Chef Norman Van Aken is a culinary trendsetter with his blend of Caribbean and Key West flavors that he coins as “New World Cuisine.” He is one of the only American chefs to win the James Beard and Robert Mondavi awards, as well as the Food Arts Silver Spoon. Until now, and despite Van Aken being a culinary inspiration to me through the years, I’d never had the opportunity to dine at Norman’s, so I decided to share the experience with my father Harvey, who has always been supportive of my career choice.

Empanadas

We took the long way to Norman’s to enjoy the Ritz-Carlton’s lavish décor. Guests can choose to dine on the outside terrace while gazing at the lush landscape and award-winning golf course, or inside the nautical-themed dining room with an exposed wood ceiling and extensive wine vault. A semi-private wine table that seats up to 14 guests is also available, as is a private dining room for up to 36. The restaurant is what one would expect at the Ritz-Carlton: formal with marble floors, pressed white tablecloths, servers in vests and ties, certified sommeliers, and of course, an acclaimed chef.

We decided to start with some of Norman’s specialty drinks. My father went for a classic— the Old Fashioned ($15) made with Blanton’s Single Barrel Bourbon. It was strong yet wonderfully smooth. I had the Caipirinha ($15), a Brazilian drink that includes Pitu Cachaça, agave nectar and lime juice. It brought to mind a Brazilian margarita.

While we enjoyed the cocktails, a staff member brought us freshly baked ciabatta rolls and then demonstrated how to use the olive oil and seasonings as a dip. The rolls also came with an aged balsamic vinegar and butter, and we called for bread an extra three times to make sure we had our fill.

Next, we tried a couple of tapas. Dad got the Duo of Empanadas ($10), which came with three pork and three beef empanadas. The delicately folded pastry was fabulous and took extremely well to the chimichurri and spicy mayo sauce. I ordered the Kurobuta Pork Belly ($13) with black beans and chicharrones. The flavors mixed nicely, and while the chicharrones were a bit hard to cut and the pork belly skin could have been a bit crispier for my taste, it was delicious.

Pork Havana

Our next course came from the “first plates” menu. Dad couldn’t pass up the Pan-Seared Anatto Sea Scallops ($18) with white grits, morels and orange beurre blanc. The scallops had the perfect deep caramelization with the rich orange beurre blanc cascading down and roasted morel mushrooms sitting atop. As soon as the scallops were finished, ciabatta bread was used to enjoy the rest of the sauce. My Brazilian Styled Creamy Cracked Conch Chowder ($15) was presented with just the timbale of fried conch, corn and pepper in the center of the bowl. The server then poured velvety chowder around the timbale until the bowl was filled before topping it with a coconut cloud. I was in heaven with the first bite, as the crispy fried conch and chowder blended to make a harmonious, elegant texture.

For our entrees, my father wanted to order a dish he could only get at Norman’s. He chose the Pork Havana ($38), which included “21st century mole” and a plantain crema with black bean salsa. The pork was stunningly presented standing on end and surrounded by red onion. Beneath the pork, the rich mole offered a hint of chocolate and smooth plantain crema. The pork mixed with the mole and crema had a sumptuous balance of earthy and sweet tones. I ordered the Serrano Ham Crusted Sea Bass ($38), with chorizo risotto and lime foam. The generously cut and beautifully cooked sea bass was topped with a crispy salty serrano crumble that paired perfectly with the chorizo risotto and tomato consommé. Both entrees were remarkable.

Serrano Crusted Seabass

For the finale, I ordered the Grand Marnier & Chocolate Mousse ($12) with vanilla ice cream and tuile of cloves. It was a delightful and decadent dessert with grand orange flavor. Dad went with the Havana Bananas ($12), which put my dessert to shame. It’s Norman’s take on Bananas Foster but with chili jelly, pecan ice cream and a sticky date cake. The dessert packed in bold flavors with a hint of heat, resulting in an amazing display of how to think outside the box with a well-known recipe.

My father and I had an incredible time eating Van Aken’s “Flor-ibbean” cuisine. Every course was presented with exceptional thought and detail. The flavors brought together an array of exotic locations. The service staff attended to our every need, and when asked for recommendations, tailored our tastes to the menu. Furthermore, the hotel grounds were gorgeous, all of which combined for a memorable evening out. If you are looking for a restaurant for your next special event or occasion, Norman’s at the Ritz-Carlton will exceed your every expectation.

An Orlando resident for more than 25 years, Michael Lit is the executive chef for Central Florida Regional Hospital and also has extensive experience in both casual and fine dining.

Norman’s at The Ritz-Carlton Orlando, Grand Lakes

Orlando | (407) 393-4333