Travel Reference
In-Depth Information
164
Tips
Coming Soon: A Grand Reopening
Originally named for The Peabody's resident ducks, who parade ceremoniously
along the red carpet in and out of the lobby each and every day (see p. 112),
Dux
(
&
407/345-4550;
www.peabodyorlando.com) is one of the area's most popular
upscale eateries thanks to its unparalleled service and ever-changing menu. The
Peabody, however, is in the midst of a transformation, and Dux, its signature res-
taurant, is changing as well. At press time, Dux was closed due to the construc-
tion of the hotel's new tower (scheduled for completion in the spring of 2010). It
will, however, reopen in January of 2010 with an all new concept, decor, and
menu.
(if you actually have any room for them). A handful of a la carte items, including Aus-
tralian lobster tail and shrimp cocktail, are available as well (at an additional cost). Drinks
and desserts are extra, too.
Tip:
Kids ages 7 to 12 eat half-price here, and kids 6 and
younger can eat for free.
5259 International Dr.
&
407/355-0355.
www.texasdebrazil.com. Reservations accepted. Fixed-price
meals $40. AE, MC, V. Sun noon-9:30pm; Mon-Thurs 5-10pm; Fri 11am-3pm and 5-11pm; Sat 4-11pm.
Free self-parking. From I-4, take exit 74A, turn right onto Sand Lake Rd., and then left onto International
Dr.; the restaurant will be on the left.
EXPENSIVE
Ocean Prime
SEAFOOD/STEAK This elegant and sophisticated establish-
ment—a welcome addition to the Dr. Phillips dining scene—combines a menu of fresh
seafood and prime steaks, a selection of unique hand-crafted cocktails (I highly recom-
mend the Berries and Bubbles—it's served tableside, but you'll have to order one for
yourself to see why!), an extensive wine list, and an unbeatable Sinatra-esque atmosphere
reminiscent of a 1930s supper club (albeit an updated version of one). Start off with the
Sonoma goat cheese ravioli—it's simply delish—then move on to the ginger salmon with
soy butter sauce—or maybe the seared arctic char; both are light yet very flavorful. In
addition to an array of signature dishes, you'll find an assortment of seafood and steaks
along with a medley of tasty and creative sauces to complement your selection. Sides are
offered ($7-$10 extra) separately. An incredibly knowledgeable and attentive staff top off
the exceptional experience here—it's a must for discerning diners!
7339 W. Sand Lake Rd.
&
407/781-4880.
www.ocean-prime.com. Reservations suggested. Main courses
$23-$48. AE, DC, DISC, MC, V. Mon-Thurs 4-10pm; Fri-Sat until 11pm; Sun until 9pm. Valet parking free.
Take I-4 exit 74A, Sand Lake Rd./Hwy. 528, and go west 1 mile. Restaurant is on the right in the Rialto
Plaza.
Ran-Getsu of Tokyo
JAPANESE Authentic cuisine, including a sushi bar, has made
Ran-Getsu a popular haunt for moneyed Asian tourists, though some travelers find its
prices too high.
Tekka-don,
tender slices of tuna that are mild enough for first-timers, is
a refreshing choice on the sushi side; so are platters, such as sashimi, maki rolls, and
thinly sliced
chirashi
(rice topped with assorted seafood).
Yosenabe
is a bouillabaisse with
an unconventional though savory twist—duck and chicken are added to the seafood mix;
lobster is available at an added cost. Speaking of seafood,
una-ju
delights eel lovers; the
filets are grilled in kabayaki sauce. Less adventurous palates may prefer shrimp tempura
or a steak served in teriyaki sauce. A traditional Japanese drum show is performed in the
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