Spencer’s for Steak and Chops at the Hilton Orlando


There was a time not long ago when most people would not think to go to a hotel for great food, nor consider a hotel restaurant when choosing a place to go for an evening of fine dining. Thankfully that is now a thing of the past. One example of this is Spencer’s for Steak and Chops at the Hilton Orlando.

Spencer’s is the fine dining option out of the five full-service restaurants at the Orlando Hilton. As its name suggests, Spencer’s falls into the Steak House category, though offering items other than just steak. Their dining room is spacious and elegant, perfect for a romantic evening or special occasion dinner. Spencer’s offers a wide variety of wines, Scotch and Whiskey rivaling that of places such as The Capital Grille.

Pearleen and I were invited to a private event at Spencer’s late last year. The event featured a four course dinner with beer pairings for each course, served in one of Spencer’s private dining room. Our meal began with a bite sized Ahi Tuna Crudo paired with Bell’s Oberon, a nice combination of delicate flavors from the tuna with citrus from the beer.

Ahi Tuna

Next up was a Maple Sous Vide Pork Belly served with sugar braised stone fruit and chocolate port demi paired with Cigar City Maduro. By employing the Sous Vide technique when cooking the pork belly it allowed the meat and fat portions of the pork belly to maintain a uniform consistency, resulting in a very different take on the typical pork belly and the most interesting dish for the evening.

Sous Vide Maple Pork Belly

While the pork belly was the most interesting, this next dish was my favorite. Scallop Souffle served with fennel, local clementine salad and parsley pesto paired with Estrella Damm Inedit. A feather light, savory soufflé with delicate flavors of scallop and pesto, this dish was truly amazing and a favorite among many diners present that evening. Unfortunately it isn’t always on the menu.

Scallop Souffle

Our fourth and last course at Spencer’s was Poussan and Lemon Thyme Waffle served with candy cane beets, compressed cherries and Fois Gras gravy paired with Oskar Blue’s Mama’s Little Yella Pills. Waffles is a perfect companion for poultry, in my opinion. Add the rich and meaty flavor of Fois Gras gravy and you have an amazing, mouth watering dish. Mama’s Little Yella Pills was a perfect match for this course offering a crisp, clean and refreshing flavor.

Beer Can Poussin Chicken

Although this was a special occasion and we were at the mercy of the chefs, we had a wonderful time sampling some of the most talented chef’s creations. We will have to make arrangements to return for a steak dinner. If you have a special diet, let your server know and the chef can cater to your special request.

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