Culinary
Hemispheres

Talk about an elevating dining experience! Hemisphere, on the ninth floor of the Hyatt at the Orlando Airport, serves a dizzying array of culinary delights against a background of incredible panoramic views. Floor-to-ceiling views will thrill plane spotters with an unbeatable vantage point for plane take-offs and landings against starry night skies. Pick the right night and launches from Cape Canaveral will provide a tasty side dish indeed.

But the food at Hemisphere is the real star. Executive Chef Jeffrey Powell and his culinary team have designed a menu that infuses robust international flavors, seasonal local ingredients, and careful pairings of select wines and cocktails from complementing hemispheres (hence the name) to create a fusion of modern flavors from around the world.

Rather than offering individual starters and main courses, Hemisphere serves dishes that are designed for sharing among friends and are brought to the table steadily and continuously throughout the meal. The menu divides dishes into “Tastings” and “Helpings.” As you might expect, Tastings are smaller plates, more like tapas and Helpings are full-sized entrees.

The menu changes with the seasons, though we should mention that the Crawfish Chowder has been on the menu since 1992. The Niman Ranch Pork Chop—apple brined and trimmed tomahawk-style with Grilled Swiss Chard, Sea Island Red Peas, Hen Of The Woods—is a mainstay. As is the Grilled Cauliflower cooked with Tahjini Glaze, Panang Coulis, Fire Roasted Peppers, Baby Yukon Gold, and Basil.

A popular addition to an already extensive wine list, Hemisphere has added two “wine cuvees” in the center of the restaurant where diners may “tap” into select vintage wines in an assortment of specific sizes starting from one ounce and up.

Wondering about that airport location? Not to worry. Head for Terminal B and follow the signs to the Airport Hyatt. Parking is all valet. You’ll be greeted by a doorman and escorted to the elevators and the ninth floor!