Seafood

Seafood Tower – King crab, jumbo Gulf shrimp, oysters, crab ceviche, Ahi tuna poke

We were invited to Paddlefish to celebrate their most recent accomplishment of being voted “Best Seafood Restaurant” by Orlando Magazine’s 2018 Dining Awards.  We enjoyed indulging in a delicious 5-course wine pairing dinner showcasing “Best of Paddlefish” dishes amid the rooftop of their luxurious steamboat.  Tickets to the sold out event was $115 per person.  Paddlefish offers fresh and delicious seafood dishes, exceptional architecture and decor, an attentive and friendly staff, and the most gorgeous view that you will ever get from any establishment on Disney Springs property.

Executive Chef Steve Richards welcoming guest at the Best of Paddlefish dinner.

Mini Maine Lobster Roll

Lobster & Corn Chowder 

Our wonderful sommelier of the evening.

August Kessler, Riesling, Germany

Sea Scallop – cauliflower puree, crispy Brussels sprouts

Cider Braised Veal Cheeks – parsnip puree

Dessert Trio – key lime pie, flourless chocolate cake, strawberry cheesecake

June Specials:

  • Paddlefish will be hosting wine tastings the 2nd and 4th Tuesday of each month through September.  Their in-house Sommelier team will lead these tastings on the rooftop deck and wine flights will be served with light bites and tastings.  Guests must be 21+ to attend.  Tickets and additional details can be found here.
  • Celebrate National Vanilla Milkshake Day on Wednesday, June 20, at Paddlefish!  Paddlefish will be offering their famous vanilla brownie milkshake for just $5 all day long!
  • Now through June 30, guests can enjoy a bottle of rose and half a dozen oysters for only $40, only available on the third deck.

Be sure to check out the June specials at Paddlefish soon!  It’s a fun filled month at Paddlefish that you won’t want to miss!

(Source credit: Paddlefish)

Paddlefish at Disney Springs
1670 Buena Vista Dr.  Lake Buena Vista, FL
(407) 934-2628
paddlefishrestaurant.com

A significant number of travelers desire a unique and delicious culinary experience while on vacation. Because of this, we are incredibly excited to announce Reunion Resort’s “Taste Of Eleven” menu where guests can experience a taste of Eleven from Monday through Thursday, from 5:30pm – 7pm.  Choose an appetizer, entree and dessert for only $29 per person (plus tax and gratuity).  This special menu is the perfect way to explore the restaurant’s food and breathtaking views at an amazing value.

Eleven is located on the 11th floor of Reunion Resort.  Views of the Magic Kingdom and Epcot fireworks are available nightly from the restaurant.

My mom & I in the resort lobby.

The clean and spacious bar.

Breathtaking landscape views from the restaurant’s dining area.

Glass doors provide access to the resort’s rooftop pool.


Complimentary Bread & Butter

Crispy Calamari – Chorizo, Pickled Chiles, Broiled Lime

Sherried Onion Soup – Gruyere, Sourdough Crostini

Baseball Sirloin – Mashed Potatoes, Asparagus

Cedar Planked Salmon

Vanilla Bean Crème Brûlée – Fresh Seasonal Fruit Compote

Raspberry Cheesecake – Garden Berry Coulis

Eleven is a very nice restaurant with good food and a beautiful rooftop view.  The manager Kyle and our lovely server Raquel treated us like rock stars.  Be sure to check their “Taste of Eleven” menu from Monday through Thursday, from 5:30pm – 7pm!

(Source credit: Eleven)

Eleven
7593 Gathering Dr, Kissimmee, FL 34747
(407) 396-5290
reunionresort.com/dine/eleven

Ocean’s Bounty Sustainable Fish and Sea Salt Dusted Filet Mignon – Harvest Vegetable Melange, Leek Fondue and Cassis Red Wine Demi by Chef Tim Majoras, Flying Fish

When Disney chefs collaborate with Second Harvest Food Bank for a good cause, beautiful things happen.  It was an honor to attend this charity dinner as a media guest.

Chefs from Disney’s BoardWalk Resort Restaurants prepared a delicious dinner at Second Harvest Food Bank of Central Florida as part of the Chef’s Night Series. The team was led by Andrew Larkin, Executive Chef, Disney’s BoardWalk Resort and will include Chef Rich Smich, Trattoria al Forno; Chef Paul Napoli, ESPN Club; Chef Tim Majoras, Flying Fish; Pastry Chef Kurtis Baguley, Disney’s BoardWalk Resort restaurants and Sommeliers Katie Hanewall, Trattoria al Forno and Ted Letsch, Flying Fish.

Chef’s Night brings Central Florida’s top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise funds for a good cause.  All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.

Hor d’oeuvres

Insalata Salad – House-Pulled Mozzarella, Heirloom Tomatoes and Aged Balsamic
Chef Rich Smich, Trattoria al Forno

Spring Gnocchi  – Carrot, Celery, Onion, Pea and Corn.  Loved this dish!  I could have eaten it all night!
Chef Rich Smich, Trattoria al Forno

Ciabatta Rolls with Ricotta Cheese and Herb Oil

Strawberry and Goat Cheese Salad – Baby Kale, Brussel Sprouts, Olive Oil and Sea Salt Ciabatta Bread Crisp
Chef Paul Napoli, ESPN Club


Ocean’s Bounty Sustainable Fish and Sea Salt Dusted Filet Mignon – 
Harvest Vegetable Melange, Leek Fondue and Cassis Red Wine Demi
Chef Tim Majoras, Flying Fish

Vahlrona Chocolate Semolina Torta  – Brachetto Raspberry Crema
Mascarpone Cream Mousse – 
Blueberry Lime Compote, Hibiscus Meringue and Rye Bourbon Caramel
Pastry Chef Kurtis Baguley, Disney’s Boardwalk Resort

Be sure to check out the next out the next Chef’s Night happening on August 30, 2018.  Join the Tasty Trio, three deliciously experienced food and wine experts Tonda Corrente, owner of La Femme Du Fromage, Lisa Wilk, founder of Orlando Uncorked, and Jill Ramsier, co-owner of Quantum Leap Winery for a 4-Course dinner journey where wine, cheese and chocolate confections by Peterbrooke Chocolatier of Winter Park are featured in every course.  Tickets available at https://linktr.ee/feedhopenow.

More pictures from the most recent Chef’s Night below:

(Source credit: Second Harvest Food Bank)

Second Harvest Food Bank of Central Florida
411 Mercy Drive Orlando, FL
407-514-1070

FeedHopeNow.org

Urban Hibachi in Lake Nona (located near PDQ) will be officially open this Saturday, June 2, at 11 a.m.  The restaurant will be offering a grand opening discount of 25% off all day.

Keep scrolling for more pictures from the Urban Hibachi in Lake Nona pre-opening media event this past Wednesday.

Steak Hibachi

Salmon Carpaccio

Urban Hibachi owner (middle) takes photo with friends and family.

Miso Soup and Ginger Salad

Spicy Maguro Sunshine

Salmon Hibachi

Urban Poke Bowl

Volcano Roll

Bainstorm Roll

We got our dessert togo and it was still delicious!  Green tea tiramisu was my favorite!

Fried cheesecake xangos.  This dessert is typically served with vanilla ice cream but since we got ours togo, we got an extra serving of fried cheesecake in place of vanilla ice cream.

Be sure to check out Urban Hibachi – Lake Nona soon for some beautiful and delicious food!

Urban Hibachi – Lake Nona
11954 Narcoossee Road, Suite 101
Orlando, Florida 32832

Beets & Burrata – Cherry tomatoes, radish, beech mushrooms, white balsamic

We were invited to Four Seasons Resort Orlando to check out the new menu items at PB&G, short for pool bar & grill.  The restaurant has added several new healthy options, perfect for those who prefer to eat on the cleaner side and/or those who are currently working on their summer bod!

Fruit & Berries – Bourbon vanilla granola, lemon honey Greek yogurt, coconut.  The granola had bourbon vanilla in it and it tasted really great!

Watermelon & Prosciutto – Pressed watermelon, herbed goat cheese, prosciutto, marinated blueberries, arugula

BLTA – Smoked bacon, bibb lettuce, tomato, avocado, parmesan cheese vinaigrette.  This was the best salad that I’ve ever had!  The bacon was perfection. 

Herb-Citrus Shrimp – Grilled pineapple, spinach, baby kale, quinoa, red union, cucumber, feta cheese, red wine vinaigrette

Seared Ahi Tuna – Kale, cabbage, cucumber, jicama, mango, crispy wontons, wasabi ginger cream, sesame vinaigrette

Lobster Roll – Avocado, tomato, remoulade, Hawaiian roll.  The crab is 100% real, 100% delicious!  Omit ketchup and fries to make it healthier.

Chirashi Bowl – Spicy tuna poke, salmon poke, sushi rice, avocado, soy glazed mushrooms, cucumber, edamame, carrot, seaweed salad, spicy mayo

S’mores for dessert!  Because life is all about balance, right?

Kudos to our talented and wonderful chefs!  We really enjoyed our meal.

 

Upcoming Events at Four Seasons Orlando Resort:

Saturday, 06.09
Global Wellness Day
8 a.m. – 3 p.m.
Enjoy special fitness classes for Global Wellness Day, plus spa treatments and a healthy cooking demo and lunch.

 

Sunday, 06.17
Father’s Day Brunch at Plancha Restaurant
10 a.m. – 3 p.m.
Three course brunch (appetizer buffet, choice of entree, dessert buffet), bottomless mimosas and Bloody Mary for $68 per person.  Dads will receive a choice of a complimentary bourbon or complimentary cigar.

