I tend to travel to Orlando a lot and this time I was lucky enough to stay at the Waldorf Astoria Orlando. During my week long stay I had the pleasure of dining at the famous Bull and Bear Restaurant. I was so excited to chow down on the steaks that I was seeing all over Instagram. Once arriving, we were seated at a booth while waiting for our table to be ready. Thomas the bartender was at our booth immediately asking if we wanted any drinks. We only waited a few minutes before being brought over to our table and as soon as we were seated it was nothing but high class service from then on.
Our waiters Yari and Gustavo treated us like royalty pulling out our chairs and placing our napkins on our laps. They went above and beyond to make our experience the best it could be. The manager Rafael introduced himself to us and made sure we had everything we needed. We started off our meal with a wine from their extensive wine list from around the world. From there it was time to decide what i was about to devour for dinner. I ordered The Wedge Salad and The Heirloom Tomato Salad to start. Next was the savory and absolutely delicious Bull and Bear “Fried Chicken” that melts in your mouth and leaves you with the flavor of just eating Thanksgiving dinner. Bull and Bear is the only restaurant in Florida to serve prime grade certified angus beef brand meat so I ordered the Tomahawk for two as our Entree. This 38 oz. prime 32 day dry age steak was definitely worth it and more than enough food for two people. My guests went with the Cote De Boeuf for two which was also a 38 oz of natural certified black angus. When the steaks are served, they are brought out for table side preparation. The servers slice the steak in front of you before placing it on your dish elegantly. Dinner was absolutely amazing…. But I had to save room for dessert. Even though I myself am not a fan of chocolate, my guests are. The Cigar dessert is a completely edible chocolate dessert that is shaped and plated to look like a real cigar. Everything about it is edible down to the ash on the plate.