Victoria & Albert’s*

Orlando, FL

March 17, 2026

Our hotel in Orlando, or what has increasingly become our home when we are here, suggested that we needed to experience Victoria & Albert’s at least once. Securing a reservation can be difficult, especially if you are staying off property, but somehow the stars aligned during our self-created “Jabri Restaurant Week.” When an opening became available for the Chef’s Table, we leaned in immediately. We love an interactive kitchen experience, so it was meant to be.

The dining room itself is beautiful, designed in an elegant Victorian style complete with harpist. However, we definitely feel that the Chef’s Table was the best experience for us. We like being in kitchens and watching the service and engaging with the team. We were especially excited to meet chefs from Pennsylvania and Detroit. It reminded us just how small the world can be, and honestly, how much better it might be if more people simply sat down and broke bread together.

If we are being completely honest, we arrived with a bit of apprehension. We were not quite sure whether the experience might feel too “Disney” for our palates. What we found instead was a team we genuinely adored and a level of hospitality that felt warm, polished, and sincere. One especially fun moment was hearing a story about Farmer Lee Jones visiting from The Chef’s Garden, which felt like an unexpected point of connection since we also enjoy their produce at home. It is always special when a dining experience unexpectedly intersects with your own life in a meaningful way.

Across the menu, the dishes were consistently well-executed, with the standout surprise of the evening being the Miyazaki A-5 Wagyu with sweet potato and black truffle. It was rich without being overwhelming and beautifully balanced by the sweetness of the potato. Our appreciation for the dish deepened even further when we had the opportunity to watch the chefs craft the tartlet shells, using a tool custom-made specifically for Victoria & Albert’s.

Another surprise for us came in the cocktail program. We are not typically cocktail people. Kira usually stays in the bubbles lane, and Carmine is consistent with his Disaronno and his love of Noble Rot. That said, the cocktails here were extraordinary. The Parmigiano Martini paired beautifully with the cheese course, and the Solerno Espumante, featuring Royal Tokaji, was one Carmine was completely taken with.