Cuisine:

• Homestyle
• Steak House

Old Hickory Steakhouse Description:
Along a path through the mysterious "Everglades Atrium" at the Gaylord Palms Resort (watch for gators, but just little ones), you'll find a sophisticated outpost of American steakhouse wizardry, from their signature 100 percent grass-fed beef tenderloin center cut to a bone-in Kansas City strip. Most of the short list of entrées is appealing and straightforward. It's American grub, maybe an Asian fillip here, a French word or two on the menu, but this is mostly from the U.S. of A. The cheese cart is masterminded by Terrance Brennan of Artisanal in NYC. And to pair with your cheeses: several certified sommeliers on staff will graciously explicate the world-beat wine list, focused exuberantly on big reds. Steaks and chops are married with traditional accompaniments and sauces (creamed spinach, sultry béarnaise), but don't fill up so you can indulge in the dessert voted most likely to make you feel like a kid again. When a Grand Marnier soufflé arrives at the table, there's always an "ooh" followed by a momentary hush as everyone watches the ethereal, gravity-defying pouf settle into itself.


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