New Tastes!

Hotels

RA Sushi

9101 International Dr. 
Suite 1008
Orlando, FL 32819
(407) 454-5600
View Website Here


I recently had the pleasure of attending a menu sampling and tasting event for RA Sushi. In case you were wondering what is RA, well...RA Sushi is one of the newest additions to the tourist hub known as Point Orlando on International Drive. Its sushi, its, Japanese fusion, its non traditional. Many have said that RA Sushi is the PF Chang's of Japanese food, and that's not a bad thing. When you think about the concept RA is going for, it makes since to place its only Orlando location in the tourist corridor

The restaurant is part of a national chain that was started by Rich Howland and Scott Kilpatrick in 1997 and was eventually acquired  by Benihana in 2002. RA has locations across the country, and is based in Scottsdale, Arizona, with its original four locations scattered around the greater Phoenix area. Although Benihana owns these concepts, they are independently operated. The Concept of RA Sushi is to make sushi fun and adventurous all at once. The menu strives to take Japanese food and sushi to those who may not be brave enough to go to a traditional style sushi bar. Prices are moderate, the music is loud, and the vibe is fun.

There are plenty of traditional offerings available on the Sashimi, Nigiri, and Maki Sushi menus like,Tuna, Yellowtail, Octopus, Sea Urchin and Fresh Water Eel or “Unagi”, but RA specializes in the gourmet Americanized versions with unique twists. The signature dishes are things like the Viva Las Vegas roll and the Crazy Monkey roll. The Viva Las Vegas roll is a good way to define the sushi at RA, as they have sold over one million rolls. Its a very tasty combo of crab, cream cheese, rice, seaweed, light tempura batter and is topped with spicy tuna, crab mix & sliced lotus root and sweet eel sauce and tempura bits. That is certainly a mouthful of flavor, but one that sushi purists would scoff at. That is where RA is trying to unite the fun and basic with the creative and outrageous and unify the sushi lover with the sushi beginner.

When you couple all the wild food offerings with a pretty cool happy hour and cocktails that are just as creative as the sushi, you start getting the picture of the vibe at RA. The happy hour is from 4:00 to 7:00 and can be enjoyed anywhere in the restaurant. The Screaming Ninja, Grape Escape and Tokyo Tower, a concoction of plum wine, peach schnapps, vodka and 7-Up are just a sampling of the drinks available along with a wide variety of Sake.


Edamame is always a good starter at a Japanese fusion place, and the Garlic Edamame with butter & Asian seasoning at RA was really good. 


Our next starter was the RA'llipop, Its RA's take on a sushi lollipop filled with tuna, salmon, yellowtail, cucumber, lettuce and wrapped in lobok served on skewers with a garlic ponzu sauce.

The signature Viva Las Vegas Roll with kanikama crab, cream cheese, rice, seaweed, tempura battered & topped with spicy tuna, kanikama crab mix & sliced lotus root and finished with a sweet eel sauce & spinach tempura bits...was delicious.

The Yellow Monkey Roll was all vegetarian with mango, roasted red pepper, artichoke, cream cheese, and topped with more mango and cashews and a kiwi wasabi drizzle.

The Crazy Monkey Roll is is made with smoked salmon, mango, cream cheese, topped with avocado,beet tempura bits and and cashews, drizzled with mango and sweet eel sauce.


Our final roll to sample was the Lobster Shrimp Roll with lobster, cucumber,avocado, topped with shrimp and served with Asian pesto sauce. All of the rolls we had were unique and very flavorful.


After all those rolls, it was time for a SAKE break. We were treated to a flight of three 2oz. pours of Kizakura “Pure”, Sho Chiku Bai Nigori “Creme de Sake” and Kizakura “Pure” Stars with flavors that ranged from sweet, dry and sparkling.


I found the Tuna Salad 
interesting. It included seared ahi tuna and albacore tuna with mixed greens, jalapeno, avocado, cilantro, cashews, wontons, and an onion soy vinaigrette.


For something different without raw fish, but still Japanese, the Spicy Chicken Teriyaki Udon was a real treat, especially with the spicy teriyaki sauce.


If you have people who just refuse any type of sushi, or have children dining with you at RA, the Chicken Katsu is a great choice. Wonderfully breaded in Panko crumbs and a tasty Asian BBQ sauce for dipping.

If you want all the flavors of a sushi roll, but would rather have it in fork sized pieces, the Bara Chirashi Bowl is a good idea with tuna, salmon, yellowtail, shrimp, avocado, cucumber, and green veggies served over rice with a poki sauce.

