Your Table Awaits

Delivering classic sophistication in both cuisine and guest experience, Council Oak Steaks & Seafood is located inside Seminole Hard Rock Hotel & Casino in Hollywood. The award-winning restaurant is a must-try for visitors and a hotspot among locals for dinner and Sunday brunch.

Upon entering, guests can peer into the Butcher Shop through an expanded glass-walled partition. Home to the restaurant’s prime cuts, the Butcher Shop is where each steak is personally selected, cut and branded for diners. This expertly maintained, climate-controlled environment features dry-age coolers with pink Himalayan salt brick walls where premium cuts are aged between 21 - 28 days to ensure extra tender and flavorful steaks.

Council Oak’s sophisticated bar and lounge features a unique high-end spirits program – the One Ounce Club, a curated menu of rare liquors available for order in one-ounce pours. Recently expanded, the One Ounce Club has new complements to its premium selections including exclusive pours from a rare bottle of limited edition Pappy Van Winkle 25, and an ultra-luxe tableside cocktail experience featuring two of the restaurant’s premium spirits – Remy Martin Louis XIII and Macallan Rare Cask.

Emphasizing its commitment to superior service and offering an immersive experience to guests, Council Oak’s tableside drinks showcases “cocktail showmanship.” French for “13”, the Treize features Remy Martin Louis XIII Cognac, Ciroc X “Ten” Vodka, Grand Marnier and Eiswein. The ingredients are mixed and poured tableside, and topped with an elegant 24k gold flake garnish. For a lavish riff on a classic, the Smoked Rare Manhattan features Macallan Rare Cask Single Malt Whisky, Carpano Antica Sweet Vermouth, orange bitters, sugar cube and smoked cinnamon sticks. The cocktail is then mixed, smoked tableside and poured over an ice sphere. Completing Council Oak’s beverage options is the award-winning wine program featuring more than 400 selections from more than a dozen countries with varietals by the glass, half-bottle, bottle and large formats.

The dinner menu at Council Oak offers traditional steakhouse favorites and attention-catching standouts. Thoughtfully crafted appetizers, salads, dry-aged cuts and wagyu beef, specialty selections and sides are featured with a lighter take on classic staples and new menu items. Whether experiencing a refreshing twist on a must-have favorite, or experimenting with an enticing addition, Council Oak’s unique culinary offerings are perfectly imagined for South Florida. A melt-in-your-mouth wagyu beef tartare is made with capers, smoked pepper aioli, topped with a quail egg and served with lavash crisps. The steamed mussels in a garlic-infused tomato broth is served with grilled ciabatta bread. A jumbo soft-shell crab comes complete with succotash and caper vinaigrette. The vinaigrette offers the perfect amount of acidity to complement both the crab and its exceptional lightly breaded exterior. For a lighter start, raw bar options include oysters, shrimp cocktails and caviar. One eye-catching starter that can’t be overlooked is the Florida Reef lionfish. In a dramatic presentation, the lionfish arrives at the table served whole. The filet is excellently prepared with melted fennel and citrus, light and flavorful.

Showcasing fresh seafood and dry-aged beef, entrée options offer U.S.D.A Prime steaks and chops including the perfectly prepared 24 oz. bone-in ribeye and succulent Colorado lamb chops. Certified wagyu beef also makes an appearance on the menu including a 10 oz. Japanese A4 Kumamoto prefecture. For those looking for a lighter but vibrantly seasoned specialty, the Chilean seabass with rock shrimp tomato scampi and wild arugula brims with fresh flavors is divine.

Seasonal sides are a must. Traditional steakhouse favorites remain staples, such as garlic mashed potatoes, potatoes au gratin and creamed spinach. For a twist, meals can be accompanied by grilled corn with lime and queso blanco, and roasted cauliflower with piquillo peppers.

For a sweet finish – a slice of Bananas Foster cheesecake provides texture and balance with a delightful praline crust, a decadent interior and beautifully caramelized bananas on top.

Council Oak’s celebrated Sunday brunch is known for its magnificent buffet that features the finest ingredients and a variety of made-to-order stations. Selections include made-to-order omelet, pasta and bananas fosters stations; a carving station with New Zealand lamb and other prime meat selections; a full raw bar that includes Alaskan king crab legs, oysters, snow crab claws, shrimp and a chef-attended sushi station; and traditional breakfast favorites such as Belgian waffles, French toast, crab benedict, fresh-baked breads and breakfast pastries, assorted meats and imported cheeses, a variety of crisp salads, and fresh fruit.

With classic sophistication, Council Oak offers guests an exquisite fine-dining experience from arrival to the last bite.