
Camille
Hadn't heard much about this restaurant but being the box-checker that I am, I booked this restaurant for the end of a fun day-trip to Orlando. It's right around the corner from Sorekara - one of my all time favorite restaurant experiences - so how bad could it be?
The photos of the restaurant looked incredible and, looking in through the windows when we arrived early, confirmed the photos. This interior space is absolutely gorgeous. Kudos to Matt Kelly from Make Design Studios for a truly sumptuous space.
When we did enter, the woman greeting us could not have been more friendly and welcoming. An immediate connection like she's known you for years. I wish I had that skill. Effortless, comfortable, uplifting...the tone for the night was set. She was as good as they come.
She also confirmed dietary restrictions. Teresa doesn't eat raw onions. This restriction was reiterated once we sat at the bar by our server and then again by the chef. It again shows great attention to detail, allowing you to relax, assured that they have everything covered.
The food here is spectacular. Elegant, elevated and refined, telling a clear story. The opening dish was coconut ceviche - an incredibly beautiful and restrained plate featuring Spanish tuna, Hokkaido uni, Hokkaido scallops and Maine lobster. Clearly...they want you to have the best of the best. And this dish truly delivered. I'm not the biggest coconut fan but it was perfect. It could be served at any 3 star restaurant without the slightest adjustment.
They definitely had my attention!
Each dish that followed featured the same restrained yet deep flavor profile, gorgeous plating and terrific ingredients. Their signature dish is "Untraditional pho". I love pho, so I was curious. They roll all of pho's flavors into a rich cream and lay it over rice noodles with braised beef that just sings! This dish will never leave the menu and rightly so. It's truly spectacular.
One of the things I loved about it was the small, pickled red onions which pinged through all of that richness and added crunch as well. And that's when it occurred to me.
Onions.
I asked Teresa if she had them in her dish and she did. I had trouble finding a server to ask the question to. When I flagged one down, I mentioned her restriction and asked if these should be a concern. He went into the back to find the chef.
To me, this is the height of urgency. Or should be. Though Teresa is not technically allergic, even the whiff of a missed dietary restriction should be code red. I was disappointed that it took quite a while for the chef to come find us. But he did, and in great detail explained how the onions are treated and why he felt they should not violate the restriction. It was clear he cared a great deal and wanted to be sure we were comfortable with his explanation.
Despite the delay, this was very well handled. He even returned a few times the rest of the evening to check and assure that she was feeling OK and to see if there was anything she needed. In the end, she didn't escape unscathed, unfortunately.
Back to the good stuff.
Each dish here really took a different viewpoint and corner of the stage. They were unique but cohesive. The poached halibut and caviar dish was truly extraordinary. That beurre blanc was out of this world and the fish perfectly cooked. Truly extraordinary cooking coming from this 1-star place.
A woman a few seats down was a pescatarian. I enjoyed listening in to the various substitutions they provided for her meat courses. They were full and rich and well thought out. Nothing 2nd class there! I ordered the non-alcoholic pairing and it was quite good. I've been spoiled with the extraordinary (Tanière³ and Californios come to mind), so I don't want to take anything away here. I would order it again.
The evening then moved to the booths along the wall for their incredible Camellia flower tea (Camellia...get it...?) and desserts. These were good, not great. Though Teresa swears the coffee "apple" may be her favorite dessert ever.
The couple next to us were monthly regulars and celebrating their anniversary. The team made an incredibly big fuss about it, including making their favorite baked dessert (which was not on the menu) and even sending them home with an entire pie of it!
This place is extraordinary. 1 stars vary widely, but this one reminded me of Frevo - a 2 star restaurant shrouded in a 1 star designation. From the service to the space to the food and even the bathrooms...nothing was missed. They should be lauded for providing such an experience.
You won't be sad you came.