MA D D E Y’S C RAF T & C RU S OU S -V I D E WAGY U NE W YO RK ST R I P, B ON E MA RROW B UTTE R, D U C K FAT F R I ES
FREE
2016
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L et us take that
off your plate.
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Beyond the restaurant listings, you’ll find features that will help you become an even more savvy eater than you already are. Three local sommeliers talk wine (page 47, “Grape expectations”) we offer strategies for eating well when you’ve got pennies or pulling out all the stops when you’re flush (page 12, “Palate, meet price point”), and we talk to some of Central Florida’s restaurant owners who are married in love as well as in business (page 26, “Power couples”).
Publisher Graham Jarrett Associate Publisher Leslie Egan Editor-in-Chief Jessica Bryce Young
Editorial Spring tartine from osprey tavern Staff Writer Monivette Cordeiro
By this point in Orlando’s culinary history, you’re probably able to predict each new dish at your nearest gastropub, reel off the item number of your favorite pho without looking at the menu, and appreciate the difference between tequila and mezcal. We know you know food, but too often there are nights when the answer to “Where should we eat tonight?” is “I dunno, where do you want to eat?” That’s where BITE comes in. Whether you’re looking for killer tacos al pastor (pages 77-81) or the most innovative cuisine to hit the city’s tables (pages 1517), there are more than 250 listings of restaurants, bars, coffee shops and dessert dives in these pages – from longtime favorite spots to hidden gems to brand-new classics.
12 15 19 23 26 31 35
FEATURE: Three cuisines, three price points Sometimes you’ve got the dough, sometimes you don’t. That shouldn’t stop you from eating well MODERN RESTAURANTS A creative spin on the plate, with a focus on local ingredients and innovative technique SWEETS Cupcakes, doughnuts, cookies, ice cream and candy COFFEE + TEA Coffeehouses and teahouses FEATURE: Power couples You think marriage is the ultimate commitment? Try running a restaurant with your bae HEALTHY RESTAURANTS Vegan, vegetarian, plant-based, smoothies, juice bars ITALIAN RESTAURANTS Some specialize in pizza, some don’t
39 43 47 49 55 59 65 68
Food can be a gift, a privilege or a form of self-care – a way of showing love to yourself and others – and we all could use a little of that these days. Start your search for your next delicious meal in these pages. Happy eating! Project Editor Holly V. Kapherr Photographer Robert Bartlett Writer/Interviewer Faiyaz Kara Executive Editor Jessica Bryce Young Designer Shelby Sloan
SEAFOOD Fish, shellfish and other water creatures STEAKHOUSES Meat and more meat
FEATURE: Grape expectations: From list to lips, here’s how to pick a wine like a pro EUROPEAN RESTAURANTS French, German, Polish, Russian, Spanish
PUBS + WINE BARS Places where the food is just as compelling as the drink CASUAL RESTAURANTS Barbecue, burgers, sandwiches, tacos AMERICAN TRADITIONAL Comfort-food classics given the deluxe treatment FEATURE: Forkfuls of fame Celebrity chefs flock to Orlando to lure tourists and locals with their culinary stardom
71 77 83 87 91 93 97
ASIAN RESTAURANTS Chinese, Japanese, Sushi, Korean, Pan-Asian, Thai, Vietnamese LATIN + MEXICAN Colombian, Cuban, Mexican, Peruvian, Puerto Rican, Tex-Mex MEDITERRANEAN + MIDDLE EASTERN Greek, Lebanese, Persian, Syrian, Turkish INDIAN RESTAURANTS Curris, tandoor, dosai, naan
FEATURE: Today’s special or 86’d? Which food trends are still heating up, and which are cooling down SPECIALTY MARKETS Need gochujang for your Korean short ribs? Cracked wheat for falafel? Enoki mushrooms for stir-fry? Here’s where to find them FOOD & DRINK FESTIVALS Save the date! A calendar for foodies
Spring tartine by Chef Joseph Cournoyer-Burnett at Osprey Tavern
Calendar Editor Thaddeus McCollum Music Editor Matthew Moyer Digital Content Editor Colin Wolf Advertising Account Manager Lindsey Hahn Senior Multimedia Account Executive Dan Winkler Multimedia Account Executives Jessica Flynn, Scott Navarro, Jerrica Schwartz Creative Art Director Shelby Sloan Graphic Designers Chris Tobar Rodriguez, Melissa McHenry, Ian Jones Photgrapher Robert Bartlett Marketing and Events Events Director Zackary Rowe Events and Promotions Manager Brad Van De Bogert Marketing and Events Coordinator Rachel Hoyle Business Operations Manager Hollie Mahadeo Business Assistant Allysha Willison Circulation Circulation Manager Collin Modeste Euclid Media Group Chief Executive Officer Andrew Zelman Chief Operating Officers Chris Keating, Michael Wagner Human Resources Director Lisa Beilstein Digital Operations Coordinator Jaime Monzon euclidmediagroup.com National Advertising: Voice Media Group 1-888-278-9866, voicemediagroup.com Orlando Weekly Inc. 16 W. Pine St. Orlando, Florida 32801 orlandoweekly.com Phone 407-377-0400 Fax 407-377-0420 Orlando Weekly is published every week by Euclid Media Group Verified Audit Member Orlando Distribution Orlando Weekly is available free of charge, limited to one copy per reader. Copyright notice: The entire contents of Orlando Weekly are copyright 2016 by Euclid Media Group LLC. Reproduction in whole or in part without written permission of the publisher is prohibited. Publisher does not assume any liability for unsolicited manuscripts, materials, or other content. Any submission must include a stamped, self-addressed envelope. All editorial, advertising, and business correspondence should be mailed to the address listed above. Subscriptions: Additional copies or back issues may be purchased at the Orlando Weekly offices for $1. Sixmonth domestic subscriptions may be purchased for $75; one-year subscriptions for $125.
