Capriccio Grill™
Capriccio Grill™ at The Peabody Orlando is a premier steakhouse “with an
Italian twist.” This exquisite Roman-style restaurant makes a stunning first
impression with its gleaming black-and-white marble floors, marble-top
tables, stately columns and exhibition kitchen. Then, it's on to the
serious business of truly great food and a memorable dining experience.
Only the very best of prime steaks and chops from the famous Ruprecht's of
Chicago are on the menu, “flash-seared” in state-of-the-art equipment to
seal in juices and flavor, producing the most succulent, flavorful steaks
and chops ever. There are also offerings including lobster and seafood
that are flown in daily, and on the Italian side, pasta dishes cooked to
al dente perfection. The menu also includes a range of delicious appetizers,
side dishes prepared daily from dewey-fresh local produce, and on the
dessert menu, there are Capriccio Grill™ “dessert shooters,” and the
world-famous Peabody cheesecake.
The wine list is expansive and offers wines to suit all pocket books, by
the bottle or by the glass. The relaxed atmosphere and the efficient and
knowledgeable wait staff, make the dining experience an all-round pleasure.
Dress is casual/chic.
In addition, this multi award-winning restaurant holds a Monthly Wine Pairing Dinner on the first Friday of each month, highlighting the best
wines from vineyards of note from around the globe.
Special Sunday Brunches are offered to celebrate the following holidays:
Easter, Mother's Day, Thanksgiving, and Christmas. The Capriccio Grill is
also the ideal venue to celebrate anniversaries, birthdays and family
reunions.
Capriccio Grill™ Bar is the ideal rendezvous for dinner guests, or for
cocktails and Capriccio Grill™ snacks for two or more.
Capriccio Grill™ restaurant accommodates 150 guests for dinner; Sunday- Thursday 6:00pm - 10:00pm, Friday & Saturday 6:00pm - 11:00pm.
JARED N. GROSS CHEF DE CUISINE, CAPRICCIO GRILL
In 1997, Jared Gross left the cold, snowy winters of York, Pennsylvania,
and traveled to Orlando in the sunshine state of Florida. He had an
externship lined up with The Peabody Orlando, under the expert tutelage of
Karl Edlbauer, corporate executive chef, Peabody Hotel Group. Working as
a sous chef at the then Capriccio Italian restaurant, Jared made a big
impression on chef Karl.
This young, innovative chef was hired full-time when his externship was
completed and he began to cook at the number one position in Capriccio.
Meanwhile, chef Jared cross-trained in all areas of the hotel’s food
operations: banquets, garde manger, pastry shop, and at all three
award-winning restaurants, Dux , Capriccio, and the B-Line Diner. Chef
Jared also assisted in the development and presentation of the hotel’s
monthly wine pairing dinners. Two years later, he was promoted to sous
chef, a meteoric rise for any young chef.
As he developed his management skills, he became proficient in menu
development, placing food orders, managing staff, and joined the hotel’s
mentor program.
In 2003, chef Jared was appointed chef de cuisine of the newly
re-conceptualized Capriccio Grill® Italian Steakhouse, a new twist on the
old Capriccio concept. The menu for Capriccio Grill® is devoted to US prime
beef and chops from Ruprecht’s of Chicago, fresh seafood and pasta dishes.
Chef Jared is totally responsible for the culinary team at Capriccio Grill®
and the rave reviews by patrons affirms the quality of the menu items that
are presented under his direction. He also directs operations for the
hotel’s award-winning Sunday Brunch.
Chef Jared admits that while his passion for cooking and menu development
came from his culinary school education, he once decided to explore front
of the house management. But, he quickly realized that the kitchen was his
true métier, a place where he could be creative, blend flavors and
textures together and present exciting plates.
In his spare time, chef Jared likes sports, especially basketball.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase the consumer's risk of food-borne illness. |