 

Four Seasons Resort Orlando
10100 Dream Tree Boulevard
(407) 313-7777
fourseasons.com/orlando/

Shrimp Medeterraneo – Sautéed shrimp in extra virgin olive oil, with scallions in a homemade butter sauce. This was my favorite dish!

Bella Italia Ristorante is an authentic Italian restaurant that opened a year and a half ago in Winter Garden and they are truly a great addition to the area.  Bella Italia Ristorante serves century-old family recipes in a clean and elegant dining room that’s accessible and comfortable for families.  Family owned and operated by husband and wife team Leonard and Dorina Kodra, Bella Italia Ristorante takes pride in being the neighborhood spot everyone feels welcome to for Sunday dinner — and all week long.  Bella Italia Ristorante wants their guests to feel like family, and puts great emphasis on providing friendly and sincere service where you can feel the warmth from their staff.

Beautiful restaurant, lovely owners, excellent authentic Italian food and great service.  My mom and I thought the food was the best Italian food we’ve ever had.  We both highly recommend this place!

When I walked in there was a musician in the dining room playing on his keyboard while singing “You are so beautiful to me”.  I love hearing that song because because it reminds me of when Alfalfa sung it to Darla in The Little Rascals!

Media guests dining at the communal table

Meatball Parmesan – Homemade meatballs served in our homemade marinara sauce topped with fresh grated parmesan cheese.

Bruschetta – A traditional topping of garlic, chopped mozzarella cheese, fresh tomatoes, basil and extra virgin olive oil, and shaved parmesan cheese. Served with toasted bread.

Shrimp Medeterraneo – Sautéed shrimp in extra virgin olive oil, with scallions in a homemade butter sauce.

Calamari Fritti – Calamari finely dusted in a light flour crust, fried, and served with marinara sauce.

House Salad with Ranch Dressing

Housemade Cheesecake

Be sure to check out Bella Italia Ristorante the next time you are in the Winter Garden area, you will love it!

(Source credit: Bella Italia Ristorante)

Bella Italia Ristorante
13848 Tilden Rd #192, Winter Garden, FL 34787
(407) 347-3277
bellaitaliaristorantefl.com

With fellow media guest Andi Perez, Yelp’s community director, in the private dining room. 

The Citrus Club is one of Orlando’s best kept, most exclusive secrets.  Citrus Club is an elite, membership-only, private business-networking club on the 18th floor of the BB&T building in Downtown Orlando, across from the Grand Bohemian Hotel..  I had the pleasure of being the first to preview and taste their new seasonal menu during an exclusive media dinner.  Our fantastic 10-course meal was made so delightful and fulfilling thanks to Executive Chef Relner Drygala and his amazing culinary team, General Manager Jeff Jump, Social Media Relations Allie Otterbacher, and the awesome staff.

Social Media Relations Allie Otterbacher preparing to host the media dinner.

The space is clean and impeccably designed.

Citrus Club offers amazing food with amazing views.

General Manager Jeff Jump welcomes media guests.

Executive Chef Relner Drygala goes over the new menu.

Avocado Crab Salad – Avocado stuffed with lump crab salad, served on balsamic field greens.  It was delicious!

Ahi Tuna Tartar – Avocado, red onion, cilantro, pickled ginger seaweed salad, yuzu emulsion, finished with sweet soy and wonton crisp.  I was very impressed with the presentation and taste of this appetizer!

Baked Chèvre – Red wine balsamic, marinara, fresh pesto and crostini.  It was delicious!

Chipotle Bourbon Glazed Salmon – Prima Donna Gouda grit cake, sautéed Swiss chard.  Great tasting salmon.  I was not a fan of grits until I had their Prima Donna Gouda grit cake, it seriously changed my life!

Pan Seared Scallops – Red pepper and spinach, parsnip potato puree, orange carrot butter sauce.  Beautifully executed and prepared scallops.

Asian Noodles Tofu Bowl (vegan) – Stir-fried vegetables, rice vermicelli, tofu, lemon ginger broth, bean sprouts and basil

Bone-in Chicken Breast – Spinach and mushrooms tossed with hand-made sweet potato gnocchi, sage sundried tomato pesto.  This was my first time having sweet potato gnocchi and I feel like I have been missing out on sweet potato gnocchi my entire life!

Rosemary Crusted Lamb Rack – Truffle potato foam, asparagus, red wine demi glace

Chocolate Cake – Dark chocolate mousse with salted Dulce de leche ganache center, rich chocolate cake and caramelized-cocoa nib toffee.  Perfect for chocolate lovers!

Baileys White Chocolate Cheesecake – Baileys cheesecake with a chocolate salted cookie crust topped with mascarpone mousse.  It was delicious!

Citrus Club
255 S Orange Ave Suite 1800, Orlando, FL 32801
(407) 843-1080
clubcorp.com/Clubs/Citrus-Club

Grilled center cut filet – filet mignon, grilled and seasoned perfectly, fingerling potato, radish, sugar snap peas, charred scallion oil & roast shallot sauce. (MY FAVORITE!)

Marlow’s Tavern is a bar & grill chain offering American pub fare in a classic setting with sports playing on the televisions.  The menu at Marlow’s Tavern changes three times a year.   We were invited to check out the new spring/summer menu at Marlow’s Tavern – Waterford Lakes (near UCF) and we really enjoyed everything we ate.  The food was delicious and the service was very welcoming and accommodating.  I highly recommend checking out Marlow’s Tavern – Waterford Lakes for any occasion.

That’s Not Mai Tie – Cana brava rum, raspberry syrup, orgeat, Myers dark rum & fresh lime.

Firecracker shrimp – Szechuan tempura shrimp, red & poblano peppers, peanut, cracklin spicy sauce. It was amazing!

Pastrami egg roll – Montreal smoked pastrami, Napa cabbage, sautéed onions, carrot, smoked thousand island sauce in a crispy egg roll.

Chicken tortilla – prestige farms chicken, sliced thin, crisp field greens, avocado, tomato, carrot, cucumber, fresh cilantro, tortilla, honey lime vinaigrette. One of the best salads I’ve ever had!

Side of fried okra.

Chicken salad wrap – house-made curry chicken salad, romaine, broccoli slaw, golden raisin, fresh cilantro, grilled tortilla.

Marlow’s special of the day – Blackened mahi sandwich – served on a ciabatta bun with a jicama slaw and house made citrus aioli.  

Grilled Atlantic salmon – jumbo cous cous, broccoli, carrot, red onion, golden raisin, parsley, toasted almond & port wine reduction.

Seared jumbo scallops – simply seasoned & perfectly seared, roast jalapeño corn grits, Spanish chorizo, poblano, roma tomato, roasted tomato fondue, palsied olive oil.

N.Y. style cheesecake – classic creamy vanilla cheesecake, strawberry, powdered sugar and cinnamon crisp.

Thank you Executive Chef Matt Tolson for an amazing nine-course meal and superior hospitality!  We really enjoyed everything that we ate and thank you Laura Richeson for hosting us!

Be sure to check out Marlow’s Tavern – Waterford  Lakes soon to taste their new spring/summer menu,  it is delicious!

Marlow’s Tavern – Waterford Lakes
547 N. Alafaya Trail, Building J1, Orlando, FL 32828
(407) 757-0606
http://marlowstavern.com

Double cut grinned pork chop – Charleston SC double corn grits, pork belly collards, fried super sweet onions

We were invited to a media dinner at a nice speakeasy on Sand Lake Road called Pharmacy Orlando,  a prohibition-chic haunt with a hidden door featuring craft cocktails, New American plates & pizza.

It took me a few minutes of wandering aimlessly around and asking a few locals where the speakeasy’s hidden entrance was located but I found it and it was totally worth the hunt.  Pharmacy Orlando is located on the first floor of a multilevel shopping/business complex, near Regions bank, behind secret elevator doors.  The inside is dim with an intimate ambiance and relaxing vibe.  The food (“medicine”) was delicious and the staff was knowledgable and attentive.

Classic cheese fondue – 100 year old sourdough crostini, spicy pickled green beans

Margharita – sciue-sciue tomato, green h2ouse purple micro basil

Half pound Cape Canaveral garlic & butter rock shrimp (this was my favorite appetizer!  In this picture we had already eaten half of our order)

Tomato & prosciutto bruschetta with burrata cheese & farm poached egg

Greenh2ouse romaine & kale green goddess caesar – house smoked bottarga, local tomato confit, parmigiana reggiano

Florida fresh tang fried chickens with lime, scallions & sesame

Meatball grandé with Nana’s spicy sauce and fried cheese polenta

Pharmacy Mac & Cheese – wild mushrooms, poached farm egg, 3 cheeses

Cape Canaveral roasted whole vermillion snapper – (delicious medium bodied white fish) Peruvian chimichurri, fried plantains, lime

Be sure to check out Pharmacy Orlando soon to pick up your medication and elixirs!

Pharmacy Orlando
8060 Via Dellagio Way, Orlando, FL 32819
(407) 985-2972
http://thepharmacyorlando.com

We were invited to Taste of Haiti Orlando’s pre-event “Foodies Night Out” sponsored by Bistro Paradise Restaurant and Tele Anacaona DGTV to try a variety of delicious traditional Haitian dishes.  We had such a blast with media guests and the beautiful Mrs. Haiti International who joined us for a wonderful evening of laughter, chatting, getting to know about Haitian cuisine and of course EATING & EATING some more!  

