McCoy’s Bar & Grill at Hyatt Regency Orlando International Airport
9300 Jeff Fuqua Boulevard, Orlando, FL 32827
Located inside the main terminal of Orlando International Airport (MCO)
on the lobby level of Hyatt Regency Hotel
Phone: (407) 825-1234
Flexible hours: M-Su 11a.m. to 1 a.m.
The airport code for the Orlando International Airport – rather than OIA as you would think – is represented by the letters MCO. The code stands for the airport’s former name, McCoy Air Force Base, named for the late Colonel Michael Norman Wright McCoy.
McCoy’s Bar & Grill restaurant located at Hyatt Regency Orlando International Airport (and also named for the late Colonel) was recently redesigned with a hip, ultra-modern look with natural bamboo flooring and day lighting, dark wood finishes and a soft earth tone color palette. I was invited recently for a media event to check out the new digs as well as the surprisingly pleasant “local” menu on board.
The interior renovation was handled by CCS Architecture, a firm that has gained international acclaim for its restaurant projects. Other features include open kitchen concept; high-definition, flat panel televisions; private dining areas; two high-top communal tables fitted with outlets for guests to recharge their communication devices; complimentary Wi-Fi; and a well-stocked bar featuring an extensive selection of wines by the glass that complement the menu, draft and bottled beers, and signature, popular and non-alcoholic beverage options.
An expanded, free-standing sushi bar features custom-made selections prepared by a classically-trained Japanese sushi chef led by Chef Hiro Masaki. Menu features Nigiri and Maki Sushi, Traditional Rolls, a selection of appetizers and entrees including a seasonal pre fix Bento box. Much of the fresh fish served at McCoy’s and used in the sushi bar arrives at the restaurant straight off the runway after being flown in from other locations.
When people think of food at the airport, they hardly remember that McCoy’s and its sister restaurant Hemisphere both located in the Hyatt Regency at the Orlando International Airport, can be an elevated culinary experience while you await the next flight.
The updated menu blends Hyatt’s Food. Thoughtfully Sourced. Carefully Served. global food initiative with the unique needs of airport visitors. The new menu raises the bar for traveling diners while providing sustainable and responsible food and beverage choices and does so with true vigor, enough to make any “locavore” salivate for a dish.
Locally-sourced foods include:
- Blueberries and Cornish hens from Ocoee, Fla. including Lake Meadow Naturals
- Little gem romaine lettuce from Apopka, Fla.
- Pork from Avon Park, Fla. from Palmetto Creek Farm
- Sunray venus clams from Pine Island, Fla.
- Wild royal red shrimp from Canaveral, Fla.
Ultra-fresh sweet and savory sorbets, sauces and mousses are made with seasonal ingredients using the revolutionary Pacojet™ culinary appliance. Examples include apple cider sorbet, pomegranate sorbet and cream cheese ice cream.
Some dish highlights here at McCoy’s include:
MCO Traveler’s Trio small plates are 3 for 17.95 | 1 for 7.00.
Selections include:
- Spring Rolls house made, Vietnamese style with palmetto creek farm pork & nuoc mam sauce
- Calamari fresh from Point Judith RI, lightly breaded & fried, served with ponzu aioli
- Pork Carnitas Taco palmetto creek farm pork braised with sour orange, shredded lettuce, pico, crema, white corn tortilla
- Baked Baby Brie, pecans, dried cranberries, lake meadow honey, served with multi-grain chips
- Healthy options include selections from Hyatt’s StayFit Cuisine program, gluten free and vegetarian items, and a “For Kids By Kids” children’s menu created in collaboration with Alice Waters and the Partnership for a Healthier America.
Crawfish Chowder – A McCoy’s specialty for 20 years
Shrimp Mojito Salad with mixed local lettuce, Canaveral royal red shrimp, fresh orange sections, mango, spiced pecans, Mojito vinaigrette
Grilled Citrus Chicken Panini with sourdough bread, local produced Oaxaca cheese, shaved chicken breast, mango aioli, avocado, French fries
OIA Mac N Cheese with Oaxaca, smoked cheddar and Monterey jack cheeses, roasted Poblano peppers, cornbread crust, mixed local green salad
Grilled Steak salad with natural flat iron steak, red onion jam, crouton, Florida grown Bordeaux spinach, roasted red peppers, smoked bacon, bleu cheese & honey balsamic vinaigrette
Lake Meadow Naturals Whole Cornish Hen grilled with sage & garlic marinade, roasted butternut squash, apple and fennel slaw, natural jus
McCoy’s – Team Profiles
Chef David Didzunas is a graduate of The Culinary Institute of America in Hyde Park, New York. He started his career with Hyatt Hotels in 1981 in his hometown of Pittsburgh, Pennsylvania. From there, he held chef positions at properties in Dallas, Washington, D.C. and Atlanta, and was executive sous chef for the Hyatt Regency Grand Cypress and executive chef for the Hyatt Charlotte at Southpark in North Carolina. In 1997, he was appointed executive chef for Hyatt Regency Orlando International Airport. Didzunas stays in touch with the latest trends in food and wine by traveling to Spain, Itlay and various parts of the United States.
Housemade ice creams at McCoy’s made using the revolutionary Pacojet™ culinary appliance
Local Winter Park Dairy Cheeses
