American Kitchen Bar & Grill

1905 Hotel Plaza Blvd.
Lake Buena Vista, FL 32830
(407) 827-3080
View Website Here

If you recall back in 2014, I told you about American Q, which was a rodízio-style concept offering a modern take on classic barbecue. Just picture the ultimate Americana version of of Texas de Brazil or Fogo De Chao, and you get the picture. I loved American Q very much and thought it had potential, but alas it was not to be.

In its place American Kitchen Bar & Grill has opened up with a more refined concept that is a is a take on traditional American dishes made with fresh, locally sourced ingredients from local Florida farms.

At American Kitchen, you can dine at communal tables or in an intimate booth with friends and family and take your taste buds down “Gin Lane” with American Kitchen’s revival on classic cocktails with a modern twist.

The menu features a variety of selections such as “For the Table” or “Tidbits” from the Pantry. American Q was an all you can eat rodizio style concept with a few menu selections, but mostly in the fashion of Texas de Brazil with a never ending serving of meats with a gigantic salad bar. American Kitchen is menu options only, with a very focused menu that has something for everyone.

At American Kitchen you can start with a family style Low Country Boil or the Signature Smoke Platter followed up with Pretzel Dusted Fried Okra or Brown Butter Kitchen Fries. The old Red truck at American Q was the spot for the salad bar, but American Kitchen has kept it along with much of the decor and turned it into a living garden where they harvest all of the greens and herbs used to create signature dishes. American Kitchen Bar & Grill proudly takes part in the farm to table movement with food inspired by regional American cuisine. We found the menu to be dynamic with good offerings and a good hand crafted cocktail selection that should make it worthy for you to visit.

Although the salad bar has been removed from the truck, American Kitchen still uses the flatbread part to grow lettuce and herbs in a vertical grower. The truck is really cool, and I’m glad they kept it and put it to good use.

The Makers Thick Cut Bacon with watermelon, jalapeno jam and opal basil was savory, sweet and refreshing all at once. The jalapeno jam was very mild in in heat.

The Wicked Collins, pictured left, is a twist on the Tom Collins cocktail made from gin, lemon juice, sugar, and carbonated water..but with jalapenos for a kick. The Old Fashioned is available as the original style or this one on the right with muddled berries. Both were tasty cocktails.

Found on the Small Bites section of the menu, the Anson Mills Grit Cake is topped with pork confit, smoked cheddar and apple marmalade. We really enjoyed the saltiness of the pork and smoked cheddar combined with the sugariness of the marmalade and the grit cake texture.

This was simply presented to us as the “Chef’s Special” It was a seafood pasta dish with mussels, clams, rock shrimp and the chef's secret sauce. I'm not usually a fan of seafood pasta dishes like this, but whatever the chef’s secret sauce is, it made this dish wonderful. I did ask the chef what the sauce was...and he refused to tell me.

The Jerk Marinated Skirt Steak was a thing of beauty. This is a skirt steak marinated for 24hrs. In a jerk marinade served with fresh green beans and a sweet potato souffle. A skirt steak can be tough to get right and American Kitchen nailed this one. Tender, buttery and a mouth full of flavor in every bite. The sweet potato souffle was pretty good too.

For dessert, our first selection was the Chocolate Bourbon Cake. This was a very rich and moist slice of cake that would satisfy a chocoholic's craving for some chocolate.

Our second dessert offering was something like a deep fried apple chimichanga. The menu calls this a Cinnamon Apple Raisin Dumpling with Vanilla Ice Cream. Just imagine fresh sliced apples, raisins and cinnamon in a flaky dough, deep fried and topped with ice cream, and you have a dessert that is sinfully delicious.

American Kitchen Bar and Grill is located at Disney Springs Resort Area's newest hotel resort, B Resort & Spa in Lake Buena Vista, Florida. This is a lifestyle hotel featuring 394 newly renovated guest rooms and suites that showcase stylish yet playful decor for families and the most discerning business travelers alike.

B Signature Elements and the most desired amenities allow guests to create tailored experiences in an open, self expressive environment where anyone can just B.

