Whisper Creek Farm: The Kitchen

Great place for a cool hangout. The food is small plates which I love. It is an upbeat atmosphere, not a quiet dining experience. Grab drinks and share a few small plates for a fun night. Friendly and knowledgeable staff and willing to adjust items on the menu for your liking.
We got the tomato, basil flat bread. Meat and cheese platter. A salad made up by the waiter with beats, onion tomato and cheese. The burger. All made perfect, no complaints at all!
Strawberry patch drink was great!
Definitely recommend.

Enjoy a cigar from their humidor and sit on their outdoor patio to smoke it. Choose this option when the weather permits for a nice evening in Orlando. There is an outdoor bar and table service available. We dined alfresco one cool evening and sat by the gas fire pit for hours.

Scallops are too salty. For 18 I expect more then just 2.
Salmon ceviche was NOT ceviche. Just cubes of random salmon with zero flavor.
Outdoor Seating area is gorgeous and farm to table concept is well meaning.

Whisper is such an unexpected gem! Located in the lobby of the jw Marriott, I was not expecting to find a farm to table restaurant, operating off their own vegetable garden on the grounds and their own brewed beer!
After an all day conference, my co workers and I decided to pop in for drinks and appetizers. We started with the beer flights, sampling three of their house brewed beers. We shared the smoked onion dip and pretzels, both of which were delicious. I wish I had more of an appetite because some of the dishes I saw looked incredibly tempting. The service was great, and we really enjoyed ourselves. I will make sure to come back on my next work trip here!

Great deviled eggs, flat bread and wine selection. Enjoyed their hanger steak as well.

First time staying at this hotel, and I’m so glad my group and I decided to eat here. Upon walking in you could smell the food cooking and it smelled AMAZING. The atmosphere is really laid back which I absolutely love. I’m a sucker for fried egg and avocado so I ordered the smoked ham sandwich, which came with chips. So good! And I decided to order the pretzels last minute and I’m so glad I did. The cheese sauce it came with was amazing! I’m most likely going to reorder them before I check out. Hehe

Four star for the food! 2 star for service. Thank you to Chef Jason Shapiro sharing his vision and story! Mac and cheese with short rib was delicious perfect blend of cheeses with tender meat. The charcuterie board was overly stocked with delicious meats and cheeses. My favorite was the steak perfectly cooked with a nice creamy risotto… and one cannot forget the raisins, turmeric, cumin and caper blended topping. The restaurant is upgrading the kitchen in February can’t wait to see what comes

It’s always a gamble when you venture into a restaurant located off the lobby of a major hotel. In fact, I would ordinarily avoid that at all cost. However, menu looked creative and fresh … So, why not. I’m so glad I did. The food was fabulous as was Seth (a.k.a. Robert) our server.
The harvest salad was as fresh and flavorful as could be and my chicken was savory and good-​to-​the-​last-​bite (along with the potatoes underneath). Loved the house made chips as well as the Mac and cheese. Wine list was also solid (hard to find in Central Florida). I’ll be back before departure from the Grande Lakes Marriott.

Meh… Came here for the artesian beers. Read that thier chefs were also thier brewers. We were not expecting superior beer, however we were hoping the palette of a chef would influence the formulation and ultimately the final taste of the beer in a unique and positive way. In the beer sampler (we ordered one of everything) we encountered an artifical tasting chocolate stout and overwhelming hoppyness in all of thier ales with the exception of the pils (which they were out of) and the wit which was OK but nothing remarkable.
For food we had oysters (which were fresh, however the sauces did nothing to compliment the oysters) the charcuterie plate did not offer much variety in meats and cheeses and rather relied on an abundance of bread. The mac and cheese was rather pedestrian and bland.
Service was acceptable which garnishes 2 stars but for 88 dollars we left hungry and looking for better drinks.

With all the restaurant choices, for the first time ever outside of the Caribbean, I still left our hotel to go another hotel to eat.
So glad we did.
My wife and I ate here on a Friday night. Not too busy. Great service. Fresh menu. We stayed for three hours, ordering two items at a time and taking pauses. One thing better than the next. Scotch eggs with crab will stay with me for the rest of my life. You really can’t go wrong with anything.
To say I’m a fan is an understatement.

