Wow. Just wow. I don't know if we were there on an off night, but this was one of the most perplexing meals I've ever eaten, especially in a restaurant connected to a brand like Marriott. We were at the hotel for Orlando Nerdfest, and sat down to eat a meal before the main show started around 9 pm. We got a burger and humus and 2 beers. Nothing complicated, right? Well, after 15 minutes still no humus. This is when I noticed that every task --every task-- was done by 2 or more members of staff. Seriously. Bringing 2 glasses of water to a table? 2 employees. Busing a table? Took 2 employees. Eventually, like an old man clutching a lantern on a dark, foggy night-- a manager comes out into the dining room holding a burger aloft and starts feebly asking "Who ordered the burger medium?" We had ordered Medium-Rare, and also had asked for the humus to be brought out first, so we weren't sure if it was ours.. turns out it was. There weren't even that many other people in the dining room, so his confusion was especially perplexing. Also, you guessed it, he was with a second employee who was holding different food for a different table. The burger was less than medium rare (even though he had been calling it for 5 straight minutes "a medium burger"), and he didn't so much as put another plate down in front of me so we could share it, which I told him we were doing from the time we ordered. The burger was undercooked and soggy, the fries were clearly remnants, as not one of them was longer than an inch and they were completely soaked in grease. Honestly, I felt like, and remarked out loud several times, that it felt like a soft opening. Like the staff was still sorting out who would do what, and no one knew how to do their assigned task. It was really quite astonishing. It felt like a facsimile of a restaurant.. like we had gone onto an alien ship with a race that had only seen our earth restaurants imitated on TV and movies but never actually ran one themselves. They knew they screwed up too because eventually I had words with the manager, and the waiter later comped our humus (which was $7 for about an ounce of the stuff and 3 small pita chips) and our beverages. It was a nice gesture, but the absolute bare minimum they should have done. Look, I get that convention crowds can be busy-- but this place wasn't even busy! From what I saw, there was no excuse for the level of service we received.
(1)
Robert K.
After hearing of the ambitious new locally sourced opening by Chef Tony Hull in the Marriott by the Airport, my wife and I set off for a new experience in Orlando. So we begin. It is important to note that the restaurant does not comp valet which is not awesome if you missed the first parking lot turn in. The second lot is almost always full. They do comp standard parking. I think this is a miss by the hotel. Once you make it into the rather neatly remodeled Marriott you will find the very modern looking Crimson Tavern. For those interested, their is an organic garden out back that will provide source herbs and soon to be vegetables. The hostess out front was attentive and personable, she greeted us right away. We were excited as the interior has some really nice elements including long bar tables with saddle stools perfect for large groups. We were presented with three menus. The first menu is the drink menu with beer and wine. For a gastropub it should have more than six craft beers such as fat tire. The wine list is not up to par, it reminded me of something I would find at Olive Garden. The second menu is the full dinner menu. Note in advance as this was not explained, the menu is part tapas and part sandwich. The tapas are split between cold and hot with fresh meats and cheeses above titled Room & Board. Below is the desserts titled Knickerbocker Glory (AMAZING) followed by Sandwiches and Big Salads. Where is the dinner courses you ask? It took us a little while to figure this out. The rather impressive cocktail menu while limited is glorious. For me, it is the fourth best cocktail menu in Orlando behind; Pig, Cask, & Courtesy. On the back of that very cocktail menu is the specials menu. Well if you are lucky it's there. Only one of us had the menu on the back side. That being said, what a great concept to have such variation in main dinner courses available. That night their was Crab Stuffed Shrimp, Black and Blue Salad, Sausage Penne and Pan Seared Grouper ranging from $16 to $25. Our server didn't greet us for about 5 minutes. Once she arrived I ordered a cocktail she told me had just won an award for best cocktail in Orlando. It is one of my new favorites. Old Copper Still is the name showcasing Death's Door Gin. We also ordered the pretzels and the fried green tomatoes as we were starving. Our drinks took about 8 minutes to get back to us. This was a trend that would continue through the close to two hours it took us to dine there. When the drink returned the pretzels were just arriving. My wife then ordered a glass of wine she would not see for over 10 minutes. The pretzels while adequate where lacking much salt and tasted, well bland. The cheese sauce with what I think was bacon was amazing. Thick and slightly sharp, it was one of the tastes that really has stuck with me since eating there. Along with the pretzels, the tomatoes had so much potential but what I believe was lacking was execution. If you look at the pictures I posted the panko (I think) crust