SOHO. Perhaps Tampa's best-known restaurant, this venerable steak house is legendary for its impeccable service, top-quality food, and incredible attention to detail. Guests rave about the aged, charcoal-grilled steaks, which are ordered according to weight and thickness. Each comes with a salad, onion soup, baked potato, garlic toast, onion rings, and organic vegetables, so make sure your appetite is substantial. Chicken, seafood and even a vegetarian option are available. The wine list offers 7000 vintages, and there are more than 20 caviars available. Numerous desserts and after-dinner drinks, as well as dancing, are offered in the Henry Waugh room once you have finished dinner. With that much territory, you'd think there would be room for fault. Perhaps ­ but you'd be hard-pressed to find it. Jacket and tie and reservations are required.

AIRPORT AREA. Refined, clubby atmosphere, gracious space, topnotch staff and spectacular steaks ­ these are the trademarks of The Capital Grille, making it a perpetual Tampa favorite. Beef is dry-aged on the premises, so its quality is well-controlled. And while the Kona-crusted sirloin and delmonico are sublimely done, the steak au poivre with Courvoisier cream sauce is a true show-stealer. Other choices include broiled lobster, grilled swordfish jardinière, and seared salmon with mustard sauce. The wine list ups the ante with more than 400 choices from Europe, South America and the US.

AIRPORT AREA. From the moment you step into this esteemed steakhouse, you know you're in for something great. Aromas from the wood-fired grill seduce the senses, and as you sink back amid polished woods, you run through the selection of cuts, deciding which to choose. Sirloins, filets, porterhouses, and ribeyes all come out sizzling hot and indescribably juicy. Accompany one with a bottle of red and a rich dessert, and you'll find heaven on a plate. Fresh, grilled fish also makes a terrific choice.

AIRPORT AREA. A rich, welcoming environment of wood, leather, and subdued lighting greets visitors to this upscale establishment. Along with great ambience, they come for impeccable steaks and chops, cooked to perfection. The New York strip is fantastic (try it with béarnaise sauce!), but Australian lamb chops and veal or pork chops also elicit raves. Grilled swordfish, steamed crab legs, and marinated chicken satisfy lighter appetites as well. By-the-glass wines are a great way to sample a variety of vintages. NB Three- and four-course Discovery Dinners are offered for $75-$150 and include wine pairings.

CHANNELSIDE. Trendy and upscale, this Channelsider has emerged as a popular place for young professionals to gather for drinks and food at the close of the day. Indeed, the lounge area is a relaxing locale for cocktails thanks to the 600-gallon saltwater aquarium and warm, earthy color scheme. As to the food, some grilled specialties deliciously combine the best of land and sea ­ New York strip with giant stuffed shrimp, filet medallions with lump crab cake, for example ­ while others, like rack of lamb or seared grouper Oscar, more clearly cater to one palate or another. If a more romantic scene is needed, ask for a table on the outdoor terrace, which affords enchanting perspectives of Garrison Inlet.