Best Universal^® Hotel Restaurant

Emeril's Tchoup Chop (Royal Pacific Resort)

* Also Best Hip Atmosphere

Contemporary Asian/Polynesian cuisine at the Royal Pacific Resort; lunch and dinner; call 407-503-2467 for reservations; smart casual dress. Open daily 11:30 a.m.–2 p.m. and 5:30–10 p.m.; Fri and Sat until 11 p.m.

Think Pacific Rim with Emeril’s flair in a drop-dead gorgeous setting. Begin with a mai tai (the best I’ve had outside of Hawaii) at the restaurant’s superchic bar while gazing in awe at the contemporary Polynesian setting of massive cast-glass chandeliers, a Zen-inspired waterfall wall, and the restaurant’s centerpiece, a dreamy zero-edge river rock reflecting pool filled with floating lotus blossoms. What’s more, the food is terrific!

Try the delectable ahi tuna lettuce wraps with a ponzu sauce and thinly shaved jalapeño slices, drizzled with a basil oil and sriracha. I adore the updated Hawaiian style dinner plate, a giant-size platter of fall apart, spicy kiawe smoked ribs, Kahlúa pork and noodle sauté, delicious teriyaki grilled chicken, chorizo-potato hash and Asian greens. And everyone’s favorite dessert is the somewhat stiff but oh-so-tasty banana cream pie topped with chocolate shavings and caramel sauce. Personally I’d go for a slice of the warm pineapple upside down cake served with caramelized ginger ice cream, or the bitter sweet chocolate glazed peanut butter Kahlúa chocolate cake served with banana foster sauce.

Tip: Self-parking (a bit of a walk) is free. Valet parking is $5.00 (at the Pacifica Ballroom Entrance next to the restaurant). Both require a stamped ticket from the restaurant. Request one of the booths surrounding the reflecting pool.

Best Known For:

Firecracker Tempura Fresh Fish served with steamed rice, papaya-serrano salsa, Asian pesto drizzle, and coconut-lemongrass sauce.

Sample Menu Items:

Lunch entrees: Seared yellowfin tuna with baby lettuces, avocado-wasabi vinaigrette, yellow pea shoots, enoki mushrooms, and sesame crackers; macadamia nut-crusted salmon served with ginger-soy butter, steamed rice, and stir-fry vegetables; Kiawa grilled Kobe beef burger with potato gaufrettes, shaved sweet onion, sliced vine ripe tomatoes, apple cider dill pickle spear, and Sriracha emulsion; Tchoup Chop chicken salad with mixed Asian greens tossed in a coconut peanut dressing with diced pineapple, sliced English cucumber and cherry tomatoes.

Dinner entrees: Pan roasted Hereford filet mignon with chili oil roasted purple Peruvian potatoes, Chinese mustard-palm sugar reduction sauce, melting brie cheese, and Thai curry spiced haricots vert salad; Duroc pork osso buco with braised carrots, cippolini onions, pearl pasta, and Australian lemon myrtle scented braising reduction; soy-marinated lotus leaf steamed yellowtail snapper with julienned pickles, ginger, scallions, and chilies in a sweet soy sherry sauce; Moo Shu style vegetable plate with spicy eggplant, snow peas, shiitake mushrooms, vegetable fried rice, spicy garlic glaze, butter lettuce leaves, and sesame pancakes; "Hawaiian style" marinated, rotisserie roasted half chicken served with peanut fried rice, soy pineapple glaze, stir fried bok choy, and baby carrots.

Bice (Portofino Bay Hotel)

Italian food at Portofino Bay Hotel. Dinner only; call (407) 503-1415 for reservations; business casual dress. Open daily 5:30-10:00 p.m. $$$-$$$$

Everything about this place says good taste with its combination of modern chic and understated elegance. Refined Northern Italian comfort food, starchy white linens, frescoed ceilings, live piano music, massive floral arrangements, contemporary wood and marble flooring, soft lighting, and Johnny-on-the-spot service adds up to one stellar experience. Eggplant Parmigiana with fresh mozzarella, basil, and tomato sauce, or the rustic ravioli stuffed with a braised beef short rib and spinach in a mushroom marsala sauce proved to be excellent beginnings. Fall-apart osso bucco with creamy saffron risotto was tender and succulent, or on a lighter note, an exquisitely fresh sea bass spiked with capers and crispy artichokes was simple, but memorable.

Tip: When the weather’s nice, choose al fresco dining on the romantic terrace overlooking the piazza and bay.

Best Known For:

Braised veal shank with saffron risotto.

Sample Menu Items:

Dinner entrees: Pappardelle with mozzarella cheese and fresh basil in a tomato cream sauce; spaghetti with Maine lobster, cherry tomatoes, extra virgin olive oil, and fresh herbs; pan roasted salmon with sautéed white beans and cherry tomatoes; organic Colorado rack of lamb in a crust of pistachio with eggplant puree; roasted beef tenderloin with sautéed foie gras and a red wine black truffle sauce; prosciutto and sage wrapped chicken breast with sautéed seasonal vegetables.