Whether you are searching for a new dining experience, or are looking for a cool hotel with great food options, look no further than B Resort & Spa and American Kitchen Bar & Grill. The food here is top notch and the resort will make you wonder if you are in Orlando or South Beach Miami. The bonus here?... Not having to park and walk two miles to get to the restaurant like most of the new Disney Springs establishments.

Read more ...

An Evening with "Le Cirque” at the Citrus Club in Orlando

255 S Orange Ave
#1800,
Orlando, FL 32801
(407) 843-1080
View Website Here

New York's famed restaurant Le Cirque is hosting a pop-up dinner Sept. 23 at the Citrus Club in the heart of downtown Orlando. The dinner benefits St. Jude's Children's Hospital and will feature a four-course meal, along with wine pairings and more.

Working his way on a transatlantic cruise liner, Sirio Maccioni dazzled New York with his charm and acumen for hospitality. Working at the famed Colony Club as a maitre d’hotel in the late 1960s, Sirio developed his first taste for the New York restaurant business. Then in 1974, Sirio opened what was destined to become a New York landmark – Le Cirque, which literally translates as “the circus” in French, at the Mayfair Hotel.

In 1997, Le Cirque outgrew its original location and relocated to a larger space in the New York Palace Hotel under the name Le Cirque 2000. By 2004, Le Cirque was an established New York City landmark and decided to move to the prestigious Bloomberg Building on East 58th Street and finally opened its doors in May of 2006.

Although over the years, monkeys, circus balls and tent shades have become symbolic representations of the restaurant, but Le Cirque’s most recognizable feature is Sirio Maccioni himself. Staying very much a family owned business, all three of Sirio’s sons-- Mario, Marco and Mauro-- followed in their father’s footsteps and can be seen working at Le Cirque’s multiple locations and sister restaurants. Sirio’s wife, Egidiana, can often be found overseeing the kitchen at the Tuscan inspired restaurant, Osteria del Circo.

While the restaurant has as many stars to their credibility as celebrity clientele, Le Cirque and Sirio Maccioni have helped launch the careers of many illustrious chefs – Daniel Boulud, David Bouley, Terrance Brennan, Alain Sailhac, Rick Moonen, Jacques Torres, Sottha Khun, Sylvain Portay, Christophe Bellanca, Michael Lomonaco, Alain Allegretti, Pierre Schaedelin, Bill Telepan, Alex Stratta and Geoffrey Zakarian to name a few.

The event will feature: 

Le Cirque’s authentic and timeless French cuisine with the iconic wines of Feudi del Pisciotto Italian Fashion Designers Collection by Domini Castellare de Castellina.

Meeting Le Cirque’s new chef, Massimo Bebber.

Visiting with members of the Maccioni family, which opened the original Le Cirque in New York and now operates 25 restaurants throughout the world.

Le Cirque’s quintessential design elements including their signature table top, logoed menus and even the Le Cirque sugar sachets.

The Menu will feature the “Le Cirque Lobster Salad” with Fennel and pineapple salad, avocado mousse, and lobster sauce.

Mozzarella with Buffalo mozzarella cheese, prosciutto crudo, panzanella salad, bread crouton, cucumber, stone fruit, cherry tomato, pickled onion, and red wine vinaigrette.

English Pea Soup with homemade ricotta cheese, lemon zest.

Salad of Mixed Green Salad and Balsamic vinaigrette and the Sirio Salad with

Chicories, arugula, shaved asparagus & carrots, piave cheese and a hazelnut vinaigrette.

Main Courses include Risotto with asparagus risotto, mushrooms confit, taleggio cheese fonfuta, espelette pepper and dried tomato.

Red Snapper made with pan seared red snapper, wild mushrooms ragout, American broccoli purée, and a "n'duja" sauce.

Prime Dry Age Rib Strip Steak of grilled rib eye steak, black truffle potato purée, broccoli rape floret, pickled bell pepper, whole grain mustard sauce.

The Dessert selections include:

Crème Brûlée Le Cirque

Fraisier Cake made of soft vanilla sponge cake, strawberry mousse, vanilla cremeux, crunchy meringue, mix berries sorbet, lemon basil gel

Opera Cake with hazelnut Jaconde cake, coffee cream, white chocolate coffee mousse and salted butter caramel gelato.

