It takes a lot for a restaurant to meet the strict criteria we have for “fine dining” and once we stepped through the grand opening at Norman’s Restaurant located at the Ritz Carlton Orlando Grande Lakes, it was easy to see why fine dining comes easy and each meal is served to perfection.

As you step into this dining bliss you will have the chance to see why Norman’s will have you telling all of your friends about the best dining experience that Orlando has been buzzing about.

If you want to experience a taste of fine Florida dining, this is the way to go. Norman’s under direction of Award Winning chef Norman Van Aken, who is a James Beard Foundation honoree who established himself with Norman's in Miami. The food at his Orlando location carries not only the same name but the same quality.

Norman’s is a warmly designed 135-seat space and is very much in the spirit of his Miami restaurant.  The New World cuisine menu selections will have guests hopping from one country to the next, all without leaving the hotel. If the evening temperatures and weather is right, Normans also has a stunning seating arrangement outside for up to 60 and again this is some of the most desired seating from early Spring until the early part of Summer.

After you have picked your seat, which we recommend calling ahead for the best view as many dining at Norman’s will want to view the sensational sunsets from their large bay windows that overlook the Grande Lakes.

Not only did the service at Norman’s match the quality of the food, but the selection of entrees will allow you to take a taste journey that is like no other. Norman’s menu will challenge you to try something new, as the next time you return for more, the same item probably will not even be available, as they keep it creative and fresh by changing the menu daily.

The Wahoo is an amazing piece of fish and certainly deserves our Piscasso award for food turned into artwork.  Most of the masterpieces have been created by Chef Clayton Miller, who we had a chance to see at work in the kitchen and with his staff, precision is a must and each menu item shows he love food great food done right.

If you like the idea of tasting something that you might only find at Normans, then opt for the Squab. We stepped inside of the kitchen to see what made this masterpiece. Chef Miller prepared it with precise detail; you could call him an artist with this dish that combines Cardamom Sweet Potato along with Truffled Parsley and Sauce Salmis. For those who are not familiar with Squab, here is the definition of a great item. (Squab-- A young (about 4 weeks old) domesticated pigeon that has never flown and is therefore extremely tender. It was a popular special-occasion dish in Victorian England. Squabs usually weigh 1 pound or less and have delicately flavored dark meat. Fresh squab is available throughout the summer months (year-round in some regions) in gourmet markets. Frozen squab is marketed year-round. Even the definition of this item says unique.)