Norman's Review
Norman Van Aken is a chef who combines flavors of the Florida Keys, Cuba, the Yucatan, the West Indies, the Bahamas, and South America. The results are something that he refers to as "New World" cuisine. A celebrated chef, and recent award recipient of AAA, Mobil Travel, and James Beard, among others, is one that I've come to respect. I find him to be quite relatable as his life's experience is at least remotely similar to my own, having gotten his start in a less than usual way.
After having moved to Florida over five years ago, my wife and I excitedly dined in various locations that we thought would certainly allow us the privilege of sampling authentic sunshine state fare, but not to much avail. After one disappointment following the next, I've begun to surmise that most of Florida is a melting pot of cultures that have migrated from various locales across the US, and there really doesn't seem to be an authentic Florida cuisine - especially when it pertains to fine dining. Finally came Norman to Orlando, so it seemed like a good idea to check out the offerings from a true pioneer. Although Norman came to town quite some time ago now, I've just finally gotten around to visiting his restaurant at the Ritz Carleton Grand Lakes hotel in Orlando. What can I say? He's not the only chef in town, so sometimes it takes a while for me to through the list.
I ordered the "Ensalada De Gazpacho" which was much more of a salad than a gazpacho, and for what it was, was very good. It consisted of cucumbers, bell peppers, smoked tomato sorbet, and roasted garlic aioli. Noteworthiness was in the way that it was plated, and yes, the smoked tomato sorbet. The aioli was swirled onto the plate under the food which offers a nice self-dredging/tossing option. Another dressing resembling that of a "ranch" was served as a small dollop on the plate, again allowing one to choose not only the quantity but also its application - to dip, toss, or do something all together different. I like this concept which is something I often refer to as "interactive plating" which allows the diner to make adjustments according to personal preference and have a different experience every time. The tomato sorbet was unusually extraordinary. It really set off the dish, and was the reason I ordered it. It's cold, creamy, smokiness complimented the rest of the plate without being overwhelming or distracting - something easier said than done. I'm not one to usually take from another chef but sorry Norman; this one stuck with me, and will be making an appearance in my next summer salad.
I also ordered the "Nicaraguan Black Grouper" from the "Main Plates" menu which was a dish that included the best sausage I've ever had, served over inspiring tomato froth, topped with a tuille wafer of sorts.
Dessert was a Spice Cream (tm) trio. Yes, he even went as far as trademarking the name so you know Norman is quite proud of this one. The three flavors consisted of cinnamon (which was both sweet and tangy) 5-spice, and chocolate with salty peanut. All three were very good, and the portions (1 scoop each) were just enough to put the final finish on the meal.
We (my wife and I) visited on my birthday and were both impressed by the "Happy Birthday" message printed at the top of my menu, in conjunction with a glass of complimentary champagne. A little detail goes a long way, and something most restaurants miss the mark in.
Summary - dinner for 2
Food
Quality/freshness: 4
Plate styling: 4
Creativity, innovation, originality: 4
Other
Ordered: 2 apps, 2 entrees, 1 dessert, and a bottle of sparkling water.
Parking: Valet (validated)
Ambience: 4
Service: 3
Would I return? Yes
Would I refer a friend? Yes
Watch the video here
After having moved to Florida over five years ago, my wife and I excitedly dined in various locations that we thought would certainly allow us the privilege of sampling authentic sunshine state fare, but not to much avail. After one disappointment following the next, I've begun to surmise that most of Florida is a melting pot of cultures that have migrated from various locales across the US, and there really doesn't seem to be an authentic Florida cuisine - especially when it pertains to fine dining. Finally came Norman to Orlando, so it seemed like a good idea to check out the offerings from a true pioneer. Although Norman came to town quite some time ago now, I've just finally gotten around to visiting his restaurant at the Ritz Carleton Grand Lakes hotel in Orlando. What can I say? He's not the only chef in town, so sometimes it takes a while for me to through the list.
I ordered the "Ensalada De Gazpacho" which was much more of a salad than a gazpacho, and for what it was, was very good. It consisted of cucumbers, bell peppers, smoked tomato sorbet, and roasted garlic aioli. Noteworthiness was in the way that it was plated, and yes, the smoked tomato sorbet. The aioli was swirled onto the plate under the food which offers a nice self-dredging/tossing option. Another dressing resembling that of a "ranch" was served as a small dollop on the plate, again allowing one to choose not only the quantity but also its application - to dip, toss, or do something all together different. I like this concept which is something I often refer to as "interactive plating" which allows the diner to make adjustments according to personal preference and have a different experience every time. The tomato sorbet was unusually extraordinary. It really set off the dish, and was the reason I ordered it. It's cold, creamy, smokiness complimented the rest of the plate without being overwhelming or distracting - something easier said than done. I'm not one to usually take from another chef but sorry Norman; this one stuck with me, and will be making an appearance in my next summer salad.
I also ordered the "Nicaraguan Black Grouper" from the "Main Plates" menu which was a dish that included the best sausage I've ever had, served over inspiring tomato froth, topped with a tuille wafer of sorts.
Dessert was a Spice Cream (tm) trio. Yes, he even went as far as trademarking the name so you know Norman is quite proud of this one. The three flavors consisted of cinnamon (which was both sweet and tangy) 5-spice, and chocolate with salty peanut. All three were very good, and the portions (1 scoop each) were just enough to put the final finish on the meal.
We (my wife and I) visited on my birthday and were both impressed by the "Happy Birthday" message printed at the top of my menu, in conjunction with a glass of complimentary champagne. A little detail goes a long way, and something most restaurants miss the mark in.
Summary - dinner for 2
Food
Quality/freshness: 4
Plate styling: 4
Creativity, innovation, originality: 4
Other
Ordered: 2 apps, 2 entrees, 1 dessert, and a bottle of sparkling water.
Parking: Valet (validated)
Ambience: 4
Service: 3
Would I return? Yes
Would I refer a friend? Yes
Watch the video here
Comment
© 2009 Created by Better Way Gourmet on Ning. Create a Ning Network!
You need to be a member of Better Way Gourmet to add comments!
Join this Ning Network