A new upscale casual dining restaurant and bar featuring craft cocktails is having their soft opening this Friday September 18th in the Lake Ivanhoe District in the location (1414 N Orange Ave, Orlando, FL 32804) which once held Mesa 21 and Gargi’s Lakeside.
The restaurant, Russell’s on Lake Ivanhoe is brought to us by partners Philippe Villain, Kevin O’ Donnell, and Chef Emmanuel Clement.
Mr. Philippe Villain has a long history in the restaurant industry including Wolfgang Puck Catering, ARAMARK, Planet Hollywood, and Euro Disney working within the resorts, hotels, and food and beverage management.
Chef Emmanuel Clement apprenticed at “Le Grand Veneur”, the most prestigious restaurant in Barbizon, France. Then onto the luxurious “Le Mazagran” and “Chez Edgard” in Paris, working closely with famous Michelin starred master chefs such as Alain Senderens in Paris and Christian Delouvrier in New York.
As Area Managing Chef for Disneyland Paris, he ran the test kitchen, created, developed concepts and menus from fast casual to fine dining and gastronomic for all the restaurants on site. He also served as Executive Chef International for Planet Hollywood and most recently was the owner and chef of “La Bodeguita del Centro” in Mallorca, Spain.
The name of Russell’s on Lake Ivanhoe and its pineapple symbology comes from Lake Ivanhoe’s history. Once upon a time, an industrious entrepreneur named Mr. George Russell settled on Lake Ivanhoe back in 1885 and began growing pineapples in the area, developing a booming pineapple industry that would become one of the largest and well-known producers of pineapples in the United States until imported varieties from Hawaii and Cuba made it unprofitable.
Mr. Russell then opened one of Orlando’s first amusement parks, a water park named Russell’s Point – also called Ivanhoe Park or Joyland – in 1910, complete with a dock, water slides, a dance hall, picnic area, and 50 boats for fishing and enjoying the lake.
The restaurant is having some finishing touches and should be open this September.
Sneak Peek at their Menu
Russell’s On Lake Ivanhoe Food Menu
Russell’s On Lake Ivanhoe Drink Menu
Pasta alla Vodka – Ricotta-filled pasta, spicy tomato cream, pancetta.
Lemon Basil Crush, Tropical Cosmo, Peach Bellintini
Lemon Basil Crush: SVEDKA Citron Vodka, crushed basil and fresh-squeezed lemon juice.
Tropical Cosmo: Pineapple infused vodka, Malibu Coconut Rum, cranberry juice, and lime juice, up.
Carpaccio – Shaved tender beef, field greens, capers, mustard aioli. This is only $6 during Happy Hour on weekdays from 3pm – 6pm. Regular price – $13.99.
Lobster Ravioli – Lobster cream sauce, scallions.
Gorgonzola Crusted Beef Medallions – Marsala sauce, asparagus, mashed potatoes.
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Hot Jumbo Lump Crab & Cheese Dip – topped with fresh tomato & scallions, served with toast points. This meaty and cheesy dip blew my mind. It was an amazing starter.
Fresh Seared Tuna Sashimi (GF) – seared sushi grade tuna with a peppercorn and seasame crust, served with soy horseradish.
Filet Mignon (GF) – 8 oz, barrel cut, bacon wrapped. A excellent cut of steak! The mash potatoes were light and fluffy. We enhanced this dish by adding on the sea scallops for an additional $9 and it was worth it.
Crab Cakes – 2 Maryland style, jumbo lump with house-made rémoulade. The crab cakes tasted amazing. It was pure perfection.
French Macarons (V) – raspberry, pistachio, coffee. A fun and colorful treat to end a wonderful meal!
Brownie Sundae (V) – house-made fudge brownie, vanilla ice cream, whipped cream with cherry. A very filling dessert!
Crispy Calamari – Crispy fried with lemon. It was super fresh and delicious.
Lamb Chops (GF) – Marinated for 36-hours with fresh herbs and garlic, served with Lemon Potatoes and YiaYia’s vegetables. I normally do not eat lamb but I actually enjoyed their lamb chops. The taste was very similar to steak. It was not gamey at all because they use domestic lamb which is the most expensive, high-quality lamb that is fed grass and corn.
Lavraki Branzino (GF) – Served with lemon, olive oil, wild greens and spinach rice. The fish is flown in twice a week from Greece. It was delicious and huge. The flesh was light and flaky. This one did not disappoint. You really cannot find anything like this anywhere else in town.
Baklava (V) – Walnuts, cinnamon, cloves, honey. A sweet lover’s dream.
Opa Emek (V) – Kantaifi shredded phyllo dough, walnuts, custard cream, and whipped topping. It had amazing texture and just the right amount of sweetness.
• Limited and carefully managed attendance: All guests will be required to make advanced ticket purchases and reservations.
• Reduced capacity and physical distancing: They have reduced capacity by letting fewer people enter their parks and adjusting experiences to allow for physical distancing. This includes physical distancing in dining experiences, attractions, queues and other locations. Additionally, physical barriers have been installed in areas where physical distancing may be difficult to maintain, like cash registers.
