Restaurant Row’s newest restaurant SLATE is in good company. The third Central Florida concept from Concentrics Restaurants, is now open in Orlando. This restaurant group also launched Prato and Luma, so naturally expectations are high for their newest addition to The City Beautiful.
The modern-American restaurant features seasonally driven menu items including handmade pastas, wood fire grilled pizzas, house-made charcuterie and a variety of other dishes. Led by Executive Chef Dominic Rice, this Orlando Culinary Academy graduate has worked in the kitchens at Gary Danko (San Francisco), Jean Georges (New York) and was part of Luma’s opening team.
I’d say the menu and atmosphere is a blend of the city’s trendiest restaurants, taking bits and pieces from Highball & Harvest to Cask & Larder while maintaining a distinct personality. Between our two visits since opening we’ve thoroughly enjoyed a variety of SLATE’s menu items. Here’s what we’ve tasted and recommend ordering during your next visit:
Charcuterie & Cheese: the Chef takes “housemade” to a new level with his charcueterie that is quite literally, homemade. If you’re a wine, cheese and meat kind of person ordering this board is a must.
Warm Crab-Artichoke Dip: with Meyer lemon, olive oil crackers and a spicy kick at the end of your bite. I’m not usually a dip connoisseur, but this starter was warm, savory and good enough to lick the plate.
Sweet & Sour Crispy: calamari with calabrian chili sauce. Coated in a light breading and served in abundance.
28 Day Dry-Aged Ground Burger: oh my. Served with gruyere cheese, red onion jam, arugula and pickles. Dry aged beef is always divine and when you turn it into a burger you’ve got a real winner. The burger is paired with seasoned fries and a dip so good you’ll forget about ketchup.
Seared Tuna Salad: with Bibb lettuce, pineapple, edamame, peanuts, avocado and a chili orange vinaigrette. Delivering an almost a buttery texture and light seasoning, this tuna is sure to be a star in town.
Sauvignon Blanc, 2013 Brochard, Sancerre, Loire Valley, France: Thank you SLATE for being one of the few restaurants in town that serves Sancerre by the glass. It’s a rarity, but thank you, thank you for bringing this delightful blend from the bottle to the glass. Cheers!
Sweet Pea & Cheddar Mac and Cheese: Anti-carb diners rejoice, because this rich mac and cheese dish is all peas, no pasta. You won’t miss the pasta one bit – this is a must-order side to accompany any dish.
And later this summer, SLATE will open its sister restaurant, SOMM. The unique wine bar will open adjacent to the Orlando Eye in the ever-expanding I-Drive 360 complex. SOMM will offer a curated selection of boutique and fine wines developed by advanced sommelier Justin Amick. SOMM will also carry craft beers, artisanal sodas and a rotating selection of hot and cold dishes prepared by SLATE. So, if you need some liquid courage before riding on the wheel, I’m sure SOMM will be happy to assist.
Welcome to the city SLATE, we’re thrilled at your arrival.
