Orchids at Palm Court offers unique dishes made from locally-grown ingredients. Leading the culinary team is chef Todd Kelly.
Orchids at Palm Court chef Todd Kelly poses for a photo inside the restaurant's kitchen at the Hilton Netherland Plaza in downtown Cincinnati. Read more in: "Chef Todd Kelly is 'all in' for food perfection" at WCPO.com
Grilled Pork Belly with Ponzu, and Lime Compressed Watermelon, served over Carolina Gold Rice Soubise. Micromint and Pickled Watermelon Rind top off this dish. The pork belly comes from a heritage breed, grown at Dean Family Farm in Georgetown, Ohio.
The main dining room in Orchids at Palm Court features spacious seating and elegant china.
Roasted Elysian Fields Lamb Loin with Cream Pea Puree and Madeira sauce. This dish showcases Kelly's interpretation of the classic Matignon. Wheat berries are wrapped in Swiss chard from Carriage Hill Farms in North Bend, Ohio. The Chef's Garden in Huron, Ohio, supplies the baby carrots and green peas.
Seared Scallops with Anson Mills Polenta, Grilled Chili-rubbed Baby Corn, and Chanterelles, served with Smoked Paprika Sauce. The quail eggs are source from Kentucky, and the chanterelles are foraged locally. The pea tendril garnish is supplied by Waterfields, a hydroponic grower in Price Hill.
And those seeking an intimate time can find what they're looking for at Orchids at Palm Court.
Graceful Orchid flowers are placed at each table in the main dining room at Orchids at Palm Court.
The spacious bar offers a wide variety of drinks with calm lighting.
Plush pillows offered with the larger tables provide for a luxurious atmosphere in the dining room at Orchids at Palm Court.