Hash House a Go Go is known for their Indiana inspired twisted farm food, and what they prefer to call ‘generous’ servings. I’m talking stacks upon stacks of food, dressed and sauced in ways that will make your personal trainer threaten you with serious consequences for indulging.
Although that concept may not appeal to everyone, great food and flavors should, and when their staff informed us that Brannon Rees, Hash House’s Director of Marketing was in Orlando for the new restaurant location’s opening, we took the opportunity to sit down with him and talk about food.
Starting in San Diego 10 years ago, the founder was from Indiana, and grew up eating hearty, down home farm foods like eggs, fried chicken, potato hash, and other dishes that would keep a hard working farm hand strong throughout the day.
The Hash House concept put an urban, modern twist on these American recipe staples, and in 2005, Hash House a Go Go expanded into an all-night breakfast joint with their first Las Vegas location.
Hash House a Go Go prides itself on fresh ingredients, using nothing frozen, certified Angus beef, and shell pasteurized eggs-important for a brand with such a huge focus on breakfast and brunch dining.
Their newest Orlando location is just getting started, but brunch is planned as a main feature, and given the Mother’s Day Brunch Menu we’ve seen, Hash House is positioned to be a big hit in the Central Florida market.
Bone-in rib eye steaks are another signature dish for Hash House A Go Go-a rarity to see on the Orlando food scene. Another ‘most ordered’ dish you’ll want to check out is the Pork Benedict, a fan favorite with Hash House diners in Vegas and other locations.
Signature dishes and cocktails include the BLT Bloody Mary, a Kiwi Watermelon Lemonade (available in ‘adult’, or as a mocktail), Sage Fried Chicken (and Waffles), their HH Famous Roasted Chicken Pot Pie and a massive Hand-Hammered Pork Tenderloin with griddled smoked mozzarella, caramelized onions, fresh spinach, portobello mushrooms, house charred tomato and barbeque cream.
The Orlando location will be home to a brand new Hash House a Go Go signature dish: the Meat Ball Pasta, with breaded certified Angus beef meatballs, sweet peppers, herbs, and a huge helping sure to satisfy even a linebacker’s appetite. This location is also the largest Hash House a Go Go in the country, with more than 260 seats, 2 private rooms, and lots of options for parties and events!
Once our meeting had concluded, we got down to the business of ordering. Fresh honey butter scratch biscuits with apricot jam were delivered (complimentary) as soon as we set down our menus.
Our first dish was Brannon’s personal recommendation of fried green tomatoes. It arrived, stacked over a foot tall, atop a thick slice of fresh watermelon. The tomatoes taste to have been soaked in buttermilk, then fried, southern style. The breading was crispy and tart-a cracker crumb crust-layered with tangy, chunky chicken salad with goat cheese, and a balsamic reduction drizzle. These were some of the best fried green tomatoes we’ve had in sometime-I wanted to lick the plate.
Service was spectacular, and staff is obviously very well trained. We were greeted by every employee, all of whom seemed to genuinely enjoy working there.
I ordered the HH Black Skillet Chicken, with chili crusted chicken breasts on pumpkin mash (think cinnamon potatoes mixed with freshly roasted pumpkin), hardwood smoked bacon, charred tomato, asparagus and barbecue. What arrived was 1/2 a chicken, grilled and deglazed with a maple bourbon whiskey reduction (Wild Turkey 101 or Crown Royal Maple were our best guess?) that had soaked into the skin, and bubbled up on the bottom on the cast iron skillet. The charred tomato added a nice, tart contrast-a perfect complement to the sweet and smoky flavors of the chicken. Veggies were a bit overcooked for my taste, but the hash was quite (huge and) delicious, dotted with caramelized onions and sweet red and yellow peppers.
My partner, Kevin, chose to go with the HH All Blue Crab Cakes with mashed market butternut squash, veggies, barbecue & a chili mayo drizzle. The crab cakes were loaded with crab meat, and perfectly complemented by the squash hash-a much more savory version compared to the pumpkin hash beneath my whiskey skillet chicken.
Leftovers were an obvious end result, with a giant bag presented to us at the meal’s end. We inquired about dessert (just out of sheer curiosity), and were told that the cheesecake would feed 8.
If you’re looking for substantially sized portions, bold flavors and seasonings, and fun, friendly service, go to Hash House a Go Go in Orlando. We can’t wait to check them out for breakfast, and tackle that towering sage fried chicken and waffles.
Hash House a Go Go can be found at 5350 International Drive, Orlando, FL, 32819. For reservations or inquiries, please call 407.370.4646.
If you’ve tried a Hash House a Go Go Dish, and would like to obtain recipe, send us an email, or leave a comment below.