Tickets are $175 and reservations start at 6 p.m.

Please call the club at 407-843-1080 or visit traci.wigley@clubcorp.com to make your reservations.

Read more ...

3800 Ocean

3800 N Ocean Dr.
Singer Island, FL 33404
(561) 340-1795
View Website Here

The folks at 3800 Ocean like to think of themselves as a “collective kitchen” with food concepts and ideas that incorporate regional flavors and cultural tastes into everything they create.

The menus here are inspired by the local abundance of South Florida’s renowned crops that thrive under a hospitable climate and the regional flavors that stir the souls of the collaborative team of chefs. Each chef brings a new insight to the dining experience with the comfort food favorites of New England, the fire and spice of Mexico, the Caribbean traditions of Jamaica, and the ageless classics of Long Island.

Heading that kitchen is Executive Chef Gustavo Calderon. If you remember back in August, I told you about the announcement from 3800 Ocean, that they have named Gustavo Calderon as executive chef. In case you missed that, you can get the full release Here.

Returning to Florida after two years of culinary work abroad, Chef Calderon will direct the execution of the resort’s culinary needs under the expertise of assistant general manager and former executive chef Larry LaValley. Calderon and LaValley previously worked together at the acclaimed Mark’s South Beach and The Regent Bal Harbor, where Chef Calderon honed his skills in South Florida cuisine under James Beard award winning Chef Mark Militello and other well respected area chefs.

The local abundance of fresh produce and seafood allows 3800 Ocean to take the collective kitchen dining concept quite literally. Everything is made from scratch. Every taste evokes an emotional connection to a past culinary memory or perhaps a future craving.

Here diners can find a variety of seafood dishes like a Yellowfin Tuna Crudo for starters to a Pan Roasted Black Grouper for dinner. For meat lovers they offer an elegant take on Korean BBQ with the Korean BBQ Short Rib and a fancy and savory pork roast with the Pork Tenderloin Porchetta. For pasta lovers the Maine Lobster and Truffle Risotto or the Jumbo Shrimp Garganelli are not to be missed.

Everything at 3800 is made from scratch in an open kitchen where you can see your food being made. All pasta is hand rolled and cut, all the meats are seasoned and marinated for varying times in house and the seafood selection is as fresh as it can be. To get an even better view of that food being made, you can reserve a spot at the Kitchen Table.

The Kitchen Table offers guests a unique dining experience that is designed for an adventurous palate. Each menu is created personally by a team of chefs and features the freshest seasonal daily ingredients. The five seat experience takes place from 5 to 7 p.m. every Thursday through Saturday. A seat at the table is $69 per person with cocktail and wine pairings available upon request.

Whether you choose to dine indoors in a space of contemporary elegance or outdoors on an expansive covered patio with calming breezes, 3800 Ocean has some impressive views. This was the view from our table inside the restaurant.

3800 Lounge is very classy and stylish, and it’s the the perfect place to enjoy a pre or post dinner cocktail. Guests can choose from such cocktails like the Singer Island Martini, Coconut Mojito, Honey Bourbon Manhattan or a Cucumber Smash all made with fresh ingredients and house blended spirits.

From the musings menu, we were treated to the “Oysters and Caviar” for an amuse bouche. This was a very savory bite of food with a little kick from the horseradish, but the creme fraiche and chervil helped to even it out.

The Short Rib Egg Rolls with mango sweet and sour sauce and slices of pickled Asian pear were nothing short of fabulous. The meat was tender and juicy and the flaky egg roll casing was great for absorbing the sweet and sour sauce.

We had to try the “Chef’s Special Octopus” with chorizo, fingerling potatoes, guajillo chile, cherry tomatoes, fresh garlic, kalamata olives, and a tomatillo salsa verde. This is not on the regular menu and is only available for a limited time. I could tell you a million things about how awesome this dish was, but to simplify it, I will say this… This is the best octopus dish I have ever had, and if it’s available on your visit, do not hesitate to order it. Superb in every way.

