Emeril's Tchoup Chop

[webray]

Well, it is finally open, and it is wonderful. The interior alone is worth the trip. The hanging flower lights (done by the same artist who did the flower ceiling at the bellagio in Las Vegas), the water wall, the bar area, the whole place is beautiful.

We had an excellent service team, John was the leader. He explained how things were run, told us how all the drinks from the bar (very tasty by the way) are made with all fresh juices (like if you have orange juice in your drink, they squeeze it fresh right there), nothing canned or bottled. They make their own sweet/sour mixes, etc. Very nice.

The menu is excellent and very reasonably priced. Hubby and I each had appetizer, entree and dessert and it came to $56 without tip. Dress is resort casual...enforced more at dinner than lunch, as they know people will come from the parks for lunch. Just no tank tops or ripped/frayed shorts/jeans

For appetizers we had the dumplings and tempura blue crab claws with Emeril's slaw,
Both excellent!

For entree, hubby had the clay pot of the day (filled with scallops, mussels, shrimp and lots of other stuff in a lemon grass broth...very delicious). I had the Steamed fish of the day in banana leaf with rice and chile salsa...It was mahi mahi, I don't know what they did to it, but it was definately the best mahi mahi I have ever had.

For dessert, I had the Coconut creme brulee and hubby had the Banana Cheesecake with homemade banana syrup...both excellent.

We made another reservation before we left to come back for dinner next time we are in town. I am only sorry we missed Emeril, as he had been there the whole week, and left the day before we arrived. Reservations for the evening are filling up very quickly, there is a little more flexibility at lunch time...but I would still suggest making reservations as soon as you know you want to go. The restaurant is not real big, and once word spreads about how good it is, I think these reservations will be hard to get.

If you are visiting the parks for the day, it is easy to get to...just take the boat to the Royal Pacific, and the restaurant is very near....located on the right side...you go to the left to go into the resort...just take the sidewalk right and look for the purple lights on the walls. Hubby and I highly recommend this restaurant.

 

[Disney Debbie]

Thanks so much for this info! My DD LOVES Emeril - but the 2003 Universal Orlando book - which was written before the rest. opened - had it priced as MUCH higher. I'm so glad we'll be able to try it. So you think I should make a ressie now? We're going the end of May.

 

[DStar4cup]

Does anyone know if the menu to this resturant is online anywhere? I would love to see if I am brave enough to go there. I watch Emeril on TV all the time and love him but ALOT of the stuff he makes I don't think I would eat!! I hate being a picky eater Has anyone ever went and just had dessert?

 

[kellymonaghan]

I ate there last night and enjoyed my meal, although it was not as spectacular as I might have hoped.

I had the steamed pork dumplings: good but not exceptional.

After not paying close attention to my excellent server, I order the Big Island Style Poke (pronounced po-kay) which I assumed was some sort of green salad. It was, in fact, chopped raw ahi tuna and scallions in a light dressing. Okay if you like this sort of thing but I don't.

I opted for one of the special entrees, barbecued shrimp and Korean style barbecued chicken with seasonal veggies. Again, good but well below the standard over at Emeril's in CityWalk.

The best part was the banana cheescake dessert and the fact that (for Emeril's at least) the cost is moderate.

My first impression was of a kitchen that had not yet hit its stride, but it's unfair to pass final judgement yet; it's only been open a week or so. I'm going back tonight for the five-course food bar "menu de degustation."

I agree that the decor is smashing. Exciting and somehow soothing at the same time. All done according to feng shui principles I was told.

 

[CPM]

Thanks for the reviews I can't wait to try it in March.
did they have a children's menu?

 

[hvsteve1]

We had a late ressie there last Saturday. My impression was they were still going through the grand opening as many of the guests were doing a lot of "kissy kissy" and backslapping with the staff. Our service team was up to that at Emerils. Some of the food was great and some very good, but not as memorable as his other restaurant but also not nearly as expensive. My wife loves bread pudding and was in love with the one at Emerils. Here she ordered the hot pineapple upside down cake and,as she suspected,it was almost the same as the bread pudding.

If you go,note that you can make a reservation to eat the special house dinner sitting at the counter facing the kitchen. The menu is pre-set and is cooked to order in front of you by the chef. Cost is $45.. A similar special meal,served at your table at Emerils,was,as I recall,$65.

The only downside to our visit was the fact that it was a cold (for Florida) night and the restaurant door opens onto an outside passageway that is like a windtunnel. Everytime the door opened we were hit by a cold blast of air that was so strong I had to anchor my table napkin so it didn't blow across the room. Maybe a portable screen in front of the entrance on such a night would help.

 

[kellymonaghan]

Originally posted by DStar4cup
Does anyone know if the menu to this resturant is online anywhere?

It is now: <a href="http://www.theotherorlando.com/updates/tchoupmenu.html">CLICK HERE.</a>

Also, I went back and tried the special five-course tasting menu (or menu de degustation) and I was completely won over! IMHO, this is the way to experience Tchoup Chop.

Here's what I experienced.

This menu is served only at the food bar that faces the main entrance. This is a long counter with about ten seats that look directly into the kitchen. A new menu is devised each day by one of the chefs, who cooks it before your eyes with the help of an assistant.

There is a large teppanyaki surface and a ring for a wok right by the food bar, so my guess is that most menus will center around teppanyaki style entrees.

