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With its array of large pillars, HRC stands majestically like a Roman Coliseum of rock, boasting more pieces of rock and roll memorabilia than any other Hard Rock. Not only is there a vast, multi-level cafe, but throw in Hard Rock Live Orlando, a 3,000-person concert venue, and you've got a winner.

Teaser: With large, statuesque pillars, HRC stands majestically like a Roman Coliseum of rock, boasting more pieces of rock & roll memorabilia than any other Hard Rock. Not only is there a vast, multi-level cafe, but throw in Hard Rock Live Orlando, a 3,000-person concert venue, and you've got a winner.

The Ritz-Carlton’s farm-to-table resto caters to the city’s food-conscious millennials with Southern-inspired dishes employing local, farm-fresh ingredients. While some flavor and texture combinations need to be worked on (blackened grouper with an incompatible hominy ragout, for example), you’ll mostly find competently executed plates of comfort food issuing from Mark Jeffers’ kitchen. You won’t go wrong with a starter of duck and andouille gumbo, followed by an outstanding skirt steak, capped with sticky toffee pudding for dessert. Don’t miss ham-hock-infused boiled peanuts.

One of my favorite manhattan restaurants is Sardi's where celebrity caricatures on the walls are fun to study, and the food is good, too. On a recent visit to Jack's Place in the Clarion Plaza Hotel on International Drive, I discovered an establishment with a remarkably similar ambience.

Soft light from wrought-iron chandeliers enhance dark woods, marble room dividers and shadowy archways. Tables are draped with linen and feature brass oil lamps.

Soft light from wrought-iron chandeliers enhance dark woods, marble room dividers and shadowy archways. Tables are draped with linen and feature brass oil lamps.

Upon our arrival for dinner, we were promptly seated in a cozy corner surrounded by sketches of world-class luminaries, many of whom autographed the works. The art was created by Jack Rosen during his 30-year tenure with the Waldorf Astoria and is believed to be the largest collection of its kind. (Jack's son, Harris, owns the Clarion.)

Upon our arrival for dinner, we were promptly seated in a cozy corner surrounded by sketches of world-class luminaries, many of whom autographed the works. The art was created by Jack Rosen during his 30-year tenure with the Waldorf Astoria and is believed to be the largest collection of its kind. (Jack's son, Harris, owns the Clarion.)

Entrees range from steak and seafood to pasta and chicken. All come with baked potato, vegetable and a basket of garlic French bread, with whipped butter and "Texas caviar" -- a novel accoutrement of cold (and undercooked) black-eyed peas, cilantro, onion and bell peppers in a mild vinaigrette. Although the mixture was refreshing, we found it impossible to keep the concoction on the bread.

Entrees range from steak and seafood to pasta and chicken. All come with baked potato, vegetable and a basket of garlic French bread, with whipped butter and "Texas caviar" -- a novel accoutrement of cold (and undercooked) black-eyed peas, cilantro, onion and bell peppers in a mild vinaigrette. Although the mixture was refreshing, we found it impossible to keep the concoction on the bread.

The escargot ($6.95) ordered by my guest was served with angel-hair pasta and a delicious roasted-red pepper sauce.

The escargot ($6.95) ordered by my guest was served with angel-hair pasta and a delicious roasted-red pepper sauce.

I found the house salad ($2.95) of mixed greens to be nice and fresh; the lovely presentation included diced tomatoes and cucumbers, plus a nest of bean sprouts. The creamy peppercorn house dressing, however, was pretty bland.

I found the house salad ($2.95) of mixed greens to be nice and fresh; the lovely presentation included diced tomatoes and cucumbers, plus a nest of bean sprouts. The creamy peppercorn house dressing, however, was pretty bland.

The 10-ounce filet mignon ($18.95) that my guest chose was an excellent cut, perfectly prepared. It was delicately topped with a pat of seasoned butter (we suspected rosemary).

The 10-ounce filet mignon ($18.95) that my guest chose was an excellent cut, perfectly prepared. It was delicately topped with a pat of seasoned butter (we suspected rosemary).

My grilled yellowfin tuna ($14.95) was fresh, though disappointingly overcooked. The generous portion was crowned with an adequate béarnaise sauce, which helped mask the fillet's dryness.

My grilled yellowfin tuna ($14.95) was fresh, though disappointingly overcooked. The generous portion was crowned with an adequate béarnaise sauce, which helped mask the fillet's dryness.

Large baked potatoes came wrapped in gold foil, along with a lazy Susan bearing scallions, fresh bacon bits and shredded cheddar cheese. Sour cream and butter were included. Generous squares of corn soufflé were flavorful, light and airy.

