Clarklewis

10 Reviews on “Clarklewis”

• The Real Foodie Of Orlando

  Cool place in a the industrial part of town. Try it! You will be happy! Cocktails are creative and food is great! Big open doors with a nice breeze!

  September 14, 2020, 5:05 am

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• Shoshanna Bassel

  I’m not really a someone who writes reviews, but I felt compelled to share my first and last experience at Clarklewis.My husband and I decided to have lunch at Clarklewis with a $100.00 gift certificate we had been given by a friend. We each had an old fashioned, along with the cheese board and the beet salad. As our main dish, I ordered the risotto and he had the pork sandwich.The risotto is listed as follows: brussels sprouts, parsley root, sunchokes, purple potatoes, parmesan.As a vegetarian, I strategically ordered the risotto because it was the only entree that didn’t have a meat listed in the description. Only after I took a bite did I realize the dish contained small chunks of salmon. The server brought me another risotto, but I had already lost my appetite. She didn’t offer an apology, nor did we ask for one. We did ask for the check and were surprised to see that we were still charged for the dish, leaving our total at $91.00.My husband made the manager aware of the situation before leaving, but he did nothing to help our experience.We still have $9.00 on our gift certificate, which will go unused. I would much rather spend $100.00 at Renata or Nostrana.

  May 10, 2020, 5:27 am

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• Lilly Nolan

  In essence: Clarklewis was my chosen destination for my birthday dinner after searching through what must have been 15 menus. I was SO thankful that I chose correctly. Each dish we had was perfectly balanced, showed extraordinary restraint and appreciation for ingredients. I appreciate what the team at Clarklewis do, I would recommend this to anyone.___My 4-top chose to partake in the chef’s 4-course tasting menu – I highly recommend this option, not only do you get a comprehensive sense of the restaurant, you immediately get bonus points with the staff for showing interest and appreciation in their artistry. We began with a simple and delicious lamb carpaccio; crustini, blood orange, pickled mustard seeds, and dill, a strong first bite. Our salad course included a slaw-like radicchio salad as well as a classic spring greens and goat cheese salad; the highlight of this course was the aromatic bone marrow with grilled baguette- I adore that earthy meat jelly. Next, the pasta course. A trio of perfectly cooked pasta; the spaghetti with salt cod and nioise olives was wonderfully balanced despite the salty profile, the tagliarini with asparagus was bright and simple, the rightfully famous tagliatelle with lamb ragu was rich and complex and the lamb was incredibly tender. At this point we were only about half way throught the meal, we were already raving about how amazing the meal was up until this point.The entree course was a overwhelmingly delicious, there were so many great things to taste! The Painting Hills bavette with duck fat potato was decidedly the best bite from the entree course. It only narrowly beat out, mussels and clams with chorizo and grilled baguette, duck confit cassoulet with poached duck egg, and King salmon with nettles and morels. Finally, the dessert course. Surprisingly this course was the most enlightening and palette challenging. The carrot tart with marionberry sorbet and pickled turnip (maybe rutabaga) is exactly what dessert should be: balanced, not to sweet, and nostalgic (of my Grandmothers blackberry pie). This dessert was mind bending for everyone at the table. It honestly changed my perspective of plated desserts. Additionally, we had a stout, dark chocolate cake with ice cream, a panna cotta with citrus and streusel, and an intense strawberry sorbet with blood orange and black pepper meringue. This was one of the best cohesive meals I have ever had in my life, I cannot think of one misstep throughout the entire meal. I will be back to Clarklewis.Side note: Our server, Cassie, was wonderful and absolutely made the night for us! We enjoyed your sense of humor and yourexcellentservice. Thank you somuch!

  July 16, 2016, 12:02 pm

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