The vibrant cultural event Taste of Haiti Orlando, a culinary, music and arts festival is taking place this Saturday, May 5th from 2pm-8pm at the picturesque Gaston Edwards Park on Lake Ivanhoe – 1236 North Orange Avenue, Orlando, Florida.  Joining this year’s cultural extravaganza is the award winning “Twoubadou” (“too – baa- doo”) artist Beethova Obas.  Beethova has successfully blended traditional Haitian Music with conscious lyrics and harmonies reminiscent of Creole Jazz mixed in with Afro beat rhythm.

The food was incredible and only a glimpse of what will come at Taste of Haiti Orlando.  Tickets are $10 and is guaranteed to be a ton of fun.

Kudos to our talented chef, Chef Widline Pamphile.  It was my first time eating Haitian food and it certainly won’t be my last!

(Source credit: Taste of Haiti Orlando)

Taste of Haiti Orlando
Saturday, May 5th from 2pm-8pm
Gaston Edwards Park – Lake Ivanhoe
1236 North Orange Avenue, Orlando, Florida

Loaded Lobster – 1/2 maine lobster, seafood stuffing, parmesan, breadcrumbs béarnaise sauce

Thank you Orlando magazine for hosting us at deep blu seafood grille at Wyndham Grand Bonnet Creek for a delicious 7-course seafood culinary adventure.  We enjoyed diving deep into their new menu and meeting their new head chef, Chef Wade McLamb.

Gazpacho soup

Grilled Florida Peach & Burrata Salad – pickled blueberries, fennel, crispy country ham, honey truffle vinaigrette

Black & blu Linguine – vita squid ink pasta, jumbo lump blu crab, arugula, cherry tomatoes, marcona almonds, parmigiana


Loaded Lobster – 1/2 maine lobster, seafood stuffing, parmesan, breadcrumbs béarnaise sauce

Scalloped potato


George’s Banks Scallops – corn risotto, smoked tomato jam, crispy black eye peas

Red Snapper – local sweet corn succotash, baby herb salad, basil vinaigrette


Ora King Salmon – red quinoa, black eyed pea fritter, cucumber mint crème fraiche

Banana Pudding – Key Lime Pie Pana Cotta, graham shortbread, toasted meringue

Two hardworking chefs, Chef Ryan Cole and Chef Wade McLamb.

deep blu seafood grille at Wyndham Grand Bonnet Creek 
14651 Chelonia Pkwy Orlando, FL 32821
(407) 390-2420
deepbluorlando.com

Use promo code “Grand Experience” when making reservations for a free dessert or appetizer with the purchase of two dinner entrees (Limit 1 coupon per 2 adults |Valid 5/1/2018-5/31/2018).

Recognized as the region’s premier food and wine pairing event, the 26th Heart of Florida United Way Chef’s Gala at Walt Disney World Resort featured unlimited sampling of signature dishes prepared by 23 of Central Florida’s top chefs, along with thoughtfully paired fine wines.  The evening also included a sparking wine reception, live music and a silent auction filled with unique items and trips. 

This year they served over 460,000 individuals and raised a record-breaking $300,000+ towards the fight for the health, education and financial stability of every person in Central Florida.  95 cents of every dollar raised is invested back into the community to fund critical programs.

Chef’s Gala – what a tasteful way to make a difference in the world!

All beverages were generously donated.

All silent auction items were generously donated.

Live performance by an amazing band

Flying Fish – Disney’s BoardWalk: Chef LT Majoras
Cool Water Lobster and Slow Poached Shrimp, Spring Melon, Hearts of Palm, Shaved Serrano and Cava Vinaigrette

SLATE: Chef Jacob Woolf
Smoked Brisket, Jalapeño Creamed Corn, Charred Scallion Vinaigrette and Annatto Oil

Artist Point – Disney’s Wilderness Lodge: Chef Michael Gonsalves
Sweet Maiz Soup – Dungeness Crab, Avocado, Spring Radish, Ramp Mole, Greens

Urban Tide – Hyatt Regency Orlando: Chef Chef Jared Gross
Plantain-Crusted Atlantic Cod, Roasted Red Beet and Crème Fraiche Mash, Kumquat Mostarda

Todd English’s bluezoo – Walt Disney World Swan & Dolphin Resort: Chef Jason Wiggin
Crispy Puffed Rice Shrimp, Wasabi Pommes Puree, Sweet Thai Chili

Shutters – Disney’s Caribbean Beach Resort: Chef Mark Donovan
Caribbean Goat Curry with Fragrant Island Rice and Cilantro-Lime Crema

Hemisphere – Hyatt Regency Orlando: Chef Jeffrey Powell
Chilled California-Style White Fish Ceviche with House Fried Corn Chips

Ale & Compass Restaurant – Disney’s  Beach Club Resort: Chef David Hutnick
Slow Smoked Pork Tenderloin, Bacon Jam, Vermont Cheddar Grits, Barbecue Gastrique and Herb Salad

The Turf Club Bar and Grill – Disney’s Saratoga Springs Resort & Spa: Chef Dan Marozzi
Pan Seared Salmon Slider – Seared Ora King Salmon, Horseradish Pickled Cucumber Slaw, on a Dill Gougère

blu on the avenue: Chef Tony Krueger
Hot Smoked Scottish Salmon, Dukkah Drop Biscuit, Bacon, Pickled Serrano, Aged Maple Syrup, Flowers

Morimoto Asia – Disney Springs: Chef Yuhi Fujinaga
Foie “PHO”, Kona Kanpachi, Shiso

Latitude and Longitude – Orlando World Center Marriott: Chef Kyle Anderson
Low-Country Perloo Carolina Gold Rice, Chicken Thighs, Andouille Sausage, Florida Rock Shrimp

The Hollywood Brown Derby – Disney’s Hollywood Studios: Chef Craig Schleider
Spicy Togarashi – Crusted Ahi Tuna, House-Made Kimchi, Bamboo Rice and Ginger-Soy Glaze

STK Orlando – Disney Springs: Chef Aaron Taylor
Goat’s Milk Ricotta with Crushed Peas, Mint and Charred Spring Onion

Jiko – The Cooking Place – Disney’s Animal Kingdom Lodge: Chef Eddie Mendoza
Mandazi

Jiko – The Cooking Place – Disney’s Animal Kingdom Lodge: Chef Eddie Mendoza
Isitambu – Zulu-Style Samp, Beans with Oxtail and Quail Egg

Tiffins – Disney’s Animal Kingdom® Theme Park: Chef Robby Sayles
Blanquette de Veau, Crispy Sweetbreads, Forest Mushroom Ragout and Charred Pearl Onion

Le Cellier Steakhouse – Epcot®: Chef Kevin Downing
Lamb Loin, Confit Marble Potatoes, Spring Vegetable Vinaigrette and Pinot Noir Syrup

Primo by Melissa Kelly – J.W. Marriott Orlando, Grande Lakes: Chef Eric Santiago
House-Made Casarecche Pasta, Lake Meadows Duck Confit, Local Mushrooms, Ramp Pesto and Shaved Pecorino

Bull & Bear – Waldorf Astoria Orlando: Chef Richard Brown
Seared Shrimp Scampi with Pinot Grigio Butter, Black Venus Rice Risotto and Parmesan Cheese

Cinderella’s Royal Table – MAGIC KINGDOM Park: Chef Axel Martinez
Blood Orange Braised Beef Short Rib, Melted Leek and Kohlrabi Puree and Sweetie Drop Peppers

Joffrey’s Coffee & Tea Company: Roast Master Chris DeMezzo
Made-to-Order Specialty Coffees

Amorette’s Patisserie – Disney Springs: Pastry Chef Yoly Lazo Colon
Amorette’s Petite Signature Cake – Chocolate Chiffon, Raspberry Pate Fruit, Red Velvet Cake, Chocolate Biscuit, Dark Chocolate and Cherry Mousse

Gideon’s Bakehouse: Owner Steve Lewis and Chef Nicole Beebe
Classic Chocolate Chip Cookie and Pistachio Toffee Chocolate Chip Cookie

Epcot® Bakery Team: Pastry Chef Noah French
Meyer Lemon Tart with Mandarin Orange Jam

Beautiful and breathtaking fireworks are the perfect way to end an amazing night.  Be sure to check out this amazing event next year!

(Source credit: Chef’s Gala)

Chef’s Gala – Epcot Showplace
200 Epcot Center Dr, Orlando, FL 32821
(407) 939-5277
ChefsGala.org

Photos by: Terrence M. Gross

We were invited to the first “Guest Chef Series Dinner” at Morimoto Asia last night during their inaugural Sakura Festival.  Our guest chef was Executive Chef Hitoshi Sugiura and he was exceptional.  Chef Hitoshi flew in all the way from Japan for the event and was joined by Morimoto Asia’s very own Executive Chef Yuhi Fujinag & Chef de Cuisine Chef Hung Huynh.  All three chefs prepared for us an collaborative six-course Pan-Asian dinner, paired with wines from across the globe.  Morimoto Asia plans on hosting a Guest Chef Series Dinner every quarter.

Chef Hitoshi has a history of creating unique menus for restaurants and events while having received acclaimed notoriety including the “Top 8 Chef” at Italy’s 2017 Vegetarian Chance competition. Chef Hitoshi currently leads the team and menu creation as Executive Chef of Patinastella Restaurant in Tokyo, Japan.

Fresh cherry blossoms that were flown in from Japan for the inaugural Sakura Festival at Morimoto Asia.


