What a marvelous experience. The food and drinks were outstanding. The service was incredible. The staff made us feel like VIP's. We will be back.
Mark
One of the best plates of food I have ever had, cocktails perfect, service was smart and patient. I will be back.
Anna
Macarena, sever/Mixologist, extremely knowledgeable and assisted in giving me ideas of what menu items would work best with my various food intolerances and which can be altered to also work for me. Oysters and Pearls X2 (happy hour menu) a wonderful new take on Raw Oysters, tasted very fresh. Smoked Salmon Croquettes (happy hour menu) Surprising flavor combinations that balances beautifully, only complaint is that they forgot to omit the Fresno chili's. Pink Dragon(happy hour menu) super pretty presentation, relatively strong and a solid drink for the happy hour price point with great flavor. Lobster Mac, very generous lobster portion, thoroughly enjoyed and took home leftovers. Filet mignonette, cooked to perfection with the absolute perfect portion size. Cleaned my plate, the Gouda mash is something I cannot wait to try to recreate at home. Lavender Royale similar to a French 75, which is my favorite drink, lovely wind down to a fantastic meal. Florida Old Fashion:a fun twist on a classic which Orange blossom and house infused bitters. I personally did not try it but my guest really enjoyed it. Bathrooms were very clean , decor was beautiful and made it a great place to hang out. The various selfie walls are genius marketing tactics. My only request is more signage leading to the Restaurant, was a little confusing walking through the Hotel, Initially.
Dustin
Congratulations to Chef Blais on his first Michelin Star. A well deserved accolade. Food done to express its full potential.
Gary
We went here to try something new that we have always heard amazing things about. We were unfortunately dissappointed. The food was flavorless, the lobster in the lobster Mac was plentiful but over cooked. The salmon croquettes were dry and had to much pineapple. And lobster bisque was a bit on the spicy side which was a nice touch but the spice over powered the soup. The service was ok but for what dinner costs here there are a ton of better options around town. Maybe the kitchen was off but for a Friday night they should be on their game.
Yasimin
One of my all time faviorite restaurantsz everything is delicious ! My top favorite is Tuna Tostada.
Wendy
Service was a little on the slow side, but the food once it arrived was excellent. Visited drying Magical Dining, but definitely plan to return at a later date
Francia
Best lobster bisque I've ever tried. Desserts were amazing. I was not impressed with the Caribbean chicken, but the fish was amazing!
Victoria
The crab cakes weren't really seasoned, the wagyu steak was mostly fat and barely any meat, the maître d' greeted everyone but our table , the vegetables with the red grouper were hard and undercooked , service was really slow and for a Michelin rated restaurant this was disappointing
Todd
walked right into bar. got a drink and the swordfish neptune style with asparagus on side. they whipped it out and my have been a top two swordfish dishes i have ever had. great butter sauce it came bathed in. everything is better with butter right? would eat there again. could see the main dining room from bar looked cool. was in a hurry so i didn't see bathroom cleanliness.
The food taste and preparation was outstanding. The chef Josue Perez is amazing; friendly, knowledgeable, friendly and always smiling. Everyone there seemed like they enjoy working there. Love the place. I recommend it 100%.
Karen
Service was excellent . Food was good. We did not appreciate a 20% service charge attached to a 2 person check and then showing percentages on the check for a tip.
Melissa
The food, service and scenery were outstanding! Plus meeting and speaking with Chef Richard Blais was such a cool experience !
Jan
Four Flamingos continues to be at the pinnacle of dining destinations in Orlando. Constantly adding creative and amazing dishes to its menu, Chef Josue and his kitchen put forth the vision of Richard Blais' unique and informed cuisine while managing to impart his personal influence from the soul of his Caribbean background. Thank you for the hospitality shown by your kitchen, your staff and by server Jean. I'll see you all again soon!
David
4th time here. We've never had anything we didn't love. Last visit we both ordered the same thing: Beef Filet, rare. The tiramisu, with pistachio ganache absolutely rocks. Be sure to try the fat-washed (yes, I know - but it's unbelievably good) peach mint julep (if you like, the mixologist “Mac” will come by and explain the process for you. The tuna tartare on a tostada is very, very good as well!