What could be a better ending than a Banana Split Maki It's sushi for desert with fried banana maki topped with whipped cream and fresh fruit then drizzled with raspberry and chocolate sauces.

Yes...RA Sushi is not your traditional sushi house. Its very westernized and very American, but sometimes breaking from the norm is a good thing. I really enjoyed all of the food and the ambiance they have there. Its the kind of place where you can kick back and unwind with lively music, a cool crowd, and some pretty darn good sushi...no matter what your preferences are.

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Black Bean Deli & Cuban Cafe

1835 E.Colonial Drive.
Orlando, FL. 32803
407-203-0922


The first location of Black Bean Cuban Deli at 325 S. Orlando avenue has been a long standing hot spot for Cuban and Latin food eats while on the go. The menu there is pretty small, and the restaurant is even smaller, but it still is and continues to be a local favorite.

With the opening of the the location at 1835 E. Colonial Drive, Black Bean is able to offer it's Cuban soul food in in a place where you can dine in or sit on the patio and enjoy a Cuban beer or espresso. Although parking is very limited, it was a nice little spot to grab lunch with some fellow bloggers.

Black Bean keeps things pretty simple with the menu. Guests will find the traditional Cuban sandwiches and other versions of it like the Media Noche Cuban as well as empanadas and baked chicken platters. The food here is always good and the service is always with a smile. As simple as the menu is, it offers something for just about everyone with classic flavors and old traditional recipes from the heart. There's a reason that they have been in business for over 12 years.



I ordered the "Small Cuban", and it was as big as any other Cuban I have had. I am really curious to see what a Large Cuban" looks like. My side order of Tostones with Mojo Sauce was also a pretty large side. Both were delicious.

One of my blogger buddies Chris Roberts @Eat Local Orlando ordered a side of Boiled Yuca and Sweet Plantains. I've had yuca plenty of times, but never boiled. It was quite good actually with the mojo suace.

The newest location of Black Bean Deli serves up the same quality of food and tasty Latin snacks just like the original location. They really have some great food at very affordable prices with large portions and of course the added seating is a bonus too.

Stop by and visit them soon...some have even said they may have the best Cuban Sandwich in Orlando...we'll let you decide. Black Bean is open Monday to Thursday from 11am to 9pm, and on Friday & Saturday 11am to10pm.

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National Cheeseburger Day

Cheeseburger In paradise @ Margaritaville
September 18th is officially National Cheeseburger Day. I personally think everyday should be national cheeseburger day, because who doesn't like a mouthwatering cheeseburger any day of the year?

To help you celebrate this wonderful day, I have provided a brief history of the Cheeseburger, and some great tips on how to make a perfect burger from the folks at Margaritaville.

Adding cheese to hamburgers became popular in the late-1920s to mid-1930s, and there are several competing claims as to who created the first cheeseburger. Lionel Sternberger is reputed to have invented the cheeseburger in 1926 at the age of 16 when he was working as a fry cook at his father's Pasadena, California sandwich shop, "The Rite Spot," and "experimentally dropped a slab of American cheese on a sizzling hamburger. An early example of the cheeseburger appearing on a menu is a 1928 menu for the Los Angeles restaurant O'Dell's which listed a cheeseburger smothered with chili for 25 cents.

Other restaurants say they invented the cheeseburger. For example, Kaelin's Restaurant in Louisville, Kentucky, said it invented the cheeseburger in 1934. One year later, a trademark for the name "cheeseburger" was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado. According to Steak 'n Shake archives, the restaurant's founder, Gus Belt, applied for a trademark on the word in the 1930.


Here are some tips from the folks at Margaritaville on how to make a great burger. If you recall my post from a few months ago about National Hamburger Month at Margaritaville, I think they know a thing or two about making burgers.

  • Choose your meat carefully. If you’re going to a local butcher, ask for 80 percent meat with 20 percent fat. The quality of burgers is heavily dependent on the protein selected. The fat with help maintain the flavors.

  • Turn up the heat. Preheat your stove or grill in order to obtain an evenly cooked burger.

  • Handling the meat. Be careful not to apply too much pressure when shaping the burgers to avoid them from becoming too dense. Also, do not press on the burger patty when cooking.

  • Season the meat prior to cooking with your preferred seasoning, such as salt and pepper, and place the meat in the refrigerator for thirty minutes to prevent the patties from breaking apart.

