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Showing posts with label Short Rib. Show all posts
Showing posts with label Short Rib. Show all posts

Roy's

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7760 W Sand Lake Rd.
Orlando, FL 32819
(407) 352-4844


Roy’s Restaurant was built upon European techniques, Pacific Rim cuisine and warm, from the heart hospitality that seeks to create a remarkable and unique dining experience.

There are currently four locations in Florida, with locations in Orlando, Bonita Springs, Jacksonville Beach and Tampa, but the first Roy's was opened in Honolulu, Hawaii in 1988 by namesake Roy Yamaguchi. Currently there are 20 Roy's restaurants in the continental United States, six in Hawaii, one in Japan and one in Guam.

Culinary pioneer and Roy's founder Roy Yamaguchi was born in Tokyo. It was while visiting his grandparents on Maui that he had his first taste of seafood bought fresh at seaside piers that would shape his future career.

At 19, he graduated from the Culinary Institute of America in New York as a master chef and moved to Los Angeles where he served as executive chef at La Serene. After gaining invaluable experience in LA, Roy decided it was time to head closer to his roots. He moved to Hawaii and opened the first Roy's in 1988, and eventually became a James Beard award winner.

Although, aside from six locations in Hawaii, and a location in Guam, Roy did sell the remainder of his locations and sold the brand. The rest of the restaurants that have been sold are doing a great job of upholding the style and techniques that Roy instilled in his original fusion cuisine at his original Roy's in Honolulu in 1988.

The food here blends classic techniques with adventurous Pacific Rim flavors, and outstanding seafood selections with great cocktails and an even better wine selection. Everything from Sushi to fried spring rolls is on the starter menu and a wide variety of seafood selections to braised short ribs of beef can be had for your entree selections.

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The bar at Roy’s is a great place to grab some cocktails or sip on some wine while eating anything that you may want to try from the extensive bar bites menu.

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The Polynesian Passion features Appleton Estate 12 Year Old Jamaican Rum, Don Q Coconut Rum and Passion Fruit. This drink is very strong, and very good.

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While I am not the biggest fan of mussels, these Prince Edward Island Mussels on the bar bites menu at Roy’s are spectacular.

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I also really enjoyed the Crispy Wagyu Beef Dumplings on the bar bites menu as well.

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Auntie Lei's Aloha Roll with spicy tuna, yellowtail, salmon and avocado was very fresh and delicious. Roy’s has a few different rolls on the menu like the Lobster California Roll, a Surf and Turf Roll with Wagyu beef and a Tempura Crusted Ahi Roll to choose from.

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This is a pair of Drunken Mules made with PAU Vodka. PAU is the only vodka made from Hawaiian pineapples. These mules are topped off with Rum soaked pineapples that will quite literally knock you on your behind, if you are not careful.

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Our appetizer of Asian Oyster Rockefeller was pretty tasty and a unique spin on a classic dish.

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The Lobster Ramen in a lobster miso broth is a great example of Roy’s fusion cuisine and was quite good.

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The Braised Short Ribs of Beef were phenomenal. This is one of the best short rib’s I have had in a long time, and it’s one of the best you can get in Orlando. This is braised for 24 hours, then served in the natural braising sauce with Yukon mashed potatoes and broccolini.

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I really found the Jade Pesto Sizzling Hawaiian Whitefish to be a pretty uncommon dish with immense flavors. This is made from snapper covered in pesto and served atop a warm scallion Shoyu Ponzu sauce with a side of sticky rice.

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The hand carved 8oz. Filet Mignon with truffle onion misoyaki demi glaze was cooked perfectly medium, and the demi glaze was a great touch.

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The Hot Chocolate Soufflé was a great dessert that was filled with oozing chocolate inside a flourless chocolate cake with a molten hot center served with raspberry coulis and vanilla bean ice cream.

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No visit to Roy’s is complete without ordering the Pineapple Upside Down Cake. This is an absolutely decadent and delicious treat that is made with caramelized pineapple baked into a brown sugar pound cake.

Roy Yamaguchi is regarded as an international culinary visionary and the creator of Hawaiian fusion cuisine. As I said earlier, Roy may have sold off the brands, except for Hawaii locations, but the remaining locations are doing a fine job of upholding the vision and creativity that Roy established 1988.

The food here is really good, the cocktails are creative and the wine selection is impressive. They truly have something for everyone, and they even have vegetarian items on the menu as well. Stop by sometime and visit, you will not be disappointed.

Roy’s is open Monday to Thursday from 11:00 AM until 10:00 PM. Friday they are open until 11:00 PM, and Saturday they start at 5:00 PM and close at 11:00 PM. Sunday hours are from 5:00 PM until 9:00 PM.

Roy's Hawaiian Fusion Menu, Reviews, Photos, Location and Info - Zomato
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McCoy's Oceanfront

1200 N Ocean Blvd.
Pompano Beach, FL 33062
(954) 782-0100


In addition to being a really fun and unique resort style hotel, the Fort Lauderdale Marriott Pompano Beach Resort and Spa also has some pretty good food on tap at McCoy’s Oceanfront restaurant. 

McCoy’s is known for its contemporary presentations of seasonal, local and sustainable ingredients with a focus on Florida seafood that is served in a casual ocean view setting. The beachfront restaurant and lounge pays homage to its Prohibition-era namesake with a classic cocktail menu featuring fresh pressed juices and dark spirits that channel McCoy’s rum-running days. If old fashioned cocktails aren't your thing, McCoy’s also offers an extensive wine list and a nice selection of beers.

The menu stays true to what you would expect a South Florida oceanside restaurant to offer with a great selection of seafood entrees. Some of those entrees include Florida Pompano, Crispy Skin Florida Snapper, Blackened Salmon, and a Five Spice Grilled Tuna. For you non seafood lovers, they also have a wonderful Sauteed Short Rib, Pork Paillard and Farro Risotto among other offerings.