was not well cooked. Maybe the Chef did not intend for the crust to be crisp, but it wasn't. The tomato inside was awesome. It exploded with flavor! When the appetizers arrived we ordered our dinner. My wife ordered the Pan Seared Grouper with Roasted Root Vegetables. I asked the server if the Chef had any off menu steak dishes that I could order as I was extremely hungry, she said no and that he had left for the evening. This was 8:30 on a Saturday.... Anyway I ordered the Black and Bleu. I was able to discern that is was a salad with steak. Ok, I get salad and steak - never hurts to eat healthy right? Minutes later, I ordered the Benton Ham and Biscuits to help stem the tide till we had dinner. Mind you this is cold sliced ham and biscuits that they are reheating. I know this because when it arrived at least 15 minutes later with the meal, the biscuits were stone cold. Staying on this dish, the ham was spectacular and the rolls were bad, even when we got them hot. The spicy mint jelly was really good. Never have I found anything like this. With a better bread, I could just come for biscuits and ham washed down by amazing cocktails. As I said the dinners had arrived. Both where presented nicely with my wife's fish having much more flare then my rather mundane meat on greens. Let's start with mine. The salad was romaine, blue cheese, blackened steak topped with balsamic onions. The salad had way to much balsamic and not enough bleu. All you taste is balsamic. Now the fish. WOW. WOW. WOW. I mean just one of the best dishes I have ever had. Micro greens on top of a beautiful grouper filet. Everything from the root vegetable to the fish was cooked to perfection. Now to dessert. Titled Knickerboxer Glory. We ordered the Key lime version. Layers of key lime pie with whipped cream and locally sourced gelato topped with toasted marshmallows. Heaven had to create this.
(3)
Roger W.
We were unimpressed, especially since we expect more at Marriott. The French Onion soup was bland. The baked potato came out cold and the skin was gritty. The steak was not bad, but otherwise unremarkable. We had to ask for water refills. We had to ask for bread twice. This was certainly not worth the price charged. Marriott should be ashamed.
(2)
Bethany M.
I found this place while staying across the way in the Hyatt Place, yearning for some good seafood. Yelp to the rescue! I pulled up and explained to the car attendant that I wasn't staying in the hotel - just coming to eat. He seemed new, and told me to just pull up to the side and leave the keys with him. For future reference - the restaurant validates, so just pull in the lot and get a ticket from the gate! I wandered in to an empty restaurant and was traveling alone, so I asked to sit at the bar. I was seated at the bar for less than a minute before I decided that I'd rather eat in an empty restaurant than sit with 16 middle aged men in golf attire at the bar. No offense to those men. So, I wandered back in and my server Mike assured me that he would make me comfortable - and he did! He did a great job. It helped that we discovered we grew up only a few hours from each other up here in Western New York. After a long day of traveling, though, he was good with balancing conversation and silence while I gathered myself and relaxed for the evening. I ordered the black grouper on his suggestion - it was amazing! And I was very impressed to learn that the chef is growing most of his own produce in an organic garden out back. So great! The menu was very gluten free / paleo friendly and he was great at accommodating my requests. He even put together some dessert (entirely not on the menu) for me with fresh berries and some cream. It was a delicious meal, and a great way to kick off my Florida trip.
(5)
Kayla M.
Little restaurant tucked away inside a Marriott. Very relaxing atmosphere, attentive and kind servers, and wonderful food. My husband and I stumbled across this place and we are so thankful we did. Drinks are a little pricey but that's to be expected for its location in a hotel that services the Orlando International Airport. We will be coming back if the opportunity arises.
(5)
Cindy G.
Why can't a Florida hotel restaurant serve a decent salad with a decent piece of fish on it for lunch? I ordered the Caesar salad and wanted a piece of grouper on it but grouper is only served at dinner. My option was cod or the ever present inexpensive tilapia. I chose the cod and was served two minuscule pieces on top of lettuce that had been cut last night, stale croutons, and bottled Ceasar salad dressing. Ugh. I stay at this hotel frequently for business. And I'm usually disappointed in the lunch fare. Love the concept of a chefs garden outside but why can't they step up the quality of their lunch offerings especially the fish.
(2)
Dede M.
Their homemade cinnamon donuts - made to order - are to die for!!!! I never thought I could love donuts till I met these babies. And the raspberry side dressing is super good. A must try! Melts in your mouth...
(5)
William C.
Our server was Daniel and he was very nice I had Chicken pot pie- lots of chicken large portion. Thin sauce. Nice crust Rocky top bourbon drink with honey and blackberry preserve. Very sweet but nice flavor Chocolate mousse with churros was my desert. Was OK The room was comfortable. Overall about what I would expect for an airport hotel. I would like to give a 3.5 but I could not do a 4.
