5.

Wedge Salad (not pictured)- it was a good wedge but there was not much there to justify the $15 price for each wedge. Would not recommend to get. 2/5

Lobster Mac n Cheese- we were looking forward to this. Unfortunately, it disappointed. The back and cheese had a gritty texture to it instead of a nice homogenous creamy texture. I made Mac n cheese like this once and did not like it. Was not thrilled to relive it. It had some decent lobster chunks though. 2/5

Jumbo Fresh Asparagus- a good healthy side with a nice sauce. Was not over cooked and had a nice crunch to it. 4/5

Creamed Corn- this was a decent creamed corn. They charred the corn and we topped it with bacon. The bacon chunks were so big that they were pretty much ham pieces (which I’m, personally, not fond of). 3/5

Sautéed mushrooms- this is my favourite pairing to go with a steak. It was nice and buttery in flavour with the mushroom keeping its good texture. 5/5

Au Gratin potatoes- THIS IS NOT WHAT AU GRATIN IS. Au gratin potatoes are literally thin slices of potatoes that are baked in a sauce. This was literally potato chunks in a cheap cheese sauce. Not impressed. 1/5

Garlic Mashed Potatoes- this was good! If you like skin in your mashed potatoes with a heavy garlic taste, this is the dish for you! I prefer mine without skin but it was...