Adver ti s ers Pr i nte d i n Gre en
$$$$ $$$$ $$$$ $$$$
$10 OR LESS $10-15 $15-25 $25 OR MORE
**The price range generally reflects the average cost of one dinner entree. Bakeries, ice cream shops, etc. reflect relative cost for one person.
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palate, meet price point Sometimes you’ve got the dough, sometimes you don’t. That shouldn’t stop you from eating well. Orlando’s demographic mix of 1-percenters, college students, service-industry workers and families has netted us delicious dishes at almost any price point. Here are three favorite cuisines and where to find food that fits your budget, whether it’s baller status or tight-fisted.
SPLURGE
SPEND
SAVE
La Luce by Donna Scala at Hilton Bonnet Creek The first thing you should do when you sit down in your three-hour chairs (the plushy velvet ones restaurants only use when they know you’re going to spend a lot of $$$ and be sitting for a while), after you finish ogling the art and the sweeping 20-foot ceilings, is order the fried Spanish olives and warm Marcona almonds to pair with a crisp, dry martini. Afterward, opt for fresh-made pasta like fettuccine with wild mushrooms, thyme and truffled cream sauce. Of course there will be secondi, and the braised lamb shank with Tuscan bean ragu and mint gremolata is both hearty and elegant. Finish with affogato (there’s always room for ice cream, after all) and a double espresso before taking a walk around the hotel lobby and ending up at the garden fire pits with some singleserving friends. 14100 Bonnet Creek Resort Lane, 407-597-3600, laluceorlando.com
Spoleto Two options for ordering at this fast-casual spot named for an ancient city outside Rome: Go for the Chipotle method (choose either pasta, salad or flatbread and customize with their more than 40 toppings plus upgrades like truffled mushrooms, basil-marinated shrimp or giant meatballs). Or, opt for the curated chef’s menu, which includes Ravioli di Brodo – in which four-cheese ravioli bathe in savory chicken broth with kale, broccoli, carrots and herb-roasted chicken – or a flatbread topped with milky burrata cheese and prosciutto (pretty fancy for a quick-service). Dessert options go beyond the typical tiramisu and cannoli: Spoleto’s sweets include a flatbread slathered with Nutella and strawberries (molto Italiano!), amaretti cookies, puff pastry filled with vanilla or hazelnut cream, and Italian chocolate truffles. Locations at Florida Mall, UCF and Winter Park, spoletoitalian.com
900 Degreez Pizza Yes, it is possible to build a rustic, Italian-style wood-burning oven inside an oversized food truck, and Drew Soifer, owner and operator of the truck, wants you to take notice. Instead of some fancy wrap, Soifer has replaced the facade of the truck with an “open kitchen” concept, made possible by an all-glass panel that lets pizza lovers watch their pie go from doughy to delish in just 90 seconds. This solves a typical food-truck-goer’s problem: waiting a seemingly interminable amount of time for your food to get forked over. Go beyond margherita or pepperoni with creations like the EIEIO (an homage to Old MacDonald, no doubt), topped with Fuji apples, applewoodsmoked bacon, garlic and mozzarella, or the Hercules Court, with fingerling potatoes and walnut pesto. Find out where they’ll be next on their website. 900degreezpizza.com
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‘Ohana at Disney’s Polynesian Village Resort Ukulele players serenade and tiki drinks on fire flow freely at this vast dining hall in the center of the newly refreshed Polynesian Village resort. Make two reservations, though: One for ‘Ohana for dinner and one for pre-meal cocktails at Trader Sam’s Grog Grotto & Tiki Bar, where the Shrunken Zombie Head cocktail comes in a souvenir shrunken head filled with three different kinds of rum, plus tropical juices, falernum and cinnamon. Then head into the restaurant for oak-grilled shrimp skewers, pillowy pork dumplings in garlic-ginger sauce and probably the best bread pudding served in a hotel anywhere in town, laid over ice cream and topped with banana caramel sauce. 1600 Seven Seas Drive, 407-9393463, disneyworld.disney.go.com
Ming’s Bistro You might have visited this popular dim sum spot on the weekends to score custard tarts and shumai from the passing carts, and truth be told, you can spend a buck in a hurry here (those little dishes add up fast). But if you’ve never ordered off the menu before, start there. Watercress soup envelops savory sliced pork, servers scoop live Maine lobsters out of the tank for steamed lobster with soy and chili sauce, the sound of giant Chinese cleavers hacking up sweet and salty roast duck swells from the kitchen, conch sauteed with green chives comes sauced in a rich seafood-stock glaze. The place has been redesigned to feel more intimate and upscale, but the prices are still fair and plates are full of flavors both exotic and familiar. 1212 Woodward St.; 407-898-9672