(3)
Debbie P.
We were just in town one night and we were staying at a neighboring hotel and walked over to the Marriott to eat here. Nice, dark pub feel. We ordered the ramen bowl- was just ok but we do go out for ramen quite often and are a little spoiled- the salami and cheese plate and the wedge salad. Everything was very good. The service was great and thy had a nice selection of wines. I'd go back if I was in the area again.
(4)
Andrew H.
It isn't too often that many of the items which appear on a diner's plate come from just a few hundred feet away, and in the restaurant's own Chef's Garden. At Crimson Tavern, diners are invited to take a stroll through the nearby 2,500 square foot Chef's Garden and see what is ready to be harvested and will soon end up on the menu or quite possibly, on their plate that very evening. For Executive Chef Anthony Hull, Crimson Tavern truly defines the "farm to table" culinary movement. The restaurant actually came about because there was an open dining space at the Orlando Airport Marriott and since much of the hotel's senior management were all serious foodies, including General Manager Chris Donohue, the logical step was to create a restaurant that represented what most chefs believe is an iconic way to eat : Farm to Table. Since every dish is the sum of its components, the farm to table philosophy means a strong connection to the surrounding farms and artisans. The culinary team works very diligently to develop partnerships with many of Orlando's best purveyors to source the finest ingredients available. They also invite the local farm community to grow for them, which helps these farms to sustain a way of life. Additionally, as the Chef's Garden grows and evolves (it currently produces approximately 20,000 pounds of food per year), more of the fruit trees will start to produce and evolve the experience even further as they will supply many of the ingredients, which the team can use for jamming and pickling. In fact, the culinary team is exploring the branding and retail sale of their homemade condiments and jams. They will continue to make hot sauce, pickles, jams, and chutneys from their garden and seasonal offerings. As the BBQ program grows (the restaurant offers seasonal Friday Night Barbecues) a line of rubs and sauces will also become available. According to Chef Hull, "The main reason we are producing these products is to control what goes into them, not just from a flavor standpoint, but also a wellness aspect by eliminating additives and unnatural ingredients, and if we have a really good harvest, it is also a way to preserve the extra product".
(4)
Danielle D.
Avoid if you are in the Marriott. 3 of came here for lunch during a conference and all of us were disappointed. We all ordered the bacon cheeseburger from the menu and only 2 orders came out with bacon. Really? Burgers were overcooked and lacked any sort of flavor. My friend ordered chips with hers and fries came out instead. Granted it was busy, but the service was extremely poor. Anything we asked for, we never received. Plus, it was $20 for a burger with fries and a soda. We went off site the next day to avoid this place.
(1)
Michelle F.
My husband and I were staying at the Marriott, and we had a $25 credit for any food. We were feeling "peckish" so we got a couple of cocktails here and shared the pulled pork nachos. The food was good (naked chips, though...a nacho lover's worst enemy) and my husband enjoyed his drinks (they had some fancy beers, so he was a happy camper). The service was good during the meal... but later.... We stopped into the connecting bar area for their happy hour--1/2 price appetizers and $4 draft beers and $5 house wines... Only on the wine menu, there was no specification on what was a house wine and what wasn't. Same with the appetizers--the menu had a LOT of "small bites" but only a handful were 1/2 priced. So ask before you have your heart set on something--my husband was disappointed when the appetizer he was going to order wasn't included, and I had to re-choose my wine selection twice after making the waiter talk to me about what was included. So A- for the meal and C- for the bar experience.
(3)
J J.
When staying in airport hotels, expectations are pretty low when it comes to dining. Crimson Tavern certainly bucks the trend with fresh ingredients sourced locally, as well as using an on-site garden to provide high-quality dishes. Be sure to ask for any specials and have someone at the table order the chicken pot pie -- it is a family recipe that does NOT disappoint. Kudos to the team for going above-and-beyond to accommodate requests and for the great service (especially Doyna and Adam!)
(4)
Steven H.
Not sure I'd call this place a tavern so much as a hotel bar/restaurant, but that being said, it's better than average, with a nice modern menu of small plates along with a few traditional standbys. Spirit selection is nothing to write home about but is adequate. Not a destination to seek out but if you've stuck for a night near MCO, this isn't a bad place to catch a bite and a quaff.
(4)
Lu S.
