Brunch with Blais Feb. 26 makes Hyatt Regency Grand Cypress destination again

Written By Scott Joseph On February 10, 2023

Blais with plate

Remember when the Hyatt Regency Grand Cypress was THE Sunday brunch destination? That’s when there was still a La Coquina, and the various brunch stations were set up in the kitchen rather than around the dining room.

On Sunday, Feb. 26, from 11 a.m. to 3:30 p.m., Four Flamingos: A Richard Blais Florida Kitchen will host Brunch with Blais, and it sounds as though there will be some vestiges of the old La Coquina brunches put into play.

The setup will include a buffet, carving stations, a noshing table and a raw and chilled seafood station, some of which will be set up in the kitchen, I’m told (though the Four Flamingos kitchen is somewhat smaller than La Coquina’s; I’m still anxious to see how it’s done.)

The menu will feature:

Southeast 9 23 Bosch

Whole grouper and picanha steak carving stations
Mangu “benny” with Dominican style plantain mash, poached egg, linguica sausage datil hollandaise
SBLT: Swordfish bacon, local tomato, lettuce, peppercorn aioli, sourdough
Signature ricotta pancakes with lemon curd, raspberry coulis, berries, whipped cream
Guava & goat cheese tart with chevre panna cotta, guava jam, cured lemon
Sweets, pastries, pies, cupcakes and trifles
Plus an option to add on unlimited Mimosas

And of course it wouldn’t be a Brunch with Blais without Blais – the celebrity chef will be in attendance to greet you.

Cost is $92 per adult and $42 for kids 12 and under. Reservations are highly recommended and can be made here.

Four Flamingos: A Richard Blais Florida Kitchen is at the Hyatt Regency Grand Cypress, 1 Grand Cypress Blvd., Orlando.

BrunchWithBlaisMenu FourFlamingos

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Scott's Newsletter