David’s Club at Omni ChampionsGate

I came in twice during my stay at the Omni Orlando at Championsgate stay.
First night was for dinner and Ales. I ordered the spinach salad and the crab cakes, plus the Jai Alai IPA (Cigar City Brewing Co., Tampa, FL). I’ve had this IPA on my last visit to the Clearwater Beach, FL area and really enjoyed it. It’s a strong Ale — hoppy, floral, citrusy, and a bit of a high ABV as well. Delicious! Served in a well chilled pint glass!
The salad was good — lots of crisp raw spinach, pecans, goat cheese — perfect! The crab cakes were fried — crispy and tasty — served with a Cajun Aioli. Also very good.
The second evening we came in after working all day. I ordered a dirty vodka martini — with Grey Goose and Blue Cheese stuffed olives. The bartender, who’s name I forget, but was super awesome — let me try the Blue Cheese stuffed olives before making the drink.
The Martini was perfect — EXCEPT — I will ding them for two things:
(1) The Blue Cheese stuffed olives were the pre-​made — come in a large jar variety — and frankly, not very good. But that was not the fault of our excellent bartender. He stated they used to hand stuff them and made a comment about the hotel losing money on them. Riiiiigghhhhtttt! The hotel is making money hand over fist — you can afford to provide hand stuffed olives on request. Fresh hand stuffed Blue Cheese or Gorgonzola Cheese stuffed olives have always tasted better in my experience.
(2) No French Apéritif wine in stock. I asked if they could make me a Vesper martini the first night. They searched high and low. No Lillet Blanc or Cocchi Americano. #EPIC FAIL Omni Orlando! But again, not the bartenders fault!
There is a ton of seating in David’s Club — and lots of TVs spread throughout the place. I think there is also a pool table in one corner…
Great hotel bar!

Average food, but probably a 3.5 star for hotel food.
Their wine menu is lacking: we had a 9oz pour of Pinot noir for $ 17.50! When I looked the bottle up online, it was a $ 15 bottle (and it tasted like a $ 15 bottle of wine). So for $ 35, we had half a bottle of cheap wine. Neither my husband or I even finished it.
The farmers salad was great-​very hearty and great dressing. The salad was $ 11 and big enough that we shared it.
For our entrees we ordered the crab encrusted grouper (overlooked but lots of potential) and the shrimp and grits (same thing-​lots of potential; just needs a bit more seasoning).
If you’re staying here, it’s a solid option but don’t go out of your way to eat here.

David’s has become one of our favorite places to dine in Orlando. It’s open late – a boon for travelers from the West Coast. Reservations are recommended, especially on holiday weekends. But the hostess is very accommodating of walk-​ins. If the dining area is full, you can eat in the lounge or at the bar.
Most important, the food is delicious. On a recent visit, I had the salmon with wild mushrooms, and my husband had crab– crusted grouper with potato rosti. Both were superb. The mushrooms came in a rich wine sauce that was out of this world.
The following night, we walked in around 9 pm to find the place was packed, and there were no seats at the bar. We were about to leave when we noticed a few empty chairs in the lounge. We asked if we could sit there, and the hostess said sure. A young waiter quickly cleared and wiped a table, brought us water, and took our orders. Our wedge salad, cheeseburgers, and mac n cheese were excellent. The same young man then cleared the table, boxed up the leftover macaroni, took my dessert order, and brought a slice of chocolate cake to go, complete with plastic utensils. The service wasn’t any slower than normal; in fact, it was faster than the day before.

Nice place, upscale, fancy and the price to go with it, but so does the great tasting food. The steak was cooked correctly, tender, and tasted great, and veggies were also very good. The service was good, drinks were kept full and all was good. If you stay at the Omni, be sure and eat here!

This place is absolutely amazing. If you come be sure to get the nachos. By preference I like the steak nachos. And by far they’re amazing. I literally will come here just to get the nachos. I’ve had quite a few other things here and you’ll not be the slightest bit disappointed with David’s food!