  • Experiment with toppings. American cheese reigns supreme on many menus, but experiment with cheddar, blue cheese, swiss, jack cheese and any other preferred cheese with other unique toppings such as chips, French Fries, chili, cheese, avocado, fried onions or bacon.

  • Don’t Forget The Buns. The type of bun chosen is typically based on personal preference. Brioche and pretzel buns are popular, but there are various gluten-free buns available at local stores and at Margaritaville. It’s important to toast the bun for the best quality.

Volcano Burger @ Margaritaville
So get out here and enjoy some great cheeseburgers at your favorite restaurant, or at home.


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Chicago's Stuffed Pizza

116 West Church Street
Orlando, FL 32801 
(407) 930-0770 

If you or any of your friends or family members are from Chicago, then you know what a real authentic Chicago style pizza is supposed to taste like and what it should look like. You are also aware of the great debate over "Stuffed Pizza" vs. "Deep Dish" pizza, and the raging battle over who made what first.

The origins of the Chicago-style deep-dish pizza go back to 1943, and most believe that the original Pizzeria Uno in Chicago and its owner Ike Sewell had a hand in inventing the monstrous creation. However, a 1956 article from the Chicago Daily News says that Uno's original pizza chef Rudy Malnati developed the original recipe. By the mid 1970s, Pizzeria Uno was so successful, that it provided the inspiration for two now famous Chicago chains, Nancy's Pizza, founded by Rocco Palese, and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, to open their own restaurants. 

In an effort to keep with traditions but stand out as something different than what Uno was offering, they began experimenting with deep dish pizza and created the "Stuffed Pizza". Palese based his creation on his mother's recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. Giordanos creation began in a small northern Italian town near Torino where mama Giordano was famous for her most beloved meal known as “Italian Easter Pie”. As you can see, both establishments have a similar background and story, and both were often making headlines and news stories for the huge pies they served, but this led to a never ending debate. To this day, you can easily start an argument with just about anybody from Chicago by asking..."Who was first..Nancy's or Giordano's"

In Chicago there are pretty much three styles of traditional pizza. The first is the "Deep Dish" pizza, that has a crust up to three inches tall at the edge, slightly higher than the ingredients, which include large amounts of cheese and chunky tomato sauce. Then there is the traditional "Thin Crust" pizza that is almost flat bread like and is your standard fare. Finally, you have the "Stuffed Pizza". Stuffed pizzas are often even deeper than deep-dish pizzas, but otherwise, it can be hard to see the difference until it is cut into. A stuffed pizza generally has much deeper topping density than any other type of pizza. As with deep-dish pizza, a deep layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added, then, an additional layer of dough goes on top and is pressed to the sides of the crust.

Orlando's newest pie maker, Chicago's Stuffed Pizza is here to further the great pizza pie debate, and serve up some pretty good food too. The name of the restaurant was specifically chosen to represent their mission, which is to bring that same great style of pizza you will find in the greater Chicago area to Orlando. After all , we do have Giordano's in Orlando, but as of yet, no Nancy's..so let the debates begin.

In addition to huge stuffed pizza, Chicago's has an offering of appetizers like mozzarella sticks, breaded mushrooms , fried zucchini, and even fried calamari.You can also order a variety of pastas like fettuccine, spaghetti and lasagna and they have a decent sandwich menu too. Some of the sandwiches include the classic Italian beef, Philly cheese steak, and chicken Parmesan  to name a few.

We ordered the fried zucchini for a snack, since our pie was going to take 30 minutes to bake. These were pretty good, especially dipped in the marinara sauce,and the first time I've had zucchini fried. 

Since I was dining with a friend from Chicago, he insisted we try out the Italian beef combo sandwich with beef, sausage,and Giardiniera peppers. Although it was really good, he was let down by the use of ciabatta bread instead of a hoagie roll.

We ordered a medium special pizza with sausage, mushrooms, green peppers and onions. For $23.95, this pie sliced up into 6 slices, and was impressively massive.

After sharing our appetizer and sandwiches, we could barely finish one slice of this pie. It was delicious and tasty, but very filling, and my Chicago friend approved of this pie very much.




I really enjoyed Chicago's Stuffed Pizza and am looking forward to a return visit with a group of friends. During our visit beer was available, but they were still waiting on their liquor licence. A small stuffed pizza cuts into about 4 slices and goes for $18.95 while a large 8 slice pie goes for $27.95.

