You may have been to one of the Talk of The Town Restaurants before (Charley’s Steak House, Vito’s Chop House, FishBones, and more) – but did you know the story behind the restaurant group?
The Talk of the Town Restaurant Group was founded in 1974 by Charley and Ron Woodsby in Orlando, Florida. Before the Talk of the Town, Charley co-owned Gary’s Duck Inn on Orange Blossom Trail from 1963 to 1983 and launched Red Lobster with then-partner William Darden in Lakeland in 1968.
Initially a steakhouse restaurant, the Talk of the Town restaurant rebranded in 1984, with key locations becoming Charley’s Steak House and Texas Cattle Company, focusing on USDA Prime beef and fresh seafood. Steaks are often aged on site for 4-6 weeks, and flame-grilled over a 1200°F open pit using Florida citrus and oak wood for distinctive flavor.
The family-owned group, now led by Ron and his son Clark, operates six to seven upscale restaurants across Central Florida, including Orlando and Tampa, known for flame-grilled steaks and award-winning wine lists. The group’s foundation, started in 2017, has also raised over $3 million for local charities such as Kids Beating Cancer and Special Olympics Florida through a “Round Up for Charity” program.
We recently spoke with Talk of the Town’s CEO, Clark Woodsby, who is the 3rd generation of Woodsby’s to take over Talk of the Town Restaurants.
3 generations of Woodsby’s – Clark Woodsby (CEO), Charley Woodsby (Founder), and Ron Woodsby (President & Owner) – Photos Courtesy of Talk of The Town
Tell us about yourself and your background in culinary world.
I’ve been part of our family business my entire life and recently became the CEO. I’m proud to have worked every position in the restaurants and have a deeper connection with my team. My grandfather, Charley Woodsby, went to culinary school in New York, and I followed his career path by attending Culinary Institute of America.
What was your inspiration for opening Charley’s?
Charley’s Steak House was created as a high-end steak house for local guests, business travelers, and tourists. The inspiration was to embrace the life of my grandfather, Charley Woodsby, who placed hospitality and quality as his pillars of business.
For those who have never been describe your business to them.
Our philosophy of providing the finest extends from the kitchen to the wine cellar. Serving only USDA Prime & Choice steaks wood-grilled over a custom-built wood burning fire pit at 1,200 degrees. Charley’s strives to provide guests with the most unique dining experience in Central Florida.
What are your most popular items right now?
Our managers hand cut our steaks in the restaurants so I’d say any steak we offer will be incredible. We also offer seafood flown in daily at the height of season, and the greatest 2 inch thick pork chop served anywhere. We offer something for every guest.
What makes Charley’s Steak House special?
We’ve served our community for over 50 years in Central Florida and are family owned and operated. We make every decision with hospitality as a top priority. Celebrations, business dinners, and family gatherings are events that our team understands and executes to ensure amazing guest experiences. We also cook over a custom wood burning fire pit using dried oak and fruit wood. Our cooking technique is an active ingredient in our steaks and is something you can find only at our restaurants.
What are some of your favorite places to eat and drink around town?
The Strand, Pizza Bruno, and Chatham’s Place
What’s new and upcoming for you all in the coming year?
We are currently in construction of a new Charley’s in Tampa, Westshore with Sarasota, Lakewood Ranch coming soon.
What are some of the most memorable moments over time at the restaurant?
Celebrating team member milestones. We are so fortunate to have 10, 20, and even 30-year team members on our team. They are the fabric of our business and the reason we’ve been able to maintain a consistently high standard of excellence. Also, meeting new people that love our restaurants and share their experiences with me.
