I have known Fidel Palenzuela for a number of years now (he has gathered no moss at a number of area wine establishments that I frequent) and have fully enjoyed his friendship, wine knowledge, and company. So when he invited me to his new restaurant venture, I promised to gather up a few friends and patronize the establishment the following Saturday.
The restaurant is unobtrusively positioned at the end of Via Dellagio Way (8060, Suite 106), a veritable Restaurant Row just off the granddaddy of Restaurant Rows, Sand Lake Road. The glazed double doors, with stylized text, which announce that you have arrived, hide an environment that stops you in your tracks upon entering.
The room is dominated by a large, dark-colored, marble-topped table positioned left of center and surrounded by black chairs. The table is a single piece of granite resting on wooden legs that were whittled by the staff. The width of the table is brought into focus by the sight of two chairs at each end. The table itself is decorated with shell-type vases in the center and is crowned by a shimmering aluminum and glass chandelier that is stunning to behold. The aluminum for the chandelier was acquired from an airplane salvage yard while the hand-blown glass was purchased from an area retailer and repurposed for this application. At the end of the table farthest from the door is an 18th-century chest made from reclaimed Indian cedar.
Over to the right of the dining room is a bar which is defined by wine bottles lying horizontally on luminescent, rectangular projections. These "shelves" are connected to a computer which controls the color and intensity of the light contained therein. Fidel explained that they had a miniscule budget so the build-out was done by the people working there. They sure did a phenomenal job.
We were ushered into the establishment by Fidel's broad, welcoming smile and a flute each of Ca'del Bosco Franciacorta. My guests arrived intermittently and it was interesting to see the looks on their faces when they opened the doors for the first time and surveyed the surroundings. It was like peering at a mirror into the past and seeing the look of amazement that was probably on my face when I first stepped in.
From left to right Fidel, Loren, Tyler and Ron |
Do you have contact information for the restaurant. I can't find a website or a telephone for them. Thanks!
ReplyDeleteIf you click on the restaurant name in the first sentence of the post you will be directed to the website.
ReplyDeleteJust can't wait to visit this restaurant next time I'm in Orlando!
ReplyDeleteThey will welcome you with open arms.
ReplyDeletei booked a res for my wife's bday oct 14. fidel's a great guy with a palpable passion for wine, so i'm really excited!
ReplyDeleteYou will have a great time. Tell Fidel to pull out some of that ancient Bordeaux he has stashed in the cooler under the bar.
ReplyDeleteas you probably know, fidel is no longer at the table.
ReplyDeletei won't get into too much detail, but while the food was exquisite, interesting, and perfectly executed, the wine was disappointing and poorly paired for my palate. i found the wines boring by themselves and in conflict with the food when paired together. if i go back, i will inquire about bringing my own wine.
I noted as such in a comment on the post titled The Dining Experience.
ReplyDelete