It may be a good idea to call ahead and order your stuffed pizza, since they are made to order and take over 30 minutes to bake. Chicago's Stuffed Pizza may be hard to find, as it is in the old Eternal Tap location, which suddenly closed...perhaps to poor location. The building itself is next to the railroad tracks and is behind Hamburger Mary's.

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Highball & Harvest at Ritz Carlton

4012 Central Florida Parkway
Orlando, FL 32837
(407) 393-4422
View Website Here

When it comes to going out for dinner, a lot of people tend to forget that some of the best restaurants in Orlando can be found inside some of the areas great hotels and resorts. Some times these restaurants are upscale and may be out of your price range, while others are very modestly priced and offer great food with impeccable service.

When you think of the Ritz Carlton name, you automatically think of ultimate luxury and glamour, with good reason. The Ritz Carlton name has been synonymous with luxury on a grande scale for over one hundred years. Aside of the beautiful architecture and an outstanding  dedication to service, the company is also known for fine dining...after all Louis Diat, a French chef at the Ritz-Carlton in New York City, is most often credited with the invention of Vichyssoise there back in 1917.

The Ritz Carlton here in Orlando is steadily upholding the brand name and has been one of the leading luxury resorts in the area. The Grande Lakes property is comprised of The Ritz-Carlton and JW Marriott Orlando that sits on 500 acres with a luxury 582 room Ritz-Carlton and a deluxe 1,000 room JW Marriott hotel situated at the headwaters of the Florida Everglades. In following the Ritz heritage, the Orlando hotel is also synonymous with great food and has a very nice offering of restaurants on the property, including Chef Norman Van Aken's famed establishment Norman's.

What makes the all new Highball & Harvest restaurant such a unique experience is that guests can enjoy some really great farm to table food created by top chefs at a better price point. The Grande Lakes property continues its dedication to farm-to-fork dining and authentic, local experiences with the opening of its new casual dining concept, Highball & Harvest. The restaurant features innovative and interactive dining, handcrafted cocktails, and a creative, playful menu that features seasonal Low Country and Cajun-inspired cuisine from young, Southern-raised Chef de Cuisine Mark Jeffers.

H&H offers hyper-local dishes infused with Floridian citrus and ingredients from nearby purveyors as well as the resort’s own 7,000-square-foot Whisper Creek Farm, which opened in October 2012. Ingredients from local farms and Whisper Creek Farm will be specifically noted on the restaurant’s seasonal menu. H&H’s railroad-inspired design  features communal seating, a large bar/lounge area, a raw oyster bar (with chefs shucking oysters by hand), and custom hand painted dishware.

Signature dishes include H&H Pig-n-Potatoes, a decadent all-day breakfast dish, house-made beef jerky, dips with pickled veggies presented in a rustic tackle box, and a signature H&H Hot Sauce made from Whisper Creek Farm peppers. The resort’s thirty-strong pastry team, that works magic baking everything from scratch, has created one of the restaurant’s most exceptional offerings: Parker House Rolls made from old-world Khorasan wheat, served up warm and moist with significantly less gluten than typical bread.

The thirst-quenching heart of the restaurant is an interactive cocktail table, where knowledgeable bar chefs muddle ingredients while instructing over carefully curated and personalized cocktail classes. H&H will offer a hand-crafted, seasonal cocktail menu. Signature cocktails include: the Moonshine “Whistle-Stop,” the refreshing “Green Acres” with house ginger beer and jasmine tea, and a “Cranberry Cobbler” mixed with honey from the resort’s on-site apiaries. Most cocktails will be served on the rocks with hand-carved ice, sculpted bar side with a Japanese ice saw and often infused with herbs and citrus from Whisper Creek Farm. H&H will also feature Central Florida’s largest selection of wines from the cask, carefully selected by Advanced Sommelier Kris Soto, to ensure perfect temperature control and freshness.

I had the privilege to attend a grand opening event and of course got to sample quite a bit of the menu. I can truthfully say, I was really impressed with just about everything I was able to try. The flavors, seasoning, presentation and overall enjoyment of each dish I sampled was mouthwatering and delicious.


We began with the Parker House Rolls made from old-world Khorasan wheat, served up with an apple butter and an herb butter. This bread was amazing and just melted in your mouth.


Our first starter was the Crab Cake and Fried Green Tomato with a Cajun remoulade and corn chow-chow. Generous amounts of crab meat and zesty fried green tomatoes made this enjoyable. 

