Fiorenzo, a gorgeous steakhouse located in the Hyatt Orlando, is known for its steaks, fresh pasta, and other dishes served with Mediterranean touches.
Thank you Fiorenzo for providing a complimentary meal. All opinions are my own.
Fiorenzo: Orlando Steakhouse with an Italian Soul
You might remember our incredible visit to Urban Tide at the Hyatt Orlando earlier this year. This month, we were thrilled to be invited to try the new prix fixe (“fixed price”) menu at another Hyatt Orlando restaurant, Fiorenzo.
This restaurant is filled with beautiful marble of various colors, and yet despite all the cool stone, it manages to have an air of radiant warmth and charm.
We started our meal with a basket of breads, including a multigrain loaf, an Italian loaf, and crispy breadsticks that tasted like pizza crust, accompanied by a small dish of olive oil with herbs.
To start the meal, my husband picked a glass of MacMurray Ranch Pinot Noir from the extensive, award-winning wine cellar. A stolen sip left me pleased with its silkiness, ripe cherry notes, and lingering finish.
Before the first course arrived, we were at leisure to admire the decor of the restaurant and observe the activity in the open kitchen. Kitchen staff were hard at work making fresh pasta, yet I could see that even while working they cracked a smile and a laugh from time to time. Upbeat Italian music played over the sound system, making the atmosphere feel lively.
The first course on the menu was the Petite Caprese, which is actually misleadingly named. I expected a “petite” portion, but was presented with a generous serving of fresh Italian mozzarella and sliced local heirloom tomatoes garnished with fresh greens, aged balsamic, and Arbequina olive oil (one of my favorite varieties).
Our entrees arrived along with a glass of Benzinger Cabernet that I had requested to be served with my 8 ounce Tenderloin Filet. My steak was cooked to a perfect medium and had a flavorful crust on the outside. The accompanying broccolini was crisp tender, and both the steak and vegetable went well with the horseradish sauce. It was a pleasure to sip the glass of Cabernet with its blackberry notes alongside the strong flavors of the second course.
My husband’s second course choice of Seared Diver Scallops was served on a bed of baby greens with a light, sweet dressing and a garnish of fresh tangerines, onions, and red peppers.
Will Walters, the personable Chef de Cuisine of Fiorenzo, stopped by to check on us in between the second and third courses. We chatted about the ingredients of the meal, and he told us about the final course of the prix fixe menu: the Ricotta Olive Oil Gateau. Personally, I love baking with olive oil (see my olive oil cake), so I was very excited about this dessert.
I was not disappointed. The cake itself was moist, just dense enough, and filled with a sweet ricotta cream that was good enough to eat all by itself. If that weren’t enough, a scoop of housemade limoncello sorbet was balanced atop a sugar lattice garnish. Surrounding this tower of flavors were a few artfully placed blueberries and a bit of micro basil. Needless to say, our plates were quite clean.
Chef Will told us that a French pastry chef makes the desserts (and the housemade ice creams and sorbets) in house for the Hyatt Orlando. Having had a wonderful dessert experience at Urban Tide as well, it made a lot of sense to find out why both restaurants had such top notch sweets.
From the first course to the last, it was plain to see that sourcing quality ingredients was a high priority for Chef Will and Fiorenzo. The straightforward preparation and presentation of the courses allowed the ingredients to shine.
I’d highly recommend Fiorenzo for your next date night or special occasion. As a bonus, right now there are beautiful Christmas decorations all over the Hyatt Orlando, making it especially romantic.
A big thank you goes out to Chef Will Walters and his team for a great experience. I’m looking forward to a return visit to Fiorenzo to sample the freshly made pastas, although it will be hard not to order the filet again. Perhaps I will split the difference and order both, saving room for one of the desserts, of course!