Located in the JW Marriott, Whisper Creek Farm could totally hold its own as a standalone restaurant.
I ate here with some co-​workers twice, so we ended up trying a TON of stuff off of the menu:
*Prosciutto/​Fig/​Mascarpone/​Basil flatbread. We tried all of their flatbreads, and this was not only my favorite flatbread, but my favorite dish at Whisper Creek, period.
*Tomato/​Mozzarella/​Basil flatbread. This one wasn’t my pick, but it’s a safe bet for anyone who isn’t super experimental with toppings. For what it is, it was still really good.
*Kale/​Pesto/​Eggplant/​Gruyère/​Peppadew flatbread. Okay at this point I’m a little annoyed that the name of the items on the menu is just a list of all the ingredients — that’s exhausting. The crust was awesome, and all of the toppings were complementary to one another. Not my favorite though.
*Pretzels. But pretzels with cheese are pretzels with cheese. Hard to mess that up.
*Meat & Cheese plate. Another thing that’s hard to mess up. There was blue cheese, a wedge of brie, prosciutto, and I can’t remember what else. I love meat & cheese as a meal, but four of us weren’t able to finish it all — although we DID order just about everything else.
During our first visit, the chef was being experimental that night and we received a complimentary dish of spinach. Who knew vegetables could be so good? Well obviously they will be if they’re cooked with pancetta, as this spinach dish was.
The cocktails are done well. I tried two from their cocktail list, a cucumber cooler and some strawberry thing. The bartender also knows how to do a gin & tonic well. It isn’t hard by any means, but if you’ve ever had a horribly balanced g&t, you know what I mean.
For being inside the JW Marriott and not having paid for these meals myself out of my own pocket, I’d give Whisper Creek five stars because the food and service are great. But I would not want to spend $ 18 for a flatbread ever again — the prices are typically inflated hotel/​resort prices.

This eatery that looks promising is located in the J. W. Marriott Grande Lakes and they do not validate parking which costs $ 20 to $ 26 so we drove all the way over and left without even going in.
Hard to justify that.
If that ever changes we will go back if in the area and try them.

The charcuterie with local cheeses was delicious! Great to share with friends while you enjoy a brew or two! The environment was welcoming and service was perfect.

Whisper Creek Farms: The Kitchen had been popping up in my Unilocal feed for a few weeks and I decided to use my birthday as an excuse to visit.
The restaurant has a polished rustic feel to it (if that makes any sense), which I dug quite a bit. We were immediately greeted by a server, who brought us some waters. One of the reasons I wanted to visit was because of the on-​site microbrewery — my wife and I are big into craft beer. Imagine my disappointment when they only had one of their own beers on (online research tells me that it wasn’t even their beer, but rather one from Florida Brewing), a decent pale ale with a slightly sweet taste.
The menu is almost exclusively small plates and appetizers, so we picked a few items which included the deviled farm eggs with blue crab, the smoked egg/​fried egg/​avocado/​honey pecan roll sandwich, and the hanger steak with oats and raisin salsa. The deviled eggs were killer and easily the best thing we had; they had a nice kick to them. The sandwich was good but nothing exciting. For the same price, you could get another order of the deviled eggs, which were far better. The hanger steak was rare, just how I like it, with salted pistachio butter. The oats complimented the steak and raisins nicely.
I was bummed by the lack of Whisper Creek beer options and the fact that our server could not recommend a dish (saying «everything is good» and leaving it at that was not particularly helpful when we were trying to narrow down our options), but they knocked it out of the park in almost every other way. The menu changes fairly regularly from what we were told so I’d love to go back when they have more beers and different dishes available.

Ordered the deviled eggs with crab and the charcuterie plate. The quality was out of this world and a BeeKeeper cocktail-​fantastic! Waitress has been super and the décor is fun. Great place for a light meals and amazing drinks! This is one of the new trendy farm to table places but this one stands up to the hype.

The menu is small but the food was great. My wife and I started with their hop salted house pretzels and their ale cheese fondue… and it was perfect. The pretzel bread was airy and fluffy with the right amount of salt on it and the fondue… dang that fondue was good. I’m spending too much time reviewing the pretzels — I actually really enjoyed everything. The flatbread we got was super simple but was great; it only had prosciutto, mascarpone, basil and figs on it but it was real tasty. We also shared the hanger steak which had a really interesting golden raisin salsa on it. I’ve never had this kind of salsa before but if I see it on any other menu down the road, I’ll definitely order it. The décor and ambience was on point and I was glad they validated parking after the meal. I’ll def be back again.