Sushi & Seoul on the Roll Found on weeknights outside pourhouses like Will’s Pub, the Thirsty Topher, the Guesthouse and Redlight Redlight, this food truck is home base for sushi, Korean and Chinese street food like bao stuffed with soft-shell crabs, avocado fries and ramen bowls, perfect to pair with craft beers or cocktails. One of our favorites: seared ahi tuna tataki bites crusted with chili flakes and topped with avocado slices, belted with nori and dotted with a little sriracha and spicy mayo. The flavor bombs have dropped. Look out for Asian delicacies you wouldn’t think to find on a truck, like salty, briny uni cradled by sliced avocado (forget bacon, everything’s better with avo) and topped with salmon roe. facebook.com/sushiandseoulontheroll
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Norman’s at the Ritz-Carlton Grande Lakes Chef Norman Van Aken’s flagship restaurant is a veritable temple of equatorial eats, using ingredients from all over the Caribbean, Central and South America to bolster the case that rice and beans are just the tip of the iceberg when it comes to Latin – or, as Van Aken calls it, New World – cuisine. Starters like Key West shrimp ceviche with tequila and avocado and Brazilian-style cracked conch chowder with a coconut “cloud” elevate traditional cooking methods and native dishes. Try as much as possible with the six-course tasting menu (a virtual steal at just $159 per person with top wine pairings by sommelier and general manager Yusuf Yildiz), then take your dessert and coffee on the patio and watch the sun sink below the golf course. We suggest choosing cheese from the rotating selection on the tableside cart or the Carmelito Crema parfait with foie gras ice cream, Malteada foam and duck confit “snow.” 4012 Central Florida Parkway, 407-393-4333, normans.com
Pio Pio Two words: bandeja paisa. Known for its succulent and well-seasoned rotisserie chicken, Pio Pio’s locations are known for piling on enough food for dinner and lunch the next day for a comfortable price – especially if you’re getting two meals out of it. The chain combines Colombian and Peruvian comfort food, and you’ll find both tostones and arepas as well as ceviche and jalea (fried mixed seafood), which serves four people for just over 20 bucks. Crispy deep-fried pork skin called chicharron sits atop a perfect white-corn arepa for a starter that sets the tone for a hearty meal. Pair dishes with South American sodas like Postobon or Inca Kola, or opt for Peru’s purple-corn drink, chicha morada. Multiple locations in Central Florida
La Empanada Truck It’s best to check out where La Empanada is going to be on their Facebook page or on their website and show up early – they’re most often found at Orlando City Soccer games and Food Truck Bazaars. Chances are, by midevent, your favorite sweet or savory turnover is gonna be gone (especially the crowd-favorite Nutella and banana empanada). Most of the empanadas are about $3.50 each, and the menu features classics like picadillo and chorizo with potato alongside neo-Latin concoctions like BBQ chicken with gouda cheese and sun-dried tomato with poppy seeds. You’ll also find that elusive Mexican Coke on their beverage menu, so crisp and so cold it cuts right through the empanadas’ rich fillings and fried crusts. laempanadatruck.com
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the place: THE
OSPREY TAVERN
the chef: JOSEPH
COURNOYER-BURNETT
hen former Ravenous Pig chef de cuisine Joseph
sensuous creations – like the luscious lamb ribs – but, arguably, no dish begs to be taken more than his spring tartine (see page 11). Chicken confit smothered
Cournoyer-Burnett joined the Osprey Tavern as
under top-notch toppers like tender Delta asparagus,
executive chef, it marked a turning point for the
carrots from Frog Song Organics and dark Opal basil
fledgling Baldwin Park restaurant. Prior to Cournoyer-
on seeded sourdough bread from Pane D’Or makes
Burnett’s arrival, the restaurant’s dishes lacked a
for a visually stunning presentation. Green goddess
certain je ne sais quoi, but with the talented and
dressing adds body, while a spring onion agrodolce
unassuming chef on board, the Osprey earned its
lends a tangy, racy contrast. No doubt, under
wings as one of the city’s top restaurants.
Cournoyer-Burnett, the ravenous hordes will continue to prey on this Osprey.
