Charley's Steak House has created a unique dining experience unsurpassed in the industry. The restaurants namesake, Charley Woodsby, co-founder of the Red Lobster chain, was honored by the Florida Restaurant & Lodging Association with the Lifetime Achievement Award in 2006. After selling Red Lobster to General Mills in 1970, Charley and his son Ron Woodsby developed Talk of the Town Restaurants - the corporate parent to Charleys Steak House. Over the years the Woodsbys have become beef aficionados with a steadfast formula for success: feature only Midwest grain-fed USDA Prime & Choice beef, age on-site for 4 to 6 weeks, and have management cut meat daily and season for 30 hours to create distinctive flavor. The steak is then flame-grilled over a 1200 open pit, fueled with a combination of Florida citrus & oak wood. This carefully monitored process provides for quality, tenderness and a tantalizing taste that elevates Charleys to the ultimate steakhouse experience.
Since its inception, Charleys Steak House has prided itself on being a traditional steakhouse. But with the rise in number of savvy diners came the need to evolve the definition of steakhouse. Instituting a corporate chef and placing managing chefs at each location, Charleys has advanced into a traditional steakhouse with culinary flair featuring chef-driven appetizers and entres as well as established menu items.
