Charley’s Steak House Moving Forward with Westshore Relocation

The renowned steakhouse is “about to break ground.”

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

“Charley’s Steak House in Westshore is finally about to break ground,” reads the headline of coverage published by the Tampa Bay Business Journal today. It’s a confirmation that the long-awaited relocation of the steakhouse from Talk of the Town Restaurant Group is moving forward.

Word of the relocation has been out for a long time now. Tampa Bay Business & Wealth reported nearly two years ago that Charley’s Steak House, which also has locations in Orlando and Celebration, was planning to relocate from its 4444 W Cypress Street location and reopen at the intersection of North Westshore Boulevard and Spruce Street. There it will be situated across from International Plaza.

“Charley’s Steak House is a traditional steakhouse with a modern culinary flair, located in Orlando, Tampa and Celebration,” says the Talk of the Town Restaurants website. “Our philosophy of providing the finest extends from the kitchen to the wine cellar. Serving only USDA Prime & Choice steaks wood-grilled over a natural open fire pit at 1,200 degrees. Charley’s strives to provide guests with the most unique dining experience in Central Florida.”

The Tampa menu features Charley’s Classic Steaks like the Wagyu Filet Mignon and the Charley’s Ultimate Surf & Turf for Two, Heritage Ribeyes like the 24-oz. Bone-in Ribeye, and 21 Day Prime Dry-Aged Steaks. They can be taken “Over the Top” with add-ons like Truffle Butter, Béarnaise Sauce, and Lemon Butter Beurre Blanc.

What Now reached out to Talk of the Town Restaurant Group CEO Clark Woodsby on Friday to ask about the expected timeline for construction and opening. Woodsby was not immediately available for comment.

You can keep up with all things Charley’s Steak House by following @charleyssteakhouse on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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