He’s even given the restaurant’s sexed-up interior a run for its money with some equally seductive and
4899 New Broad St., 407-960-7700; $$$$
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NOW
OPEN! FRESH | LOCAL | SEASONAL | HANDMADE
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assures diners the freshest, most creatively cooked dishes possible. Closed Monday-Wednesday. 103 W. Indiana Ave., DeLand, 386-734-3740; $$$
A r ti s a n’s Ta ble The breakfast/lunch scene is hopping at this downtown hub, but at dinnertime chef Scott Copeland applies culinary strokes of fancy to such dishes as sakebraised short ribs and butternut squash risotto with coconut and pecans. Stiff cocktails are also artistically crafted. Menus change seasonally. 22 E. Pine St., 407-730-7499; $$$
Ca nva s Re s t au r a nt & Ma rket
The B oheme Re s t au r a nt
K Re s t au r a nt
Resplendent resto in the Grand Bohemian Hotel puts the “art” back in culinary arts, both in design and chef Laurent Hollaender’s creations. Mains change seasonally, but we were deeply impressed by a duck breast served with starfruit, spring forest mushrooms, Swiss chard and roasted marble potatoes on our last visit. 325 S. Orange Ave., 407-581-4700; $$$$
The restaurant tucked into a cozy bungalow reaches a grand level of food and service. Chef-owner Kevin Fonzo (the “K”) creates dishes that are both simple and elegantly delicious, often using ingredients from the garden behind the kitchen. Everything hits the right note, surpassing the restaurant’s already sterling reputation. 1710 Edgewater Drive, 407-872-2332; $$$
Cre s s Re s t au r a nt
K a s a Re s t au r a nt & B a r
Beard award-nominated mathematician-turned-chef Hari Pulapaka has the formula for success: fusing traditional and multicultural approaches with organic ingredients. Since moving to a tasting menu-only approach, Cress
This boîte has plenty of substance to go along with its downtown swagger. Small plates rule (don’t miss miso-chili sprouts) and from the raw bar, tuna and tostones is a refreshing tropical pairing. 183 S. Orange Ave., 407-985-5272; $$$
Exhibition-style Lake Nona kitchen opens into the main dining room, and floor-to-ceiling windows offer picturesque views. The adjoining market with communal tables offers fresh-made breakfast and lunch items from the Canvas kitchen. 13615 Sachs Ave., 407313-7800; $$$
Lu ma on Pa rk Chef Brandon McGlamery attracts all the glamorous foodies to his Park Avenue destination. Menus change daily and seasonally, but fish is always a fabulous Florida-centric bet here. There’s a great wine selection, a creative cocktail menu, and the atmosphere is lively, especially at the chef’s table. 290 S. Park Ave., Winter Park, 407-599-4111; $$$
Maddey’s Cr a f t & Cr u Spanking new restaurant from chef Jason Schofield takes over a beautiful downtown space, serving “New Americana” cuisine, artisan pizzas from a wood-burning oven (crusts made from house-milled flours) and craft cocktails. 116 W. Church St., 407-601-2692; $$$$
Pha rmacy Start with one of the “elixirs” – stiff, hand-crafted cocktails – before diving into roasted bone marrow with ghost chili-strawberry preserves or fried green tomato nuggets over creamy corn curry. Mains vary by season, but what we’ve eaten has always been superb. Dinner only. 8060 Via Dellagio Way, 407-9852972; $$$$
The Ravenous P ig The frills are as sophisticated as the fare at this Winter Park gastropub;
diners swoon over the famous Gruyère biscuits. Chef-owners James and Julie Petrakis prize creativity in the kitchen, and their talented staff makes plates sing. 1234 N. Orange Ave., Winter Park, 407-628-2333; $$$
The Rus ty Sp o on Chef Kathleen Blake brings a locavore credo to the downtown core along with an urban-farmhouse vibe. Her vaunted relationships with purveyors and sly sense of humor (don’t miss the “Dirty South”: shellfish in shrimp-peanut broth with grits and greens) pay off in a rustic menu focused on locally farmed and raised ingredients, but not obsessively so. Culinarily influenced cocktails extend the homey vibe. 55 W. Church St., 407401-8811; $$$
S o c o Thornton Pa rk Greg Richie’s imaginative take on Southern classics has made Soco one of downtown’s premier dining destinations, thanks to dishes like cassoulet of duck confit with boiled peanuts and smoked black-eyed pea tortellini with tomato water. Bourbon hounds will appreciate the extensive selection, while those with a penchant for indulgent endings will appreciate house-made moon pies served with a vanilla RC Cola float. 629 E. Central Blvd., 407-849-1800; $$$$
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the place: VALHALLA BAKERY the chef: CELINE DUVOISIN pon first tasting
Valhalla does a bang-up business in custom cakes,
Celine Duvoisin’s
but the pastry case at Market on South is where most
vegan pastries,
of Duvoisin’s fans first encounter her work. Butter
we may have referred to her as a “magical unicorn
tarts and Nanaimo bars reflect her Canadian heritage,
kitchen witch” (OK, we did. With emoji.) But while her
while cinnamon rolls, fruit tarts, cookies, ganache
confectionery powers may seem like magic, she’s no
slices, hand pies and her runaway-success doughnuts
imaginary being – Duvoisin is a down-to-earth, no-
in dozens of crazy flavors simply reflect her desire to
nonsense boss in the kitchen. Her professional start
make sure everyone’s sweet tooth is satisfied. While
in life was as a makeup artist, but she later started
Valhalla decided to focus on vegan pastry, seeing a
baking at Publix – so perhaps it’s not surprising that
need in Orlando for quality baked goods that people
if she has to choose, she prefers the decorating to
with dietary restrictions could enjoy, Duvoisin’s
the baking process. “Baking is cathartic, but being
personal philosophy on eating sweets is simple and
able to make people smile with fun cakes that have
universal: “It doesn’t need to be healthy, because it’s a
personality is more satisfying,” she says.
treat. Eat good quality, and don’t feel guilty.”
