Last Updated on March 19, 2024
The Central Florida town of Ocala is best known as a haven for all things equestrian: horse farms, competitions, shows, and horse-themed everything. There is much more to this Marion County jewel with its year-round mild climate and friendly residents, including an evolving food scene.
From classic American fare to international cuisines, options abound. What about those special occasions when only fine dining will do? Ocala has visitors covered there too.
I enjoyed two wow-worthy restaurants on a February 2024 trip that delivered an elevated gastronomic experience.
Stirrups Restaurant
You can find Stirrups Restaurant off the lobby of The Equestrian Hotel located on the grounds of the 380-acre World Equestrian Center. This opulent, 248-room full-service hotel is the ideal location to house a restaurant with the elegance, high-quality menu, and impeccable service of Stirrups.
If time isn’t an issue, arrive early and take a drive around the World Equestrian Center property to soak up the scenery. You might even see some fine practice riding going on. Be sure to stop at the chapel and admire the stained-glass windows.
When you arrive at the hotel entrance, take advantage of the free valet parking for Stirrups’ customers. Leave the rest of the world behind along with your car.
The Atmosphere
Stirrups is spacious and open with a high ceiling lending it a bright and airy feeling. The room has plush carpeting with plenty of space to move around between tables. Attractive chandeliers cast soft light on white tablecloths.
Large windows open onto a lovely terrace. If you choose to dine alfresco, you can look down on the World Equestrian Center’s grand outdoor arena, where you might be treated to practice show jumping while enjoying your meal.
My husband and I, along with a small group of friends, were privileged to dine twice at Stirrups. The first was in its intimate private room and the second in the main dining room. We were also able to sample amazing selections from the breakfast menu each morning in one of The Equestrian Hotel’s conference rooms.
Fabulous Food
The largest of seven restaurants on the World Equestrian Center property, Stirrups offerings include prime steaks and chops, sustainable Florida seafood, and southern-inspired seasonal specialties. The menu isn’t enormous, but it’s varied enough to satisfy most appetites.
One thing to keep in mind is many of the entrees are served a la carte. The sides are separate and designed to feed at least two or three diners.
Our Stirrups dinners were outstanding. The first night, I indulged my passion for seafood with the Roasted Diver Scallops. The meal was artfully plated with the most tender flavorful scallops I’ve ever tasted accompanied by succotash, Benton’s Bacon and Sea Island Peas. The combination was outstanding.
My husband ordered the beef tenderloin, which was juicy and full of flavor. His steak arrived cooked to perfection, which to him meant medium-well.
Two evenings later, we ordered the same entrees, only in reverse. My tenderloin was also cooked to perfection, which in my case meant medium rare. The Shrimp & Grits were tempting, as were several other entrees, but neither of us had any regrets.
Our group shared several of the side selections including the artisan greens which sported an outstanding Asian-style dressing, roasted mushrooms, crispy fries and tender asparagus. This form of dining gleefully provided us the opportunity to sample several different sides.
For dessert, my husband chose the Hummingbird Cake – layers of cinnamon and banana cake, cream cheese, bourbon pineapple and candied pecans – making for a sweet end to an extraordinary meal.
Luscious Libations
Stirrup’s selection of wines, beers, and spirits, domestic and imported, is impressive not only in the long list of choices in every varietal category, but in the range of producers and price points.
My $13 glass of Col de Salici Italian Prosecco was gentle on the bubbles and not overly sweet. On the other hand, I might have opted for a shot of prized Pappy Van Winkle 15-year bourbon for $265.
Okay, maybe not.
Cocktails
The options for pre-dinner drinks were so numerous and varied that it made my head spin before I had drunk a single drop. From bottled beer to aged bourbon, and from smokey single malt scotch to top-shelf tequilas, there was at least one selection in each category I would have been happy to sample.
In the end, the Min & Melon, a cocktail concoction consisting of Absolut Grapefruit Vodka, watermelon juice, lime, mint, and agave, called my name. It was well-balanced and slipped down easily without tasting too sweet or fruity. The Pomegranate Pace with Chopin Vodka, St. Germain Elderflower, pomegranate juice, lime, and mint would have been my second choice.
Several smoked cocktails also sounded fascinating.
Wine Selections
Stirrups’ 29-page wine list is an enofile’s dream come true. Featuring more than 6,000 bottles of carefully selected domestic and international wines, there’s a color, profile, and taste to suit every palate.
I snuck a sip of my husband’s Zuccardi Argentinian Malbec, which he ordered to accompany his beef tenderloin, and found it juicy and mellow. His choice for our second Stirrups dinner was Pazo das Bruxas, a Spanish Albariño that paired perfectly with his roasted scallops.
In 2023, Wine Spectator honored Stirrups Restaurant with an Award of Excellence for its outstanding wine program. Complex Director of Food and Beverage, Jeremy Gow, and Beverage Director and Master Sommelier, Roland Micu, can take much of the credit for Stirrups’ distinction as the only restaurant in Marion County to receive this award.
