SLATE: A New Neighborhood Favorite


SLATE’s contemporary American dishes are inspired by chef Dominic Rice’s Southern roots.

With a focus on creative dishes prepared from the freshest ingredients using modern techniques, SLATE has made big rumbles along Restaurant Row since opening in June. Momentum is high for the newest collaboration from Unicorp and Atlanta-based Concentrics Restaurants, and some of those rumblings come from empty stomachs hungry for more of executive chef Dominic Rice’s contemporary American cuisine. Signature dishes like Rice’s hearth-roasted red snapper served alongside a Southern-style spoonbread have been called “addictive” by several Dr. Phillips foodies.

“I like to use flavors that seem subtle in description, but have a lot of impact,” chef Rice said. “Whether it’s using vinegar, spice or citrus to complement the main ingredient, I want to create food that gives people a great culinary experience.”

Having honed his skills at some of the country’s most notable restaurants, including the luxurious Gary Danko in San Francisco and the sophisticated French eatery Jean-Gorges in New York City, chef Rice is happy to return home. Raised in Florida and a graduate of the Orlando Culinary Academy, chef Rice models SLATE’s menu on the Sunshine State’s seasons and his close relationship with local farmers and purveyors.

“The sweet potato agnolotti dish is a good example of how we use the season to drive our menu,” chef Rice said.

The raviolis are handmade and stuffed with sweet potato, which is a prime summer crop in Florida, then sautéed with local lobster mushrooms and garnished with braised red cabbage, spiced pecans, horseradish and microgreens.

“The layered flavors really come through, from the earthiness of the sweet potatoes, the richness of the lobster mushrooms, acidity of the red cabbage, and the finish of the crunch and sweetness from the spiced pecans, creating really dynamic fall flavors,” he said.

Modern American Menu With a Twist

Part of SLATE’s allure is the position of the open kitchen, which is the focal point of the main dining room. While enjoying craft cocktails, small batch beers, boutique wines and, of course, the food, guests also marvel at the artistry of chef Rice and his talented staff of a dozen chefs as they work in synchronicity to churn out the beautiful dishes that compose SLATE’s diverse menu.

Competing for attention is the kitchen’s crown jewel, a massive copper, wood-burning oven. Reaching temperatures north of 600 degrees, the oven is a key component in many SLATE staples, including its wildly popular wood-grilled pizzas. Fennel fanatics should steer toward the impressive finocchiona pizza topped with fennel-flavored house-made salami, marinated tomatoes and fresh mozzarella. For a finishing touch, fresh fennel is shaved onto the pie, and when it comes out of the oven, it gets a sprinkling of fresh oregano. It’s simple, elemental and delicious.

Chef Rice’s Southern roots are further apparent on the menu with dishes from his unique take on a fried chicken sandwich to classic shrimp and grits served with fried green tomatoes. Additional lunch standouts include the Hanger Steak Salad with sunchokes and Asian pears and the house-made pappardelle Bolognese.

“We are a scratch-made kitchen,” said General Manager Shawn Tierney, “Our pasta, pizza dough, charcuterie, every sauce, every component that makes up each dish, we make in house. The chef drives the menu and works with the seasons to bring the freshest ingredients.”

The dessert menu is also not to be missed, especially when it features house-made ice cream in creative flavors like hot chocolate and corn with frosted flakes, a baked Alaska with a hint of lemon and lime, and a decadent trio of cookies, perfect for sharing.

Beautiful Space

SLATE partnered with award-winning restaurant design firm The Johnson Studio to create a breathtaking interior that boasts a casual wood-and-brick motif, centralized open bar, and both indoor and open-air dining options. No detail was overlooked during construction, resulting in a venue that couples modern elegance and cutting-edge technology. The brick and metal interior is softened with flickering gas lamps, plush fabric-backed booths, and touches of color, resulting in a visually stunning space. Glass doors can be opened and closed to allow an airy flow throughout, and a fireplace in the back of the restaurant provides an intimate space for cocktails.

Small Bites & Craft Cocktails

SLATE’s bar program, curated by Bar Manager Paul Johnson, who is also the president of the local chapter of the United States Bartenders Guild, provides the perfect setting for a causal dinner and drinks or a great meeting spot for friends. For after-work gatherings, SLATE has recently launched a new happy hour with $6 select wines and house-liquor cocktails, along with $4 craft beers, showcasing Florida breweries like Funky Buddha and Cigar City. Chef Rice handpicked the small bites happy hour menu, which is highlighted by smoked white bean bruschetta, house-made meatballs and fresh red snapper croquettes. However, no trip to the bar would be complete without a signature SLATE Swig (rum punch) paired with an order of watermelon skewers. A house-made charcuterie platter or cheese board is perfect for sharing with a round of an inventive craft cocktail such as the citrus-spiked Thyme Traveler.

Best of Brunch

SLATE’s Saturday and Sunday brunch menu, which debuted in July, is one of the most-talked-about weekend brunches in the area. Chef Rice’s creativity shines with a well-rounded collection of sweet and savory selections. Mexican chilaquiles with chorizo, eggs and tortillas share the menu with an Italian-style frittata and Belgian waffles with strawberry compote, whipped créme fraîche and maple syrup, smoked brisket with eggs, Gulf shrimp and grits, and pork spoonbread with peach barbecue sauce give Southern food lovers something to celebrate.

Unique garnishes and sauces, from cilantro créme to yuzu aioli punctuate the brunch dishes, elevating the standard bacon-and-eggs affair to a meal to remember.

With chef Rice’s beautifully executed cuisine and careful attention to the smallest details — from a pinch of sea salt on the chocolate chip cookies to the plush, comfortable seating — SLATE, albeit a newcomer, has already solidified its reputation as a neighborhood favorite.

“I’ve created a menu that spans the gambit and has something for everyone, whether it’s popping in for a quick sandwich or salad at lunch or going all out for an unforgettable special-occasion dinner,” chef Rice said. “We’ve left the guests in control of how to approach the meal, whether it’s starting off your night with a craft cocktail and some house-made charcuterie or a multicourse meal. We have a beautiful restaurant that we are proud of and are looking forward to creating that sense of neighborhood with our delightful guests.”

SLATE is located at 8323 W. Sand Lake Road in Orlando. For more information, call 407-930-7100 or visit www.slateorlando.com on the Web.