The Korean BBQ Boneless Short Rib was another dish that was pretty amazing as well. The meat just falls to pieces and does not require a knife and the flavors are extraordinary. The short rib is served atop a vegetable stir fry with sides of a cucumber kimchee salad and a crispy rice cake.

Although the menu describes this simply as a Carrot Cake Cheesecake, the flavors are complex and delightful in every bite. It really is the perfect marriage of Cheesecake and Carrot cake and is a perfect way to end your evening at 3800 Ocean.

Being that 3800 Ocean is part of the resort, they are open for breakfast and lunch as well. For breakfast they have traditional offerings like eggs, potatoes and bacon. If you require something a little more fancy they have Belgian Waffles, Nutella and Banana Stuffed French Toast and a Spanish Fritatta.

For lunch 3800 Ocean offers a variety of flatbreads, sandwiches, burgers, pastas and salads. Of note would be the Short Rib and Gruyere Grilled Cheese with bacon onion jam or the The amazing sounding Double Burger Stan‐Lee Stack with two 1/4Lb Angus beef patties, crispy pork belly, roasted garlic mayo, tomato jam, fried pickles, blue cheese and Gruyere cheese.

If you just stop by for dinner or drinks, or choose to book a romantic getaway, the Palm Beach Marriott Singer Island Beach Resort & Spa is sure to impress. The food at 3800 Ocean is world class and is served with pride. Having the only all suite beachfront property in Palm Beach County with a beautiful stretch of palm fringed sand, the surroundings and the views are hard to beat. The decor is sleek and contemporary, and so is the food.

Read more ...

CHROMA MODERN BAR + KITCHEN ANNOUNCES OPENING DATE

6967 Lake Nona Blvd, 

Orlando, FL 32827

407-955-4340

View Website Here

Lake Nona Town Center’s first restaurant is scheduled to open September 21st.

Tavistock Restaurant Collection has announced that Chroma Modern Bar + Kitchen, the anticipated Modern-American concept located in Lake Nona Town Center, will open to the neighborhood on Wednesday, September 21st.

Boasting a contemporary and communal dining atmosphere, Chroma’s extensive small plates menu takes a “something for everyone” approach with dishes inspired by a global spice palate. Scratch dishes are designed to savor and satisfy. Chroma’s menu is intentional in every sense, with an extensive vegetable selection to seafood and meat dishes. A fresh focus fuels moderate menu changes to reflect what is local and in abundance.

The restaurant will offer eclectic small plates and is overseen by Executive Chef Jason Bergeron, who competed earlier this year on Food Network’s “Chopped Grill Masters.”

At the heart of Chroma’s 256-seat restaurant is an oversized bar, where locals can belly up, unwind and enjoy wines on tap, local draft beers and seven Tavistock private-label wines.

A selection of nine housemade cocktails created by Assistant General Manager Megan Harris include a signature Chroma Paloma ($10) with Stoli Ohranj, grapefruit juice, mint, and Coppertail Brewing Co. Wheat Stroke, to exciting twists on the classics like a Seasonal Sangria ($9), a Pineapple Ginger Caipirinha, ($11), Adam’s Got Mojo ($10) and an Ancho Daiquiri ($11).

The menu ranges from Quail Egg Croquettes ($9), Roasted Edamame ($7), Wagyu Skirt Steak ($14), and Skillet-Roasted Clams ($11) to Guava and Goat Cheese Flatbread ($12). Three “For The Table” offerings are larger in size, served family-style and include a Crispy Pork Loin ($35), Flame Grilled Ribeye ($53) and Jambalaya ($35). 

Chroma’s open layout includes a main dining area with cozy banquette seating, an outdoor lounge and covered patio and a solarium complete with inspiring views of Lake Nona Town Center’s community artwork. All dining options are available for private or semi-private group dining.