Large baked potatoes came wrapped in gold foil, along with a lazy Susan bearing scallions, fresh bacon bits and shredded cheddar cheese. Sour cream and butter were included. Generous squares of corn soufflé were flavorful, light and airy.

The server promoted Jack's fried ice cream ($4.25) for dessert. A fried pastry jacket hid a relatively small scoop of ice cream that was just enough to share. Sprinkled with confectioner's sugar and cinnamon, the dish was complemented by sliced strawberries and plenty of whipped cream.

The server promoted Jack's fried ice cream ($4.25) for dessert. A fried pastry jacket hid a relatively small scoop of ice cream that was just enough to share. Sprinkled with confectioner's sugar and cinnamon, the dish was complemented by sliced strawberries and plenty of whipped cream.

Be forewarned that an 18 percent gratuity is included in the bill rather than allowing diners the right to tip in direct correlation to the service rendered. But, all in all, it was a pleasant evening that was worth the expense.

When you want to soak up the flavor of Key West -- the last link in the archipelago that reaches from south Miami to the open seas -- but don't want to travel, a visit to Jimmy Buffet's Margaritaville might satisfy at least the drink-and-be-merry craving. Some tricky navigation is necessary, though, to find the way through the maze of parking garages and electronic people-movers at Universal Studios Escape. Just when you're ready to give up, you arrive in the heart of glitzy CityWalk, where the Jimmy Buffet-inspired party house fits right in.

For another paradigm shift, step inside the re-created Margaritaville, which is steeped in the icons of Key West. If you could accuse this restaurant of any one thing, it would be the cartoonish, commercialization of the romanticized hideaway Buffet paid homage to in his '70s song. Witness the margarita volcano that erupts over the bar periodically and the well-stocked gift shop. The sherbet shades of gingerbread houses are perfectly refabricated here, minus the morning-after stench of Duval Street and the stray pop-tops underfoot. Safe, clean and wholesome, it's certainly not the real Key West, but then we went there for the food.

For another paradigm shift, step inside the re-created Margaritaville, which is steeped in the icons of Key West. If you could accuse this restaurant of any one thing, it would be the cartoonish, commercialization of the romanticized hideaway Buffet paid homage to in his '70s song. Witness the margarita volcano that erupts over the bar periodically and the well-stocked gift shop. The sherbet shades of gingerbread houses are perfectly refabricated here, minus the morning-after stench of Duval Street and the stray pop-tops underfoot. Safe, clean and wholesome, it's certainly not the real Key West, but then we went there for the food.

On a previous visit, the conch fritters ($6.45) were in top form: sizzling, sweet, meaty and blissfully free of chewy, unidentified objects. This time, they were a disappointment -- overly battered and weak on the conch. Fortunately, the "pink crustaceans" crab cakes ($16.95) were loaded with blue crabmeat, pan-sautéed with spices, fresh mixed vegetables and potatoes to perfection.

On a previous visit, the conch fritters ($6.45) were in top form: sizzling, sweet, meaty and blissfully free of chewy, unidentified objects. This time, they were a disappointment -- overly battered and weak on the conch. Fortunately, the "pink crustaceans" crab cakes ($16.95) were loaded with blue crabmeat, pan-sautéed with spices, fresh mixed vegetables and potatoes to perfection.

While my guest loved "Jimmy's jammin' jambalaya" ($12.95), I thought the spices were far too tame. Still, there were generous amounts of shrimp, chicken, andouille sausage and Cajun rice.

While my guest loved "Jimmy's jammin' jambalaya" ($12.95), I thought the spices were far too tame. Still, there were generous amounts of shrimp, chicken, andouille sausage and Cajun rice.

When dessert arrived, my guest was skeptical. True Key lime pie ($4.95) should never be weighed down with a cream-based preparation, she said, as was the case here -- it makes it too heavy and oily. This version was prepared with a 100-year-old lime-juice recipe from the famed Joe & Nellie's factory in Key West, and it was properly tart and tangy without too much of the pucker factor. It sported a fluffy meringue and crisp graham-cracker crust, but I had to admit it didn't pass the ultimate dessert test, which is to say, I probably would not order it next time.

When dessert arrived, my guest was skeptical. True Key lime pie ($4.95) should never be weighed down with a cream-based preparation, she said, as was the case here -- it makes it too heavy and oily. This version was prepared with a 100-year-old lime-juice recipe from the famed Joe & Nellie's factory in Key West, and it was properly tart and tangy without too much of the pucker factor. It sported a fluffy meringue and crisp graham-cracker crust, but I had to admit it didn't pass the ultimate dessert test, which is to say, I probably would not order it next time.

