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.)
At this point in a review I would tell you which dishes I recommend. But the thing with H&H is that they change things up every week. Everything is set up in a sort of pantry area and guests help themselves to the various dishes. But Hardin says he likes to offer different items each week.
So I can’t say for certain that they’ll offer the whole stuffed snapper on the carving station, but I sure hope they do. It was my favorite among several tasty things. The strip loin with onion crust on the other carving board was pretty good, too.
I’m pretty sure the help-yourself raw bar will be well stocked with oysters and shrimp.
You’ll probably find some Eggs Benedict, though it might be a variation on the theme.
And there will definitely be an array of fresh baked breads and rolls from the Ritz kitchens.
And more desserts than you’ll need.
And there will be entertainment to set a relaxing mood.
A lot of restaurants offer brunch these days but few do it well. Highball & Harvest does it well. And with its casually upscale mien, it’s a good choice for a special occasion or when you want to impress someone.
Highball & Harvest is at Ritz-Carlton Grande Lakes Orlando, 4012 Central Florida Parkway, Orlando. Brunch is from noon to 2 p.m. Sundays. Cost is $58, $20 for kids 12 and under. Call 407-393-4422 to let them know you’re coming.