Each year the culinary team at Omni Hotels travels the globe in search of unique and bold flavors. This year’s quest led them to Chile, where on the Western edge of South America, rustic flavors, warm people, compelling landscape, and world-​class wines were the inspiration in creating an authentic Chilean menu paired with hand-​selected wines that truly reflect the enchantment of Chile.
Omni Hotel’s World Culinary Series featuring Chilean food and wine runs through December 31^st, 2015. Here’s a brief synopsis of our delightful wine and food pairing by Executive Chef Robert Ash, a 17-​year hospitality veteran,
Without further adeiu, let’s talk food & juice! Our indulgent evening commenced with a cocktail round of Chile’s traditional spirit of the dessert, Pisco. Fun Fact: Pisco is made from grapes that by law can only be grown in the dessert like, high altitude regions of Atacama & Coquimbo in the northern part of Chile.
Milcaos con Pebre de Palta — fried potato cakes, topped with banana pepper, avocado, tomato, & Chilean sea salt. Traditional potato cakes made with a mixture of mashed and grated potatoes rendering a lighter texture topped with the popular chili dip — pebre. A fancier version of the Chile staple sandwich, Chacarerito — embellished with tender beef steak, green beans, tomato, & banana pepper.
Sopa de Choclo con Pino de Championes — Corn soup made with fresh & local sweet corn, mushroom, acorn squash, hard-​cooked egg (a nice surprise), and basil. Luxurious, sweet, creamy, earthy, I savored every sip capturing the fleeting summer.
In my humble opinion, no meal should commence without bubbles. Tonight we sipped on the organic Vina Cono Sur, Brut, Bio Bio Valley, a refreshing and lively apéritif option made with 92% Chardonnay & 8% Pinot Noir.
Empanadas Con Pebre — quintessential South American savory hand pies served with an avocado and tomato salsa, it was a rough job trying to pick one winner.
Cameron Queso — shrimp, cheese, and spring onion, a regional specialty.
Pequen — country empanada with caramelized onions.
Pino — chopped beef, onions, hard cooked eggs, and green olives.
Cono Sur Bicicleta Viognier 2014 — A delightful option for pairing with bolder flavors, the Cono Sur Viognier showcased fruit aromas of stone fruit and citrus, bright acidity, with medium body.
The wine geek in me could keep ranting on about juice but we have sustenance to share…
Bacalao Con Tomatican — seared sea bass with braised tomato, yellow corn, and cilantro salad. Smoky, sweet, bursting with deep flavors.
our entrée dishes were paired with Vina Bisquertt La Joya Gran Reserva Syrah 2013. Red ripe fruit, smoky, whisper of baking spices, pleasing acidity, and firm tannins.
Quinnoto de Championes con Pebre de Palta — golden Chilean quinoa slowly cooked with roasted mushroom and avocado. Okay people, I adore mushrooms and so dig the super grain quinoa. So YES! this Chilean risotto was the star of the night. It was pure indulgence without the guilt! Gram-​for-​gram, quinoa is one of the planet’s most nutritious & healthier foods.
Our last meat dish for the evening was Costilla con Pure Picante — pork ribs slowly cooked in beer and palm honey with potato purée and Chilean smoked chili pepper. Finger-​licking good, spicy, smoky, sweet, it worked brilliantly with the La Joya Syrah.
While every nation in South America has a distinct culinary tradition, shaped by local crops and array of immigrants, there is one element that unites them all: a serious sweet tooth. Our sweet finale comprised of Tres Leches Cake — sponge cake soaked with three milks and served with fresh strawberries and Arroz Con Leche y Salsa de Manjar — short grain rice cooked with milk, cinnamon, orange and dulce de leche. Both quintessential South American delicacies. The Arroz Con Leche, spiced with cinnamon, Florida citrus, & rich dulce de leche was simply exquisite.
Mucho gracias to Executive Chef Ash, Mr. Tobias, Ms. Kelly, and the entire team of Omni Hotels who literally transported us to the majestic lands of Chile, right here in our CFL backyards. For local CFL folks convenience, Omni does validate parking for dining at their restaurants.