2603 E. South St., 407-613-5968, $$ o r l a n d owe e kl y.com |
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Central Florida’s Best Riverfront Pool Bar B Cup c a ke s Made fresh every morning at 6, B’s cupcakes are offered in intriguing flavors – we think the sweet potato cupcake, with its nutmeg hints and cinnamon cream cheese, is a symbol of all that’s good with the South. Side your ’cake with a glass of flavored 2 percent, soy or almond from the milk bar. 127 W. Fairbanks Ave., Winter Park, 407-660-2253; also 3030 E. Semoran Blvd., Winter Park, 407-788-2253; $
Plenty of Boat Parking Easy River Access
B ack haus It means “bakehouse” in German, so delete any mental images of a backyard shack. Backhaus offers a cornucopia of true traditional German breads, pretzels, and sausages and cured meats – not to mention a mouth-watering array of decadent sweet pastries. 1213 N. Orange Ave., 321-800-5212; $$
B en & Jerr y’s Get your Chunky Monkey and Phish Food fix at this quick-serve version of everyone’s favorite Netflix-and-chill pint. Freshly made waffle cones hold fave flaves, but sadly, Free Scoop Day comes only once a year. Multiple locations, benjerry.com; $
B ett er Tha n S ex Dessert-only restaurant sexes things up with a menu of cakes, pies and beverages, most of which will have you moaning in satisfaction. Desserts like the Cookie Nookie Pie, Morning After and Missionary Crisp are meant to indulge. Rimmed drinks (coffee or wine) can get sticky. Reservations strongly recommended. 1905 N. Orange Ave., 407-761-8949; $$
Blue Bi rd B a ke Shop Real butter, fresh fruits and high-quality spices are among the superior ingredients the bakers at Blue Bird use to create their amazing cupcakes, baked fresh in small batches every day. In addition to traditional favorites, this shop also creates unique flavors: Try the chocolate Guinness or vanilla black pepper for a change of pace. 3122 Corrine Drive, 407228-3822; $
Jerem ia h’s O r igi na l It a l ia n Ic e
Otters on the River
Boat Tree Marina 4380 Carraway Pl | Sanford, FL 32771
(407) 636-6300 20 |
SWEETS-capsules.indd 20
It’s like a sorbet, only more slushy. It’s not a snow cone, although it does come in a cup, in not-too-sweet and refreshing flavors such as mango, tangerine, watermelon, red raspberry and passionfruit. Multiple locations, jeremiahsice.com; $
Ji l lyc a ke s Technicolor space punctuated by a counter inlaid with real sprinkles will get
kids and adults excited for the sweets in the case. Two-time Cupcake Wars winner Jillian Kopke runs this sugar shop featuring innovative flavors like fig-and-goat cheese and cookie butter. 125 N. Orlando Ave., Winter Park, 863-797-4233; $
Kel ly’s Homemade Ic e Cre a m The popular ice cream truck moved into this big, airy space and we’re all a little sweeter for it. Flavors like Dirty Monkey, Mexican Chocolate, Fireball and S’mores – alongside your basic strawberry, pistachio and rum raisin – make it hard to choose just one, so try a flight: four small scoops, each in its own little waffle cup. 3114 Corrine Drive, 321-226-8685; $
P Is for P ie B a ke Shop You won’t find Crisco, gelatin or any processed stuff here. What you will find is strawberry-raspberry cobbler, chocolate peanut-butter sea-salt cuties, light and airy banana cream Mason jar pies, and the shop’s signature flaky-crust caramel pecan hand pies – all guaranteed to tug on your Southern heartstrings. 2806 Corrine Drive, 407-745-4743; $$
The Pop Pa rlou r A rotating menu of flavors including mimosa, coconut-rum-chocolate, and Nutella with Cigar City Maduro Brown Ale makes it clear that the pop-crafters here take fun seriously, and their commitment to organic and local ingredients where possible bears that out. 431 E. Central Blvd., 321-348-7677; $
Sm ith & Ada m s Con fe ction s Smith & Adams sounds like a law firm, doesn’t it? Oddly enough, this homegrown sweet shop is a partnership between an experienced patissière and, yes, an ex-attorney, and their polished, clean-edged caramels, cordials, truffles and ganache already have a devoted following. If they have it when you visit, don’t pass up the matcha-lemongrass bonbon – it looks like a Martian Ring-Pop but tastes like heaven. 2560 E. Colonial Drive, 407-394-6535; $$
The S o da Fou nt a i n The vibe at this ice cream store is undoubtedly eclectic, and that’s precisely the intent of owners Brad and Christina Cowherd (who also own Infusion Tea). Patrons are encouraged to draw on the chalkboard walls as they enjoy their sundaes, floats, shakes and egg creams. 2525 Edgewater Drive, 407-540-1006; $
Wi nt erclu b Sk i Ca fe Inside this indoor ski and snowboard facility – yes, they can teach you how on fake slopes – lurks a gelato café, scooping up 24 different flavors of the silky Italian treat made in-house. 2950 Aloma Ave., Winter Park, 407-618-1123; $
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www.valhallabakery.com 2603 E South St, Orlando (located in Market on South)
Winter Garden’s exclusive gourmet gluten-free bakery Gluten & allergy free baked goods loved by all
Tuesdays just got a lot sweeter with Tasty Two'sdays!