To make reservations or check out the full menu visit ChromaLakeNona.com

Tavistock Restaurant Collection is part of Tavistock Group, an international private investment organization founded by Joe Lewis. The collection operates award-winning restaurant concepts including Abe & Louie’s, Atlantic Fish, Atlas, AquaKnox, Blackhawk Grille, Cafe del Rey, Canvas Restaurant & Market, Canonita, Chroma Modern Bar + Kitchen, Coach Grill, Joe’s American Bar & Grill, Napa Valley Grille, Sapporo, Timpano, Top Catch, and ZED451. For more information, visit www.tavistockrestaurantcollection.com.

Read more ...

Chicken Salad Chick

12101 University Blvd
#200
Orlando, FL 32817
(407) 867-4900
View Website Here

Based in Auburn, Alabama, and founded in 2008, Chicken Salad Chick defines itself as a dine in restaurant that serves homemade chicken salad, side salads, desserts, and refreshing beverages. 

The chain consists of 43 franchise restaurants and 8 company owned stores in Alabama, Florida, Georgia, North Carolina, South Carolina and Tennessee with plans for expansion ongoing.

The company was built out of a love and passion for chicken salad and was started in a home kitchen by Stacy and Kevin Brown. Stacy was making her chicken salad at home and selling it out of the front door with overwhelming popularity, that eventually led to opening up the first stand alone location. It all started with the basic chicken salad recipe that was perfected by Stacy and now includes fifteen different varieties of chicken salad.

Flavors range from Olivia’s Old South with sweet pickles & egg, Fruity Fran with a blend of Fuji apples & seedless grapes, Cranberry Kelli, a mixture of dried, sweetened cranberries and slivered almonds, Nutty Nana with pecans & cashews all the way to Barbie-Q, Buffalo Barclay for wing lovers to the really hot Jalapeno Holly with diced jalapenos galore. We sampled every single flavor, to many to mention, but they were all very tasty and unique in their own way. All of the chicken salad and side salads are prepared fresh daily

The Pimento Cheese is a vegetarian option that was really flavorful. This is made with a blend of freshly grated sharp & pepper jack cheeses combined with just a smidge of creamy house dressing.

Side dishes at Chicken Salad Chick include a Pasta Salad with tri color rotini pasta in an Italian based dressing with feta and Parmesan cheeses, black olives and artichoke hearts, Broccoli Salad made with fresh broccoli florets tossed in a sweet vinegar based dressing with shredded mozzarella and cheddar cheeses, topped with crispy bacon, Grape Salad with red and white seedless grapes covered in a sweet cream cheese mixture, topped with brown sugar & crushed pecans or a cup of Fresh Fruit Chilled with freshly cut strawberries, blueberries and red and white seedless grapes.

All of the side items we tasted were really fresh and can be ordered with a combo, or as an individual side.

Although there is plenty of room inside to sit down and eat, the restaurant falls into the “Fast-Casual” category. After ordering your food, you grab a seat and someone brings your food out to you. Of course you can take your food to go as well.

If you are not sure what chicken salad you would like, just ask for a sample of the flavor you are curios about and you can taste a dallop by itself, or with a cracker.

You can order a large bowl of your preferred chicken salad for $10.99, or get a combo with a single scoop, or a sandwich on a variety of breads with one side item, a pickle and a cookie for $7.69. You can add another side for a dollar more. I ordered the Jalapeno Holly on a croissant with broccoli salad and a snickerdoodle cookie. It was very hot, and also very delicious.

My wife ordered the Kickin Kay Lynne on a croissant just as a sandwich only. This was an awesome combination of buffalo sauce, ranch, bacon, shredded cheddar cheese & jalapenos all in one chicken salad.

The menu also features soups and a handful of deli sandwiches like the Turkey Hoagie, Roast Beef, Virginia ham and a Pimento Cheese sandwich. If you have a lot of people to feed, Chicken Salad Chick also offers full service catering for your next party or event. They can prepare it for you and deliver it to your location, or even have the staff come set up your special event.

With 15 different chicken salad flavors and a full deli, there is something for everyone to choose at Chicken Salad Chick. The concept is really cool, and really southern and that's a good thing. We enjoyed our time here and felt like were in a down home atmosphere as we enjoyed our chicken salad and sipped on sweet tea.

Read more ...