Ate here twice while staying at the hotel! Loved the bread basket with the two different types of warm biscuits! Both times I ordered the French onion soup which is so tasty! Their chop chop salad is pretty on point as well!

food was amazing, Beautiful location. Service was a little slow but we were in no rush!

There are not a lot of places to eat in this part of Florida without driving a little ways so I felt lucky we had this restaurant at our hotel. I ate here 4 different nights and was all around pleased with the service and food. My favorite dish was the filet mignon with the pepper sauce, mushrooms, and a side of roasted veggies. I like my steak rare and they actually cooked it rare which doesn’t always happen. The veggies were roasted al dente which is also my favorite way to eat them, and the mushrooms were buttery and delicious. Other dishes I would recommend are the Atlantic salmon and the short ribs.

Fantastic food & vibe! See my pick for the large servings. My wife and I ate for $ 35 and had buffalo chicken cracklings, a huge plate of chicken nachos and chicken BLT with avocado. The fries are hand cut with the perfect amount of salt. No Parmesan, truffle oil of other trendy add ons needed. Great fries. Not to beat a dead horse but the bread was great too.

Beer, pool tables and great food oh my! Staff is wonderful especially Chris the bartender. Food is consistent and one cannot leave without trying the grouper! If only they brought back the salmon burger then all would be well in the world!

This was my 2^nd time here — first was with a huge convention, lots of dirty martinis & questionable conversation. This time. a mini staycation, with my main squeeze, lots of mescal martinis & perfectly inappropriate conversation. I love the open, ample tables & chairs near window, as well as long ads bar (although not too comfy). Crazy soccer & PGA fans streamed in as we were wrapping up so we had the place to ourselves for a bit, which was great. Decent prices for better than bar snax.

Didn’t feel like venturing off of the property, so we decided dinner was here.
Not the quietest place I’ve ever been to but the service managed to compensate for that.
Better than average beer selection, so that’s what we went with. Started with Corn Chowder, thumbs up… and don’t pass up the bread, some kind of a cranberry infused scone.
Passed on the specials and the steaks only to hone in on the shrimp and grits. A nice subtle Cajun taste mixed with corn and shrimp.
Everyone passed on desert, not sure if it would be my choice when I return,

Very nice atmosphere and great service. We had salmon (bland), crab cake (1, though the menu says «crab cakes»), which was excellent, fish and chips (good, but unremarkable), and mac cheese (excellent), nachos (too fancy) and a kids chili cheese hot dog.. .not working.
In all, for the prices, the sides were better than a couple of the entrees, and there are several restaurants at this hotel we prefer.

The new item of the month menu showcases locally sourced foods that highlight one locally sourced ingredient each month. The menu features ingredients from local farmers, fisherman, ranchers, and foragers and is based on using that particular ingredient in its peak season in a variety of ways.
For the month of June, Corn is the item of the month and Chef Ash and his team have created five specials to show how diverse corn can be. All the corn used to create the menu is from Long and Scott Farms in Mt. Dora. For July, the item of the month is shrimp from some of the best paces in Florida like Jacksonville, Key West and the Gulf Coast.
Davids Club is an upscale sports bar and grill that serves hand cut steaks, short ribs, sandwiches, and a selection of premium cigars and Cognacs. In addition to those fine Cognacs, David’s also has an impressive list of premium Scotch and specialty cocktails. If wine or beer is your fancy, they also have a small craft beer selection and a decent wine list. We really enjoyed the flavors and the refreshing qualities of cocktails like the Knickerbocker, Basil Peach Gimlet and the Blushing Berri.
To get our Item Of The Month Menu started, Chef Ash treated us to a serving of some pretty darn good Hushpuppies. These are not your average Hushpuppies by a long shot as they are made with smoked Gouda cheese and Nueske’s cherrywood bacon. The house made malted tartar sauce and a few drops of fresh squeezed lemon juice made these some of the best hushpuppies I have had. They were very light to eat, but heavy on flavor
Our next appetizer was the Corn Crepes. It may sound strange to make a crêpe like concoction out of corn, but it actually tasted wonderful. The corn crepes were topped with a grilled corn and tomato salad, quseo fresco, corn nuts, and a lemon vinaigrette. The flavors worked wonderfully together and I enjoyed the added texture of the corn nuts.
The Shrimp ‘n Grits became an instant favorite. The grits are made with cheese and topped with Cajun BBQ shrimp and a corn salsa. For some reason, as southern as Florida is, its hard to find good grits. The grits served in this dish were some of the most authentic and home style that I have had in any restaurant, and we found ourselves licking the bowl.
Our second entrée was the Chicken and Waffles with sriracha maple syrup.
The chicken is coated in a corn meal crust and the waffle is made out of a cheddar and jalapeño cornmeal mixture. A very good dish overall and the sriracha syrup was really good.

