Highball & Harvest

Creative cocktails and cuisine in Orlando
When devising plans for Highball & Harvest, a handful of culinary creatives at The Ritz-Carlton Orlando, Grande Lakes set out to design a restaurant that would move the needle of the local food movement in Orlando and beyond. And while farm-to-table fare and artisanal cocktails may no longer be so avant-garde in today’s food scene, Highball & Harvest has found new ways to push the boundaries of this trend, and the results are both delicious and exciting.

Our Inspector's Highlights
  • A casual dining concept that debuted in September 2014, this Orlando restaurant boasts interactive eats, handcrafted cocktails and an imaginative, hyper-local menu of seasonal Lowcountry and Cajun-inspired cuisine.
  • When H&H says "hyper-local," it means it: much of the menu is crafted with ingredients picked from nearby farms and the 7,000-square-foot Whisper Creek Farm, located on the Grande Lakes property.
  • From house-made hot sauce, beef jerky and pickled veggies to the shrimp sourced from nearby Cape Canaveral waters and peppers picked at Whisper Creek, chef de cuisine Scott Pizzo uses the local landscape in nearly everything coming out of the kitchen.
Things to Know
  • Located in the former Vineyard Grill space below The Ritz-Carlton’s lobby, H&H is a designer’s dream thanks to a potpourri of textures (leather, steel), colors (chocolate, cream) and fabrics that mix to form a chic yet cozy milieu.
  • The restaurant’s unique culinary vision and its sense of synergy between food and cocktails is brought to life every day by chef Pizzo.
  • The décor also pays homage to Central Florida’s railroad heritage through a wall-length mural.
The Food
  • Every dish on the menu has its own backstory, and if the servers get the chance, an enthusiastic and insightfully detailed description will ensue.
  • Few would know that the grilled corn chowder, a complex marriage of sweet and savory, begins by juicing the grilled corncobs.
  • Other menu standouts: the Parker House rolls, which are made from Egyptian Old World grains and served steaming hot; the Pig-n-Potatoes, an all-day breakfast dish of poached egg, potato hash and tender pork cheeks with sweet peppers, caramelized onions; and the smoked lamb belly made with boiled peanut “baked beans” and collards.
  • The Orlando restaurant also houses a raw oyster bar where you can watch chefs shuck your feast, which is best enjoyed with the signature house-made H&H Hot Sauce.
The Drinks
  • Craft cocktails take center stage at Highball & Harvest thanks to a cocktail team who masterfully designed each drink to have its own culinary profile and engaging backstory.
  • Nine signature libations make up the menu and you are invited to peel back their layers at the restaurant’s interactive cocktail table, where knowledgeable bar chefs give budding mixologist the insider scoop. Small groups can reserve this table in advance.
  • Highball & Harvest also has an extensive offering of cask wines, more than a dozen in fact, as well as an all-Florida draft beer menu.
Kid friendly
Outdoor seating
Private dining
Reservations recommended
Resort casual
Valet parking
Getting There
4012 Central Florida Parkway, Orlando, Florida 32837
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