McCoy’s is open for breakfast, lunch and dinner. At breakfast you can order a la carte off the menu, or you can opt for the buffet. The buffet is full of wonderful choices and is not your average continental breakfast. Home fries, eggs and omelets cooked to order, applewood smoked bacon, sausage egg and cheese stuffed biscuits and buttermilk pancakes are just a few of the selections.

McCoy’s prides itself on custom cocktails and the Giggle Water with Crop Organic cucumber vodka and fresh lemonade pictured left, and the Alderman’s Mule with New Amsterdam vodka, fresh lime juice and ginger beer were pretty tasty libations.

The Fried Green Tomato Mozzarella is stacked with thick slices of mozzarella, heirloom tomatoes and fried green tomatoes with pesto and a balsamic glaze.

 
Spicy Tuna Tartar is an elegant display of fresh and spicy tuna with avocado, wakame and wontons for dipping.

You can't go to Pompano Beach and not get the namesake fish. The Florida Pompano at McCoy's is flour dusted and Fried and served with Yukon potatoes, lemon white wine butter sauce and baby arugula. The taste and preparation of this fish was simply amazing.

The Braised Short Rib with caramelized fennel mash and oyster mushroom haricot verts with a horseradish cream sauce is an outstanding dish. The short rib itself was wonderful, but just as impressive was the caramelized fennel mash.

Whether you want lunch or dinner, McCoy's has you covered. The Avocado Turkey Burger served on a honey wheat bun with ground turkey and an avocado puree was a delicious choice with plenty of flavor.

If you're not sure about what to have for dessert, try the Best Of Both Worlds with a chocolate cake, chocolate mousse, creme brulee and a raspberry coulis. Very light, and very good.

McCoy’s is open daily for breakfast, lunch and dinner. They have featured Chef Specials throughout the year, as well as a daily Happy Hour from 5 to 7pm. Live entertainment often continues throughout the weekend, ranging from an island tropical vibe to mainstream music.

McCoy's Oceanfront Menu, Reviews, Photos, Location and Info - Zomato
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Maddey's Craft & Cru

Chef Jason Schofield has been a busy man lately. The chef and his restaurant group are behind the upcoming Maddey's Craft & Cru that is set to open up in Downtown Orlando this July, as well as opening up a sandwich shop in the Ivanhoe District in the old Alpine Coffee shop on N. Orange Ave.

This N That eats is the planned name, and is expected to be open within the next two weeks. The menu will feature global sandwiches, cured meats and cheeses, as well as coffee made in the traditional sense of the region. In addition to all of this, Chef Jason has been testing food and hosting pop up dinners for Maddey’s Craft & Cru to spread his gospel of good food made with local ingredients and great tastes.

Maddey’s will seat 150 and the site will also feature a separate cocktail lounge called “Brix” with a capacity of 90 to 100. The restaurants mission is to serve foods with a focus on organic and nutritious foods made with the finest quality ingredients. From pastas to cheeses and even house grown micro greens and cured meats Maddey’s wants to create as much food as it can in house and by hand. A big focus will be on Artisan pizzas and an always rotating menu of seasonal items and creations.


You can expect to find the same care and craftsmanship in the cocktail lounge as well. There will be a selection of craft beers and wines on tap and of course, cocktails of the finest order.  

Here a few of the things I was privileged to sample at one of Chef Jason's more recent pop up dinners back in May. The dinner was held at the wonderful East End Market.

Chef Jason and his team put together the food, and a bartender from The Courtesy helped the team prepare some great cocktails.

We had a brief reception before the evening's activities and everyone enjoyed the cheese selection from La Femme du Fromage.

The pop up dinner got underway with a nice helping of Sliced Beef Tongue with brioche pudding and a pinot noir apple cider reduction. Beef tongue may not be for everybody, but I found this to be a very tasty rendition to try out.

This cocktail featured Averna, vanilla bean syrup, lemon, Carpano Antica, fino sherry and strawberries.

The second course was a Salad that featured goat cheese ricotta, Kale, honey’d almonds, organic tomato, Berkshire hog slices and charred lemon. A perfect summer seasonal salad that was light, crisp and refreshing, but found room to be savory also.

Another cocktail that was also perfect for summer featured a mixture of Gin, lemon, Falernum, yellow chartreuse, peach bitters.

Our third course was the Tomato Pasta with whey broth & ricotta. While we were busy drinking cocktails, the staff was busy making this pasta on the spot. Chef Jason was inspired to create this dish by a type of pasta called Fazzoletti which means handkerchief. The whey broth along with the ricotta was pleasantly smooth and quite flavorful.

A rather interesting cocktail that consisted of Cynar, Ancho Reyes, Cardamaro, Burlesque bitters, Lemon bitters, and a Fernet rinse had a spicy note on the way down.

A Short Rib with truffled purple yam, glazed onion, and beef tongue lardoons, (a sort of beef bacon) proved to be an exceptional fourth course for the evening.

The final course consisted of both a dessert and a cocktail all at once. The Caramel Bourbon Float with Olde Hearth peanut butter sandwich is certainly for adults only, and for those of you who enjoy an eye opening sip of sweet, peanut butter and Bourbon all at once. This drink was fun and intimidating, because it packed a wallop in the alcohol content.

That is the fun of what Maddey’s and the Schofield Restaurant Group aims to be. Whether you and some friends stop by for dinner or a cocktail, or perhaps one of the grown up desserts before a night out, Maddey’s Craft & Cru looks like a promising concept that should get the Downtown crowd and all of Central Florida excited.
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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.

Highball & Harvest on Urbanspoon
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