Orlando’s chefs have worked hard to prove that there’s more to their Central Florida metropolis than the house that Disney built; it’s actually becoming a culinary hub. And in the middle of Winter Park, an Orloando suburb, at the newly opened boutique hotel, The Alfond Inn, is the gem Hamilton’s Kitchen: the brand-new farm to table restaurant where menu items range from Southern comfort to Mediterranean seafood.
“I came from a place of fine dining and pressure, and I was just looking to do something simple now,” Windus told The Daily Meal. “This is what I call rustic refined.”
Although it’s only been open a few months, Hamilton’s Kitchen has already become a buzzed-about brunch spot and boasts a 4.5 on Yelp. The eclectic menu offers a mix of Southern comfort favorites like the quintessential shrimp and grits (a heaping plateful of creamy white grits topped with six plump, local shrimp), and Mediterranean/Italian influence that can be found in the special tilefish; a firm and slightly-sweet fish on the specials menu, and the hearty pappardelle which comes topped with a succulent chunk of short rib. One thing’s for sure: the menu is full of “stick to your ribs” food, like the popular macaroni and cheese side dish topped with smoked ham.
Chef Windus got his start at Chez Vincent in Winter Park before moving on to become the executive chef at Todd English’s bluezoo at the Swan and Dolphin Resort in Disney World. This is his first solo venture.
You can catch Windus most days at The Alfond Inn, curating his ingredients from local farms, or selling his wares at the weekend Winter Park farmer’s market.