"MICHELIN-recommended dining destinations don't rest on their laurels, and Nami at Lake Nona Wave Hotel proves this point with an exciting menu expansion that showcases the restaurant's commitment to culinary innovation. The latest additions blend precise Japanese technique with global inspiration, offering food and beverage industry professionals a masterclass in menu development and seasonal creativity. Under the direction of Culinary Director Freddy Money and Executive Chef Jason Beliveau, Nami continues to elevate its standing in Florida's competitive dining landscape."
"The restaurant's latest crudo additions showcase the kitchen's meticulous attention to detail and ingredient quality. The Cured Salmon ($23) pairs delicate fish with crème fraîche and brioche croutons, creating textural contrast that exemplifies modern Japanese precision. The Madai ($24) elevates the experience further with miso-lime and blue basil, offering guests the option to add caviar for an ultra-premium touch. These offerings demonstrate how successful food and beverage operations balance accessibility with luxury, providing multiple price points while maintaining consistent quality standards."
Nami at Lake Nona Wave Hotel expanded its menu with new crudos, share-style plates, inventive desserts, and a seasonal bourbon cocktail. Culinary Director Freddy Money and Executive Chef Jason Beliveau guided the additions to blend precise Japanese technique with global influences. New crudos include Cured Salmon with crème fraîche and brioche croutons and Madai with miso-lime and blue basil, with optional caviar. Share-style items like the Nami Wedge and Hokkaido Scallops aim for communal dining. Price points range from accessible to premium, exemplified by a $120 lobster, illustrating balance between luxury and broad guest appeal. Beverage program development shows sophistication.
Read at Food & Beverage Magazine
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