Located inside the Hilton Cincinnati Netherland Plaza, Orchids at Palm Court feels like it’s from a different era, with its dramatic two-story ceilings, rosewood-paneled walls, German silver accents and art deco atmosphere. You’ll find hotel guests along with many locals seated at the white-tablecloth-covered tables. The 76-seat restaurant serves up New American cuisine from executive chef Todd Kelly, American Culinary Federation’s USA Chef of the Year in 2011. And you may recognize pastry chef Megan Ketover from her appearances on Top Chef Just Desserts and Food Network Challenge. This team of food artisans was not only instrumental in the restaurant earning the prestigious Forbes Travel Guide Four-Star award, but also the catalyst behind the establishment being named Hilton Hotels & Resorts' No. 1 Food & Beverage Hotel in the USA for five of the last six years.

While the menu at Orchids at Palm Court changes seasonally, expect starters such as Hudson Valley foie gras or Maine lobster salad with organic "fried" egg, parsley, crème fraîche and caviar cream, as well as entrées such as roasted duck breast with sweet potato mousseline or roasted "Cervena" venison with squash, chestnuts, allspice, Melrose apples and port wine jus. Save plenty of room for dessert, too, with creations like a rhubarb streusel tart paired with basil-infused cream cheese gelato or Mexican spiced milk chocolate mousse.

DETAILS - Insider Information About This Restaurant

DETAILS - Insider Information About This Restaurant

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Todd Kelly

Orchids at Palm Court

Executive Chef, Director of Food and Beverage

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Megan Ketover

Orchids at Palm Court

Pastry Chef

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Orchids at Palm Court

MaƮtre d'

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