Our next starter was The Southern Spread with pimento cheese dip, smoked fish dip, pickled veggies, lavash, and sourdough bread. The pimento was spicy and delicious, and the fish dip had a very good smokiness and flavor.

For my entree I chose Chicken Fried Chicken with potato puree, garlic kale and watermelon. This is hands down some of the best fried chicken I have had in quite some time. Seasoned right and fried perfectly.

The Blackened Grouper with a hominy ragout, andouille, and pickled okra was very flaky and tender. The hominy was a nice accompaniment with a rich and wonderful flavor.


Another favorite was the H&H Pimento Cheese Burger, made with double short rib patties, bacon, pimento cheese and spicy pickles. This was a burger of epic proportions and pretty darn good.


The Grilled Line Caught Swordfish was also a very nice treat. The dish comes with beluga lentils, cilantro coulis, and mango.





Although I did not personally taste the Booker's Skirt, I was told that is was a superb steak offering with grilled corn & tomato salad and a potato puree.



The desert selections were impressive as well. The Strawberry Shortcake  with poached rhubarb and bubble gum ice cream was a tasty treat.




Baby Donuts were a crowd favorite with cappuccino ice cream and a tube of Nutella.






The Warm Chocolate Cake was very rich and decadent, but oh so delicious. It is served with a bourbon pickled apple chutney and a vanilla sauce inside of a light bulb. A great idea for desert.



We really enjoyed the H&H Key Lime Tart with Winter Park honey infused oranges.





As I said earlier, I really enjoyed Highball & Harvest and look forward to a return visit there. All of the food was impeccable, and the service was top notch. Most of the menu offerings are modestly priced with starters ranging from $4.00 to $16.00 and entrees ranging from $16.00 to $32.00. Highball & Harvest is a great way to experience gourmet quality fine dining with fresh ingredients that will not break the bank, or your budget. Whats even better is that all guests of H&H receive complimentary valet parking. I can not wait to return there and try out some of the other selections...especially the fresh shucked oysters with the H&H house made hot sauce. This has potential to be my new favorite restaurant.

In 2015 the resort will open a new casual dining restaurant at the JW Marriot property called The Kitchen. The new restaurant will be spotlighting charcuterie, Whisper Creek Farm ingredients, and beer from the JW Marriott Orlando Nano Brewery.

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East Coast Wings & Grill

3138 S. Orange Ave.
Orlando, FL 32828
(407) 930-0830

About a year ago, my favorite wing place closed down and mysteriously went out of business. Ever since then, I have been on a mission to find a solid replacement for my dearly departed local wing joint, and East Coast Wings might just do the trick.

If you are unfamiliar with the brand, East Coast Wings & Grill is a fast growing casual dining chicken wing franchise that has 24 locations in North Carolina, and has signed agreements to add 70 new restaurants across the country within the next several years. The franchise concept not only caters to the chicken wing lover by offering 75 different flavors of chicken wings in any of nine heat intensities, but also features salads, wraps, sandwiches, burgers and more, all using fresh ingredients.

The newest franchisee for Orlando just happens to be a former small forward for the Orlando Magic by the name of Quentin Richardson. Although Richardson may be known for his basketball skills, he has a keen interest in business development. With the help of Jackson Brown Hospitality Group, he has signed on to open ten East Coast Wings locations in Orlando over the next seven years.

Two of those locations are now open for business. The first one to open up was on south Alafaya trail closer to UCF and the Waterford Lakes area. The second location is in Downtown Orlando, and is aiming to give the downtown crowd some good alternatives for lunch and dinner. I had an opportunity to stop by the downtown location and try them out.

While we can all argue about the origin of the wing, or how big a wing should be, I personally like a nice medium sized wing. I get fed up when I am presented with those tiny miniature wings that some places try to serve, but I also do not want a mega jumbo turkey drumstick either, and I am very pleased with the size of wings at East Coast Wings. The variety of sauces and flavors as well as heat intensity offered here can be a bit overwhelming, so I would recommend going with a group and getting lots of wings.

What makes this place unique aside from the wings is the variety of other foods offered as well. They have a surprisingly large menu full of unique appetizers, salads, wraps, sandwiches, burgers, pot stickers, nachos, egg rolls...you name it...they have it. There is something on the menu to satisfy everybody, and they have some pretty damn cold beer too!



We started our adventure with the Chester's Pub Pretzels. These are soft pretzels, served with your choice of bourbon honey mustard or Sam Adams craft beer cheese sauce.

