Old Hickory Steakhouse
Gaylord Palms Resort & Convention Center
Kissimmee, Florida

A Steakhouse from the Heart of France
Part 4

by Martha Hollis and Anthony Scaggs

To ensure a consistent quality beef, the Old Hickory uses grain fed, dry-aged Certified Angus raised in the Midwest, from an Atlanta based supplier. Selecting the signature center cut NY strip (16 oz.), the Cowboy Bone-in Rib Steak (21 oz.), a Center Cut Filet, Porter House (24oz.) is the first step on a tantalizing path for beef lovers. The flavors of the selected meats are enhanced by the mother sauces, which are the roots of classic cuisine. These flavor delights are crafted from the kitchen stylings of Esocffier. Reinbolt presents a collection to satisfy the whims of every diner--rich béarnaise, bordelaise, bordelaise, au poivre, diable. Not in the mood for beef? Then opt for the rack of lamb, tenderloin of American buffalo, lobster, sea scallops, fresh fish, osso buco of braised veal shanks, medallions of venison, or boneless capon breast with black truffles.

Do not miss some of the most wonderful steamed asparagus with hollandaise, baby haricots verts, or a dish of sautéed wild mushrooms. These are large dishes and perfect for several diners to share. Potato lovers will struggle to select from among pommes frites (classic, Parmesan, or garlic herbs) presented in a paper lined wire spiral or garlic mashed potatoes or the gratin of potatoes and turnips dauphinois.

When we return, we will opt for the dauphinois as it is a delicate balance of two root vegetables elevated to cuisine fit for royalty. While evocative adjectives are the essence of steamy novels, the sommelier's wordsmithing is evident on the wine list. From Bubbling Beginning, Velvety Personalities, Pepper & Spice, Soft & Sumptuous, Bold the Beautiful, to the Big Boys-this lineup promises tasteful favorites to international vintages to broaden the experiences of even the most ardent wine connoisseur. What a joy that Kiebach and Tayouri, are certified Sommeliers. With more than 200 wines on the list and 80% classified in the reds paying obeisance to the quality red meats, it would not be a surprise to see this list in publications such as the Wine Spectator. Watch for awards on this collection.

In addition to the delightful frustration of only being able to select one or two wines to complement ones dinner, one is forced to decide on one of the amazing desserts--such as, Crème brule, Tiramisu or bread pudding made with brioche and richly studded with Jack Daniels macerated raisin.

The only disappointment one might ever imagine with this restaurant is that it is not open for luncheons. There is a monthly Saturday lunch cooking and dining where 30 guests can participate in a three-course cooking event with Chef Reinbolt. Remember to reserve early--these are wildly popular!

Click on selected pictures to enlarge them.

Dinner: 5:30 PM to 10 PM
Bar: 5 PM to 12 AM

See Sunset Sam's Fish Camp

Images Copyright CGA, Image copies available upon request.