Eating dinner at the bar alone… Is It Worth It?

By Lori Rodgers –

David’s Club

Omni Resort at ChampionsGate

Dinner at the bar.  Not a big reach.  I was hungry, and this is a very nice resort.  The bar at David’s Club looked like a fairly tame scene. As I walked in, I spotted a group of empty seats towards the end. Perfect. I was immediately greeted by Stephanie’s warm smile and ordered a Cosmo. Because vodka is low carb. Honest.

A friendly trio of bartenders made sure I was well taken care of: Stephanie, Kim, and Joey. Both Stephanie and Joey have been with the Omni for 11 years and Kim joined the crew three years ago. Joey is getting married in September, Kim has four children – the youngest is 3 months old – and Stephanie’s stepsister, a server at the Omni’s poolside bar Croc’s –  is responsible for her move to the Omni.

I chose the Florida Black Grouper topped with crab meat and garlic spinach corn chowder, requesting extra spinach instead of the potatoes. It was superb. Cooked perfectly and the combination of crab and chowder made my taste buds sing. The chowder was more of a sauce than a soup, just right.

At this point I had taken several photographs. I shared with the staff that I write for an online food and lifestyle magazine. Then I heard the words “cheddar biscuits”.  I’m cutting back on the cars post-holiday, but these puppies looked SO good. I asked Joey if I could have just one. Well, he came out with one biscuit AND one dill roll which it turns out is one of the chef’s specialties. The rolls are made with cottage cheese. Unusual. And again, SO good.

Next thing I know they bring me out their signature dessert…bourbon bread pudding served with vanilla ice cream. One bite and my low-carb resolutions went out the window for the evening. I ate THE WHOLE THING.

And yes, it was worth it!

Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food!