Pleasant Surprise! Checked into the Sheraton, preparing ourselves for the dreaded chain restaurant experience...... Decided to skip it and try our luck at the Marriott next door. Can't believe our good fortune. Our waiter, Mike, was so enthusiastic about the quality of the food (garden on premises) that we were enthused as well. Started with the pork empanadas. Good. I ordered the steak and blue cheese wedge (requested Pittsburgh prep - crispy on the outside and pink on the inside) and it was cooked to perfection with not a speck of fat. Others in our party ordered hamburgers, salads, fruits de mer in a white wine sauce. Everyone was extremely happy with their meals. My only criticism is the lighting - needs to be turned down.
(4)
Colin S.
Not a place to eat every night, although it was good food and service there were several options that a dinner will cost well over $50 a person with a couple drinks, starter, and dessert could be over $75 per person.
(2)
Levi A.
2 nights in a row were a total success. I don't know who was mixing drinks for me the first night- but this bartender from Honduras knows his shhhhh-pirits. I'm one drink in and am already putty in his experienced hands. Craft me a liquid symphony maestro. Oh- they have a garden out back with mint, basil, jalapeño and squash
(5)
Ricky L.
The dinner menu is comprised mostly of small plates and appetizers conducive as accompaniments to drinking, but there is also a list of heartier entree items like steaks, fish, burger and pork dishes if you so choose. For a tavern, I would have expected more than 6 of the craft beers listed on their menu, in addition to the usual line up of domestics and imports, but maybe they will be adding more in the future to their drink offerings. There is however a very nice selection of cocktails and wines along with the beers that guests can enjoy. Starting off at the top of the menu is their selection of cured meats and cheeses entitled "Room & Board" with plates like salumi, Benton ham, and cheeses. The salumi plate was a favorite, coming with sopressata molinari, spicy coppa, speck, mortadella, served with bread selection, house pickled trio and mustard. The Benton ham selection is a colorful board with cured Tennessee country ham with a side of pepper jelly and delicious warm baked biscuits. Also, the Australian goat feta cheese with olive oil cheese plate selection was savory and decadent - I wanted to finish the whole plate of cheeses. I think I would have been satisfied with just these three dishes for the meal. Other satisfying appetizers and bites from the menu included a fantastic house baked Soft Pretzel, served warm with beer-smoked cheddar dip and Fried Green Tomatoes, with black pepper aioli. The African and southern influenced Black Eyed Hushpuppies, served with a cilantro chutney, was a delicate, interesting take on the usually boring appetizer. The House Burger, made with juicy, tender beef and topped with caramelized onion, gruyere cheese, house made bread & butter pickles, on sesame bun was one of my favorite burgers that I have had this year but may be a bit pricy at $16. The ribeye steak with house mustard greens was also a favorite, very tender and flavorful with a nice sear at the perfect requested medium rare temperature. There were a few items that I weren't such a big fan of like the Smoked Trout Rillette, which needed a little more creamy texture and flavor, and the Boudin Noir Sausage with apple slaw and the beef cheek empanadas which both had some flavors that I personally disagreed with. Make sure to save room for dessert though, as the Crimson Tavern's specialty "Knickerbocker Glory" is definitely something to try. The Knickerbocker Glory is named for the traditional british ice cream sundae, made with locally crafted milk gelato from Muse Gelato layered extra high with decadent toppings, creams, crumbles and drizzles
(5)
Tom H.
Was originally not planning on having lunch here, cause the menu didn't really peak our interest, but as massive rain came down on us just as we left the hotel we decided to give it a go. It was an ok meal. The food was good, but I could have easily spent less money on something just as good, or better, just a few minutes away. That being said, i'd rather eat here than walk in the rain ;)
(3)
Jacqueline J.
I had breakfast here a few mornings in a row and everything was tasty! Marie was extremely attentive and personable! Dinner was good too, especially considering we had a group of 11 (which isn't always easy to accommodate). Daniel was our server and he was top notch! We got 2 types of calamari, warm pretzel sticks, and duck dumplings for appetizers. The "bar" version of calamari was breaded perfectly but came with no dipping sauces/lemon so it was super bland. My kale caesar with flat iron was prepared just as ordered! I'd definitely recommend Crimson Tavern if you're staying at the Marriott.
(5)
Vicente O.
Everything from the food to service is amazing.. Thank you Marco, Natalia, Rebeka and Chris Mercado
(5)
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Address :7499 Augusta National Drive
Orlando, FL, 32822
Takes Reservations : Yes Delivery : No Take-out : Yes Accepts Credit Cards : Yes Good For : Lunch Parking : Private Lot Bike Parking : No Wheelchair Accessible : Yes Good for Kids : Yes Good for Groups : Yes Attire : Casual Ambience : Casual Noise Level : Average Alcohol : Full Bar Outdoor Seating : No Wi-Fi : Free Has TV : Yes Dogs Allowed : No Waiter Service : Yes Caters : Yes
Chris P.
