Entrees from much-lauded Executive Chef Todd English at Orchids at Palm Court have included red grouper with Gulf shrimp ravioli, prime New York strip and short rib duet with horseradish potato puree, and Chateaubriand for two.
From Open Table and the restaurant:
"Orchids at Palm Court is an award-winning fine-dining restaurant located in the National Historic Landmark Hilton Cincinnati Netherland Plaza. Executive Chef Todd Kelly is the American Culinary Federation's 2011-2012 Chef of the Year, the highest honor given by the 50,000+ chef organization. ... Orchids offers a contemporary American menu that is seasonally updated with local and homemade ingredients. With breathtaking French Art Deco including two-story Romanesque murals, rare Brazilian rosewood, German silver-nickel wall sconces and an original Rookwood fountain featuring two large seahorses all restored to the 1930s grandeur."
"Chef Todd Kelly’s impressive menu depends on some fine ingredients. I recommend you luxuriate in his veal sweetbreads, foie gras with an apple tarte Tatin, and Maine lobster salad. But his ability to transform common ingredients into soaring notes of pure moxie makes nearly everything that comes out of the kitchen flawless."
— Donna Covrett,
Cincinnati magazine
Live music Fri–Sat. Full bar. Serving dinner nightly. Sun brunch 10:30 am–1:30 pm. Afternoon tea 2–4 pm Sat, Sept–May.
Entrees from much-lauded Executive Chef Todd English at Orchids at Palm Court have included red grouper with Gulf shrimp ravioli, prime New York strip and short rib duet with horseradish potato puree, and Chateaubriand for two.
From Open Table and the restaurant:
"Orchids at Palm Court is an award-winning fine-dining restaurant located in the National Historic Landmark Hilton Cincinnati Netherland Plaza. Executive Chef Todd Kelly is the American Culinary Federation's 2011-2012 Chef of the Year, the highest honor given by the 50,000+ chef organization. ... Orchids offers a contemporary American menu that is seasonally updated with local and homemade ingredients. With breathtaking French Art Deco including two-story Romanesque murals, rare Brazilian rosewood, German silver-nickel wall sconces and an original Rookwood fountain featuring two large seahorses all restored to the 1930s grandeur."
"Chef Todd Kelly’s impressive menu depends on some fine ingredients. I recommend you luxuriate in his veal sweetbreads, foie gras with an apple tarte Tatin, and Maine lobster salad. But his ability to transform common ingredients into soaring notes of pure moxie makes nearly everything that comes out of the kitchen flawless."
— Donna Covrett,
Cincinnati magazine
Live music Fri–Sat. Full bar. Serving dinner nightly. Sun brunch 10:30 am–1:30 pm. Afternoon tea 2–4 pm Sat, Sept–May.