Capital Grille   

Add one more world class steakhouse to Orlando's ever-growing list. On the same par as Charley's and Del Frisco's -- but carving a unique niche thanks to some seriously innovative preparations -- The Capital Grille arrived at Pointe Orlando in March 2006. Candlelit tables and dark wood paneling are standard steakhouse decor, while the rich oil landscapes and taxidermied heads of big game hanging from the walls add hunting lodge appeal. Dry aged steaks are the specialty, and the Kona crusted sirloin with carmelized shallot butter is the signature dish (rubbed with finely ground coffee, it's best ordered medium rare). The Delmonicos don't mess around -- the serving takes up a large platter, and, like all on-the-bone cuts, is as tender as they come. Seafood is prepared with equal aplomb, and favorite dishes include the massive five-pound broiled lobsters and grilled swordfish. Side dishes, ordered a la carte, are large enough to share, though the options -- fresh asparagus, Potatoes Lyonnaise and grilled mushrooms, among others -- can be ordered in half-servings, too. Finish on a light note with seasonal berries warmed with cognac and topped with vanilla ice cream. As you'd expect, the wine selection goes above and beyond with more than 400 by-the-bottle selections from France, Italy and California -- 25 of which are available by the glass. Go ahead, indulge. --Terry Ward