Fork on the Road

Let’s Do in Mount Dora off ers up delicious lobster rolls—and plenty of other favorites.

Let’s Do

426 N. Donnelly St., Mount Dora // 352.735.3702

LET’S DO

Sea it for yourself STORY: JAMES COMBS // PHOTO: FRED LOPEZ

In the quaint New England-style town of Mount Dora, lobster is on a roll—literally.

At least that’s the case at Let’s Do, which is in the heart of the downtown shopping district. With sage green walls, vines hanging from the ceiling, and decorative pieces like lobster traps and a nautical life preserver, visitors may feel like they’re dining at a seaside restaurant in Maine. But it’s the Maine lobster roll that gives this eatery a true touch and taste of New England. This fast-food sandwich, which has reached monumental stature in northeastern states, is love at fi rst bite.

And that’s impressive considering the simple concept behind it. It’s nothing more than lobster meat piled into a toasted bun. After having my fi ll of reviewing barbecue and pizza establishments, I was ready to give this New England delicacy a day in court.

The warm, golden-brown bun and cold lobster blended well together, and even though I liberally applied the accompanying mayonnaise, it did not overpower the sweet, succulent taste of lobster. As great as it tasted, I did have one minor complaint. For the price, I was expecting a Publix- or Subway-sized sandwich and did not get that. I could’ve easily consumed another one.

I also ordered clam chowder, another New England favorite. I learned what perfection really means after only one bite: fresh clams, potatoes, cream, and milk. Unlike the kind I’m used to eating from a can, the clam chowder at Let’s Do is creamy but not too thick.

I washed it all down with a delicious strawberry smoothie topped with whipped cream.

It’s really no surprise that a restaurant like Let’s Do would set up shop in a trendy area like downtown Mount Dora. The good times— pardon the pun—continue to roll.

THE FRIAR TUCK

Invade the British restaurant

STORY: LEIGH NEELY // PHOTO: FRED LOPEZ

The Friar Tuck in Cagan Crossings in Clermont is a place where you can experience full-on English dining in a delightfully casual atmosphere. The menu is full of English classics that will tempt you to ask for a sampler tray—wait! They have that, too. Emily’s Tour of England includes two sausage rolls, Scotch egg, and your choice of fl ip fl ops, pillow, or baked bean bag.

My friend and I enjoyed lunch on a Monday, and it was delicious. Our appetizers were au gratin potato cakes. These are oven baked but crispy on the outside and cheesy on the inside. They’re served on drizzled sour cream with spring onions. You can also have them loaded with cheese and bacon. Highly recommended by the two of us.

In honor of my two grandchildren who live in England, I had a ham-and-cheese toastie. Just the right amount of ham with cheddar cheese on white bloomer bread. It becomes a toastie when it is pressed and toasted to perfection. Delicious, crisp, and gooey. This item doesn’t come with a side, but it’s very fi lling and tasty.

My companion enjoyed one of the Royal Wraps, the CBR (chicken, bacon, ranch), which also has lettuce, tomato, shaved red onion, and cheddar cheese. She had hers in a spinach wrap with creamy potato salad as a side, which she pronounced better than the familiar Southern potato salad with mustard in it.

Of course, we can never leave without dessert. My friend had homemade bread pudding, nice and hot with caramel sauce and fi lled with delicious raisins. I opted for the homemade cream doughnut, which was shaped like an éclair and fi lled with light, sweet cream topped with raspberry sauce. Very good.

They also have cottage pie, Cornish pastry, the classic Reuben, sundried tomato and brie pillow, and the Sunday Roast of the Week always features a different protein with lots of veggies and gravy.

5

Forks

(Out of a possible 5)

The Friar Tuck

16640 Cagan Crossings Blvd., Ste. 302, Clermont,

352.404.6818

Hours: Monday-Wednesday 11am-8pm, ThursdayFriday 11am-9pm, Saturday 8am-9pm, Sunday 8am-6pm

Fork Report:

Casual dining. $$ Seated immediately (lunch hour)

WAIT FOR MEAL: 15 minutes

OUT-OF-THE-ORDINARY STARTERS: ($5-$15.99): Sausage roll, Magical Forest shrooms, brie and tomato flip flop.

ENTREES: ($7.50$10.50): Pies: steak and mushroom, cottage, chicken and mushroom, and chicken pot pie.

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.

Follow the guru

Guru Restaurant off ers authentic Indian cuisine and atmosphere.

PAID PROMOTIONAL FEATURE

Uday Kadam wants to be your Food Guru. And much like a guru, Uday can be found at the top of a hill.

Uday is owner and head chef of Guru Restaurant, which sits 170 feet high at Clermont Hillside Terrace. It’s not easy to fi nd, but like that mountaintop climb to the guru, the culinary journey to Guru Restaurant is worth the trip.

In its fourth year, the “destination restaurant” attracts many repeat customers from all areas of Lake County because of its good, consistent Indian fare, Uday says.

Guru Restaurant serves northern Indian cuisine, created through the centuries as dishes from South Asian countries were combined, Uday says. The menu features fresh breads, kabobs, and many variations of curry dishes with chicken, lamb, and beef, as well as seafood, vegetable dishes, and biryani, or mixed rice, all made with creative combinations of sauces and spices—but not too spicy unless requested.

When diners enter Guru Restaurant, they’ll feel like they’re stepping into India, Uday says. The fi ne dining experience includes linen tablecloths and napkins, fresh fl owers adorning each table, walls lined with Indian artwork, and patio seating with a great view. Guru Restaurant also caters weddings and other functions with an Indian fl avor in the Central Florida area.

Uday, who was born in a village near Bombay, India, has been in the restaurant business for more than 40 years. The name of the restaurant is refl ective of Uday’s life: his father, a teacher, was Uday’s fi rst guru. He earned a scholarship to a boarding school where his next gurus were Buddhist monks and Catholic teachers. Uday’s experience there marked the beginning of his life’s journey: meeting people from various cultures and exploring their unique cuisines.

His fi rst restaurant job was at the renowned Taj Mahal Hotel. He went on to work at Marriott International and Disney’s Polynesian Resort, where he learned the importance of storytelling and excellent customer service. Uday decided to make Central Florida his home and opened his fi rst restaurant in Orlando.

Now, at Guru Restaurant, he’s gone back to the basics of what made his fi rst restaurant so successful.

“You have to be out on the fl oor and get people to know you,” Uday says. “If you’re not there, it doesn’t work. People want to see the owner.”

Guru Restaurant

2400 S. Highway 27, Suite 101, Clermont

352.241.9884

Hours:

4-10pm daily; closed Sundays