Four Flamingos — the newest restaurant from TV personality Richard Blais — packs a vintage Florida punch. It is set to open in Orlando on Dec. 3.
“Florida offers such a wide range of flavors, ingredients and cultural influences,” Blais said in a release. “Drawing upon those has made creating Four Flamingos so much fun, and we hope our guests will have just as much fun dining with us.”
Located inside the 1,500-acre property at the Hyatt Regency Grand Cypress, Four Flamingos is a nod to the four species of flamingo that live in the United States. Flamingos are known to gather and feast in groups, another reason for the restaurant’s name, as it reflects humans’ need to gather and eat.
The cuisine will reflect the local landscape and feature ingredients from Florida such as mahi-mahi, stone crab and more.
The interior is inspired by vintage Florida and features a nostalgic tropical look along with a way to “provide guests a look into the kitchen and prep process,” according to the company release.
“Having family across the state of Florida and experiencing these incredible tropical flavors, I’ve wanted to do a Florida-inspired restaurant for a while,” said Blais on the company website. “I’m thrilled we found the right opportunity at the Hyatt Regency Grand Cypress. I couldn’t be more excited to work with local suppliers for fresh, seasonal ingredients and create a menu that I want to eat, whether it’s for date night with my wife or with my kids as a family.”
To start, the restaurant will only be open for dinner.
Blais is known for his ‘Top Chef All Stars’ win and is the new co-star of the Gordon Ramsay/Fox cooking competition ‘Next Level Chef.’ Blais trained at Thomas Keller restaurant The French Laundry, Daniel Boulud’s Daniel and Alice Waters’ Chez Panisse. He currently owns and operates Ember & Rye in Carlsbad, Calif. and is the culinary director of The Rady Shell in the San Diego Symphony’s Jacobs Park.