Wow. Just wow. I don't know if we were there on an off night, but this was one of the most perplexing meals I've ever eaten, especially in a restaurant connected to a brand like Marriott. We were at the hotel for Orlando Nerdfest, and sat down to eat a meal before the main show started around 9 pm. We got a burger and humus and 2 beers. Nothing complicated, right? Well, after 15 minutes still no humus. This is when I noticed that every task --every task-- was done by 2 or more members of staff. Seriously. Bringing 2 glasses of water to a table? 2 employees. Busing a table? Took 2 employees. Eventually, like an old man clutching a lantern on a dark, foggy night-- a manager comes out into the dining room holding a burger aloft and starts feebly asking "Who ordered the burger medium?" We had ordered Medium-Rare, and also had asked for the humus to be brought out first, so we weren't sure if it was ours.. turns out it was. There weren't even that many other people in the dining room, so his confusion was especially perplexing. Also, you guessed it, he was with a second employee who was holding different food for a different table. The burger was less than medium rare (even though he had been calling it for 5 straight minutes "a medium burger"), and he didn't so much as put another plate down in front of me so we could share it, which I told him we were doing from the time we ordered. The burger was undercooked and soggy, the fries were clearly remnants, as not one of them was longer than an inch and they were completely soaked in grease. Honestly, I felt like, and remarked out loud several times, that it felt like a soft opening. Like the staff was still sorting out who would do what, and no one knew how to do their assigned task. It was really quite astonishing. It felt like a facsimile of a restaurant.. like we had gone onto an alien ship with a race that had only seen our earth restaurants imitated on TV and movies but never actually ran one themselves. They knew they screwed up too because eventually I had words with the manager, and the waiter later comped our humus (which was $7 for about an ounce of the stuff and 3 small pita chips) and our beverages. It was a nice gesture, but the absolute bare minimum they should have done. Look, I get that convention crowds can be busy-- but this place wasn't even busy! From what I saw, there was no excuse for the level of service we received.
(1)Robert K.
After hearing of the ambitious new locally sourced opening by Chef Tony Hull in the Marriott by the Airport, my wife and I set off for a new experience in Orlando. So we begin. It is important to note that the restaurant does not comp valet which is not awesome if you missed the first parking lot turn in. The second lot is almost always full. They do comp standard parking. I think this is a miss by the hotel. Once you make it into the rather neatly remodeled Marriott you will find the very modern looking Crimson Tavern. For those interested, their is an organic garden out back that will provide source herbs and soon to be vegetables. The hostess out front was attentive and personable, she greeted us right away. We were excited as the interior has some really nice elements including long bar tables with saddle stools perfect for large groups. We were presented with three menus. The first menu is the drink menu with beer and wine. For a gastropub it should have more than six craft beers such as fat tire. The wine list is not up to par, it reminded me of something I would find at Olive Garden. The second menu is the full dinner menu. Note in advance as this was not explained, the menu is part tapas and part sandwich. The tapas are split between cold and hot with fresh meats and cheeses above titled Room & Board. Below is the desserts titled Knickerbocker Glory (AMAZING) followed by Sandwiches and Big Salads. Where is the dinner courses you ask? It took us a little while to figure this out. The rather impressive cocktail menu while limited is glorious. For me, it is the fourth best cocktail menu in Orlando behind; Pig, Cask, & Courtesy. On the back of that very cocktail menu is the specials menu. Well if you are lucky it's there. Only one of us had the menu on the back side. That being said, what a great concept to have such variation in main dinner courses available. That night their was Crab Stuffed Shrimp, Black and Blue Salad, Sausage Penne and Pan Seared Grouper ranging from $16 to $25. Our server didn't greet us for about 5 minutes. Once she arrived I ordered a cocktail she told me had just won an award for best cocktail in Orlando. It is one of my new favorites. Old Copper Still is the name showcasing Death's Door Gin. We also ordered the pretzels and the fried green tomatoes as we were starving. Our drinks took about 8 minutes to get back to us. This was a trend that would continue through the close to two hours it took us to dine there. When the drink returned the pretzels were just arriving. My wife then ordered a glass of wine she would not see for over 10 minutes. The pretzels while adequate where lacking much salt and tasted, well bland. The cheese sauce with what I think was bacon was amazing. Thick and slightly sharp, it was one of the tastes that really