Okeechobee Steakhouse opened in 1947 and has held the same address on Okeechobee Boulevard for over seventy-six years — the oldest steakhouse in Florida and the first restaurant in Palm Beach County to win multiple Wine Spectator Awards. The Lewis family is now running the room across three generations, and the standard has not slipped: USDA Prime beef, dry-aged and hand-cut in-house, served in a room that prizes warmth and discretion over showmanship.
What to Expect from the Kitchen
The menu is a steakhouse without apology — Palm Beach Sirloin and ribeye, the bone-in filet, prime tomahawks for the table, lamb chops, the Caesar made tableside, and a seafood section deep enough to redirect a non-meat eater without resorting to a salad. Mains run roughly $48 to $98; lunch (Monday-Friday, 11:30am-3pm) brings the room within reach for a closed-deal celebration without committing to the dinner price tag.
The wine cellar runs to more than 800 selections from around the world, with the kind of vertical depth in Bordeaux and Napa that the Wine Spectator awards reflect. Sommelier service is paced and patient. Dessert leans classical — bread pudding, key lime pie, a chocolate flourless cake done correctly.
What to Order
The kitchen sells Certified USDA Prime, dry-aged and hand-cut in-house, and the dry-aged cuts are where the money should go. The bone-in ribeye at $63.99 (27 oz) is the steak to split, the filet mignon at $49.99 (9 oz) the safe center-cut, and the 16 oz prime rib at $48.99 the order on the nights it is carved. The 8 oz New York strip at $32.99 is the value play and the cut to bring a first-timer. Start with the tableside Caesar. Dinner mains land roughly $48 to $98 and arrive with a house salad and a potato, so the plate is more complete than the menu price reads. Skip stacking on extra a la carte sides, since the entree already feeds you, and close with the key lime pie rather than another round of beef.
Practical Info
Who It's For
Okeechobee suits the milestone-birthday table that wants room for ten without losing the room's warmth, the closed-deal client dinner that needs a Wine Spectator-grade cellar, the impress-the-board entertaining that benefits from a Palm Beach institution's air, and the long-anniversary couple for whom this room is already a regular pilgrimage. The Captain's Table is the booking to ask for if you want the kitchen view.
How to Book and What to Expect
Open weekdays for lunch 11:30am to 3pm and dinner 3pm to 10pm; Saturday 4pm to 10pm; Sunday 4pm to 9pm. Phone +1 (561) 683-5151 or book on OpenTable. Reservations one to three weeks ahead are sensible for Friday and Saturday evenings; the bar is walk-in friendly. Smart-elegant is the room's natural register; jackets are not required but read correctly. Free VIP Club gets you a free 8oz Palm Beach Sirloin on your birthday.