Since day one, Cross Creek Steakhouse has been serving family-style food that has its roots in Old Florida. Our menu is perfect for lunch or dinner; our hand-cut steaks, baby back ribs, and ribeye steaks are all cut in-house. At Cross Creek Steakhouse, we take a lot of pride in our food, and we never rush to achieve perfection. It always takes time, and it is always worth it!
Most of our dishes are prepared from scratch. Our pork butts and beef brisket are slowly smoked for 12 to 14 hours every night, and our succulent baby back and spare ribs are smoked as well. The meat just falls off the bone. Each steak we serve is hand-cut by our in-house butcher and charbroiled to order. Our pork butts and beef brisket are slowly smoked for 12 to 14 hours every night, as well as our succulent baby back and spare ribs.
Most of our dishes are prepared from scratch. Our pork butts and beef brisket are slowly smoked for 12 to 14 hours every night, and our succulent baby back and spare ribs are smoked as well. The meat just falls off the bone. Each steak we serve is hand-cut by our in-house butcher and charbroiled to order. Our pork butts and beef brisket are slowly smoked for 12 to 14 hours every night, as well as our succulent baby back and spare ribs.
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