has stuck with me since eating there. Along with the pretzels, the tomatoes had so much potential but what I believe was lacking was execution. If you look at the pictures I posted the panko (I think) crust was not well cooked. Maybe the Chef did not intend for the crust to be crisp, but it wasn't. The tomato inside was awesome. It exploded with flavor! When the appetizers arrived we ordered our dinner. My wife ordered the Pan Seared Grouper with Roasted Root Vegetables. I asked the server if the Chef had any off menu steak dishes that I could order as I was extremely hungry, she said no and that he had left for the evening. This was 8:30 on a Saturday.... Anyway I ordered the Black and Bleu. I was able to discern that is was a salad with steak. Ok, I get salad and steak - never hurts to eat healthy right? Minutes later, I ordered the Benton Ham and Biscuits to help stem the tide till we had dinner. Mind you this is cold sliced ham and biscuits that they are reheating. I know this because when it arrived at least 15 minutes later with the meal, the biscuits were stone cold. Staying on this dish, the ham was spectacular and the rolls were bad, even when we got them hot. The spicy mint jelly was really good. Never have I found anything like this. With a better bread, I could just come for biscuits and ham washed down by amazing cocktails. As I said the dinners had arrived. Both where presented nicely with my wife's fish having much more flare then my rather mundane meat on greens. Let's start with mine. The salad was romaine, blue cheese, blackened steak topped with balsamic onions. The salad had way to much balsamic and not enough bleu. All you taste is balsamic. Now the fish. WOW. WOW. WOW. I mean just one of the best dishes I have ever had. Micro greens on top of a beautiful grouper filet. Everything from the root vegetable to the fish was cooked to perfection. Now to dessert. Titled Knickerboxer Glory. We ordered the Key lime version. Layers of key lime pie with whipped cream and locally sourced gelato topped with toasted marshmallows. Heaven had to create this.
(3)Roger W.
We were unimpressed, especially since we expect more at Marriott. The French Onion soup was bland. The baked potato came out cold and the skin was gritty. The steak was not bad, but otherwise unremarkable. We had to ask for water refills. We had to ask for bread twice. This was certainly not worth the price charged. Marriott should be ashamed.
(2)Bethany M.
I found this place while staying across the way in the Hyatt Place, yearning for some good seafood. Yelp to the rescue! I pulled up and explained to the car attendant that I wasn't staying in the hotel - just coming to eat. He seemed new, and told me to just pull up to the side and leave the keys with him. For future reference - the restaurant validates, so just pull in the lot and get a ticket from the gate! I wandered in to an empty restaurant and was traveling alone, so I asked to sit at the bar. I was seated at the bar for less than a minute before I decided that I'd rather eat in an empty restaurant than sit with 16 middle aged men in golf attire at the bar. No offense to those men. So, I wandered back in and my server Mike assured me that he would make me comfortable - and he did! He did a great job. It helped that we discovered we grew up only a few hours from each other up here in Western New York. After a long day of traveling, though, he was good with balancing conversation and silence while I gathered myself and relaxed for the evening. I ordered the black grouper on his suggestion - it was amazing! And I was very impressed to learn that the chef is growing most of his own produce in an organic garden out back. So great! The menu was very gluten free / paleo friendly and he was great at accommodating my requests. He even put together some dessert (entirely not on the menu) for me with fresh berries and some cream. It was a delicious meal, and a great way to kick off my Florida trip.
(5)Kayla M.
Little restaurant tucked away inside a Marriott. Very relaxing atmosphere, attentive and kind servers, and wonderful food. My husband and I stumbled across this place and we are so thankful we did. Drinks are a little pricey but that's to be expected for its location in a hotel that services the Orlando International Airport. We will be coming back if the opportunity arises.
(5)Cindy G.
Why can't a Florida hotel restaurant serve a decent salad with a decent piece of fish on it for lunch? I ordered the Caesar salad and wanted a piece of grouper on it but grouper is only served at dinner. My option was cod or the ever present inexpensive tilapia. I chose the cod and was served two minuscule pieces on top of lettuce that had been cut last night, stale croutons, and bottled Ceasar salad dressing. Ugh. I stay at this hotel frequently for business. And I'm usually disappointed in the lunch fare. Love the concept of a chefs garden outside but why can't they step up the quality of their lunch offerings especially the fish.
(2)Dede M.
Their homemade cinnamon donuts - made to order - are to die for!!!! I never thought I could love donuts till I met these babies. And the raspberry side dressing is super good. A must try! Melts in your mouth...
