Fork on the Road

PISCO SOUR

Peru comes to Mount Dora

STORY: LEIGH NEELY // PHOTO: VOLKAN ULGEN

Dining at Pisco Sour is not just having a meal, it’s an epicurean experience.

Don’t be surprised if you’re greeted by the owner of Pisco Sour. Jorge Bracamonte loves to come out of the kitchen and talk with his guests. He is very proud that the restaurant food is fresh and prepared onsite. Helping him fulfi ll his dream of owning his own restaurant are his son and daughter, Tony and Erika.

We began our meal with some excellent fried calamari served with a side of golf sauce that certainly whetted our appetites.

Though one of my dining companions tried the famous Neptune Clasigo Ceviche, the two women at the table went for more traditional fare. He assured us it was very good and eventually convinced us to try some. OK, it tasted good.

I had lomo saltado, tenderloin strips with garlic, onion, sweet pepper, and normally cilantro, but I asked that it not be added to my dish.

This is served on a bed of steak fries with a side of rice. It was excellent.

My other coworker had quinoa risotta with a mix of diced vegetables including lima beans and huacatay, which is a Peruvian black herb. Also delicious.

Along with iced tea and Coke products, you can also have marcuyá, which is very tasty, or Inca Kola, the national Peruvian soda.

Desserts were alfajores, a delicate cookie dusted with powdered sugar, and pionono, which resembles a jelly roll but is fi lled with manjar blanco. Wonderful!

Dining at Pisco Sour is not just having a meal, it’s an epicurean experience. By the way, pisco sour, the drink of Peru, is also on the menu.

Pisco Sour Peruvian Restaurant // 100 E. 4th Ave., Mount Dora // 352.735.8106

GUY FIERI’S AMERICAN KITCHEN + BAR

The best worst-kept secret STORY: CHRIS GERBASI // PHOTO: FRED LOPEZ

Guy Fieri’s American Kitchen + Bar opened in August in The Villages with little fanfare so management could control the crowds expected at a new restaurant attached to a “celebrity chef” from the Food Network.

That probably was a good strategy. It doesn’t take much to send Villagers into a feeding frenzy, and if everyone knew how good the food is at Guy’s, pandemonium would reign on Old Camp Road.

So, don’t tell anybody that the meatloaf and six-cheese macaroni is exactly what anyone could hope for: a generous portion of juicy beef-and-pork meat with sweet brandied mushrooms and caramelized onions, paired with ultra-creamy mac and cheese. Keep it to yourself that Guy’s Bourbon Brown Sugar BBQ Sauce makes the meatloaf even better— yes, I went there.

Guy’s holiday secret was a Thanksgiving turkey sandwich unlike any sandwich you’ve seen. Thanksgiving dinner was wrapped up in one giant hoagie concoction: smoked turkey breast, Swiss cheese, sausage-cornbread stuffi ng, cranberry jam, lettuce, tomato, kettle chips, and—wait for it—donkey sauce.

Who knows where donkey sauce comes from, but it defi nitely added a kick.

Just between us, the pounded, “pankocrusted” chicken tenders appetizer with three dipping sauces was delicious—must be the panko.

And the mint chocolate chip ice cream in Oreo crust pie topped with whipped cream was as sweet as can be, but don’t let that get out.

Keep everything on the down-low. Maybe you’ll see Guy, maybe you won’t. A hostess says she got a phone call and a man said,

“This is Guy.” She replied, “Guy who?” Oh, that Guy. Yes, it’s that guy from TV and he’s brought “Flavortown” to The Villages. Don’t cause a panic.

5

Forks

(Out of a possible 5)

Guy Fieri’s American Kitchen + Bar

1045 Old Camp Road, The Villages

352.633.3018

Hours: 11am-10pm Sun-Thurs; 11am-11pm Fri-Sat

Fork Report:

Casual dining. $$ Seated promptly (lunch hour)

WAIT FOR MEAL: 10 minutes

OUT-OF-THE-ORDINARY STARTERS: ($6.95-$13.95): Trash Can Nachos, roasted garlic hummus, pulled pork sliders, sashimi tuna won-tacos, mussels frites, Dragon Chili Bowl.

ALL-DAY MENU: ($7.95-$29.95): variety of chicken wings, bacon mac ’n’ cheese burger, hot pastrami Reuben, jumbo crab cake, the Big Dipper roast beef, Motley Que pulled pork shoulder, fully loaded chicken pot pie, cordon bleu pasta, ribs, steaks.

How Fork On The Road Works Our reviewers are objective and unbiased. This is not a paid feature. Our reviewer makes one unannounced visit and we pay for our meals.