There were supposedly going to be five of us having the special menu, myself and two couples. One couple never showed and the other was late. So the kitchen offered me an appetizer sampler: a shrimp "potsticker" (which is a fried dumpling), a steamed pork dumpling, a sparerib, and two barbequed shrimp with rice, all nicely arranged on a big rectangular platter.

When the couple arrived, dinner began in earnest.

First course was Fennel Citrus Broth with Mussels, Clams, Swordfish, & Fresh Vegetables. The swordfish was laced with many spices (minus the "BAM!) and cooked on the tepanyaki grill while the clams and mussels cooked in the broth in the wok. The cooked swordfish was added to the broth after it had been ladeled into separate bowls. It was fabulous.

Next was Smoked Salmon-Goat Cheese Eggroll, with Chinese Mustard, Lemongrass Butter Sauce, tempura Oyster Musrooms and Fresh Pineapple. The eggroll, more like a Vietnamese eggroll than the doughy type you get in Chinese restaurants, was half salmon and half goat cheese, sliced on the bias and drizzled with a Chinese mustard sauce. An odd combination, but it worked. It was laid on top of a battered oyster mushroom that seemed a little too doughy; I associate tempura with a lighter batter. There were two slices of fresh pineapple to the side of the rectanglar platter with a white sauce drizzeled on top, which I guess was the lemongrass butter sauce.

Then the "main" courses started with Teppanyaki Seared Sea Scallops with Vegetable Pad Thai, Ginger Soy Glaze and Crispy Cilantro. I don't remember the cilantro being crispy, but I do remember an accent of what Chef Armando called a Thai basil pesto that was made with macadamia nuts - absolutely delicious.

The next course was also made mostly on the teppanyaki grill. It was Teppanyaki Seared Filet Mignon with Wasabi Mashed Potatoes, Asian Ratatouille and Hoisin Barbecue Butter Sauce. The meat was fork tender and the sauce delicious. But best of all were the potatoes, which were terrific. The secret, apparently, is adding green wasabi powder to the cream used in the potatoes. They should add this potato to the regular menu.

Dessert was Tropical Creme Brulee and Shortbread Cookies. The creme brulee was displayed on a plater surrounded by berries on a fruit puree sauce.

Chef Armando also prepared a little extra dessert which he described as a Tchoup Chop version of Bananas Foster, served over a dollop of cinnamon ice cream.

So with the two extras, I really had a seven-course meal. With a cocktail my bill came to $54 before tip (the menu itself is $45 per person) which I thought was a great bargain.

The best part of this experience is kibbitzing with the chef and his assistant. They answered all our questions and offered little cooking tips. They also explained what was going on in the crowded kitchen. There are about 12 people working there and it was a lot of fun to see them bustling about, almost dancing as they swerved and dodged to avoid running into each other.

We also had a server who kept urging more drinks on people. A necessary task, I suppose, but a server seemed a bit superfluous in this setting.

Because of the linear layout of the food bar, this experience probably works best for couples, although they can certainly accommodate larger parties.

I'm a big fan of the special menu now and can't wait to come back with my wife and do it again.

 

[CPM]

OMG!! Thanks Kelly!
Sounds like a place I'm really going to love!

 

[Spaceman Spiff]

the menu looks great and very reasonable!

 

[JessicaR]

Thanks Kelly! Wonderful review, sounds like you really enjoyed the dining experience. Thanks also for posting the menu. I'm going to give a call tomorrow to make a reservation for dinner. I would love to try the 5 course tasting menu but may have to do so alone as my husband is not an adventurous eater

 

[epicureangirl]

Does everyone who wants the tasting menu have to sit at the bar?

I know my husband and I would like this, but I plan to take my young daughter with me and I know she'll just get something small from the menu.

 

[kellymonaghan]

At the moment, the special menu is only served at the food bar.

My guess is they'd be able to accommodate your daughter and would probably make a fuss over her.

Best bet is to call the reservation number and discuss your situation. 407-503-2467

 

[epicureangirl]

Thanks, Kelly.

I'll try that. I'd rather have her with us and pay for her to eat than paying the sitting service at the HR (although I hear that kids have a great time there).

 

[butterfly]

Hi,
My husband & I are staying at the RPR 9/11 thru 9/14. How soon can I make a dinner reservation for Tchoup Chop? Thanks...

 

[hvsteve1]

If this place turns out to be as difficult to book as his restaurant at Citywalk...the sooner the better.

 

[webray]

Some of the things Kelly had at the food bar were very similar to what we had for lunch.

The food is wonderful!

 

[lookingforward]

My goodness, it sounds so GREAT! I can't wait to dine there (this sunday!). Thanks for the wonderful reviews.

As for reservations, I called the hotel and they connected me to the restaurant. I made the reservation and they told me I have to call the day of the reservation and confirm by 3 p.m. or the time slot will be given away.

 

[kellymonaghan]

Originally posted by lookingforward
they told me I have to call the day of the reservation and confirm by 3 p.m. or the time slot will be given away.

Which could mean that stopping by at 3:01 might be a good time to pick up a last minute ressie. Hmmm.

Also, something I forgot to mention in my review. The chef showed off a new laser food thermometer. You just point it at the food and you get an instant temperature reading, telling whether it's done or not.

One of my fellow diners was a doctor and she was impressed. It worked on her ice water and her wrist, giving accurate readings in both cases.

Way cool little toy. And not that expensive according to the chef. Around $40 I think.