Superb Service
From start to finish, service at Stirrups was exemplary. Our servers were attentive without being overbearing, happily answered questions, and went out of their way to make us happy.
On our last morning, I tried ordering breakfast without being sufficiently caffeinated, thus becoming every server’s nightmare. Despite listening to me change my mind several times, our server helped me sort out my order in a patient and reassuring way. And yes, she kept the coffee coming.
Katya Vineyards
Our Katya Vineyards culinary experience was completely different from the delectable meals we enjoyed at Stirrups, but the result was identical. We came away from both with full bellies, broad smiles, and a profound appreciation for all the people involved in creating the food , the setting, and the vibe.
Katya turned out to be the final stop on an Ocala Food Walks tour that included food and beverage tastings at several downtown restaurants. Founder and owner Karen Grimes informed and entertained us with the inside scoop on Ocala’s food scene from the perspective of a local resident of 25 years.
The Atmosphere
Katya makes itself at home in a historic brick building on Ocala’s downtown square. Whereas Stirrups gives off an open, airy sense of understated elegance, Katya’s high-end vibe smacks you right in the face in all the right ways with its classy, romantic decor.
Soft lighting courtesy of large ornate crystal chandeliers, smooth jazz, and dark paneled walls set the tone for an extraordinary, yet relaxed experience. Brickwork and a high-pressed tin ceiling add to the sense that Katya has been here for a long time. In fact, it only opened at this location in the second half of 2023.
Although our group sat at the long mahogany bar for our food tasting, we couldn’t help noticing the gorgeous table settings. Black tablecloths and napkins made a stunning contrast to the gold-textured scallop-rimmed chargers. A small lamp with a cut-glass shade provided the focal point for each table.
It wasn’t hard to imagine spending a quiet romantic evening in such refined surroundings.
Katya’s Story
Katya Vineyards is very much a family affair. It all started in the fall of 2010 when Drs. David and Patricia Sokol turned their many talents into winemaking. Following their passion for cultivating and appreciating excellent wine, the couple and their daughter, Katherine, embarked upon an adventure that would grow into a tasting room and later, a fine dining establishment.
Today, the senior Sokols are still very much involved in the business. Katherine is Katya’s Managing Director/Owner. A Florida State graduate, retired ballerina, and travel enthusiast, her life experiences enable Katherine to take a hands-on approach, which includes designing and decorating the restaurant’s magnificent interior.
Tony Deras is Katya’s Executive Chef, as well as Katherine’s husband. Born and raised in Honduras, he arrived in the U.S. as a very young man.
While trying to earn a living, Tony soon fell in love with the process of creating and preparing extraordinary dishes. His efforts, talent and creativity have garnered numerous accolades, including four awards from Best of the Best of Ocala 2017. Among them was Best New Restaurant.
Tantalizing Tastes
Although Katya’s story began and continues with wine, by the time we arrived at the end of our tour, all my husband and I wanted to drink was ice-cold water. Now, there was a good reason to return, as if we needed one.
Our group was served samples of an array of outstanding dishes which included:
- Poached tiger shrimp on a bed of truffle gratin potatoes and lemon pearls with a coconut curry sauce on the side. The curry wasn’t spicy, but aromatic, and an excellent complement to the sweet, plump shrimp.
- Spanish octopus poached in white wine and citrus to tenderize then finished on the grill to achieve a char. The octopus was surprisingly tender and full of natural flavor.
- Roasted pork belly with blueberry foie gras reduction. Instead of being too sweet, the reduction perfectly balanced out the flavor of the pork.
- Saku ahi tuna with shaved fennel and sun-dried tomato slaw on salt-brick. The tuna was exquisite, and the slaw served as a refreshing and tasty accompaniment.
We had the opportunity to peruse the dinner menu and were impressed with both the food and beverage options. A meal could begin with an artisan cheese board or caviar. An out-of-the-ordinary entrée could be Roasted Duck Breast wrapped in bacon and served on a marmalade basil risotto or Black Ink Spaghetti di Mare topped with scallops, sea bass, shrimp, lobster claw, served with a saffron lobster cream. A rare and decadent treat would be the Japanese Wagyu, produced from Japanese black cattle and served with chef’s vegetables and truffle gratin potatoes
Katya is also open for brunch, offering some items from the dinner menu plus creative twists on typical brunch fare. I could certainly go for Smoked Salmon Benedict with saffron hollandaise, asparagus, and poached egg. The Lobster Quesadilla with poached lobster claws, melted brie, potato hash, chives and fried egg also sounded incredible.
Chef Tony has a knack for taking high-end ingredients and creating dishes that are more interesting and flavor-intensive than the sum of their parts.
Ocala Fine Dining
For most of us, including my husband and me, fine dining is a special occasion treat, so it has to be more than fancy. The experience needs to be exceptional enough to justify the expense. Stirrups Restaurants and Katya’s Vineyards checked all our boxes for quality, variety, presentation and service.
Ocala has much to offer in terms of things to do, see and enjoy. When visiting this remarkable town requires a special dining experience, you can be certain of finding the perfect venue to meet – and even exceed –your highest expectations.