There’s nothing else like it

Rodello’s Italian Restaurant adds a diff erent twist to authentic cuisine.

PAID PROMOTIONAL FEATURE

Rodello’s Italian Restaurant is bringing a whole new experience in Italian cuisine to the Leesburg area. Rodello’s serves authentic Italian dishes made from scratch with pasta, olive oil, and other ingredients imported from Italy.

One of the partners in the new business is Chef Amadeo. After 17 years of honing his culinary skills while working for other people at Italian restaurants, Chef Amadeo decided to open his own restaurant.

Rodello’s does everything a little bit different and a little bit better. Since the restaurant opened in November, Chef Amadeo has strived to create new dishes for diners who crave something unique.

“Every day, I try to learn new dishes and new presentations, because presentation is very important,” Chef Amadeo says.

The team behind Rodello’s fi ne dining experience also includes Executive Chef Severino, who graduated from Le Cordon Bleu College of Culinary Arts in Orlando and moved up the ranks during 20 years of cooking at some of the best restaurants in Central Florida.

“Everything I know, I try to put into the dishes in different fl avors and different styles,” Chef Severino says. “Everything on the menu is Italian-inspired but with a different twist.”

For example, Rodello’s Fiocchi alle Pere is pasta stuffed with four cheeses, topped with diced pears and roasted pistachios, and served with a lemon cream sauce. Rodello’s meatballs are made with three meats: veal, ground lamb, and ground beef. Other specialties include personal pizzas, fried calamari, and charcuterie.

Chef Amadeo also brought in former co-worker Mari Cade as general manager. Mari supervises a staff of 28 employees, pays the bills, and does most of the ordering. She also hopes to stage events such as wine tastings and dinners like a Taste of Italy, with special dishes not found anywhere else. A courtyard may be used for patio seating and entertainment, Mari says.

The courtyard is one of many features at Rodello’s unique location on U.S. Highway 27. The beautiful building resembles an old Spanish mission, and the interior has been remodeled with a large dining room, custom-made wooden tables and chairs, and décor that adds to the Italian atmosphere. Rodello’s has a large wine locker and a full bar in a lounge where customers can get cocktails, coffee and dessert, or just relax.

Chef Amadeo jumped at the opportunity to team up with business partner Raudel Torres, who has 20 years of restaurant experience and sees great potential and a great staff at Rodello’s. Early in his new business venture, Chef Amadeo also is optimistic.

“We feel good, we’re working hard, so everything’s coming along,” Chef Amadeo says. “So far, so good.”

Everything I know, I try to put into the dishes in diff erent fl avors and diff erent styles.

—CHEF SEVERINO

Rodello’s Italian Restaurant

26736 U.S Highway 27, Leesburg 352-319-8093

rodellos.com

Hours:

11am-9pm daily

JOHNSON’S PIZZA PI

Pi that’s infi nitely deliciousSTORY: JAMES COMBS // PHOTO: FRED LOPEZ

A fi rm believer in generous amounts of toppings makes David’s pies far superior to chains.

By and large—and by that, I mean a large handmade thin crust with a magical blend of carbohydrates, cheese, and a smattering of vegetables—Americans love pizza. In fact, pizza is every bit an American staple as apple pie.

When a new pizza restaurant opens locally, one becomes exceptionally curious.

That’s why I headed to Johnson’s Pizza Pi, a Leesburg-based pizzeria where the unpretentious atmosphere and décor won’t impress but the food certainly will. It’s important to note that owner David Johnson is not a Johnny-come-lately in the world of pizza making. He spent 15 years working for corporate giants Domino’s and Pizza Hut. “I observed and learned as much as I could from each chain,” says David, who fulfi lled a lifelong dream in July when he opened his own restaurant. Now, he’s adding personal touches to craft the perfect pies. A fi rm believer in generous amounts of toppings makes

David’s pies far superior to chains. The thin-crust Full Circle Pi came loaded with pepperoni, sausage, mushrooms, green peppers, onions, and black olives. By ordering thin crust, diners enjoy more of what’s good about pizza—cheese, sauce, and toppings.

However, pizza is not the only star here. My dining partner described the pizza supreme grinder as “pizza in a sandwich” and was impressed that “cheese was oozing out, and the bun was toasted and crunchy with a nice touch of garlic butter on top.” Diners should strongly consider ordering cheese bread; the long, thin slices drip with melted mozzarella and cheddar cheese are accompanied with marinara sauce.

If you’re like most Americans, your mouth waters at the thought of golden brown crust and cheesy goodness. Johnson’s Pizza Pi is a great place to satisfy that craving.

Johnson’s Pizza Pi // 4120 Corley Island Road, Suite 300, Leesburg // 352.801.7250