Here at GayTravel, every once in a while, we run across a place that “wows” us, and when it happens, it’s our pleasure to share the experience with gay travelers around the world. Such is the case with “Four Flamingos, a Richard Blais Florida Kitchen” at the Hyatt Regency Grand Cypress Orlando. The restaurant is a feather in the cap of the already highly-acclaimed and GayTravel AwardsSM Winning hotel.
When the restaurant first opened in December 2021, there was much fanfare and excitement --particularly around Chef Blais’ celebrity status and his 2021 win as “Top Chef: All Stars” on Bravo’s reality television show. But the buzz was not merely hyped as Chef Blais is not just another “flash in the pan.” In fact, he has all the steak behind the sizzle and epitomizes the American dream.
At the age of 14, Blais worked at McDonald’s as a “poisonier” (fish cook). From these humble beginnings, he worked hard to perfect his craft and received a degree from the prestigious Culinary Institute of America. Fast forward, Chef Blais is now an acclaimed restauranteur, author, and television personality.
Four Flamingos is his first restaurant, and after experiencing it for the first time, we can confidently say that not only has Chef Blais brought his culinary mastery but he’s infused it with palpable warmth and hospitality. Since we were staying at the Hyatt Regency Grand Cypress Orlando, we walked 5 minutes from the hotel to the restaurant. As we meandered our way down the path through lush, tropical grounds, we already started to feel that we were in for something special. We knew we arrived when we saw the pink Four Flamingos wall mural outside the restaurant, and it set the tone for what was ahead.
Once inside, a pink neon sign against a navy blue wall read: “Wish you were here.” Funny how it prompted us to think ahead about all the people we wished were with us and whom we’d return with next time (the anticipation had already started to build even before the first bite).
After being greeted by a friendly face, we were escorted through the beautiful restaurant. The décor has a vintage Florida vibe with classic nautical touches. The tables with black lacquer chairs with rope accents are placed in such a way that offers privacy and comfort. Our table had a gorgeous view of the bountiful outdoor gardens of exotic flowers and trees along with a clear perspective of the interior space. To enhance the mood, the music is happy and varied – not boring and predictable. As we absorbed all of these visual and audio sensations, our hostess casually walked us past the open kitchen, offering a glimpse of the action behind the scenes and adding our olfactory sense to the list. Again, the anticipation builds…and taste will be the fifth sense to be satisfied.
Once seated, we met our exceptional server, David. As we learn more about him, he reveals he’s been with the hotel and previous restaurant for 38 years. A frequent user of GayTravel.com, David’s pride in being a part of Four Flamingos is manifested when he says: “I want your experience tonight to be everything because it’s everything to me.” There is no distinction between him, the menu, and us - he personifies Four Flamingos. We soon learned that many of the crew have been with the Hyatt Regency Grand Cypress Orlando for decades and being part of Four Flamingos is the pinnacle. The Manager, Frances, started at age 18 and she and her fellow colleagues “grew up together.” The idea of this being a “kitchen” as opposed to a “restaurant” couldn’t possibly be more accurate. As guests, we very much felt like we were a part of the magic that happens in the kitchen.
Speaking of magic, the show commenced with two curated cocktails selected by David. It’s very hard not to marvel and gawk at these concoctions. The Roseberry Bomb is a strawberry-Infused Ketel One Vodka*, Crème de Peche, Citrus, and Rosemary libation. It looks like something from another planet and tastes out of this world! The Key Lime in the Coconut cocktail is Stoli Vanilla Vodka, Midori, Key Lime Shrub*, Pineapple, and Coconut Foam that will send you over the moon!
For foodies, the menu at Four Flamingos is a palate pleaser and exceeds all expectations. David talked with us about our preferences and offered his expert recommendations -- from which we happily did not deviate.
Our first course was the Tuna Tostada with Passion Fruit Yolk. Perfectly prepared tartare complemented with crunchy, and a flawless egg.
Next, we had the Oxtail & Fois Gras Empanada with Mango Salsa. The first taste is so good it’s toe-curling. It’s hearty, it’s rich, and it blends together in such a way that you can’t quite put a finger on what makes it so good. To boot, the mango salsa adds a touch of sweet freshness that harmoniously accents the “comfort food.”
We would travel to the depths of the ocean for “The Swordfish Prime Rib” aptly named ‘Neptune’s Cut’ as it’s truly made for a king or queen. The texture and freshness were as perfect as perfect can be. The lightness of the fish was mirrored by the delicate, yellow flowers on top.
Chef Shelby who cooks alongside Chef Blais was working on a dish that she wanted us to try. Who were we to refuse the hot Steamed Mussels with Tomato Coulis, Pickle, and Jam? No words could do it justice - it was beyond, beyond!
To accompany all of these delectable plates, we were treated to a decadent and delicious Coconut Creamed Spinach side dish. For other sides, we indulged in the Coconut Steamed Rice and Jerk Spice Cauliflower. Each is presented on a visually pleasing and unique plate - the presentation is remarkable.
By this time, maybe because the hotel and restaurant are right near Disneyworld, we felt like we were on a ride at an Amusement Park. We didn’t know what to expect. Even though we watched the abundance spring forth from the kitchen, we truly couldn’t see what was coming next – the flavors and tastes were so unique.
If all of this was not decadent enough, dessert was just as you would imagine – over the top!
The first of two spectacular desserts was a chocolate sphere called a Chocolate Banana Marquis with a Raspberry Sauce and accompanied by fresh berries. It has a yummy, vanilla bean and banana ganache.
The second was quintessential Florida Key Lime -- but far from quintessential – more like extraterrestrial! With a green powder and gold blossoms and meringue.
All of this topped off with hot, creamy, cappuccinos – no sugar – why mess with perfection?
At GayTravel.com we were tickled pink by Four Flamingos. Since we birds of a feather like to flock together, we’ll be flying South to Four Flamingos each and every year!
Photo Credits: The Hyatt Regency Grand Cypress Orlando and Four Flamingos, A Richard Blais Florida Kitchen