The soft pretzels were good by themselves, but that beer cheese sauce was addictive and delicious.







We could not resist the Buffalo Chicken Pot Stickers. Wonton style dumplings are stuffed with seasoned chicken and cabbage, garnished with shredded carrots and celery, and drizzled with Peppadew Ranch. A must have treat!

Chester's Wing Sampler is 30 wings in your choice of 6 flavors-We decided on Grande Cayman, Jamaican Jerk, Mango Bango, Bourbon Street, Garlic Hot, and Caribbean. Some were bone in and some were boneless, but all of them were good.


As a grand finale, we ordered the Big Easy Binnies. These are miniature versions of a New Orleans beignet, dusted with cinnamon, powdered sugar and served with your choice of caramel, chocolate or raspberry sauce. 

Overall I was really impressed with the food at East Coast Wings. I am looking forward to a return visit, not just for wings, but for maybe a burger, or a turkey and Swiss, or maybe a wrap, or...well you get the picture. So much good food, so little time.

Stop by and check them out some time, your gonna love it. 


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Eleven at Reunion Resort

7593 Gathering Drive
Kissimmee, FL 34747
(407-662-1000)

One of the many great things about Visit Orlando's Magical Dining Month, is that it also includes a great deal called Magical Nights at some of the finest resorts and hotels in Orlando. There are over seventy restaurants participating this year and over twenty hotels are participating in the Magical Nights program.

Magical Dining Month is the month long program from the folks at Visit Orlando where participating restaurants feature three-course, prix fixe dinners at the exceptional value of $33 per person. Magical Nights offers guests the opportunity to make the magical dining experience a truly memorable occasion by turning it into an overnight stay.

Many of the Magical Dining restaurants are located in area hotels and resorts, and are offering a special stay and dine package that includes hotel accommodations and a Magical Dining dinner for two. This year Reunion Resort and their beautiful indoor / outdoor restaurant that goes by the name of Eleven is participating in the program.

Eleven, as you may have guessed is on the eleventh floor of the Reunion Grande, the resorts most luxurious one and two bedroom villas. The restaurant is very chic and upscale and features an outdoor roof top lounge that offers stunning views of the skyline and the nightly fireworks display from Disney's Magic Kingdom. The menu at Eleven is full of handcrafted cocktails and steakhouse favorites that showcases prime cuts of beef with rubs, sauces, and other enhancements available to add to your selection.

The Magical Dining Menu goes as follows:


The first of two appetizer choices is a very refreshing Strawberry & Mandarin Orange Salad made with mixed greens, caramelized pecans, sun-dried tomato, goat cheese, and raspberry dressing.

If you are not in the mood for a salad, the Fried Calamari with
Sun-Dried Tomato and Tarragon Aioli,  is your second choice for an appetizer. The calamari was breaded very delicately and was quite delicious.

There are three different entree selections to choose from.
The Organic Tanglewood Farms Chicken with a citrus braised kale, havarti polenta, and a tomato demi glaze was an excellent dish.

One of my favorites was the Bourbon Glazed Salmon with a sweet corn and bacon sauté. The glaze was not overly sweet, and went really well with the Norwegian salmon.


For you steak lovers, the Grilled Hanger Steak with whipped potatoes, haricot verts, and chimichurri will not disappoint. Very tender slices of steak packed with flavor in every bite.

If you want to end your meal on a lighter note, I would suggest choosing one of the Vanilla, Chocolate, Mango, or Blackberry Gelato selections for desert. All flavors were fresh and delicious. 


If you want a traditional desert, go with the Crème Brulee. Simple, yet elegant and creamy.





The Reunion resort is a spectacular place to visit, even if its just for dinner. As mentioned earlier, at around 9:00 pm or so, if you are at Eleven restaurant, you do not want to miss the wonderful fireworks display from the neighboring Magic Kingdom.

Magical dining, magical food and magical fireworks are sure to impress just about anyone, but for a real special treat, book the Magical Night package. For just $225.00 per night you and a guest will enjoy one night in a 1 bedroom deluxe suite and dinner for two at Eleven Restaurant, and that will be a night not soon forgotten.

Reunion Resort features three signature golf courses designed by golf’s greatest legends: Jack Nicklaus, Tom Watson and Arnold Palmer and they are the only resort in America with an ANNIKA Academy facility on site. The resort also boasts 10 swimming pools and a water park as well, so you can spend the day splashing around the water park, or play tennis on one of the six lighted tennis courts.

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