We had the utmost honor of tasting the exquisite food at Council Oak Steaks & Seafood at the Seminole Hard Rock Hotel & Casino Tampa. The cool ambiance of the restaurant charms. Tables are adorned with Himalayan Salt Crystal Oil Lamps. In addition to the menu, an iPad is brought to your table so that you may peruse Wines by the Glass, Wine Bottles, Cocktails & Beer, Dessert, After Dinner (Cognacs), and Cigars. This modern touch is a great way to enhance your dining experience.
The food is superb, as is the staff. Our excellent server Chris recommended fantastic dishes and we were presented with outstanding cuisine and service. To begin, we sampled the Oyster Shooters, Council Oak Bacon, Bone Marrow, and Caprese Salad. The Oyster Shooters, made with Lobster, Council Oak Bloody Mary, and Vodka, are utterly gratifying with a savory kick, making it a must for oyster lovers. The flavorsome Council Oak Bacon, Cured and Smoked In-House, is easily a favorite and difficult to cease devouring. The choice Bone Marrow with Council Oak Bacon and Red Onion Jam, Pea Tendrils, and Pickled Radish is an exciting and innovative dish. Council Oak’s Caprese Salad with Heirloom Tomato, Local Mozzarella, Fresh Basil, and Balsamic Reduction is a delectable and flawless classic with the freshest Tomatoes and melt-in-your-mouth Mozzarella. Each dish was a work of art.
Council Oak boasts U.S.D.A. Prime Steaks & Chops that are Dry Aged 21 Days. For our Entrées, we had the pleasure of ordering the Wagyu Steak and a 12 oz. New York Strip. One of the many wonderful joys of your dining experience at Council Oak is the Sauces & Additions portion of the menu. This enables any guest to choose from a plethora of Sauces & Additions of their liking to add to an Entrée. This includes Oscar Style (Crab Meat, Asparagus, and Hollandaise), Au Poivre (Peppercorn, Cream, Brandy), and much more. We chose Red Wine Reduction Sauce, Lobster Tail and a side of Truffle Dauphinoise to accompany the Wagyu Steak. For the 12 oz. New York Strip, we chose Béarnaise Sauce and a side of Lobster Mac & Cheese.
The Waygu Steak itself was jaw-droopingly impeccable, (a rich and tender meat), and combined with the Red Wine Reduction sauce – was divine. The Lobster Tail added a refreshing zest to the Wagyu. The Truffle Dauphinoise was utterly delicious with it’s delicate sliced potatoes and cheese. The 12 oz. New York Strip alone was succulent and delicious, and the creamy Béarnaise Sauce merely doubled your pleasure. The Lobster Mac & Cheese was ambrosial, a fantastic mixture of creamy macaroni and cheese with lobster topped with bread crumbs. The Entrées were tantalizing – an enticing array of superlative cuisine.
The iPad brought to your table at the beginning of the evening is a great way to plan out what dessert you may want. For our Desserts, we chose the Warm Chocolate Stout Cake with Bailey’s Gelato and Espresso Infused Carmel Sauce, and the Tiramisu with Coffee Infused Mascarpone Mousse and Espresso Soaked Ladyfingers. The texture and flavor of the Warm Chocolate Stout Cake was complimented by the Bailey’s Gelato and Espresso Infused Carmel Sauce. The dulcet and authentic Tiramisu had a fine bed of ladyfingers within it’s moist layers.
Our dining experience at Council Oak Steaks & Seafood was phenomenal. Simply put, the food and service were exceptional. This is by far one of the best dining experiences in Central Florida. By all means, come to the Seminole Hard Rock Casino to gamble, but make sure you dine at Council Oak. You’ll be wondering why you haven’t been here before, and if you have dined here before – well done – you’ve dined at one of the Gems of Central Florida.