Our everyday flavors (Tasty Chocolate, Tasty Vanilla, Birthday Remix, Southern Red Velvet, Not so Classic Carrot) & our allergy friendly flavors of the day (AF Coconut, AF Chocolate & AF Snickerdoodle) Snicke
will be $2 every Tuesday!
Gluten and peanut/treenut free facility
Call To Order Today! 407-344-0014 wecater@bjorlando.com
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Orlando Sentinel Critics Choice 2016 Orlando Magazine Best Bakery Critics Choice 2016 Orlando Family Magazine Best Chocolate Chip Cookie in Orlando 2016 22 |
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the place: LINEAGE COFFEE ROASTING the cup: MICRO-ROASTED SINGLE-ORIGIN COFFEES arrett Johnson, Justine Johnson and
techniques to bring out the very best from each
Ryan Wilcox have a simple yet mighty
single-origin, limited-edition bean.
calling: Their mission to bring the best possible coffee to Orlando is small
The “about us” page on their website is typically
enough to fit in an espresso cup, but big enough to
humble: “Craft coffee should be approachable, yet
change the way our food purveyors do business.
surprising. It’s our passion to bring amazing coffee to our community.” When you tire of burnt-black
The gleaming white tiles and shiny coffee drippers
roasts or utilitarian road-trip juice, when you outgrow
lend Lineage, tucked into the back corner of East End
caffeinated milkshakes topped with whipped cream,
Market, a laboratory atmosphere — which, given the
Lineage will show you how their passion pays off
seriousness of purpose displayed by those behind
in the intense flavor and silky texture of the most
the counter and behind the name Lineage, is not
modern cup of coffee Orlando has to offer.
far from the truth. Johnson and his staff go deep, experimenting endlessly with roast times and brew
3201 Corrine Drive, 407-205-8096; $$
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B a rn ie’s Cof fe eK itchen The flagship location of the longtime Central Florida favorite is still serving elegant coffee beverages as well as breakfast, lunch and brunch on Park Avenue. The pour-over station offers the smoothest cup you’ve tasted in a while, and we come back for the truffled grilled cheese and shakshuka again and again. 118 S. Park Ave., Winter Park, 407-6290042; $$
L e Ca fé de Pa r i s This spot’s secret lies in the baguettes, which Claude Wolff flies in daily from a small village in his home region of Lorraine. So whether you opt to layer your baguette with ham, Swiss cheese, lettuce and tomato (as in the croque monsieur), or with butter, brie cheese and tomato (as in Le Parisien), it’s really hard to go wrong. 5170 Dr. Phillips Blvd., 407-2932326; $$
D ow nt ow n Cre do Espresso drinks (lattes, macchiato, cappuccino), pour-overs and straightup drip coffee are served in a room as simple as the menu, with clean lines, comfortable modern furniture and just enough embellishment to make the space appealing. The pay-what-you-will model is intriguing, and it seems to be working out for them. 706 W. Smith St., 407-250-4888; also 550 E. Rollins St. at Florida Hospital; $
Dr u n ken Mon key Cof fe e B a r Meat, though present on the menu, takes a backseat to healthy vegan and vegetarian fare at this urban coffeehouse. Chewy Anzac biscuits partner well with the Mojo Jojo, an instantly addictive coffee drink with cinnamon and sweetened condensed milk. Keeping it simple? Try a cup of the house roast, black, no sugar. 444 N. Bumby Ave., 407-893-4994; $
The He a lthy Budda h If you’re new to the kava and kratom craze, stop in and get educated. Kava drinks (made from the dried and powdered leaf of the plant) have been used for centuries throughout the South Pacific Islands; it’s claimed that kratom, another plant that is dried, powdered and mixed with liquid, can both stimulate and relax. You’ll never know how it works if you don’t give it a try. 803 W. Fairbanks Ave., Winter Park, $$
Hous e Blend Ca fé Lattes and cappuccinos aren’t the only items worth sampling here. Aboveaverage café fare includes burritos, sandwiches and waffles, not to mention
freshly made desserts. All of HBC’s profits go toward community service projects in Orange County and around the world. Customers are encouraged to help out, so be sure to inquire if interested in more than just a cup of joe. Closed Sunday. 10730 W. Colonial Drive, Ocoee, 407-656-7676; $
In f us ion Te a Some special places offer more than what’s on the table, and while the many, many teas and the creative snacks are wonderful here, just as much nourishment comes from the “third place” environment created by Christina and Brad Cowherd. Our favorite blend? The winter mint rooibos, with its hints of chocolate and coconut. 1600 Edgewater Drive, 407-999-5255; $
Sle e pi ng Mo on Ca fé Boho coffeehouse perks up the Aloma/ Semoran corridor with bold brews, live music and a colorful aesthetic. Indulge creativity by creating your sandwich, salad, pita pizza or rice bowl from a list of ingredients. 495 N. Semoran Blvd., Winter Park, 321-972-8982; $
