Celebrity-chef Norman Van Aken brings impressive credentials to the restaurant that bears his name, as you might expect from the headline eatery in the Ritz-Carlton Orlando Grande Lakes. Van Aken's culinary roots go back to the Florida Keys, where he's credited with creating "Floribbean" cuisine, a blend that is part Key West and part Caribbean—although he now weaves in flavors from all continents. The Orlando operation is a formal, sleek restaurant with marble floors,
starched tablecloths, servers in ties and vests, eight certified sommeliers, and a creative, if expensive, menu. In addition to exceptional ceviches and a signature appetizer called Down Island French toast made with Curacao-marinated foie gras, favorites include a Mongolian-marinated veal chop, pan-cooked Florida snapper with citrus butter, and pork Havana with "21st-century mole sauce." A six-course tasting menu is $95, more with beverage pairings. Covered terrace seating is also available.