Our waiter was knowledgeable about the menu, and he had a casual, friendly efficiency without interfering. In the end, our trip to the theme-park Margaritaville was all flash with just a little substance. It was noisy. It was crowded. The food was OK. But there was an ocean of margarita varieties. What more could a Parrothead want?

At some point in any discussion of the new Palm Restaurant at the Hard Rock Hotel, the 75-year history of the original and its 22 other branches are bound to come up.

Yes, the first Palm, circa 1926, was opened in New York as a Northern Italian restaurant, and, yes, the corporation is still run by descendants of the original owners. It's impressive that the business is still thriving, but I want to be wowed by the food, not the resume.

Yes, the first Palm, circa 1926, was opened in New York as a Northern Italian restaurant, and, yes, the corporation is still run by descendants of the original owners. It's impressive that the business is still thriving, but I want to be wowed by the food, not the resume.

Notwithstanding the celebrity caricatures stenciled seemingly everywhere on the walls, Palm describes itself as a "white tablecloth restaurant." What goes on the tablecloth is a mixture of fine, uncomplicated dishes and slight near-misses. Try the "Monday night salad" ($8.50) to start. The name came from whatever was left over from Sunday getting finely chopped and served on Monday, and it's a great blend of tomato, ancho-vies, pimentos and greens in a perfect balsamic dressing. Save some bread for spreading.

Among the appetizers, a sampler combo of "shrimp Bruno" and crab cake ($12, but not listed on the menu) was not as successful: The plentiful serving of sweet lump crab was way too loose to qualify as a cake. As for the breaded fried shrimp served with mustard sauce, I liked the shrimp and the sauce but could have done without the breading.

Among the appetizers, a sampler combo of "shrimp Bruno" and crab cake ($12, but not listed on the menu) was not as successful: The plentiful serving of sweet lump crab was way too loose to qualify as a cake. As for the breaded fried shrimp served with mustard sauce, I liked the shrimp and the sauce but could have done without the breading.

In a day when chefs like to layer flavor upon flavor until it's impossible to tell what you're eating, Palm sticks to simple combinations. The mackerel ($30) -- one of that night's specials -- came sitting atop a smooth and subtle lobster velouté sauce and dressed with spicy fresh tomato and cilantro salsa. The fish was moist and mild, perhaps seconds from being overcooked but certainly enjoyable.

In a day when chefs like to layer flavor upon flavor until it's impossible to tell what you're eating, Palm sticks to simple combinations. The mackerel ($30) -- one of that night's specials -- came sitting atop a smooth and subtle lobster velouté sauce and dressed with spicy fresh tomato and cilantro salsa. The fish was moist and mild, perhaps seconds from being overcooked but certainly enjoyable.

If you like a good cut of meat, Palm is up there with the best. The double-cut lamb chops ($29) are done to perfection and, like everything else, come in a very large serving. Steaks are enormous and, with true New York daring, are served with a side of Hollandaise.

If you like a good cut of meat, Palm is up there with the best. The double-cut lamb chops ($29) are done to perfection and, like everything else, come in a very large serving. Steaks are enormous and, with true New York daring, are served with a side of Hollandaise.

This isn't the most expensive place in town, but it ain't cheap either. Entrees can run up to $60 for the 36-ounce New York strip "double steak," designed to serve two, and side veggies are priced separately.

The original Palm always had a reputation for waiters with attitude; although efficient at bringing your dinner, they weren't always happy about it. I don't know if that's still true in New York. But service people at Palm Orlando are quick, pleasant and well trained, with a level of casualness that is more friendly than intrusive. And in a break from standard Universal fare, free valet parking is right at the door. Don't be put off by the rock-memorabilia theme of the hotel environs; the Palm's well-prepared food is worth checking into.

Kevin and Laurie Tarter expand their culinary empire within the confines of the Edgewater Hotel's ground floor, also home to their Chef's Table. Small plates take on Big Easy flavors with liberal doses of spice; smoked fish dip, boudin balls crowned with runny egg yolk and Asian beef skewers are stellar, and sublime sauces elevate both shrimp & grits and chicken livers. Dessert shooters satisfy without oversating.

Teaser: Kevin and Laurie Tarter expand their culinary empire within the confines of the Edgewater Hotel's ground floor, also home to their Chef's Table. Small plates take on Big Easy flavors with liberal doses of spice; smoked fish dip, boudin balls crowned with runny egg yolk and Asian beef skewers are stellar, and sublime sauces elevate both shrimp & grits and chicken livers. Dessert shooters satisfy without satiating.