St a rdus t Vide o & Cof fe e Over the years, the Audubon Park stalwart has morphed to serve the changing desires of the community. Among its many functions (work and study spot, café, farmers market) and despite its ramshackle air, the ’dust is prized by anyone looking for a quality lunch, a late-night snack, or a nice buzzy glow, whether from caffeine or liquor. 1842 E. Winter Park Road, 407-623-3393; $
Te a & Te a Almost 100 different types of tea are served in this serene spot nestled within Winter Park Village. Summer days call for their Fresh Summer Tea, which blends peach tea with passionfruit juice. 480 N. Orlando Ave., Winter Park, 321203-4002; $
Velo Cre ek Bi ke & Brew If you haven’t visited Oviedo recently, you might want to schlep yourself right over. A cycle-and-coffee-loving couple runs this place, where you can browse the bikes or get your chain fixed while you sip a red velvet or salted-caramel latte. Multi-tasking win. 93 Alafaya Woods Blvd., Oviedo, 407-603-4075; $
Ve spr Cr a f t Cof fe e & A l lu re s Across Alafaya Trail from the circus that is Waterford Lakes Town Center is Vespr, a minimalist storefront peddling singleorigin Joe and using mad-scientistworthy brew methods like the Japanese Hario siphon method, to produce the smoothest cup of java. 626 N. Alafaya Trail, 407-476-3093; $
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power couples You think marriage is the ultimate commitment? Bah! Try running a restaurant with your bae. These three dynamic duos not only share their lives together, they share their livelihoods — feeding Orlando delicious dishes truly made with love.
the restaurant: SAIGON NOODLE & GRILL the couple: THUY “VINCENT” & THOI “TUDY” NGUYEN As a law student at Saigon University, Vincent traveled to New Orleans in 1984 for a meeting of the National Vietnamese Catholic Convention, where he met Tudy. They’ve been married for 30 years, have four children, and own and operate two locations of Saigon Noodle & Grill (the newest locale is on Bumby Avenue in the former Pho K5 space), which they started when Vincent immigrated to the United States.
respect each other’s ideas and opinions. But the most rewarding part is that we can always rely on each other and know that we can both put in 110 percent in order to be successful,” Vincent says.
“The biggest challenge is that we are both very competitive and sometimes we have to find ways to compromise and
(Insider tip: Saigon Noodle & Grill has the best pho broth in town. We dare you to find better.)
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“We get to see and communicate with each other more and on a daily basis. We always find a way to resolve challenges as a team and because of that, our restaurant business grows stronger every day.”
While they both run the restaurant together, there’s still a division of labor to some degree. Tudy takes care of the front-of-the-house dining room operations, while Vincent oversees the kitchen, marketing and public relations. Together, they manage the finances as well as train and manage the staff. Even spending more than 40 hours a week together, they still find things to admire about each other. Vincent appreciates Tudy’s guest savvy and “her ability to remember our customers’ names and food preferences, while maintaining a clean and healthy environment.” What
Tudy loves about Vincent? “I admire Vincent because he is intelligent and knows how to make difficult business decisions. Three years ago, the Goldenrod location was struggling before we took over from the few previous owners, and in a short time we made a complete transformation under his leadership. He has a big vision and strong work ethic to make sure everything is running smoothly. He works hard and will not be at ease until a task or goal has been achieved.” Saigon Noodle & Grill 710 S. Goldenrod Road, 407-658-1967, and 101 N. Bumby Ave., 407-532-7373, saigonnoodleandgrill.com
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the restaurant: SE7EN BITES the couple: TRINA GREGORY-PROPST & VA PROPST Anyone who says nothing good happens at a strip club hasn’t met Trina and Va Propst. They attended a birthday party for twin friends and were each friends with one of the twins. When they met, Trina was still in culinary school and Va had taken a few years off from the restaurant industry to work for an insurance company. “She couldn’t resist my chocolate peanut butter bacon cupcakes,” says Trina. We’re not surprised, and if you’ve tried any of the sweet delights at Se7en Bites, you probably aren’t either. The pair dated for a year and married in Manhattan on July 17, 2013. They’ve been married for almost three years.
are big rewards too: They cite being able to bounce ideas off each other and collaborate (especially on breakfast specials), as well as knowing they’ve accomplished all this together. There’s a lot to celebrate, too. Se7en Bites’ new, larger space will open in July. One more plus: “Maybe a stolen kiss in the walk-in, on occasion,” Trina says.
