Fodor's Expert Review Primo
Chef Melissa Kelly cloned her Italian-organic Maine restaurant in an upscale Orlando hotel and brought her farm-to-table sensibilities with her. Here the daily dinner menu pays tribute to Italian cuisine utilizing produce grown in the hotel's organic garden. House-made pasta might be served with spicy lamb sausage or all-natural beef-pork Bolognese; if the butternut-squash ravioli with butter-poached Maine lobster is available, order it. Dry-aged prime New York strip steak is always on the menu, served with whatever is fresh and available. Fish, perhaps grouper or sea bass, is also present, as are organic chicken and scallops, and interesting pizzas. Desserts are just as special, with the likes of warm Belgian chocolate budino (pudding) cake or hot zeppole tossed in cinnamon and sugar.
Quick Facts
- Constantly changing menu using locally sourced ingredients
- Interesting pizzas
- House-made pastas
