Coffee-crusted bone-in ribeye, Kentucky spoon bread with bacon jam, hushpuppy

Scott Pizzo, the recently appointed chef de cuisine of Highball & Harvest inside the Ritz-Carlton Orlando Grande Lakes, introduced new items to the modern-Southern resto’s bill of fare, and we got a chance to sample some of his creative dishes at a recent media dinner. Our faves: Grilled romaine with fried egg and chimichurri sided with a salad of roasted beets, stone fruit, and manchego; the triple-dipped fried chicken served with charred corn, savory mushroom-kale bread pudding, and house-made golden hot sauce; and a ridiculous chocolate pecan pie. Take a look:

Pistachio and bay leaf-crusted scallops, hops and barley, Old Fashioned gastrique
Grilled romaine, fried egg, chimichurri with a salad of roasted beets, stone fruit, manchego, cast-iron croutons
Triple-dipped fried chicken, charred corn, savory mushroom-kale bread pudding, golden hot sauce
Golden tilefish, milk and honey broth, bacon foam, Japanese eggplant, ham chip
Coffee-crusted bone-in ribeye, Kentucky spoon bread with bacon jam, hushpuppy
Red velvet cake, fresh berries, strawberry lemonade sorbet
Chocolate pecan pie, caramel sauce and Kentucky bourbon ice cream
Gran Ma’s chocolate mousse, popcorn ice cream, mint mashup float
Cherry and peach cobbler, peanut streusel, buttermilk sorbet
Key lime tart, orange blossom meringue, watermelon sorbet, pickled watermelon

Highball & Harvest
The Ritz-Carlton Orlando Grande Lakes
4012 Central Florida Parkway
Orlando, FL 32837
407-393-4422
highballandharvest.com

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This article appears in Jul 19-25, 2017.

Orlando restaurant critic. Orlando Weekly restaurant critic since 2006.