𝗣𝗘𝗔𝗥 & 𝗚𝗢𝗥𝗚𝗢𝗡𝗭𝗢𝗟𝗔 𝗙𝗜𝗢𝗖𝗖𝗛𝗘𝗧𝗧𝗜 – Beggar’s purse house stuffed pasta, warm parmesan broth, North Atlantic lobster, spring vegetables, micro greens.

Hamilton’s Kitchen, the popular restaurant at The Alfond Inn at Rollins, the award-winning boutique hotel in the heart of historic Winter Park, is ready for the summer dining season. With awards from the Orlando Sentinel and Wine Spectator, the popular eatery, bar and lounge has introduced a new wine-by-the-glass system.

Hamilton’s Kitchen Wins Best Hotel Restaurant

The 2019 Orlando Sentinel Foodie Awards recently named Hamilton’s Kitchen as the Reader’s Choice Best Hotel Restaurant for the second year in a row.  Chef Stephen Doyle of Hamilton’s Kitchen originally hails from Dublin, Ireland and his focus is on natural and organic products, sourcing his kitchen from the best providers in Florida and beyond. While Florida flavors predominate, his cooking is defined by letting stellar ingredients shine through in everything that he prepares. Menu highlights of the summer season include Florida Shrimp and Grits, made with North Florida Bradley grits; Prosciutto Crusted Black Grouper; Creekstone Bone-In Braised Short Ribs; a Mangalitsa Pork Tomahawk; and Superior Farms sustainably-raised lamb in Chef Doyle’s signature Hamilton’s Shepherd’s Pie.

To oversee the food and beverage operations at Hamilton’s Kitchen, including the Lounge, room service and poolside, Wesley De Souza has just been named the hotel’s Food and Beverage Manager. A proven leader in food and beverage management and high-end event planning, De Souza previously served in catering and service leadership roles for The Heathrow Country Club, and Darden Restaurants in Kansas City, MO, as well as event planning and concierge services for Stirling Sotheby’s International Realty Orlando.

Wine Spectator Award

Under David Pennisi, an advanced Sommelier with the court of Master Sommeliers, Hamilton’s Kitchen was awarded its first Wine Spectator Award of Excellence in 2018. Pennisi has over 20 years of experience in the wine industry, including stints at Napa’s Stag’s Leap Wine Cellars, Le Coq Au Vin and Emeril’s, where he garnered a Wine Spectator Best of Award of Excellence. The extensive wine list at Hamilton’s Kitchen includes 20 wines available by the glass, a varied selection of half bottles, an extensive collection of champagnes and sparkling wines, and a carefully curated choice of both old and new world reds and whites, with a strong focus on West Coast pinot noir and cabernet sauvignon.

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