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Dine Al Fresco Inside Tillerman’s Restaurant

July 20th, 2010 • by Sandy Zimmerman

Tillerman Steak & Seafood Fine Dining Restaurant (Photo by Sandy Z.)

Tillerman Steak & Seafod Fine Dining Restaurant (Photo by Sandy Z.)

“Dine Al Fresco Inside Tillerman’s Restaurant”

By Sandy Zimmerman

(Photos by Tillerman unless stated)

Entering the Tillerman’s Steak & Fine Dining Restaurant, I was surprised to see they brought a touch of nature inside their dining room.   We sit by trees that reach up to the high vaulted ceiling and the skylight shows the sparkling stars at night.  The charm of al fresco dining is here without worrying about the weather.

Of course dining in a

beautiful setting is

great but the chef is

very important

because the food MUST

taste good.  Executive

Chef Evan Fleisher explains, “I try to cover all of the greatest hits,

the favorites people love to eat.

It is my main focus to provide our customers with excellent

quality beef and fish.  Purchasing all upper 2 and 3 choice

USDA Certified beef, next to prime, is the best beef you can

get.  I hand select the meats from specific vendors and use all

Black Angus beef which is an excellent product.  Big steaks

are preferred because they roast better and come out with

more flavor every time.  All steaks are bone-in except filet”

With several

selections of

steaks, the

steaks are

really big- a 14

oz. New York

strip, 16 oz.

Rib-eye, and lion’s cut 18 oz.

porterhouse.  Chef Evan insists, “The Tillerman’s 8 oz. filet

mignon is a true center-cut from the middle of the

tenderloin, NOT just a regular cut.

It is important to cook these monsters right so they will be

tender and juicy.  I cook steaks over a charcoal grill and finish

them in the oven which gives a nice smoky flavor from the

drippings on the grill, and in my opinion, is the best way to

cook a steak, just like cooking in your backyard over your


Flower and Rock Garden

Our roast prime ribs

of beef are served in

18 oz. King and 14 oz.

Queen cuts.

Everything is

big here!

The prime ribs are

slowly roasted in a

cool oven for 2 or

2-1/2 hours

depending on the weight of the cut.   This cooking

process seals in the juices so the beef does not lose moisture

while staying nice and tender.”



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Dine Al Fresco Inside the Tillerman (Continued)

Chef Evan compares the Tillerman's cuisine to

comfort food with a modern flair. 

"It is recognizable, not pretentious."

Married to an Italian wife, he has special recipes

from all over Italy-chicken or fish Fettuccine

Alfredo, Fettuccine Primavera, eggplant Parmesan,

Italian sausage and peppers, and chicken pan seared

with roasted tomato Marsala sauce.

One of the Italian favorites, veal Osso Bucco, is

prepared with creamy Risotto and Glace de Viande. 

Osso Bucco takes a long time to cook, about 6 to

6-1/2 hours to get it so very tender that it falls off the

bone.  He will not give anyone this recipe,

?It will knock your socks off"!

A really different dish, Italian sausage and

mushroom stuffed bone-in pork chop are a great

combo.  You do not usually see sausage with pork

chops.  Chef Evan feels, "I happen to be a

huge fan of pork and what could be better than pork

stuffed with more pork".  It is decadent.  I start to

slow roast the pork in the oven so the stuffing gets

cooked throughout and use the same sauce as in the

chicken Marsala.  The pork chops are

one of our biggest sellers."

The menu is interesting with all of the chef's twists

to surprise and delight the guests. 

Another appealing selection

is the Portofino absolutely loaded with clams,

mussels, shrimp, scallops, and even lobster in a

tomato stock sauce with saffron rice. 

Chef Evan calls the Portofino, "One of his

personal favorites and the best value for the


Special Summer Menu

Chef Evan prepared a Special Summer Menu

because the economy is tight, but he still wants

people to eat well.  Chef Evan's Summer Special

Menu offers combos at reduced

prices.  Choose any TWO dinners for $39.

These dinners include:  N.Y. Strip steak with green

Peppercorn sauce, seasoned Blue crab cakes, prime

ribs au jus, Atlantic salmon, bone-in pork chop with

caramelized onion and Granny Smith apple relish,

Mediterranean  Ahi tuna, Italian sausage with

peppers, and eggplant Parmesan.

Special dinners come with entree, potatoes,

vegetables, salad, and bread.

Or to add something else special to the special

dinner, you can choose from the steak and lobster

combos-N.Y. strip steak and 8 oz. Canadian tail-add

$39, or any steak and 8 oz Brazilian Tail-add $60,

and the 12 oz. N.Y. strip steak with Maine lobster

tail-add $39.

For information, call 731-4036. Tillerman's Steak &

Seafood Fine Dining Restaurant is located at 2245

East Flamingo Road.  www.tillerman.com