Hamilton’s Kitchen, Alfond Inn, Rollins College
Written By: Gail Clifford | Published By: Weekend Notes | February 14, 2023
When visiting Winter Park, Florida, you may already be staying at the Alfond Inn, voted one of the best hotels in Florida after a very short tenure, but you should know to stop at Hamilton’s Kitchen at the Alfond, offering a wonderful, warm-hearted welcome, especially on a rainy day, with excellent food and service. And all the proceeds from the Alfond Inn go to benefit the Rollins College student body. It’s a win-win-win.
Enter through the Alfond Inn lobby and enjoy the artwork that starts with the small statue of Mr. Fred Rogers and continues with neon and alternative art materials like electrical wire. Stroll down the long, library-like hall to enter the restaurant. Alternatively, enter through the garden side to immediately see the Hamilton’s Kitchen sign along with … between here and the surface of the moon …
The hostess may offer you indoor or outdoor seating depending on the weather, with banquettes and typical tables available inside. With rain during our visit, we enjoyed sitting at one of the four tables in the central section near the window that provided a view of the open kitchen.
Our server, Joshua, greeted us and supplied our menus, asking if we’d been there before. I had not, though my colleague had attended business meetings at the hotel. Private dining rooms and conference rooms are available for private functions or monthly business meetings and the room off the restaurant is beautifully appointed with calm, beach colors.
Even though it was still early in the morning, Hamilton’s Kitchen serves brunch so you can order a sturdy meal, like grouper fish tacos or chicken salad. At 0800, that may not be for everyone, but the grouper fish tacos were especially delicious that day. My colleague ordered the pastrami spiced smoked salmon Benedict. It’s important to note that there’s not any actual pastrami in the dish, but the flavour profile was greatly appreciated. You just never know what kind of eggs Benedict dish they’ll think of next.
Gail Clifford
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