Very impressed with the operation of this restaurant. Somehow my Opentable reservation was set for the wrong day. The staff was nice enough to adjust it for me and still accommodate my group of 6. This is an upscale sports bar. Great beers on draught and in bottles. We had Rebecca as our waitress and she remembered serving me and my wife on a previous night. She even remembered the obscure beer I was drinking. Food was excellent from steaks to fish. They even were able to accommodate 2 in our group who were vegetarians. My wife said the grilled cheese sandwich was one of the best ever. I had the Washington State inspired salmon as well as the dungeoness crab and pea soup. Awesome combination. Even saved room for the David’s Coffee. Also had the chocolate layer cake which was very good.

The restaurant doesn’t do room service, but you can order carry out. With two kids aged 5 and 2.5 blissfully passed out in our villa from a day at Disney, dining in the restaurant was out of the question. You miss out on the restaurant experience, but the food more than makes up for it.
My wife had the Championsgate Burger which is sort of a Turducken of a burger with brisket inside of the ground beef patty. It sounds a little odd, but man is it good.
I had the crab cake appetizer as my entrée and it was one of the best crab cakes I’ve had in a while. The aioli was perfect, too.
Lastly, and this is a top tip… you can order cocktails and they’ll put them in plastic cups so you can enjoy a full dinner experience in the comfort of your room!

If you like sports and want a beer to go with the game, thus is the spot. However the food is typical of a sports bar catering to drinks, loud patrons so if you want good food and a quiet atmosphere, thus is nit a place for you.
It does have 2 pool tables if you want to shoot some billiards and drink a couple of beers. I jsut would suggest ordering the typical bar food and appetizers as you really can’t expect more.

Not bad for a hotel restaurant.
First, the dining room is very nice. There is a big area of couches where you can have lounge-​y drinks and bites and watch a game. There are huge windows that look out onto the pool if you’re a perv. It’s definitely a clubby feel vs. a true sports bar feel. Like a library that shows the Yankees game, I guess.
Second, my waiter’s name was Elvis. That is awesome. He was awesome too — not overbearing but attentive.
Third, my food was quite good. The mashed potatoes were really homemade and delicious and my steak was tender and perfect. Bonus round for having decent sparklers by the glass at a «somewhat» reasonable price.
Overall, the food here was much better than Zen, and far better than I expected for a place located inside of a resort.

This place reminds me a lot of the bar at some of the other Hilton hotels. The food and service was very good. Menu isn’t too big but had a variety of food choices. I especially enjoyed my Salmon burger. A definite must try and you can substitute the fries/​kettle chips with any other of their side dishes.
The atmosphere has a «swank» feel to it, but yet classy. Great bar to watch sports since they have several televisions to watch from. Great place to come and eat while enjoying your stay at the Omni or to just come and eat, drink, and watch a game while in a nice environment without the riff raff.