That way you can spend the leisurely pace a meal here demands without the worry of the drive ahead, the concern about whether you can have one of the craft cocktails before dinner or enjoy the carefully selected wines to accompany the fine cuisine during. And an after-dinner drink with the freshly roasted coffee and exquisite desserts isn’t given a second thought.
Or maybe it is and I’m just not familiar with them any more. My perception of a tearoom is set in the days of doilies and lace, quilted cozies and delicate tea cups with rose patterns and handles so small you couldn’t pick one up without raising your pinkie.
At Krungthep there are no doilies, no tablecloths of any kind. The floor is bare concrete, and tea is served in big honkin’ glass mugs.
I finally had a chance to try the new brunch at Highball & Harvest at the Ritz-Carlton Grande Lakes Orlando and I liked it very much.
Chef Nathan Hardin and pastry chef Stephane Chéramy put out a lavish spread of pre- and post-noon dishes, and general manager Matt Cristi and his staff make sure guests are happy and have plenty of whatever their hearts desire. (You’re heart might want to desire one of specialty Bloody Marys; the Hail Mary, with Absolut, heirloom tomato juice, pork crackling and lime and an Old Bay salted rim won my heart.)
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Call for Thanksgiving Listings
Well just look at the date. Thanksgiving is right around the corner. I've started to receive details about restaurants that will be serving on Thanksgiving this year, and the Holiday Dining page will be live very soon.