Remington’s Story

Cowboys are a unique breed, and just like them, Remington’s embodies its own distinct character. Our commitment to both exceptional food and fostering an intense sense of community is unwavering. Our chef meticulously hand-cuts our Prime steaks in-house and takes pride in sourcing the freshest seafood. We extend a warm welcome as we wholeheartedly invite you to share in this remarkable dining experience with your dearest companions.

We Invite You To Join Our Campfire.

"There never was a horse that couldn’t be rode; never was a cowboy who couldn’t be throwed."

~ A Cowboy Saying


Randal White

Native Floridian with 40-years of culinary experience, Chef Randal White launched his culinary career upon completion of his service as a US Marine Corps. He trained with renowned Belgian Chef Andre Crapps at Saddlebrook Resort in Wesley Chapel and honed his skills at Opryland Hotel in Nashville, among other places. Chef Randal has worked as an Executive Chef for Hilton and high-end steakhouses in Tennessee and Florida.  read more


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