First Course (Chef Hitoshi)
Bouquet – daikon, tofu, ginger, sesame seed puree, hazelnuts, maple syrup (almost too beautiful to eat!)

Second Course (Chef Hitoshi)
Spanish Mackeral with Shiso Sauce – Spanish mackerel, broccoli, Japanese mustard, shiso (this was one of my favorites!)


Third Course (Chef Hung)
Wok-fired Maine Lobster – ginger, scallion, jalapeño, zucchini noodle


Fourth Course (Chef Hung)
Roasted Poussin – goji berry koshihikari rice, Chinese sausage, foie gras, chicken jus


Fifth Course (Chef Yuhi)
Mishima Reserve Wagyu Ribeye – slow braised rib cap, porcini dashi, morels (simply elegant and wonderfully rich, another of my favorites!)

Dessert – Sakura and Peach Bavarian with Sakura Gelato

Our talented pastry chef


Cheers to our wonderful host, Sommelier – Eric Bandauski.

Guest Chef Hitoshi Sugura. Many thanks for making the long journey to celebrate with us.  Well done chef!

The ceiling fixture colors were modified to reflect the spirit of the Sakura Festival.

Be sure to grab your tickets to the inaugural Sakura Festival at Morimoto Asia – they will be hosting a series of events until Sunday, April 15!

(Source credit: Morimoto Asia)

Morimoto Asia – Disney Springs
1600 East Buena Vista Drive, Lake Buena Vista, FL 32830
https://www.patinagroup.com/morimoto-asia/sakura
(407) 939-6686

What pairs well with a great conversation? Great food, that’s fresh to order, and imported from Spain. Located in Winter Park, FL is an amazing restaurant called Bulla Gastrobar.

The chef described every dish to our table, and I found myself eating food and talking about it at the same time. That’s when you know you’re at a table full of foodies!

The Lemongrass Collins has easily become one of my favorite drinks of all time. It’s the right amount of refreshing, and as you can tell the bartender does not skip out on the rosemary.

Ingredients are St. Germain, Wint & Lila gin, lemongrass syrup, cucumber.

I also ordered the Proper Gin & Tonic. The star anise was a surprising touch!

Ingredients are Wint & Lila gin, lemon peel, lime wheel, star anise, Fever Tree tonic water.

First up was a meat and cheese plate. My favorite was the Manchego cheese and the fresh olives coming in every shape and size. You can just taste how fresh each ingredient is.

Cured Meat & Cheese Plate:
Jamon Serrano
‘Fermin’ Serrano ham, aged 15 months

Chorizo de Cantimpalo
Mildly spicy pork sausage from Segovia

Manchego
Sheep’s milk, nutty, sweet, tangy flavor, aged 6 month

Murcia al Vino
Goat cheese from Murcia, wine cured rind, sweet & smooth flavor

House Marinated Olives
Thyme, orange peel, garlic

Pan de Cristal con Tomate
Toasted crispy ethereal bread brushed with fresh tomato

Huevos Bulla
Eggs, homemade potato chips, Serrano ham, potato foam, truffle oil
The eggs come unbroken, until they get to the table! The server mixes up the dish before it’s served. The homemade chips add a perfect crunch to this savory dish.
Montaditos
Brisket, tomato marmalade, guindilla, tetilla cheese
My favorite dish of them all. The bread was toasted to the right second, the meat was tender, and the tomato marmalade was amazing. Also, the pepper is not spicy, it was delicious!

Sangria Blanca
Cava, peach schnapps, triple sec, strawberries, blueberries

Grilled Octopus Salad
Roma tomatoes, cucumber, croutons, lemon
The best part about the octopus was the charcoal edges. Absolutely delicious. And it was paired with fresh to order vegetables.
Paella
Valencia style rice, calamari, prawns, clams, shrimp, red sofrito, saffron
 
The rice and seafood complimented each other so well. Every last bit of the paella was eaten.
Fun fact: Tuesday, March 27th 2018 is National Paella Day! Scroll to the end of this article for special event details*
Bullfighter
Bulleit bourbon, Aperol, Dow’s Port, lemon juice, cranberry
Churros Con Chocolate
Traditional fried dough, chocolate sauce, dulce de leche
My favorite dessert of the two that I tried. The Churros are just a cute bite size,  fried to the perfect texture, and I’m obsessed with caramel, so the caramel dip won me over.
Torrija
Caramelized brioche, turrón ice cream, honey.

I left Bulla Gastrobar full and happy!

*In celebration of “National Paella Day,” the chefs at Spanish Winter Park restaurant Bulla Gastrobar will prepare massive paellas on the restaurants patio during happy hour. You’ll have the opportunity to observe how the paellas are made and will receive complimentary samples to enjoy on the patio, which will be decked out in festive decor! Bulla Gastrobar will also be offering $5 red sangrias all day long and will raffle off a $50 gift card to a lucky guest. Happy hour is between 4pm-7pm and 9pm – close!

 

By Gina Nguyen

“Two roads diverged in a wood, and I — I took the one less traveled by, And that has made all the difference.” – Robert Frost, Road Not Traveled

This is Florida’s best kept secret.  Streamsong Resort is nestled in Fort Meade, FL (2 hours from Orlando) and is a hidden gem, literally and figuratively.  This 5-year old resort stretches out to 16,000 acres and the land was formerly used for mining phosphate also known as P2O5, which became the name of one of their restaurants.

Interior of P205

The resort is breathtaking, the food was so good – the best I’ve ever had in my entire life, the customer service was top-notch, and nature really did its job. Out of all the assignments I’ve done for Tasty Chomps, this one was my favorite.

Thank you Diana & Michelle from The Zimmerman Agency for hosting us! We all had an amazing time and we couldn’t have asked for a better weekend escape.  Everything was perfection.

The one-of-a-kind/state of the art infrastructure at Streamsong Resort attracts bountiful of visitors, however, you won’t find any of them lounging around the main lobby on a sunny day.  You can find them outside utilizing three of the country’s top luxury golf courses, bass fishing on the serene lakes, shooting sporting clays, practicing archery, going on a walk on the nature trails, dining at the five casual or fine dining restaurants, sunbathing at the lakeside infinity pool, or getting pampered at the AcquaPietra – the resort’s European-style grotto spa that looks like elephant legs dipped in an ocean. The healing pools has various temperatures from warm to ice-cold. The wet sauna was my favorite because it was a heated steam room that had cold water running down from a shower head… It was a pretty exhilarating experience feeling two sensations at once.  Streamsong Resort has a lot of offer on and off-site. My room alone came with a beautiful view, free Wi-Fi, complimentary bites from The Zimmerman Agency, a Keurig machine, a mini-fridge, two televisions, a therapeutic shower and a mini-library of literary classics… perfect for a rainy day.

Smoked almond bark (the best chocolate bark I’ve ever had!), brown sugar smoked bacon, smoked monchego
Red sangria – Cabernet Sauvignon, josh cellars, blackberry brandy, freshly squeezed orange juice, spriteWhite sangria – chardonnay, josh cellars, triple sec, lavender bitters, apple juice, freshly squeezed orange juiceSottaTerra, the resort’s restaurant that is under Earth.Private limousine (right) and a shuttle (left) that runs every 15 minutes.

Jim & Maria from the hospitality team were extremely welcoming and accommodating.

Chef demonstration with Executive Chef Michael Ford at Streamsong Blue No. 1.  A really nice guy.
Shrimp Cocktail – shrimp, kumquat, cilantro, chives, rum, olive oil, red onion, chili flakes, plum sauce, lime, red bell peppers, horseradish, watercress, napa cabbage.
Fifty-Nine Restaurant & Bar, the epitome of a luxurious seafood and steakhouse.
Key west yellowtail with coconut curry & handmade coriander noodles
 72-hour pastrami short rib with popcorn grits & pickled vegetables
Four peppercorn mizayaki Kobe ribeye with unagi glacé. I highly recommend this!  Best thing I ever ate. My palate is forever changed and will never be the same.
Bone Valley Tavern, the resort’s newest and most popular dining experience.
Tuna wonton – pineapple, avocado mash, puffed rice
Smoked bacon – apricot dressing, frisse
Rotisserie chicken – potato puree, jus lie, chives
Haberno Mary (virgin version) outdoor fire pit — the perfect spot for a glass of wine and stargazing.
One-pound meatball atop alta cucina tomato sauce
Linguine pesto & diver scallops
Veal ossobuco with truffle risotto & gremlota
Mason jar strawberry shortcake – strawberry ice cream, Florida strawberry filling, biscuit crumble.  The strawberry ice cream was the perfect touch to this classic dessert!
Cast iron skillet cabernet and amarena cherry cobbler
S’mores – dark chocolate brownie, graham crust, brûlée marshmallow
 Golf lovers will experience a new standard at their three critically-acclaimed luxury golf courses: Red, Blue, and Black; the only destination in the world where three distinct golf courses were designed by four legendary architects.
The view from my room.  Serene lakes and streams offer best-in-class bass fishing. 
Outdoor pursuits include sporting clays, archery, nature trails and a lakeside infinity pool.
The intimate haven features 228 spacious, modern guest rooms; 25,000 sq. ft. of flexible conference and function space, with distinctive outdoor venues.
The grotto-style AcquaPietra spaPreserved Megalodon shark teeth that were all found on Streamsong Resort property.

(Source credit: Streamsong Resort)

Be sure to check out Streamsong Resort soon for an unforgettable experience!  You will love it!

