Sometimes it’s hard for a steakhouse to stand apart from the rest, but Bull & Bear is far more creative than its Orlando peers. Its chefs within the Waldorf Astoria are an innovative bunch, carving the bone of a 38-ounce, 32-day dry-aged steak for two, for instance, to look like a tomahawk – and then serving it with a gravy boat full of seasoned beef fat that’s made into a candle and subtly re-liquefied at the table before the chop is served.
Special Dishes: 38-Oz. Dry-Aged Steak for Two
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