Christner's Prime Steak and Lobster to host Jim Beam Bourbon Dinner

729 Lee Rd.
Orlando, FL 32810

(407) 645-4443
View Website Here

On Friday September 16th, The Cutting Board Dinner Series, an educational dinner event by Christner’s Prime Steak & Lobster returns.

For $125 per person (tax and gratuity included), in partnership with Jim Beam distillery, guests will be able to sample and pair a variety of Bourbons with some exceptional food pairings. Recognized as the world’s no. 1 selling bourbon, Jim Beam has been run by one family for seven generations.

The interactive four course small batch and single barrel bourbon dinner will be led by Christner’s sommelier, Dan Colgan. The evening will begin with introductions to the unique offerings of Jim Beam Bourbons, followed by four courses featuring: 

First Course:
Grouper Bites

Second Course:
Beefsteak Tomato and Onion

Main:
USDA Prime Bone In Ribeye, Potatoes Augratin, Mushrooms, Brussel Sprouts

Dessert:
Bread Pudding With Jim Beam Whiskey Sauce

The dinner will feature a variety of Jim Beam specialties throughout the evening like Basil Hayden, Baker’s, Knob Creek Single Barrel and Booker Noe with a special surprise ending.

For reservations, please call (407)-645-4443.

Read more ...

Planet Hollywood’s New “Guy” to Develop A Specialty Sandwich Menu

1506 Buena Vista Dr.

Orlando, FL 32836
View Website Here

Planet Hollywood, America’s preeminent restaurant destination for celebrating the entertainment industry, has announced a partnership with Guy Fieri.

Chef, restaurateur and television personality Guy Fieri will introduce a flavor packed burger and sandwich menu as part of their larger menu offerings for the transformed Orlando flagship location, set to reopen this fall as the Planet Hollywood Observatory at Disney Springs.

The Planet Hollywood Observatory is centrally located and will overlook the heart of Disney Springs with a newly expanded outdoor terrace and bar. Within the sophisticated entertainment emporium, patrons of all ages will be invited to “Dine Amongst the Stars” through distinctive indoor and outdoor bar and lounge options, an imaginative new merchandise line, and a host of all star celebrity collaborations.

The exterior will be reminiscent of a turn of the century observatory with a modern design aesthetic, while the interior’s refurbished upholstery, spherical planet-shaped lighting fixtures and stylish finishing will create a welcoming atmosphere for fans to celebrate a new generation of superstar entertainers.

New dining options will highlight Planet Hollywood’s timeless classics and introduce Fieri’s updated creations. A curated beverage program will feature a variety of milkshakes, smoothies, wines, bottled and draft beers, as well as cocktails served in specialty glassware to cater to the needs of all guests. Spacious dining rooms ensure comfort for family meals while various bar spaces set the mood for a perfect date.

Repeatedly at the forefront of industry trends, Robert Earl, the entrepreneur, restaurateur and star of the Cooking Channel’s “Robert Earl’s Be My Guest,” reached out to Fieri because of their shared passion for food. In addition to the section designed by Fieri, the Planet Hollywood Observatory will soon reveal the entire new menu featuring a wide variety of offerings and bold flavors.

“Guy Fieri has created an impressive culinary empire and has built an incredible TV following with several food-themed shows, so it was a no-brainer to invite him to create a special menu for Planet Hollywood Observatory. This partnership only furthers our commitment to refresh our guest experience while continuing to offer freshly-prepared, pleasing dishes,” said Planet Hollywood International Founder and Chairman Robert Earl.

Fieri, a chef, entrepreneur and New York Times bestselling author, has brought his signature blend of authentic-meets-surprising flavors to new dishes such as the Prime Time American Kobe-Inspired Burger and the Turkey Pic-a-nic Sandwich, a perfect accompaniment to Planet Hollywood’s creamy hand-dipped milkshakes. The menu will also feature new over-the-top creations that will have guests craving more after the first bite.

“It’s awesome to be working with Robert Earl and the Planet Hollywood Team,” states Fieri. “For the Planet Hollywood Observatory, I’m bringing a big time burger and sandwich menu with real deal flavors for everyone.”

Read more ...