Streamsong Resort
1000 Streamsong Dr, Bowling Green, FL 33834
(888) 294-6322
http://streamsongresort.com

Ping’s Dessert – Japanese cotton cheese infused with matcha, matcha macaroon, durian ice cream, dark cherry soup.

Every season Yuki Hana hosts an Omakase dinner which means “leave everything up to the chef”.  I always look forward to Yuki Hana’s Omakase dinners because I know a lot of time, preparation, and research goes into each Omakase dinner to draft up and provide an adventurous menu for their guests.  This Omakase dinner was extra special because they were also celebrating their Five Year Anniversary.  If you haven’t been to an Omakase dinner experience at Yuki Hana, you are truly missing out on a local mind-blowing culinary adventure.  No experience is the same and you will never forget how spectacular it is.

Sakitini with pomegranate, arugula syrup, citrus, fish sauce, spicy shiitake sugar rim and dehydrated lemon slice.


Chef Steven’s Amuse – Sweet potato puff, cured cobia sashimi, edamame crème fraiche, pickled shallot.  The edamame crème fraiche filling inside the puff was ridiculous, I loved it.  The cured cobia sashimi was the perfect fish for this delicious appetizer.


Chef Steven’s 1st Course – Hokkaido scallop, sweet shrimp with heads crispy fried, tossed in uni mayo, anchovy powder, seasoned anchovy, ume gel, and shiso. Perfect balance of soft & crispy.  Delicious!

Chef Steven’s 2nd Course – Madai, charred negi soy gel, jalapeño foam, citrus marinated cucumber, and crispy salmon skin.  Those crispy salmon skins were AMAZING.  I loved this refreshing dish.

Chef Steven’s 3rd Course – Crispy hand roll cone with unagi, bacon jam.  Second picture is chu-toro tartare, ikura, furikake.  Who doesn’t enjoy eating a hand roll?  No chopsticks needed!

Chef Albert’s 4th Course – Congee with lobster, clams, shrimp, uni and squid ink rice chips.  This was my favorite!  I wanted to lick the plate after I was finished eating but didn’t want to get any weird looks.  I wish the squid ink rice chips with uni was an appetizer on their regular menu.  I’m obsessed with them!  My biggest weakness is chips.

Chef Albert’s 5th Course – Poussin served with winter green, sesame dressing, pickled cucumber, whipped tofu, charred orange.  This was the best grilled chicken that I have ever eating in my life.  The seasoning was perfection.

Chef Albert’s 6th Course – Bison skirt steak, shaved truffle, asparagus, Shimeji mushrooms, beet, black pepper sauce.  Divine!

Ping’s Dessert – Japanese cotton cheese infused with matcha, matcha macaroon, durian ice cream, dark cherry soup.  So much heart and passion went into this dessert.  It was heavenly.  I love homemade cakes, ice cream and macarons!

The kind and hardworking owner of Yuki Hana, Ping Jiang, and her team of dedicated an talented chefs.

This was my third Omakase experience at Yuki Hana and the skills, quality, creativity, and taste just keep getting better.  I am looking forward to their next Omakase dinner.  I’m truly grateful for the opportunity to attend these dinners on behalf of Tasty Chomps.  I hope to see you all at the next one!  Please follow Yuki Hana on IG at @yuki_hana_sushi for their latest updates and upcoming events.

 

Yuki Hana Fusion Sushi
3635 Aloma Ave Oviedo, Florida 32765
(407) 695-8808
http://sushiyukihana.com

At Hawkers, the founders Kaleb Harrell, Allen Lo, Wayne Yung and Kin Ho – all traveled the world to curate a menu of handed-down family recipes and hand-picked popular street foods from all over Asia – Korea, China, Malaysia, Singapore, Thailand, Vietnam and Japan to be exact.  Today, all of the original founders are active in restaurant operations ranging from chefs to brand and operations managers.

Since the brand’s inception in 2011 with the Orlando – Mills 50 location, it has opened three additional Florida locations in Jacksonville, Neptune Beach, and St. Petersburg.  New locations are under construction and slated to open in Windermere (located in the Greater Orlando area) in November 2017 and in Atlanta’s Old Fourth Ward in March 2018, marking its expansion outside of Florida.  Four additional locations are slated to open throughout the Southeast in 2018.

The restaurant’s name is inspired by street vendors found throughout the streets of Asia known as hawkers.  They depend on locally grown ingredients to create dishes sold from mobile carts and stands.

“We are on a mission to disrupt the restaurant industry, and essentially redefine what it means to “eat Asian” in America.  People often ask me who our competition is, and I can’t come up with one–and, for us, that’s a positive thing.”

A place where sharing is not just caring, but the way to eat, Hawkers offers a fresh take on today’s Asian street-fare experience with dishes that are always made to order using local and imported ingredients.  Hawkers is considered a “local’s favorite” and has been featured in Delta SkyMagazine, Florida Trend and Orlando Magazine, and Food & Wine as Andrew Zimmern’s number one pick on his list of “12 Places to Stay, Eat & Shop in and Around Orlando.”

The tables are communal and are inlaid with newspaper to resemble the way street food is often served wrapped in newspaper from hawker stalls.

All Hawkers locations have a weekday happy hour and a wide selection of imported and local wine, beer, and saké.

The menu changes with the seasons and features house favorites such as Roti Canai and award-winning Pad Thai and more common items such as Yi Yi’s Chicken Dumplings and Miso Pork Belly Ramen.  The diverse menu offers options for various palates with vegetarian-friendly dishes, gluten-free and a variety of pescatarian offerings.

(Source credit: Hawkers Asian Street Fare)

We had the opportunity to try some of their new menu items + some classic dishes and we are so excited to share them all with you!

* indicates a new menu item.

*#dimsumcrunchyballs – shrimp, pork, crispy spring roll batter.  This is a traditional Chinese dish using ground up shrimp thrown across the table to get air pockets out, then coated with egg wash and shredded spring rolls wrapper, and finally fried and served with a hot oil-soy sauce.  It has a bounciness to it.

*Crispy Chicken Skin – Hawkers’ version of skewers that can be found in Asia cooked over coals.   They get all of the protein fat scrapped off, season it with Szechuan style seasoning, bake it in oven, then finish it over a grill burning charcoal.   This dish is suppose to be eaten with lime sprinkled over it to accentuate its smokey flavors.

*’Nam Nem Rolls – chilled rice wrap, fried rice paper, chicken sausage, lettuce, cucumber, basil, mint.  Nem in Vietnamese means sausage.  This dish is traditionally made with pork, however, they make theirs with chicken because less people eat pork.  The chicken is baked in the oven then finished on the grill.  The sauce is a Vietnamese vinaigrette consisting of fish sauce, Coco Rico, and red chilies.

*Singapore ‘Chili’ Crab – national dish of Singapore, soft-shelled crab, house-made chili garlic sauce, and fried bao bun.

*Tiger Salad– poached octopus, cilantro, carrots, green onions, celery, cucumber, rice wine vinaigrette, and lemon juice.  A light and refreshing salad.

Roti Canai – Malaysian flat bread served with a side of their signature curry.  Chef Allen Lo describes the bread as “if a croissant and pancake made a baby”.   He ate this dish every day growing up for breakfast, lunch, and dinner.

Wok-Fired Lettuce – shiitake mushrooms, red chilies, light hoisin soy sauce, lettuce.  This staple dish makes a great side dish with every meal.

Chicken Dumplings – hand-rolled in-house daily, wok-seared (pictured) or steamed.  Hawkers makes their dumplings at 7am every morning; it is the first thing they make.

Pad Thai – rice noodles, shrimp, chicken, eggs, scallions, bean sprouts.  Pad Thai is a staple dish in Asia.  At Hawkers, they let their sauce simmer for eight hours before serving it over the noodles.

Vietnamese Iced Coffee  – available in iced (pictured) or French drip.

Mocha Trio – Green tea, lychee colada, and Thai tea.  Made at the Mochidoki shop in New York.

Be sure to check out the launch of the new menu items this Wednesday, August 16, at a Hawkers near you!

Hawkers Asian Street Fare
1103 N Mills Ave
Orlando, FL 32803
(407) 237-0606

Home


@eathawkers

We were invited to a media event at a new lakefront restaurant named The Waterfront.  This American restaurant was bought in February and opened in April.  Everything is made in house except the bread.  It is important to support independent restaurants in Orlando, Florida so make sure you check them out!

Adult Swim Saturdays every Saturday in August at 2pm.


Outdoor patio with a roof to protect you from the sun or rain.  Or both.  Florida weather.



Food, brews, and views.

Chips & Pimento Dip – Salsa, Jalapeños, Corn Tortillas.  The pimento dip is prepared with pimento cheese, poblano peppers, garlic, and baked in the oven.

Wings – House Hot

Paired with the “Florida Crush” – Effen Blood Orange Vodka, Triple Sec, Fresh-Squeezed Florida Oranges, Lemon-Lime Soda

Crab Cake Sliders  – Arugula, Tomato, Pickled Red Onion, Avocado, Remoulade.  The blue crab is from Gulf of Mexico and they use the meat from its claws.