(5)William C.
Our server was Daniel and he was very nice I had Chicken pot pie- lots of chicken large portion. Thin sauce. Nice crust Rocky top bourbon drink with honey and blackberry preserve. Very sweet but nice flavor Chocolate mousse with churros was my desert. Was OK The room was comfortable. Overall about what I would expect for an airport hotel. I would like to give a 3.5 but I could not do a 4.
(3)Debbie P.
We were just in town one night and we were staying at a neighboring hotel and walked over to the Marriott to eat here. Nice, dark pub feel. We ordered the ramen bowl- was just ok but we do go out for ramen quite often and are a little spoiled- the salami and cheese plate and the wedge salad. Everything was very good. The service was great and thy had a nice selection of wines. I'd go back if I was in the area again.
(4)Andrew H.
It isn't too often that many of the items which appear on a diner's plate come from just a few hundred feet away, and in the restaurant's own Chef's Garden. At Crimson Tavern, diners are invited to take a stroll through the nearby 2,500 square foot Chef's Garden and see what is ready to be harvested and will soon end up on the menu or quite possibly, on their plate that very evening. For Executive Chef Anthony Hull, Crimson Tavern truly defines the "farm to table" culinary movement. The restaurant actually came about because there was an open dining space at the Orlando Airport Marriott and since much of the hotel's senior management were all serious foodies, including General Manager Chris Donohue, the logical step was to create a restaurant that represented what most chefs believe is an iconic way to eat : Farm to Table. Since every dish is the sum of its components, the farm to table philosophy means a strong connection to the surrounding farms and artisans. The culinary team works very diligently to develop partnerships with many of Orlando's best purveyors to source the finest ingredients available. They also invite the local farm community to grow for them, which helps these farms to sustain a way of life. Additionally, as the Chef's Garden grows and evolves (it currently produces approximately 20,000 pounds of food per year), more of the fruit trees will start to produce and evolve the experience even further as they will supply many of the ingredients, which the team can use for jamming and pickling. In fact, the culinary team is exploring the branding and retail sale of their homemade condiments and jams. They will continue to make hot sauce, pickles, jams, and chutneys from their garden and seasonal offerings. As the BBQ program grows (the restaurant offers seasonal Friday Night Barbecues) a line of rubs and sauces will also become available. According to Chef Hull, "The main reason we are producing these products is to control what goes into them, not just from a flavor standpoint, but also a wellness aspect by eliminating additives and unnatural ingredients, and if we have a really good harvest, it is also a way to preserve the extra product".
(4)Danielle D.
Avoid if you are in the Marriott. 3 of came here for lunch during a conference and all of us were disappointed. We all ordered the bacon cheeseburger from the menu and only 2 orders came out with bacon. Really? Burgers were overcooked and lacked any sort of flavor. My friend ordered chips with hers and fries came out instead. Granted it was busy, but the service was extremely poor. Anything we asked for, we never received. Plus, it was $20 for a burger with fries and a soda. We went off site the next day to avoid this place.
(1)Michelle F.
My husband and I were staying at the Marriott, and we had a $25 credit for any food. We were feeling "peckish" so we got a couple of cocktails here and shared the pulled pork nachos. The food was good (naked chips, though...a nacho lover's worst enemy) and my husband enjoyed his drinks (they had some fancy beers, so he was a happy camper). The service was good during the meal... but later.... We stopped into the connecting bar area for their happy hour--1/2 price appetizers and $4 draft beers and $5 house wines... Only on the wine menu, there was no specification on what was a house wine and what wasn't. Same with the appetizers--the menu had a LOT of "small bites" but only a handful were 1/2 priced. So ask before you have your heart set on something--my husband was disappointed when the appetizer he was going to order wasn't included, and I had to re-choose my wine selection twice after making the waiter talk to me about what was included. So A- for the meal and C- for the bar experience.
(3)J J.
When staying in airport hotels, expectations are pretty low when it comes to dining. Crimson Tavern certainly bucks the trend with fresh ingredients sourced locally, as well as using an on-site garden to provide high-quality dishes. Be sure to ask for any specials and have someone at the table order the chicken pot pie -- it is a family recipe that does NOT disappoint. Kudos to the team for going above-and-beyond to accommodate requests and for the great service (especially Doyna and Adam!)
(4)Steven H.
Not sure I'd call this place a tavern so much as a hotel bar/restaurant, but that being said, it's better than average, with a nice modern menu of small plates along with a few traditional standbys. Spirit selection is nothing to write home about but is adequate. Not a destination to seek out but if you've stuck for a night near MCO, this isn't a bad place to catch a bite and a quaff.