What a marvelous experience. The food and drinks were outstanding. The service was incredible. The staff made us feel like VIP's. We will be back.
One of the best plates of food I have ever had, cocktails perfect, service was smart and patient. I will be back.
Macarena, sever/Mixologist, extremely knowledgeable and assisted in giving me ideas of what menu items would work best with my various food intolerances and which can be altered to also work for me. Oysters and Pearls X2 (happy hour menu) a wonderful new take on Raw Oysters, tasted very fresh. Smoked Salmon Croquettes (happy hour menu) Surprising flavor combinations that balances beautifully, only complaint is that they forgot to omit the Fresno chili's. Pink Dragon(happy hour menu) super pretty presentation, relatively strong and a solid drink for the happy hour price point with great flavor. Lobster Mac, very generous lobster portion, thoroughly enjoyed and took home leftovers. Filet mignonette, cooked to perfection with the absolute perfect portion size. Cleaned my plate, the Gouda mash is something I cannot wait to try to recreate at home. Lavender Royale similar to a French 75, which is my favorite drink, lovely wind down to a fantastic meal. Florida Old Fashion:a fun twist on a classic which Orange blossom and house infused bitters. I personally did not try it but my guest really enjoyed it. Bathrooms were very clean , decor was beautiful and made it a great place to hang out. The various selfie walls are genius marketing tactics. My only request is more signage leading to the Restaurant, was a little confusing walking through the Hotel, Initially.
Congratulations to Chef Blais on his first Michelin Star. A well deserved accolade. Food done to express its full potential.
We went here to try something new that we have always heard amazing things about. We were unfortunately dissappointed. The food was flavorless, the lobster in the lobster Mac was plentiful but over cooked. The salmon croquettes were dry and had to much pineapple. And lobster bisque was a bit on the spicy side which was a nice touch but the spice over powered the soup. The service was ok but for what dinner costs here there are a ton of better options around town. Maybe the kitchen was off but for a Friday night they should be on their game.
One of my all time faviorite restaurantsz everything is delicious ! My top favorite is Tuna Tostada.
Service was a little on the slow side, but the food once it arrived was excellent. Visited drying Magical Dining, but definitely plan to return at a later date
Best lobster bisque I've ever tried. Desserts were amazing. I was not impressed with the Caribbean chicken, but the fish was amazing!
The crab cakes weren't really seasoned, the wagyu steak was mostly fat and barely any meat, the maître d' greeted everyone but our table , the vegetables with the red grouper were hard and undercooked , service was really slow and for a Michelin rated restaurant this was disappointing
walked right into bar. got a drink and the swordfish neptune style with asparagus on side. they whipped it out and my have been a top two swordfish dishes i have ever had. great butter sauce it came bathed in. everything is better with butter right? would eat there again. could see the main dining room from bar looked cool. was in a hurry so i didn't see bathroom cleanliness.
Restaurantji Recommends
The food taste and preparation was outstanding. The chef Josue Perez is amazing; friendly, knowledgeable, friendly and always smiling. Everyone there seemed like they enjoy working there. Love the place. I recommend it 100%.
Service was excellent . Food was good. We did not appreciate a 20% service charge attached to a 2 person check and then showing percentages on the check for a tip.
The food, service and scenery were outstanding! Plus meeting and speaking with Chef Richard Blais was such a cool experience !
Four Flamingos continues to be at the pinnacle of dining destinations in Orlando. Constantly adding creative and amazing dishes to its menu, Chef Josue and his kitchen put forth the vision of Richard Blais' unique and informed cuisine while managing to impart his personal influence from the soul of his Caribbean background. Thank you for the hospitality shown by your kitchen, your staff and by server Jean. I'll see you all again soon!
4th time here. We've never had anything we didn't love. Last visit we both ordered the same thing: Beef Filet, rare. The tiramisu, with pistachio ganache absolutely rocks. Be sure to try the fat-washed (yes, I know - but it's unbelievably good) peach mint julep (if you like, the mixologist “Mac” will come by and explain the process for you. The tuna tartare on a tostada is very, very good as well!
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