Tuna Poke Salad – Ahi Tuna, Seaweed Salad, Arugula, Romaine, Cucumber, Tomato, Radish, Avocado, Sesame Seeds, Sweet Onion Vinaigrette

Paired with the “Jennie Jewel” -Effen Cucumber Vodka, St. Germain, Fresh-Squeezed Lemon, Simple Syrup and Lime, Mint

The Waterfront Burger – Ground Chuck, Swiss, Blue Cheese, Caramelized Onions, Bacon, Arugula

French Dip – Roast Sirloin, Swiss Cheese, Caramelized Onions, Au Jus, Horseradish Mayo

Paired with the “Dixie Belle” – Jim Beam Black, Muddled Mint + Cucumber, Simple Syrup, Fresh-Squeezed Lime

Pan Roasted Catfish – Sautéed Kale, Cheddar Grits, Remoulade, Pickled Red Onion
Fried Chicken Thigh – Hot Honey, Cheddar Grits, Pickled Green Beans


Steak Frites – Pan Roasted Sirloin, Cut Fries, Blue Cheese Butter

Paired with House Red Wine – 2015 Drumheller Cabernet Sauvignon

Chocolate Peanut Butter Pie  – Whipped Cream
Bread Pudding – Key Lime Syrup, Whipped Cream

Paired with a sampling of the “Margaret” – Jim Beam Vanilla, Butterscotch, Cocoa, Licor 43, Irish Cream

The Waterfront
4201 South Orange Ave
Orlando, Florida, FL 32806
(407) 866-0468
@TheWaterfront

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We were recently invited to check out the new renovation at Bonefish in Winter Garden as well as sample the delicious Florida Stone crabs that are in season.

Florida stone crabs, sold cold, are very meaty and juicy with a rich, sweet flavor and what’s more – they can be quite a sustainable seafood dish.

Fishermen remove one of their claws and return the crab to the ocean where it can re-grow its lost limb. Though stone crab claws are tender inside, on the outside, they’re strong enough to break an oyster’s shell.

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Orlando Bonefish Grill restaurants are now offering stone crab claws in all Florida locations, where they are locally sourced.

Sold by the pound, Bonefish Grill’s stone crabs come fresh off the Florida docks and served the way they were meant to be served, chilled, cracked, and ready for dipping.

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In Winter Garden, the interior recently underwent a new renovation with an industrial, sleek look that harkens back to an estuary or mangrove idea – a place where fish love to hang out at. There’s even a large decorative art piece of a shiny metallic fish on one of the walls.

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The bang bang shrimp is a favorite here and for good reason – crunchy, sweet, crispy and spicy tangy, creamy – it’s quite good and a highlight of the menu.

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I really enjoyed my fish and chips as well, three cod fillets, tempura-battered in a special blend of seasoning, served with French fries and tartar sauce.

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The corn and crab chowder was disappointing as it was served at a tepid lukewarm temperature and was rather bland in flavor. The corn and crab were fresh, but the chowder soup itself was lacking.

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The teriyaki chicken rice bowl also disappointed – the chicken was bland and the rice was undercooked. The teriyaki sauce was too salty and the presentation overall was unappetizing.

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Definitely needs some work in the kitchen to bring the standard up to make up for the misses.

Eddie V’s Prime Seafood and Steaks on Orlando’s Restaurant Row (Sand Lake Road) has partnered with Moët to offer signature sparkling cocktails, champagnes and sparkling wines to accompany weekly tributes to musical icons, as part of its Sparkling Sounds of Summer program.

We were invited recently for a media preview of the offerings and were blown away by the quality of the food and ambiance of Eddie V’s.

Live jazz lounge at Eddie Vs Orlando

From July 21 through August 30, 2015, Eddie V’s invites guests to enjoy six brand-new sparkling cocktails for $10 each, along with an array of champagnes and sparkling wines available by the glass or bottle.

Additionally, Eddie V’s will be debuting a Chef’s Teaser Menu featuring five new petite culinary creations, each for just $5, including:

Tartare of Scottish SalmonTartare of Scottish Salmon – Red Chile, Sweet onion, Capers, Olives With Toasted Baguettes

Steak Tataki Steak Tataki – Seared Beef Tenderloin, Soba Shiitake Mushrooms, With light soy broth

SONY DSCGruyère Potato Fritters- Baked potato, gruyère cheese, scallions in lightly crisped pastry dough

Oysters Fondue Oysters Fondue – Broiled oysters With spinach and artichoke fondue, panko crumbs

and

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Eddie V’s musicians will dedicate a portion of their live sets to honor the music and genre of one iconic performer. Played nightly in the restaurant’s V Lounge, performances will feature songs from jazz, blues and R&B greats, including Ray Charles, Harry Connick, Jr., Stevie Wonder and Michael Bublé.

SONY DSC The Tokyo Margarita – Casamigos Blanco, nagomi yuzu, fresh lime, agave and the Coco – Cîroc Coconut, Malbu Banana, pineapple, lime, mango

The six new sparkling cocktails include 24 Karat, Chandon Citrus Sparkler, Cuban Nights, Summer Blush Bubbly, The Coco and Tokyo Margarita. A number of champagnes and sparkling wines will also be served throughout the entire summer event.

Eddie V’s has a lot of swagger and swank – down from the sleek and modern bar and decor to the black bow tied waiters decked in all white suits. All a wonderful way to spend a summer evening with live music, reasonably priced small plates, and delicious sparkling cocktails.

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Click to add a blog post for Eddie V's Prime Seafood on Zomato

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Pier 407 is a new Cajun and seafood restaurant recently opened on East Colonial just west of Rouse Road. It’s a family owned and operated restaurant that “strives to serve authentic Louisiana cuisine at affordable prices.”

I dropped by recently to eat dinner with family and friends and was charmed by the friendly owners and their family. I guess you can add this to the list of many Vietnamese owned Cajun restaurants around town, many who have started after leaving Louisiana in the midst of Hurricane Katrina’s destructive wake.

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They did a great job remodeling the space, which was rather sparse before with a few posters of Indian films, now the space has as an urban, rustic harbor warehouse feel.

The menu is hand-written, quite decoratively, on a chalk board, listing out their seafood dishes and specials from fried to steamed, po boy sandwiches, gumbo and jambalaya. The jambalaya was hearty and flavorful, yet somehow reminiscent of fried rice – delicious all the same.

I noticed the seasonings here give the seafood a more fresh taste, less heavy handed as some places can be. We ordered the $19.95 special that can with queen crab legs, crawfish, and shrimp. We also ordered the fried shrimp platter and the awesome mini beignet desserts. Really enjoyed the fried shrimp, but especially enjoyed the delightful panko crusted and seasoned fried potatoes that accompanied them.

It’s open from 3pm till 9pm daily now, but they hope to expand to lunch hours in the future.

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Gumbo

Gumbo at Pier 407

Fried Soft Shell Crab
Fried Soft Shell Crab
Fried Shrimp plate
Fried Shrimp plate
Jambalaya rice
Jambalaya rice
Seafood combo special
Seafood combo special

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Fried Beignet Donuts
Fried Beignet Donuts

Pier 407 Cajun Crab and Seafood
10725 E Colonial Dr
Orlando, Florida
(407) 734-5997
For more info, visit:
https://www.facebook.com/pages/Pier-407-Cajun-Crab-Seafood/789990021079617

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Docked inside the Gaylord Palms Resort in Kissimmee, Florida, you will find a 60-foot sailboat floating in an indoor saltwater lagoon that is a landmark to the resort’s newest dining concept, MOOR. MOOR focuses on fresh seafood with regionally-inspired dishes and Chef Phillip Fisher works with local farmers and fishmongers to find sustainable and seasonal ingredients.

MOOR came to fruition through the desire to serve fresh local food in a lifestyle casual dwelling. The story began organically with the relationships the resort’s chefs have built with local purveyors and fishmongers through their own farming and fishing expeditions. Chef Paul Player, the resort’s Executive Sous Chef, is deeply involved in the local farming movement, serving integral roles in the following community-based food clubs: Slow Food Orlando, Osceola County Grown and Eat Florida Fresh.

“Serving fresh, local and seasonal ingredients isn’t a fad. It’s simply the way we cook,” says Chef Paul. “We want to share the bounty of our regional fare with the world.”

MOOR is proud to offer guests an ever-changing menu complete with a blackboard of daily specials including line-caught fish, fresh cuts of local beef and signature delights such as rock shrimp cocktail with tomato chow chow and seasonal risotto.

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Specialty Chef Phillip Fisher

Specialty Chef Phillip Fisher, who will be overseeing the restaurant’s kitchen, designed the menu in its entirety. Prior to opening MOOR, Fisher was the Executive Chef for Ocean Key Resort and Spa in Key West, Florida. Fisher was born and raised in North Carolina where he spent the bulk of his childhood honing his future career in the kitchen.

”I learned at a young age that fresh food tastes better,” says Chef Fisher. “I am thrilled to be a part of a team that cares about where their food is sourced and how it is ultimately served to our guests.”

MOOR features an open floor plan, 60-foot sailboat, layers of neutral tones, elegant wood flooring and several private dining areas including a chef’s table with interactive capabilities. The bar area extends into an outdoor terrace that overlooks the property’s beautiful 12,000 square foot Coquina Lawn.

The opening of MOOR also marks the launch of Gaylord Palms’ movement to grow and source their own food. The hotel is working with local farmers to incorporate an on-site garden and a boxed produce program for their STARS (Gaylord Palms employees). This project is slated in three phases with the first phase to include a culinary garden and outdoor kitchen, and the second and third phases to include a multitude of gardens, herb sculptures and flowering trees.

“We currently have over 500,000 live plants including an herb garden and fruit trees inside of our glass-enclosed atrium,” says Johann Krieger, General Manager of Gaylord Palms Resort & Convention Center. “It just makes sense for us to expand our home-grown resources to support our restaurants.”

