Regionally acclaimed, Nashville restauranteurs, husband and wife team Executive Chef Chris Rains and Erica Rains bring their culinary experience to Orlando’s newest dining concept, the Hall on the Yard, with two diverse and delicious concepts.
The Hall On The Yard is a collection of 9 diverse culinary offerings, 5 curated event spaces, 3 premium cocktail bars, showcased in 1 eclectic building.
The Rains are the founders behind The Chef and I, a modern take on approachable gourmet fusing international flavors into beautiful, well balanced dishes and Pasion a new Latin fusion themed restaurant putting new takes on classic Mexican, Puerto Rican and Cuban fare.
Michael Morrison serves as Chef de Cuisine – formerly Head Chef of Loretta Keller’s Famed Coco500 & Exec Chef of Hiro Sone’s Michelin Starred Ame in SF. He serves alongside Sous Chef Travis Chasteen.
Interview with Chef Chris Rains on PASION
Tasty Chomps: What are your inspirations behind the food at PASION ?
Chef Rains: I am inspired by the classic dishes first and foremost. From there I get a basic understanding and just move forward towards the end result. Incorporating what I think it should taste like with traditional techniques. It probably sounds crazy, but if you tell me about a dish that I am not very familiar with, I immediately envision what it should taste like before I take that first bite.
What are some of your favorite dishes on the menu right now? most popular dishes?
Shrimp and Agave cornbread and the Walu Ceviche. Most popular dishes are the Barria tacos and the three ceviches.
What is something you want people to know about Pasion?
That literally the name says it all. We are passionate about food and we want to make sure that each bite you take tickles all your taste buds.
Tell us more about the tres leches french toast – the process, the ingredients –
This is actually a recipe created by Chef Travis ( He is the sous chef at Chef and I our other restaurant at The Hall). We soak thick slices of Sour Dough crème anglasie over night then crisp the slices on the griddle. We serve the dish with more chilled crème anglaise, strawberries and jalapeno infused maple syrup.
Upcoming plans for Pasion for 2022?
We are developing interactive tasting experiences and teambuilding through the flavors and cultures of Latin American cuisine.
Interview with Chef Michael Morrison on PASION
Tell us about your background and culinary experience before Pasion –
Before moving to Orlando I spent 15 years living and cooking in San Francisco. I spent time in a wide range of Kitchen. Most of my formative training was split between Farm to Table and Fine Dining
What was food in your childhood like? What was the role of food growing up? What are your favorite foods growing up?
I grew up in a small town in Upstate New York, not really a place known for food. What I did growing up was awesome “junk food”. The pizza, wings and subs from the small mom and pop operations are better than any I had outside of my town. I still dream about the food at the shops.
What are some of your favorite experiences throughout your career working in various kitchens?
For sure a stand out for me time in my career would be my first Head Chef Job. I was hired by Loretta Keller to be the chef at her restaurant CoCo500.
What are some of your personal comfort foods?
I love slow cooked like Braised Short Ribs and Lamb Shanks.
How is Central Florida coming along in the food culture from your point of view?
I feel like Orlando is on the rise. The Guests we are serving are expecting new experiences and food.
Must Try Dishes at Pasion at The Hall on the Yard
Ceviche three ways – Deep Water Walu, Gulf Shrimp, and Yucatan Style Polpo (Octopus)
Beef Short Ribs and Mofongo – Beef, slow braised with wine, stock and herbs and served over a roasted pineapple achiote broth and served with a smoky bacon mofongo and a lime salted avocado .
Huevos Rancheros – with refried red lentils, smoky pasilla, ancho and guajillo pepper salsa, sliced avocado, house cured and 2 farms eggs sunny up.
Sautéed Gulf Shrimp and Agave Cornbread
Adobe Blackened Mahi Mahi Tostada
Chorizo and Chihuahua Cheese Omelet
Birria Style Tacos
Chipotle Chicken Quesadilla
Tres Leches French Toast – Marinated Overnight in a Tahitian Vanilla Batter, browned and layered with tres leches milk anglaise, spiced toasted jalapeno maple syrup, and fresh strawberries with cilantro
at The Hall on the Yard
1412 Alden Road, Orlando, FL
Thu 11:00 am – 11:00 pm
Fri-Sat 11:00 am – 2:00 am
Sun 11:00 am – 9:00 pm
Brunch Saturdays and Sundays from 11 am – 5 pm.