• Face coverings: Are required by both cast members and guests ages two and older to wear a face covering – unless swimming or when eating or drinking.
• Handwashing and hand sanitizer: They have increased the number of hand sanitizer locations and handwashing stations throughout their parks and resorts.
• Increased cleaning & disinfecting: Especially for frequently-touched surfaces and high-traffic areas. Following park close, each park will receive an enhanced cleaning before guests arrive the next day.
• Disney apps: With the My Disney Experience and Disneyland apps, guests can view hand sanitizer locations, explore digital menus, and more.
• Training: Cast members are receiving additional training on both new measures and the continued importance of personal health and hygiene, such as handwashing and of course, staying home when ill. For some, this includes training on how to help everyone who visits to follow new health and safety measures, including wearing a face covering and maintaining physical distancing.
• Social distancing: Every other row was blocked off at the American Gardens Theater in the American Adventure Pavilion to ensure proper social distancing.
Overall, I felt very safe during my visit.
Seafood Boil – Shrimp, Mussels, Crawfish, Potatoes, Corn, and Andouille Sausage from Hops & Barley.
New England Lobster Roll – Warm Lobster with Fresh Herb Mayonnaise and Griddled Roll Southern from Hops & Barley.
House Salad – Served with your choice of dressing.
Caesar Salad – Romaine, parmesan cheese, house made garlic croutons, dressing.
Clam Chowder (GF) – Made in house daily.
8 oz Filet – Choice filet hand cut daily, served with roasted garlic mashed potatoes and grilled asparagus.
6 oz Lobster Tail – Caught fresh off the coast of Maine, served with roasted garlic mashed potatoes and grilled asparagus.
Ooey Gooey (V) – A gooey-layered pie cake topped with whipped cream.
New York Style Cheesecake – a classic.
I *highly* recommend both of these desserts. You will not regret it!
My dining companion tried their new signature cocktails and really enjoyed them!
Dr. Phillip’s Citrus Martini – Plume and petal lemon vodka, limoncello, orange juice, muddled lemon, garnished with a lemon slice.
Peach Lemonade – Plume and petal peach vodka, lemonade, muddled strawberry, garnished with a lemon slice.
Sweet Summer Corn Fritters – pimento cheese mornay sauce. The corn fritters had a nice crunch on the outside and it bursted with flavor on the inside with every bite.
PEI Mussels in Maine Lobster Broth – with caramelized onions, andouille sausage and grilled bread. I love mussels so this one with chunky pieces of andouille sausage in a bed of lobster broth really took everything to the next level.
Soco Style Shrimp and Grits – spiced shrimp on Anson Mills grits, fermented peppers, crispy okra, tomato, bacon. A classic Southern dish with an elevated twist.
Herb Brined Pork Chop – confit marbled potatoes, brussels sprouts, grain mustard demi-glace. The pork chop was huge and it was grilled and seasoned perfectly. You will get the most bang out of your buck with this dish.
Decadent Chocolate Pecan Pie – vanilla whipped cream. Stunning presentation. Perfect for chocolate lovers!
Warm Blueberry Bread Pudding – vanilla peach sauce anglaise. It was warm and not too sweet. Delicious!
Watermelon Cooler ($10) – Tito’s handmade vodka infused with fresh watermelon, ginger, lime, pink peppercorn.
Buttermilk Biscuits – served with house-made butter and preserves. These are not on the Bite30 but I highly recommended them as an add-on! They are the best biscuits I have ever had.
Be sure to visit Soco for Bite30 this year before it ends on August 16th and post your #Bite30 photos on instagram for a chance to win gift cards to participating restaurants courtesy of Orlando Weekly!
Brussel Sprouts – Shoyu honey glaze, bacon, shallots, sweet chili aioli. It was sweet, tangy, and bursting with flavor.
Buffalo Cauliflower Bites– with buttermilk chipotle ranch. It was crispy and crunchy with a nice cauliflower flavor – we wish these were on the permanent menu!
Red Wine Marinated Flank Steak – Certified Angus Beef, Mediterranean orzo, grilled asparagus & pearl onions, frizzled onions. The steak was flavorful, seared to the perfect temperature while the orzo was a great accompaniment to it.
Seafood Paella – Diver scallops, shrimp, calamari. A seafood ingredients were huge. This is a seafood lover’s dream!
Delaney’s Tiramisu – Espresso soaked chocolate cake, mascarpone with Baileys whipped fillings. I actually got to try this back in March when it was still in the R&D phase and I enjoyed it so much. I was so happy to see that they included it in their Bite30 menu.
Dessert of the Day – Pastry Chef Heather’s special creations.
Chocolate Lava Cake – with Vanilla Ice Cream. It was amazing, my dining companion really enjoyed this dessert.
White Chocolate Bread Pudding – with Basil Strawberry Ice Cream. It was warm, sweet, and minty from the basil strawberry ice cream. I really enjoyed this one.
New Fashioned – This is not on the Bite30 menu but is highly recommended as an add-on.
Delaney Rita – also not on the Bite 30 menu but highly recommended add-on.