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MOOR’s Select Vendors:

Crooked Can Brewing Company (Winter Garden, FL): Built upon the founder’s passion for craft beer, Crooked Can Brewing Company is an upstart craft brewery located inside Plant St. Market, in Historical Downtown Winter Garden, Florida.

Douce France Bakery (Winter Garden, FL): Started as a wholesale-only bakery, but since the business moved to the newly built facility in Winter Garden, the company made room for an amazing retail store where customers can find succulent freshly baked goods as well as a full lunch menu.

Funky Buddha Bakery (Oakland Park, FL): Founded in 2010 in Boca Raton, Florida, and is committed to producing bold craft beers that marry culinary-inspired ingredients with time-honored techniques.

Gary’s Seafood & Specialties (Orlando, FL): Started in 1989 by Gary Reed with a loan from his wife’s parents, he purchased one truck and drove away with a dream to offer the best fish to the best chefs in Florida. Twenty two years later, Gary’s Seafood & Specialties is known worldwide for their Gold Ribbon standard of having the highest quality fish.

My Yard Farm (Winter Park, FL): Founded over seven years ago to provide grown local, grown sustainably, beyond organic food to communities at large, small and everything in between.

Premier Beverage Company (Fort Lauderdale, FL): One of the largest distributors of wines, spirits, and other beverages in Florida. The company’s distribution facilities are located in Miramar and Tampa with cross-docks in Pensacola, Jacksonville, and Orlando.

moorapp
Top (L to R): Gary’s Seafood & Specialties, My Yard Farm
Bottom (L to R): Pork Belly Sliders, Crooked Can Brewing Co., Funky Buddha Brew
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Douce France Bakery
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Blonde Key Lime Daiquiri // Papas Pilar Blonde Rum, Fresh Lime Juice, Simple Syrup, Key Lime Curd
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AMUSE-BOUCE // Grilled Cedar Key Clams // Jalapeño Mignonette, Cucumber, Fennel
Hydopronic fennel grown on-site, Cucumbers (Mt Dora, FL), Clams (Cedar Key, FL)
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COURSE 1 // Pork Belly // Peanut Butter, Pickled Watermelon Radish
Watermelon Radishes (Sebring, FL), Pork (Avon Park, FL)
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COURSE 1 // Old Fashion // Basil Hayden, Citrus Bitters, Florida Sugar Cane Syrup
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COURSE 1 // Tuna // Peanut Butter, Pickled Watermelon Radish
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COURSE 2 // Spring Vegetables // Watermelon, Burrata, Olive Oil
Hydroponic Watercress grown on-site, Cucumbers (Mt. Dora, FL), in-house Burrata
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COURSE 2 // MOOR SECRET COCKTAIL
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COURSE 3 // Blue Crab Soup // Sherry, Chive
Florida Atlantic-caught Blue Crabs, Hydroponic Chives grown on-site
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COURSE 4 // Grouper Cheeks // Heirloom Carrots, Spring Peas, Morel Mushroom
Carrots (Sebring, FL), Gulf Coast grouper
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COURSE 5 // Tilefish // Course Grits, Apples, Red Sorrel
Hydroponic Red Sorrel grown on-site, Sweet Corn (Zellwood, FL), Tilefish (Fort Pierce, FL)
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COURSE 6 // Chef’s Desserts // Peanut Butter Cup, S’mores, Strawberry Shortcake, Key Lime Pie
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S’mores and Strawberry Shortcake Cups were the winning desserts of the evening!

MOOR is in the Key West Atrium at Gaylord Palms Resort located at 6000 West Osceola Parkway, Kissimmee, FL 34746. The restaurant is open daily for lunch from 11:00 a.m. to 4:30 p.m. and for dinner from 5:00 p.m. to 10:00 p.m. The bar is open 11:00 a.m. to midnight. For more information on MOOR, please visit www.facebook.com/DINEMOOR, www.GaylordPalms.com or call the restaurant directly at 407-586-1101.

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Washington Shores Fish Market is not really a seafood market per se, but rather more of a neighborhood fish fry joint. Located in the Washington Shores neighborhood, just west of John Young Parkway right next to a Lynx bus stop, the unassuming shop, in somewhat sketchy locale, sells up loads of fried fish and shrimp for a value price.

You order up at the window, where the orders are fried fresh to order. Expect to wait maybe 10-15 minutes in your car or at one of the picnic tables outside. Classic Street Food.

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You can order from a list of fish and seafood including grouper, catfish, Nile perch, shrimp ranging from $6 to $9. They also have sides for order from cheesy grits to hush puppies and coleslaw. The portions are all very generous, fresh and hot from the frier.

The daily special includes fried basa fish with bread and fries for $5.75, which comes with about 5-6 big pieces of fried fish fillets. The steak fries are crispy and delicious as are the fried fish. The fish breading is perfect.

Washington Shores Fish Market on Urbanspoon

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Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood-grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest-quality, fresh ingredients.

Recently, Scott Joseph Orlando Restaurant Guide reported that Clifford Pleau, who helped develop Darden’s Seasons 52 concept in Orlando, left the company to join Bloomin’ Brands to work on Bonefish Grill. It should be very interesting to see how Mr. Pleau will improve Bonefish Grill.

Bang Bang Shrimp at Bonefish Grill
Bang Bang Shrimp at Bonefish Grill

In the mean time, Bonefish Grill has introduced a NEW menu that includes a new bowl concept with Spicy Ahi Tuna and NY Strip Tataki as well as new ceviche and bang bang shrimp flatbread appetizers.

One thing that previously had disappointed me at Bonefish Grill was the lack of fresh and flavorful vegetables to complement their seafood dishes, and thankfully they have worked on and improved on that with a recent visit.

I was very impressed by the NY Steak tataki bowl which was very flavorful and seared perfectly and had great taste when eaten in the rice bowl.

Seared NY Strip Bowl – USDA Choice NY Strip seared to your preference served with marinated cucumbers, roasted peanuts and passion fruit salsa, jasmine rice and a black pepper aioli
Seared NY Strip Bowl – USDA Choice NY Strip seared to your preference served with marinated cucumbers, roasted peanuts and passion fruit salsa, jasmine rice and a black pepper aioli
Cold fresh ceviche - served in an ice bowl
Cold fresh ceviche – served in an ice bowl

The following are the new dishes added to the menu, from their press release:

New bowls deliver bold flavor, using fresh vegetables that combine Asian and Mediterranean inspired flavors.

  • Spicy Tuna Bowl – premium sushi grade, sesame-seared rare tuna served with avocado, sweet chile sauce, jasmine rice and passion fruit salsa
  • Seared NY Strip Bowl – USDA Choice NY Strip seared to your preference served with marinated cucumbers, roasted peanuts and passion fruit salsa, jasmine rice and a black pepper aioli
  • Shrimp Pad Thai Bowl – sautéed shrimp combined with rice noodles, green onions, peanuts, egg and a traditional Pad Thai sauce
  • Fire Roasted Vegetables Bowl – a seasonally fresh selection of vegetables combined with pearl couscous with herb and pesto dipping sauce available with choice of wood-grilled shrimp or herb-grilled chicken
Spicy Tuna Bowl – premium sushi grade, sesame-seared rare tuna served with avocado, sweet chile sauce, jasmine rice and passion fruit salsa
Spicy Tuna Bowl – premium sushi grade, sesame-seared rare tuna served with avocado, sweet chile sauce, jasmine rice and passion fruit salsa

New Wood-Grilled steak specialties include a savory 13 oz. USDA Choice Rib-Eye, perfect with white truffle butter or choice of several new steak signature sauces including:

  • Béarnaise Sauce – classic hollandaise based sauce flavored with tarragon and red wine
  • Asian Peppercorn Demi-Glace – schezwan peppercorns blended with a reduced brown sauce
  • Porcini Sage Butter – blended butter sauce with porcini mushrooms and fresh sage
  • Creamy Mushroom and Bacon Sauce – Marsala wine reduction finished with sliced mushrooms and crisp bacon
  • White Truffle Butter – Italian white truffles blended with fresh creamy butter
  • Or try the Ahi Tuna Steak, fire-kissed and perfectly paired with a signature sauce including the new Lime Tomato Garlic sauce – creamy butter sauce with garden fresh tomatoes and a hint of lime.

Deluxe Sides are now available to complement Wood-Grilled selections and entrées including:

  • Crab Fried Rice – jumbo lump crab wok-fried with eggs, bell peppers, carrots and green onions with a hint of soy sauce
  • Porcini Mushroom Ravioli – classic Italian ravioli filled with porcini mushrooms and ricotta cheese sautéed in a sage brown butter and topped with crispy mushrooms
  • Wood-Grilled Broccolini – small florets tossed with garlic herb butter
Crab Fried Rice – jumbo lump crab wok-fried with eggs, bell peppers, carrots and green onions with a hint of soy sauce
Crab Fried Rice – jumbo lump crab wok-fried with eggs, bell peppers, carrots and green onions with a hint of soy sauce

Four new appetizers provide a unique approach to classic favorites:

  • NY Strip Tataki – perfectly seared USDA Choice NY Strip, Thai peppers and a mustard soy sauce
  • Twisted Edamame Hummus – edamame replaces traditional garbanzo beans, topped with a roasted tomato relish and crunchy pepitas served with flatbread chips
  • Bang Bang Shrimp® Flatbread – crispy shrimp, mozzarella cheese, cilantro and a creamy, spicy sauce
  • Cold Snap Ceviche – chilled bay scallops, shrimp, fresh fish, avocado, cucumber, jalapeno, citrus, cilantro served in a glass made entirely of ice and warm tortilla chips on the side
  • The perfect way to finish a meal is with a Dessert Flatbread such as S’mores with creamy chocolate, toasted marshmallow and graham cracker crumbs.

