Del Frisco's Double Eagle   

Rich burgundy booths, shiny brass accoutrements and lots of dark mahogany give this legendary Winter Park steak house a private club feel. Indeed, high profile businesspeople and local celebrities are often spotted among Del Frisco's clientele. They come for the superior steaks, which are cut to order from sides of corn-fed beef that's trucked in weekly from the Midwest. Unlike at most other steakhouses in town, the steaks here are never grilled. The meat is cooked under a broiler, and so tender that you won't even find a steak knife on the table. The Sante Fe peppercorn steak is a thick cut of meat dredged in five different varieties of cracked pepper. There's surf to go with your turf, as well: cold-water Australian lobsters are a house specialty. Side dishes, like the peppery Chateau potatoes, come in huge portions, and are easily enough for two people. Live entertainment plays nightly in the piano lounge, where double-strength cocktails poured with a two-ounce jigger are de rigeur. -- Terry Ward