19 Best Steakhouses near Altamonte Springs

“Eli was awesome!“

“Figs Prime provided a wonderful setting for our anniversary celebration. The tuna tartare and rack of lamb were delicious, cooked just right. The bread pudding was a delightful end to the meal. Overall, a great experience worth repeating.“

“Enjoyed my appetizer there. Only due to other patrons sitting at the tables blowing their noses(instead of going to the restroom), I took my “Entree” home & Enjoyed a good movie.

Parking: Staff Courteous & Compliant. Can’t help with “Uncouth” guest though.

Kid-friendliness: Special consideration to children’s comfort.“

“Got to try the 10 oz Hanger steak. Outstanding!“

“Went to dinner last night at my favorite Outback, the food was amazing!! Are server Ashley was excellent!!! Can't wait until next time !!“

“i went to kres this wednesday for a nice date night out. i have never had such a wonderful dining experience. while the food itself was incredible, the truffle fries and brookie were everything i could’ve hoped, what made our dining experience was our server Canyon. We were paid attention to, had all of our questions answered and our requests accommodated for, without feeling like he was overbearing and gave us plenty of space. When our food took a little longer than expected he communicated with us and comped our drink and dessert to make up for it. the atmosphere in the dining room was upscale while still feeling welcoming. overall, we had such an incredible night thanks to Canyon and the amazing food“

“Papa Llama, 2840 Curry Ford Road, Orlando- 4-Stars Michelin Recommended- Bib Gourmand! Peruvian immigrants, Kevin and Maria Ruiz, say they founded Papa Llama in 2016 as an experimental pop up and opened the doors of this location in August 2020. In 2022, they earned the Michelin Guide's coveted "Bib Gourmand" award for establishments that serve good food at reasonable prices so naturally, I got excited. Paulina, my server, was well prepared and knowledgeable, making for an auspicious beginning in a gorgeous environment featuring good prices for dishes that could be made to satisfy both carnivores and herbivores alike. I ordered the entire family style menu which was, according to Papa Llama, "designed to be tasted together, shared, and fought over." So much food for just over a hundred dollars. The prices may have been cheap but the taste and quality of (most) victuals valieron un Perú! A hearty Big Boy Thank You (Sulpayki!) to Kevin and Maria and the culinary dactylograms of their ancestors, on this amazing cuisine (Somaq Mihuna!). The first item on the menu was Olives--whole green Castelvetrano olives marinated in house with aji panca--which were so delectable I could eat them all day. Next, the Red + Gold Beets, a minty beet salad with honey ají amarillo vinaigrette, queso fresco, and candied pistachio, which started out smooth and creamy and ended with a pleasantly piquant bite. Papas a la Huancaína followed, a fingerling potato dish with spicy aji amarillo cream, wakatay (black mint) salsa verde, and beef chicharron, topped with a fried egg. The potatoes themselves were not the star, but the combination of flavors in the sauce were amazing, unctuous but smooth. Papa Llama carries a long list of natural wines, more wines than food items, actually. That evening, I chose the Yuzu Sake, and may I say, "Holy smokes!" How refreshing after consuming so many peppers. The rest of the dishes I would give 4.5 to 5-Stars, EXCEPT for the side of frozen Sysco French fries which almost ruined an otherwise stellar meal. There are over 300 kinds of potatoes in Peru. Over 300! Perhaps in the United States we don't have the same abundance as found in El Valle Sagrado (the Sacred Valley) but, por favor, do not stoop to this! The Big Boy says, "Eat here. All the authentic Peruvian flavors at Papa Llama are 5-Star, but skip the fries, which are a corporate conglomerate frozen food disappointment."“

“I’ve been wanting to come here for so long and we finally got in! You’re best off making a reservation or be prepared to wait 1+ hr for a table. Reservations are made by texting them, which is a little strange, but maybe it’s just part of their charm. This place has such a great vibe, was packed but not too loud, and the service was great! We both had 4 oz filets, I had the sweet potato fries and he had a side of spaghetti with meat sauce. Both entrees came with a house salad and one side. The house vinaigrette is SO yum and their homemade croutons are perfect (just wish there were more)! The steaks were cooked and seasoned to absolute perfection! The sweet potato fries were ok, they were hot but they are crinkle cut and not all of them were crispy. They come plain so if you’re looking for something to dip, I guess you have to ask. The side of spaghetti with meat sauce was underwhelming but had good flavor. I really enjoyed this first experience here and am excited to come back.“

“Our whole experience was phenomenal! From the moment we walked in, the host in the front noticed we tried to order something from the bar and it was too full so she offered to put our order in for us. Then our server Dre was so attentive and helped us order. We were checked on multiple times throughout our dining experience to ensure everything was meeting our standards. Each course surpassed our expectations. We will definitely be back.“

“Went here after our engagement and it was the perfect experience! The food was out of this world and the staff made our moment extra special with a signed card, free Champaign and dessert, and everyone coming up to congratulate us! Will absolutely be back here!! The made us feel like family“

“Last night the ribye just melted in my mouth. Have been there alot. My daughter Cierra works there.“

