Orlando diners have something new to enjoy with Michelin star Chef Akira Back’s new restaurant Salt & The Cellar, which features modern Asian cuisine blended with traditional Mediterranean cuisine with breakfast, lunch, afternoon tea and dinner service.
Back was born in Korea and raised in Aspen, Colorado. Back has opened critically-acclaimed restaurants in Dubai, Beverly Hills, San Diego, Seychelles North Island, Toronto, Singapore, Seoul and now, at ette hotel Orlando.
Signature dishes include Back’s signature Wagyu Tacos with Tomato Ponzu, Gochujang, and Micro Cilantro, a Hot Oil Dover Sole with Scallion, Yuzu Soy, Crispy Garlic, as well as a 32 oz. Tomahawk steak encrusted in 24 karat gold. Sides include Kimchi Brussels, Togarashi Fries, Yuzu Soy Mushrooms, and Vegetable Fried Rice.
It is located at ette hotel Orlando, a 126-room luxury boutique hotel which opened its doors just minutes away from theme parks in May 2022. ette is a wellness-focused hotel and alcohol-free. A high quality mocktail menu is curated by their world renowned, mercurial mixology expert, Jarl De Vries.
Libations include Shooting Star, which features dehydrated chili & rhubarb powder, mixed citrus (yuzu & mandarin) juice, IPA 0% beer, and a dash of chili. Another creation is The Kraken with blue flower tea, violet flowers, a floral tonic, and champagne vinegar.
“We are in the business of customized service and the most luxurious details,” noted Alex Ekbatani, CEO of ette hotel. “ette is the culmination of my 5-star global travel experiences melded with unique, innovative concepts and elements to create a sense of place that’s earthy, true, timeless, and elegant (ette).”
The property focuses on a sophisticated, yet cozy look including organic designs, sublime object d’art, natural ingredients and more. From the Italian Calacatta marble laden lobby space, to a Tuscan-inspired courtyard leading to the pool deck, every detail has been carefully curated to create a tranquil and luxurious experience for guests.
Those looking for a view can head to the 6th floor rooftop, which features Chef Back’s modern Japanese concept LIPA. Guests can enjoy zero-alcohol beverages, curated by Jarl de Vries and enjoying Chef Back’s Asian cuisine soaking in views and reveling in LIPA’s ambiance.
Booking is now underway for dining and for rooms.
Carlos Eats 