Dux

(407) 345-4550

9801 International Drive, Orlando, FL | Directions   32819

28.427611 -81.467651

Open Hours

Mon-Thu 6am-10pm;

Fri-Sat 6am-11pm

 
Restaurants, Traditional American, $$$  more

Tags: Breakfast, Brunch, Group Dining, Hotel Restaurants, Notable Wine List, Online Reservations, Romantic Dining

Payment Methods: American Express, Discover, MasterCard, Visa

Neighborhoods:

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From The Owners of Dux

This elegant restaurant serves American haute cuisine with international flare.

Reviews for Dux

Doesn't Recommend
1.0
over a year ago

Dux Should Be Avoided – My husband and I attemped to dine here on 1/28/06 with friends after a meeting. We were seated at our table with only a wine menu. After approximately 20 minutes, we had to ask for dinner menus. We ordered our dinner. Forty-five minutes later, no food. We complained to the maitre d' who rushed our appetizers and gave us a complimentary bottle of wine. Half an hour goes by, no entrees and no waiter. Meanwhile, a couple had sat next to us half an hour after we were seated and they were on dessert. We then decided to walk out of the restaurant. We saw the maitre d' on the way out and he just let us go. He knew the service had been absolutely awful and the best way to deal with it was to just let us go. It was the worst dinner experience I have ever had.

Recommends
4.5
over a year ago

The elegant restaurant at the Peabody Hotel serves American haute cuisine with international flair. – The Scene
Once one of Florida's most highly acclaimed restaurants, the service at this Peabody Hotel restaurant has slipped somewhat in recent years, shifting from impeccable to passable. With lavish floral displays and textured gold walls, Dux is a visual as well as epicurean treat.

The Food
The menu varies seasonally, but a staple among the appetizers are the pot stickers, stuffed with portobello mushrooms, scallions and creamed goat cheese. The prawn bowl is stocked with giant, grilled prawn tails in a broth of wood-fired tomatoes. The succulent lamb chops, served with roasted mushrooms, green onions and Pacific rice make a scrumptious main course. The organic beef tenderloin, with its colorful vegetable medley and seasoned with peppers, ginger and sugarcane, is also outstanding. Desserts include a wonderfully rich hazelnut meringue Napoleon topped with homemade ice cream and a dusting of Brazilian cocoa.

 


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