“excellent very good attention very rich everything“

“Went here for a girls night out while a friend was visiting from out of town. Everything and everyone was amazing. We took advantage of the happy hour before moving to our table. The bar staff was attentive and accommodating. At out table our sever Reginald was amazing. He was patient, knowledgeable, and had an amazing personality. If you dont drink I highly recommend the blueberry mojito mocktail. For appetizers we had the ahi tuna and crab cakes both of which were delicious. Management was present and active helping servers, hostesses, and bar staff as well as doing table visits and checking in with customers. Our steaks were delicious, our chef Angel did an incredible job! I like my steak Pittsburgh style and it was perfect nice and rare in the middle with just the perfect blackened crust. For us this was quite a splurge but worth every penny! Definitely recommend.“

“Longhorn Steakhouse

At two in the afternoon, an hour suspended between hunger and irritation, when the day has not yet decided whether it will forgive you, I entered the domain of Longhorn Steakhouse on Colonial, where time does not pass so much as marinate.

We were seated immediately, as though expected, as though the place had been waiting all day for the precise alignment of appetite and consequence that we carried in with us. The room breathed Texas, not the Texas of geography, but of mythology, assembled and exaggerated until it became something near-religious. Skulls of longhorn cattle, bleached into a kind of permanent surrender, watched from the walls, framed by artifacts of a life I suspected no one in the room had lived: boots that had never known mud, hats that had never felt sun, bolo ties looped like ceremonial nooses around the idea of authenticity.
It was not Texas. It was memory pretending to be Texas. Or perhaps desire.

The music threaded through it all, country songs about loss, about roads, about women who leave and men who pretend they understand why. It filled the space like a sermon no one had asked for but everyone accepted.

My companion, a Uruguayan gaucha with a gaze that suggested she had already measured the room and found it both amusing and insufficient, ordered a T-bone steak with baked potato. She did so without irony, without hesitation. She was born on a saddle somewhere in the prairies between Montevideo and Amarillo and had simply decided to embrace the similarities.

I, meanwhile, committed what must in that room have qualified as a quiet heresy. Garlic Lemon Chicken. A baked potato so large it seemed less a side dish than a geological formation. I could feel the ancestors of Texas, not the real ones, but the decorative ones, regarding me with a kind of mounted disapproval.

Yet when the food arrived, judgment dissolved.

There is a moment, rare and unrepeatable, when taste ceases to be description and becomes experience, immediate, total, almost indecent in its completeness. The chicken, bright with citrus and heavy with garlic, spoke in a language older than restraint. The potato yielded like something that had waited its entire existence to be broken open.

And then, because excess, like memory, refuses moderation, the dessert came.

A pecan cheesecake. No, not a cheesecake, a declaration. The size of a softball, crowned in caramel that dripped with a slow, deliberate inevitability, as though gravity itself had been sweetened. To call it delicious would be to reduce it, to confine it within a vocabulary unfit for the task. It demanded a new language; one built not from words but from hedonism.

We ate.

Time moved, or perhaps it didn’t. The room remained as it was, skulls watching, music insisting, Texas pretending.
And somewhere in that hour, unnoticed and irreversible, I became heavier, not only in body, though that too, but in the quiet understanding that there are places where indulgence is not merely allowed, but expected, where appetite becomes identity, and where leaving feels less like departure and more like escape.

I walked out into the Florida afternoon carrying two additional pounds and the faint suspicion that I had participated in something larger than a meal, something ritualistic, excessive, and entirely unapologetic.

And I knew, with the certainty of a man already planning his return, that I would do it again.“

“If we could, we would give this place a 10! We had the best experience. Excellent food and service. Hannah was a wonderful server and the manager, Kim was very attentive to the guests and helping the servers. We've been there before, but this was the best time. Food was hot and delicious. A great restaurant with a great team.] Thanks, See you again!“

“From the time we stepped through the door to be seated everyone and everything was perfection! Best prime rib I’ve ever tasted!“

“Having Celiac Disease makes it hard to find local resultants but Longhorn is my go to when it comes to the best food and service in Sanford. The entire staff is amazing and will always serve you exceptional food with an exceptional smile. Tom, Jon, Joe and Tara are above excellent. 100% recommend them for any gathering.

Edit: Went for dinner in Sanford on 11/27/25 and Lexie did a wonderful job. One of the best servers ever!! Thank you.“

“We enjoy eating at Ruth's Chris Steak Houses. This visit was for my birthday. We liked the private seating area that was for two. However, they sat a group of 4 young people (in their 20s) right next to us. They dressed in ratty jeans and t-shirts with graffiti. They talked and were loud the entire time. The food was very good. We normally get the filet and it's normally cooked to perfection (medium). This time it was a little over-cooked. Still delicious, but I'd like a little pink inside. They were out of brussel sprouts. We LOVE the sweet potato casserole. The Italian wine was delish. My husband also had the lobster tail and it was perfect, he said. Kendra, the waitress, was wonderful. She was very attentive. Overall, we enjoyed another dinner at Ruth's Chris. However, we will probably stick with Ponte Vedra's restaurant. Lake Mary, Florida's was a younger crowd.“

“Seamless evening! Malachi was our server and he was very professional and attentive. He always seemed to show up right when needed him without him “pestering “. Great experience and I be definitely be back. The food was very good and wine was delicious.“