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Council Oak Steaks & Seafood Captures 10th Consecutive Wine Spectator Magazine Honor

TAMPA, Fla. (July 12, 2017) – For the 10th straight year, Council Oak Steaks & Seafood in Seminole Hard Rock Hotel & Casino Tampa has been awarded the prestigious Award of Excellence by Wine Spectator Magazine for its impressive menu of over 300 fine wines from more than 13 countries and staff trained in all of the exacting nuances of proper wine service.

“The Council Oak team always strives to deliver an unparalleled guest experience,” said Candace Quinones, Council Oak’s General Manager. “To that end, we’re honored Wine Spectator chose to recognize Council Oak once again for our world-class collection of wines. We’re proud to offer over 300 acclaimed labels from the finest wine growing regions in the world and we have close to a dozen wines that are limited and hard to get.”

The Award of Excellence recognizes wine lists that offer interesting selections and are appropriate to their cuisine and appeal to a wide range of wine lovers. To qualify, the list must present complete, accurate wine information. It must include vintages and appellations for all selections, including wines available by the glass. Complete producer names and correct spellings are mandatory, while the overall presentation and appearance of the list is also taken into consideration.

After meeting these basic requirements, lists are judged for one of the three awards. The Award of Excellence is offered for lists that feature a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style. Typically, these lists offer at least 100 selections.

Council Oak Steaks & Seafood offers selections that represent numerous varietals, regions and prices ranging from $50 to $7,000, and features popular Napa Valley classics, Veuve Clicquot Champagnes and an eclectic selections of wines from Plumpjack Estate to Paul Hobbs Winery and more.

Seminole Hard Rock Tampa’s fine dining restaurant provides its staff with an intensive six-week training program with wine training as a key component. In addition, regularly scheduled informational meetings on the topic are held, including visiting wine experts who share their expertise during special staff seminars. Each and every food server is educated on wine and regularly tested on this knowledge.