Travel Reference
In-Depth Information
161
Emeril's
SOUTHERN CREOLE It's next to impossible to get short-term reser-
vations for dinner (less than 3-4 weeks in advance) at Emeril's unless your stars are
aligned or you come at the opening bell and take your chances with no-shows (highly
unlikely). If you do get in, you'll find the dynamic cuisine is worth the struggle. The
Creole-inspired (and seasonally changing) menu is varied and might include such dishes
as a grilled double-cut pork chop with caramelized sweet potatoes; or andouille-crusted
Texas redfish with a grilled vegetable relish, Creole meunière sauce, toasted pecans, and
shoestring potatoes. If you want some
vino
with your meals, the back half of the building
houses a glass-walled, 12,000-bottle, above-ground wine cellar. The warehouse-style
decor is casual and inviting yet still upscale; original artwork, much of it by New Orleans
artists, lines the walls, and arched lighting spans the two-story ceilings. If you want a
show, I highly recommend you try for one of eight counter seats where you can watch
chefs working their magic, but to get one, reservations are required
excruciatingly
early
(2-3 months in advance, especially during holidays, in summer, and on weekends).
Note:
Lunch costs about half what you'll spend on dinner, and the menu has many of
the same entrees. It's also easier to get a reservation, and the dress code is more casual—
jackets are recommended for the guys at dinner, although that goes against the grain after
a long day in the parks. No matter when you come, leave the kids at home—this restau-
rant caters to adults.
6000 Universal Studios Blvd., in CityWalk.
&
407/224-2424.
www.emerils.com. Reservations necessary.
Main courses $18-$28 lunch, $31-$50 dinner. Daily 11:30am-2pm; Sun-Thurs 5:30-10pm; Fri-Sat 5:30-
11pm. AE, DISC, MC, V. Parking $12 (free 2-hr. valet parking at lunch), $3 after 6pm. From I-4, take exit 75B,
Kirkman Rd./Hwy. 435, and follow the signs to Universal.
The Palm
SEAFOOD/STEAK This upscale restaurant is the 23rd member of a chain
started more than 75 years ago in New York. The food is good, although, as is the case
with most Disney and Universal restaurants, somewhat overpriced for the value received.
Beef and seafood rule a menu headlined by a 36-ounce prime aged double cut New York
strip steak for two and a 3-pound Nova Scotia lobster (market price). There are, however,
plenty of steaks, pasta, seafood, and salads to please every palate. There are even a few
options for those on smaller budgets. The decor leans toward the upscale supper club of
the '30s and '40s, and the walls are lined with caricatures of celebrities and stars.
5800 Universal Blvd., in the Hard Rock Hotel.
&
407/503-7256.
www.thepalm.com. Reservations recom-
mended. Main courses $20-$52 dinner. AE, DC, DISC, MC, V. Mon-Thurs 5-10pm; Fri-Sat 5-11pm; Sun
5-9pm. Validated valet parking. From I-4, take exit 75B, Kirkman Rd./Hwy. 435, and follow the signs to
Universal.
EXPENSIVE
Emeril's Tchoup Chop
PACIFIC RIM Perfection is pronounced “chop
chop.” Emeril Lagasse's second restaurant in Orlando is named for the location of his
original restaurant, Tchoupitoulas Street in New Orleans. Think
Todd English's blue-
zoo
(p. 152) with an Asian Pacific twist—very chic, very contemporary, very cool. The
upbeat yet relaxing atmosphere, visually stunning surroundings, and excellent food will
ensure the experience is unmatched. The exotic decor features glass flower chandeliers
and a grand stone wall that reaches high above an exhibition kitchen (a seat at the coun-
ter allows for quite an impressive show). Polynesian- and Asian-influenced dishes such as
macadamia nut-encrusted Atlantic salmon, Polynesian crab cakes with mango habanero
butter sauce and papaya salsa, and ahi tuna lettuce wraps are just a sampling of the tasty
offerings found here. And not one but several waiters impeccably cater to your every
need, serving meals as if they were in a perfectly choreographed production.
Note:
The
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