We came here for a pre-​dinner drink, we sat at the bar. Immediately I loved the vibe, it’s seems like a new age southern comfort style farm to table restaurant. The two bar tenders were super nice and knowledgeable about the restaurant and menu and the farm to table concept.
We didn’t order any food just a few cocktails. The menu is small and has a bar food sort of fare, although looks yummy and special.
We dined in the restaurant adjacent to the bar… we should have eaten here FOR SURE!
We will come back dressed a little more casual and enjoy a meal and some drinks, bring friends along it has a fun loud vibe!

This vibrant space off the Marriott lobby offers appetizers, small plates and beer. The concept is local sourcing from the property’s farm, although that’s not apparent in a lot of the items, since they aren’t raising pigs or cows or fish.
Many of the beers are microbrewed. I liked the porter I had, although the menu changes so often you can’t count on the selections listed on the sample menus outside the door actually matching the menu inside. Since they’re both just pieces of printer paper, I’m not sure why.
The background music is lively, so it’s a better after convention spot to have a drink than a place for a relaxing meal.

We have been here 3 times. Two times were for flatbreads, which were excellent. The third time was for drinks. The drinks and beers are excellent.
The only reason for 4 stars is the following:
Anemic waitstaff on one visit
Very high prices for drinks. My Manhattan was 15 bucks and they juiced me for an additional 4 bucks to have it over ice («it was a bigger pour»). What bullshit. I’ve had drinks in NYC and never had that tacked on to a bill.
Very limited, and essentially a tasting/​appetizer menu.
Other than that nice digs and quality ingredients.

Many restaurants claim to be «local,» but only a select few can cite ingredients from an on-​site farm. At JW Marriott’s Whisper Creek Farm: The Kitchen, guests are treated to a true farm to fork experience. Whisper Creek Farm is a 7,000 square foot fruit and vegetable garden housing an abundance of produce from broccoli to citrus and even kumquats. Four beehives and a chicken coop neighbor the farm — adding to The Kitchen’s growing list of truly local ingredients.
Showcasing a rustic yet polished design, The Kitchen features a variety of seating options and modern décor throughout the space. Open daily at 5 p.m., menu items range from small plates and sandwiches to flatbreads and seared grouper. Each item features truly seasonal ingredients from The Kitchen’s on-​site garden as well as fresh eggs from the farm’s chicken coop.
We were lucky enough to get a preview of this fabulous menu — here’s what we tasted and so enjoyed at The Kitchen.
Chive Biscuits: Featuring chives from the garden and served with pork butter and apple moonshine jam. Oh yeah — pork butter is a thing — and it’s as delicious as it sounds. These biscuits are a must-​order to start your dining experience.
Kale Pesto Flatbread: Topped with eggplant, gruyère, balsamic onions, a kale pesto and arugula. With farm-​fresh kale and a memorable flavor profile, this dish is not your average flatbread fare.
Whisper Creek Farm Harvest Salad: A colorful presentation featuring citrus ricotta cheese plus lemons and limes grown on-​site. Tossed in a light vinaigrette and filled with vegetables, it’s a feast for your eyes as much as your tastebuds.
Seared Grouper: Served alongside Anson Mills grits, leeks from the farm and anchored by a ham hock broth. An unexpected savory dish that’s the perfect alternative to your standard «Shrimp and Grits» plate.
Smoked Ham Sandwich: Filled with a Whisper Creek Farm fried egg, avocado, and smoked ham on a house-​made honey pecan roll. Served with airy chips dusted with their award winning barbecue spice mix. Originally inspired by a popular sandwich from the original 1927 Marriott Hot Shoppe menu, this dish is now poised to make a grand comeback.
Kumquat Gelato: Creamy, light and made with kumquats straight from (surprise!), the garden. A nice alternative to overly sweet ice cream and a refreshing treat for those warm spring days.
The Brewery: Each bite we enjoyed at The Kitchen was paired with a beer — some of which were made in their on-​site 26-​gallon nano-​brewery. Click here for more on the brewery.
Between Highball and Harvest, Primo and now Whisper Creek Farm: The Kitchen, Grande Lakes is certainly emerging as a food lover’s oasis.