New Dishes Expand Salt & The Cellar's Culinary Program Salt & The Cellar, the Michelin-starred restaurant at ette hotel in Orlando, has introduced new menu additions under the direction of Chef Akira Back. The additions include a 48-hour braised wagyu short rib, galbi lamb chops, and dynamite lobster, alongside fresh seasonal selections. The appetizer menu now features the Dynamite Lobster, described as "a broiled half lobster finished with signature dynamite sauce, serrano peppers and paired with charred lemon." New main courses include the Galbi Lamb Chops "featuring tender lamb accompanied by asparagus, blistered tomatoes and a crisp potato garnish, finished with a rich jus that enhances the dish's overall depth and complexity." The 48-hour Wagyu Short Rib is "slow-braised to achieve an exceptional tenderness. Served alongside pearl onions and a savory braising jus." The restaurant has also expanded its seasonal offerings with lighter options. These include a Gem Lettuce Salad with champagne vinaigrette, beets, quinoa, tomatoes, and avocado; a Nicoise Salad with mixed greens, potatoes, green beans, eggs, olives, and seared tuna; and charred asparagus and green beans with butter soy emulsion and crispy shallots. "At ette hotel, every detail is intentionally curated to create extraordinary guest experiences, and our culinary program is no exception," said Alex Ekbatani, President and Owner of the ette hotel. "The new menu offerings embody the precision and quality that define Salt & The Cellar while emphasizing our dedication to pushing the boundaries of culinary excellence." The new offerings are now available during dinner service. Ette hotel holds a Michelin Key distinction for 2024 and 2025 and is located steps from Walt Disney World Resort in Orlando.
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Written by FBM Publications Editors