(4)Lu S.
Pleasant Surprise! Checked into the Sheraton, preparing ourselves for the dreaded chain restaurant experience...... Decided to skip it and try our luck at the Marriott next door. Can't believe our good fortune. Our waiter, Mike, was so enthusiastic about the quality of the food (garden on premises) that we were enthused as well. Started with the pork empanadas. Good. I ordered the steak and blue cheese wedge (requested Pittsburgh prep - crispy on the outside and pink on the inside) and it was cooked to perfection with not a speck of fat. Others in our party ordered hamburgers, salads, fruits de mer in a white wine sauce. Everyone was extremely happy with their meals. My only criticism is the lighting - needs to be turned down.
(4)Colin S.
Not a place to eat every night, although it was good food and service there were several options that a dinner will cost well over $50 a person with a couple drinks, starter, and dessert could be over $75 per person.
(2)Levi A.
2 nights in a row were a total success. I don't know who was mixing drinks for me the first night- but this bartender from Honduras knows his shhhhh-pirits. I'm one drink in and am already putty in his experienced hands. Craft me a liquid symphony maestro. Oh- they have a garden out back with mint, basil, jalapeño and squash
(5)Ricky L.
The dinner menu is comprised mostly of small plates and appetizers conducive as accompaniments to drinking, but there is also a list of heartier entree items like steaks, fish, burger and pork dishes if you so choose. For a tavern, I would have expected more than 6 of the craft beers listed on their menu, in addition to the usual line up of domestics and imports, but maybe they will be adding more in the future to their drink offerings. There is however a very nice selection of cocktails and wines along with the beers that guests can enjoy. Starting off at the top of the menu is their selection of cured meats and cheeses entitled "Room & Board" with plates like salumi, Benton ham, and cheeses. The salumi plate was a favorite, coming with sopressata molinari, spicy coppa, speck, mortadella, served with bread selection, house pickled trio and mustard. The Benton ham selection is a colorful board with cured Tennessee country ham with a side of pepper jelly and delicious warm baked biscuits. Also, the Australian goat feta cheese with olive oil cheese plate selection was savory and decadent - I wanted to finish the whole plate of cheeses. I think I would have been satisfied with just these three dishes for the meal. Other satisfying appetizers and bites from the menu included a fantastic house baked Soft Pretzel, served warm with beer-smoked cheddar dip and Fried Green Tomatoes, with black pepper aioli. The African and southern influenced Black Eyed Hushpuppies, served with a cilantro chutney, was a delicate, interesting take on the usually boring appetizer. The House Burger, made with juicy, tender beef and topped with caramelized onion, gruyere cheese, house made bread & butter pickles, on sesame bun was one of my favorite burgers that I have had this year but may be a bit pricy at $16. The ribeye steak with house mustard greens was also a favorite, very tender and flavorful with a nice sear at the perfect requested medium rare temperature. There were a few items that I weren't such a big fan of like the Smoked Trout Rillette, which needed a little more creamy texture and flavor, and the Boudin Noir Sausage with apple slaw and the beef cheek empanadas which both had some flavors that I personally disagreed with. Make sure to save room for dessert though, as the Crimson Tavern's specialty "Knickerbocker Glory" is definitely something to try. The Knickerbocker Glory is named for the traditional british ice cream sundae, made with locally crafted milk gelato from Muse Gelato layered extra high with decadent toppings, creams, crumbles and drizzles
(5)Tom H.
Was originally not planning on having lunch here, cause the menu didn't really peak our interest, but as massive rain came down on us just as we left the hotel we decided to give it a go. It was an ok meal. The food was good, but I could have easily spent less money on something just as good, or better, just a few minutes away. That being said, i'd rather eat here than walk in the rain ;)
(3)Jacqueline J.
I had breakfast here a few mornings in a row and everything was tasty! Marie was extremely attentive and personable! Dinner was good too, especially considering we had a group of 11 (which isn't always easy to accommodate). Daniel was our server and he was top notch! We got 2 types of calamari, warm pretzel sticks, and duck dumplings for appetizers. The "bar" version of calamari was breaded perfectly but came with no dipping sauces/lemon so it was super bland. My kale caesar with flat iron was prepared just as ordered! I'd definitely recommend Crimson Tavern if you're staying at the Marriott.
(5)Vicente O.
Everything from the food to service is amazing.. Thank you Marco, Natalia, Rebeka and Chris Mercado
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