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Bonefish Grill has also added new handcrafted concoctions to start or complement any occasion. The Fresh Pineapple Martini is made with Malibu Rum, St. Germain Elderflower liqueur, fresh pineapple and homemade vanilla bean simple syrup. The refreshing Cold Snap Cucumber Cosmo is made with Reyka vodka, Solerno Blood Orange liqueur and fresh English cucumbers served on the rocks in a glass made entirely of ice.

RA Sushi has branched out all over the states. It’s the 1st in Orlando, 4th in Florida and 26th in the United States. The RA Sushi located in Orlando can hold up to 260 guests and provides Happy Hour (4-7pm Mondays-Fridays) throughout the entire restaurant instead of just at the bar like some places.

Although it just opened July 30th in Orlando, They are already dishing out a new menu, in addition to their current offerings that consist of over 100 dishes and 150 drink specialties that are mainstream and originally created at RA Sushi. When I say “mainstream”, they still have an RA twist on them to make you feel like you can’t find anything like it anywhere else.

On September 10, 2014, we were invited to Ra Sushi to preview and experience a number of delicious items ranging from appetizers to desserts.

If you have an allergy, they’ll be sure to keep you from contacting any dish that contains those ingredients (ie, me from eating anything coming into contact with shrimp or items that have touched shrimp).

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To start with, we were served Garlic Edamame, which are steamed soybeans sautéed in a garlic butter and Asian seasoning. Not only were the shelling seasoned, it seems as though the flavors seeped in and also came from the soybeans themselves.

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RA’llipop* is a roll that consisted of raw tuna, salmon, yellowtail, spicy tuna mix, lettuce, asparagus, and cucumber wrapped in lobok. It’s served skewered with a garlic ponzu sauce. The entire roll will melt in your mouth. You’ll only realized that you ate something because of the crunch provided by the vegetables the fish is encased by as well as a hint of spicy from the tuna mix.

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The Viva Las Vegas Roll* is a popular item on the menu. Ingredients: Kani kama crab and cream cheese rolled in rice and seaweed, lightly tempura battered, and topped with spicy tuna, kani kama crab mix and sliced lotus root; finished with a sweet eel sauce and spinach tempura bits. The lotus root has a nice crunch but is dense and had a little heat. The crab and spicy tuna mix is smooth and creamy to provide a contrast to the lotus root. Unfortunately, I was unable to try the roll itself because it contained shrimp, but my colleagues seemed to love it and didn’t leave a single roll on the plates they came on.

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The Yellow Monkey Roll is a vegetarian friendly roll that is nice and tropically refreshing. It is made up of mango, roasted red pepper, marinated artichoke, and cream cheese rolled in rice and seaweed, topped with mango and cashews before drizzled with a kiwi wasabi sauce.

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The Crazy Monkey Roll is one of my favorites and is creamy from the salmon, cream cheese and avocado. The sweet sauce drizzled on top added a nice surprise to the roll itself. This is a little different to the Yellow Monkey Roll because it is made up of smoked salmon, mango and cream cheese topped with avocado, red beet tempura bits and cashews, then drizzled with mango and sweet eel sauces.

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The Lobster Shrimp Roll is another roll I unfortunately could not try, but I visually enjoyed the heart shape roll as it came out. Ingredients: lobster, cucumber and avocado rolled and topped with shrimp; served with an Asian pesto sauce.

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After sushi, we took a break from eating to enjoy Sake Flight 8 that consists of three 2 oz. pours of Kizakura “Pure”, Sho Chiku Bai Nigori “Crème de Sake” and Kizakura “Pure” Stars – range from sweet, dry to sparkling.

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The Tuna2 Salad is a refreshing dish with two types of tuna: ahi and albacore. It was a mixture of different textures ranging from smooth to crunch thanks to the variety of ingredients. Ingredients: seared ahi and albacore tuna drizzled with a garlic ponzu sauce, placed over a bed of mixed greens with sliced avocado, jalapeño, cilantro, fried wontons and cashews; served with an onion soy vinaigrette.

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The first entrée was the Spicy Chicken Teriyaki Udon, which is stir-fried Asian vegetables tossed with chicken and udon noodles in a spicy teriyaki sauce. For you chopstick experts, even you may wish to use a fork for this meal because of how slippery the udon is! The sauce the udon is dressed with isn’t overpowering and adds the right amount of flavor to each noodle and vegetable that will please your palate.

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The Chicken Katsu is usually a favorite for children and adults whether they don’t wish to have any sushi or if they want something Southern, but with an Asian twist. Panko breaded chicken with coleslaw is served with an Asian BBQ dipping sauce. With or without the Asian BBQ sauce, the chicken was marvelous and I’m drooling over the thought at the moment.

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The Bara Chirashi Bowl* is a bowl of rice topped with tuna, salmon, yellowtail, shrimp, avocado, and cucumber with Asian green vegetables dressed with poki sauce. This is like sushi in a bowl that can deliciously fill your stomach so you can continue on with your productive day!

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Last, but not least, the dessert served was Banana Split Maki. It is RA’s version of sushi for dessert that consists of a fried banana maki topped with whipped cream and fresh fruit drizzled with raspberry and chocolate sauces.

*As mentioned on the RA Sushi website, “consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions”.
More dishes and information can be found on www.rasushi.com. You could also join their email list and Get Hooked Up! They’ll give you a $20 RA gift certificate every year during the month of your Half Birthday as well as something special the month of your actual birthday!

Location: 9101 International Drive Suite 1008, Orlando, FL 32819
Hours: 11am-11pm daily with lunch served until 3pm

RA Sushi Bar Restaurant on Urbanspoon

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Situated on the top two floors of the Hyatt Regency hotel at Orlando International Airport, Hemisphere has some of the most breathtaking dining views in all of Orlando. Down below, diners can watch as the major airlines taxi along the airport’s runways, preparing for their initial ascent into the airspace and onto their next destination.

Hemisphere specializes in steaks and seafood and even has an award winning wine list. At first approach, I immediately thought the space could use some re-modeling – much like the one its sister restaurant, McCoy’s, recently underwent in order to modernize and update. For now, the space and decor, though bright and airy, is still very reminiscent of a 1990s era hotel restaurant.

Hyatt hotels all around the world recently launched a new global food philosophy – “Food. Thoughtfully Sourced. Carefully Served.” focused on sourcing and providing healthy food and beverage options for Hyatt guests and also good for the local communities in which they reside and good for the planet.

On a recent media preview visit to Hemisphere, under the care of Sous Chef Tournant Jonathan Zimmerly, we started off our dinner with the house specialty, a peppery, savory crawfish cream chowder which first made its appearance on the Hemisphere menu when it first opened. My dining partner and I also sampled the blue crab cake served in a corn chowder as well as an heirloom tomato, basil, mozzarella salad – both were good.

The star of the evening was the whole yellow tail snapper flash fried with a chili lime soy broth and cilantro jasmine rice. When they mean whole yellow tail snapper, they really mean the entire fish from head to tail fried. Although the jasmine rice was oddly salty, the fish was fun to eat especially over rice. It reminded me of an old family meal dish we would have growing up, picking off the fish with our chopsticks around the family dinner table.

My dish was seared scallops on top of a caramelized onion tart and served with roasted wild mushrooms and garlic cream. I enjoyed the scallops but wish the caramelized onion tart had been more flaky and crispy rather than soggy.

Overall, I would definitely try Hemisphere again, especially after their re-modeling is completed.

An old fashioned Italian waiter statue greets guests in the front of Hemisphere
An old fashioned Italian waiter statue greets guests in the front of Hemisphere
Gorgeous window views of the runways below at the Orlando International Airport
Gorgeous window views of the runways below at the Orlando International Airport
The decor is reminiscent of 1990s Hotel-chic
The decor is reminiscent of 1990s Hotel-chic
House baked bread at Hemisphere
House baked bread at Hemisphere
Blue Crab, sautéed crab cake, sweet corn chowder - $13
Blue Crab, sautéed crab cake, sweet corn chowder – $13
Heirloom Tomato, Local Organic Basil, Mozzarella, Organic EVOO, Balsamic, Key West Sea Salt - $9
Heirloom Tomato, Local Organic Basil, Mozzarella, Organic EVOO, Balsamic, Key West Sea Salt – $9
Hemisphere's Crawfish Chowder, House specialty  - $8
Hemisphere’s Crawfish Chowder, House specialty – $8
Amuse bouche - raspberry gelato
Amuse bouche – raspberry gelato
Whole Yellow Tail Snapper, flash fried, chili lime soy broth, Cilantro Jasmine rice - $34
Whole Yellow Tail Snapper, flash fried, chili lime soy broth, Cilantro Jasmine rice – $34
Scallops, fresh from New England, seared, caramelized onion tart, roasted wild mushrooms, garlic cream - $32
Scallops, fresh from New England, seared, caramelized onion tart, roasted wild mushrooms, garlic cream – $32

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Corn and Rice sides
Corn and Rice sides

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Hemisphere Steak & Seafood at Hyatt Regency Orlando International Airport
9300 Jeff Fuqua Blvd, Orlando, Florida, USA, 32827
Tel: +1 407 825 1234 Fax: +1 407 856 1672 orlan-reservations@hyatt.com

Hemisphere Steak & Seafood on Urbanspoon

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