Brunch Buzz: SLATE

By Samantha Rosenthal

While it’s only been open for five months, SLATE is already making an impact on Orlando’s dining scene, especially when it comes to brunch. The modern American restaurant with a Southern touch is a new addition to the Dr. Phillips area. SLATE is a farm-to-table venture with a menu that changes with the seasons.

SLATE feature image
SLATE’s brick exterior and walls adorned with plants creates a welcoming vibe
Once you walk inside, SLATE is decorated with contemporary rustic décor and the hanging fire chandeliers to create a warm ambience.
SLATE’s interior is decorated with contemporary rustic décor and hanging fire chandeliers to create a warm ambiance.
The Best Part of Waking Up is one of the featured brunch cocktails on the menu. It is served warm and the chocolate aromas from the drink can be smelled as soon as its placed on the table. This drink is strong—made with Mount Gay Rum—yet has a delightful chocolate aftertaste that allows it to go down smoothly. It’s topped with a lemon slice for a visual appeal.
The Best Part of Waking Up is one of the featured brunch cocktails on the menu. It is served warm and the chocolate aromas from the drink can be smelled as soon as it’s placed on the table. This drink is strong—made with Mount Gay Rum—yet has a delightful chocolate aftertaste that allows it to go down smoothly. It’s topped with a lemon slice for visual appeal.
The in-house sangria is a refreshing brunch drink made with red wine, berentzen apple, berentzen cherry, cranberry, orange and cassis. The cherry and cranberry flavors stand out the most, and the drink is so tasty it’ll be hard to have just one glass.
The in-house sangria is a refreshing brunch drink made with red wine, berentzen apple, berentzen cherry, cranberry, orange and cassis.
A popular starter for brunch, the smoked salmon toast is made with salmon that is smoked at the restaurant. Pumpernickel bread is spread with dill cream cheese, spooned with the smoked salmon spread and then topped with chopped egg. The salmon spread is so rich and pairs well with the dill cream cheese.
A popular starter for brunch, the smoked salmon toast is made with a pumpernickel bread base, dill cream cheese, smoked salmon spread and chopped egg.
For the grilled romaine salad, the hearts of the romaine are first grilled and then chilled, allowing them to soak up the smoky flavor of the grill into every leaf. The salad also features tomatoes, house bacon, cheddar cheese and pecans that are coated with a candied glaze, which gives the salad a sweet hint. The house made herb-mustard vinaigrette is the cherry on top.
For the grilled romaine salad, the hearts of the romaine are first grilled and then chilled, allowing them to soak up the smoky flavor of the grill into every leaf. The salad also features tomatoes, house bacon, cheddar cheese and pecans that are coated with a candied glaze, which gives the salad a sweet hint. The house made herb-mustard vinaigrette drizzled on top was delightful.
A popular dish at the restaurant, and one of my favorite dishes on the menu, is the smoked brisket dish. It features a brisket so tender you don’t need a knife—it’s smoked for two hours and then braised for six hours—that’s coated in chili-brown sugar, paprika-tossed home fries and basil pesto eggs. The basil pesto eggs look like you’re literally eating green eggs like from the Dr. Seuss book, but the best part is the eggs taste sensational!
A popular dish at the restaurant, and one of my favorite dishes on the menu, is the smoked brisket dish. It features a brisket so tender you don’t need a knife—it’s smoked for two hours and then braised for six hours. It’s coated in chili-brown sugar, paprika-tossed home fries and basil pesto eggs. Sensational!
This dish has a lot of Mexican flavors to it. The in-house chorizo is mixed with scrambled eggs; sprinkled with cotija cheese (like a Mexican feta cheese); and topped with a mixture of fresh jalapenos, peppers and tomatoes. Corn tortilla chips, tossed in paprika, are then scattered across the entire plate. This dish packed a fresh taste and had lots of bold flavors.
This dish has a lot of Mexican flavors to it. The in-house chorizo is mixed with scrambled eggs; sprinkled with cotija cheese (like a Mexican feta cheese); and topped with a mixture of fresh jalapenos, peppers and tomatoes. Corn tortilla chips, tossed in paprika, are then scattered across the entire plate. This dish packed a fresh taste and had lots of bold flavors.
Hands down, this was my favorite dish. I love shrimp; I love grits—I love shrimp and grits, so this dish hit the spot. SLATE uses grits from Rockland, North Carolina (Carolina Plantation Grits), which is the top of the line when it comes to grits. All the fine dining places use Rockland-area grits because the texture is creamier than anywhere else you could get them, and it is evident in the dish. Served in a skillet, a pool of creamy grits is topped with a pile of shrimp caught off the Cape Canaveral coast. A little pile of watercress with tomato vinaigrette and a fried green tomato accompany the dish. Two thumbs way up!
Hands down, this was my favorite dish. I love shrimp and grits, so this dish hit the spot. SLATE uses grits from Rockland, North Carolina (Carolina Plantation Grits), the top of the line when it comes to grits. Served in a skillet, a pool of creamy grits is topped with a pile of shrimp caught off the Cape Canaveral coast. A little pile of watercress with tomato vinaigrette and a fried green tomato accompany the dish. Two thumbs way up!
SLATE’s brunch menu also offers a variety of side dishes that could be just as filling, one of them being their French toast sticks. The sticks are made with brioche and coated with an in-house custard. Once made, they are sprinkled confectioners’ sugar and served with a side of maple syrup from Vermont, which is sinfully sweet.
SLATE’s brunch menu also offers a variety of side dishes that could be just as filling, one of them being their French toast sticks. The sticks are made with brioche and coated with an in-house custard. Once made, they are sprinkled confectioners’ sugar and served with a side of maple syrup from Vermont, which is sinfully sweet.

Brunch is served from 10:30am to 2:30pm every Saturday and Sunday. While reservations aren’t required, they’re highly recommended for brunch.

SLATE
8323 W Sand Lake Rd, Orlando, FL 32819
407-500-7528
slateorlando.com


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