You might think that working together in the same restaurant means plenty of QT as a couple, but for Trina and Va, that’s not always the case. “The biggest challenge for us is not having enough time together. I know that’s hard to believe, but it’s true. We may be in the same 1,000-square-foot space all day, but we are definitely busy with separate tasks,” says Trina. “Va does most of the savory kitchen tasks and maintenance, while I take care of the sweet kitchen as well as front of house and customer service.” As much work as it is, there
Trina admires Va’s work ethic and ninja-like knife skills. “I know if she says something can be done, it’ll happen. She’s never let me, or our business, down.” Va says she’s never seen anyone “pinch pies” as fast as Trina (sexy!). “We are each other’s biggest fans.”
According to the couple, either one could run the entire business if needed, but their efforts ebb and flow with daily, monthly and yearly tasks. Some things they divide and conquer, and some things they take on together.
Se7en Bites Bake Shop 207 N. Primrose Drive, 407-203-0727 (planning to move to 617 Primrose Drive summer 2016) facebook.com/Se7enbites
Photo courtesy of Trina Gregory-Propst & Va Propst
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the restaurant: CRESS RESTAURANT the couple: HARI & JENNEFFER PULAPAKA
“The decision to open Cress in 2008 was an exciting addition to our already-busy lives,” says Jenneffer. “I loved the idea of a global kitchen that showcased our regional bounty.” With dishes that call attention to freshness and respect for ingredients as well as sustainability and local sourcing, Cress’ success has been largely due to the Pulapakas’ global savvy and love of travel. Jenneffer works as the general manager of the restaurant and is a certified wine director and
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member of the Wine Scholar guild. “My main goal is to maintain a dynamic and elegant wine menu that showcases Hari’s food,” says Jenneffer. From menu development, sourcing, ordering, preparation and running the line with his sous-chef, Hari is the maestro of the kitchen. “When I’m not traveling, I’m in the kitchen prepping food, overseeing and managing some of the financial aspects,” says Hari. “Initially, since Cress is open Tuesday through Saturday, we had little time together, but as our concept and hours have evolved, we now enjoy spending time together and with friends and family doing what we do best: hosting dinner parties at our home,” says Jenneffer. “The fact of the matter is,” says Hari, “our love and respect for each other has contributed more to Cress’ success than anything else.”
Jenneffer is most proud of Hari’s involvement with the Chef’s Action Network, which has led to Cress championing the sustainability movement and anti-food-waste programs. Cress has real relationships with those who supply their ingredients: the farmers, the fishermen, the foragers and cattlemen. Hari adds, “I admire Jenneffer’s relentless and passionate approach to the blue-collar fabric of the
restaurant. She seamlessly accepts and elevates the grunge and unglamorous aspects of running a restaurant day in and day out. She has a tremendous palate, which despite her vegetarian lifestyle facilitates some of the best food and wine pairings around.” Cress Restaurant 103 W. Indiana Ave., DeLand, 407-734-3740, cressrestaurant.com
Photo courtesy of Hari & Jenneffer Pulapaka
Appropriately, James Beard Foundation award nominees Hari and Jenneffer Pulapaka met over a glass of wine in 2005 at the Elusive Grape, also known as DeLand’s “living room.” Just months later, they married on Yarnet Glacier in Alaska in the summer of 2006.
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Photo courtesy of Hari & Jenneffer Pulapaka
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the place: NEW MOON MARKET the chef: JENNIFER MOON ennifer Moon, a regular at
watermelon, pineapple, basil and lime, and the “Lovely
farmers markets around Central
Day” with cucumber, pineapple, kale, ginger, lime and
Florida, sold her New Moon
apple. Moon’s newest offering — superfood breakfast
juice brand from New Smyrna Beach to Windermere,
bowls — are all the rage. The “Very Berry,” comprising
but when her career in pharmaceutical sales came
almond milk, banana, blueberry, strawberry and
to an abrupt end, the opportunity to juice full time
spinach, then topped with coconut flakes, granola
presented itself. With the help of her father, Tim,
and more blueberries, is simply a breakfast (bowl) of
Moon opened her College Park juice house, and the
champions. Cue the Rocky theme.
community response has been extraordinary.
2314 Edgewater Drive, 407-440-8147; $$ They come for Moon’s nourishing concoctions, salubrious snacks, and her bubbly band of “juice stars” – combos like “Good Vibrations,” a blend of
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L ov i ng Hut
D a ndel ion Com mu n it e a Ca fé This socially conscious teahouse has become a gathering ground for nonconformists, neo-cons and everyone in between. A predominantly vegan menu of wraps, salads and an outstandingly hearty chili will satisfy even the most ravenous of carnivores. Start with garlicky hummus with hemp seeds, “roll or bowl” a variety of veggie-grain combos, and finish with the fluffernutter sandwich – a sweet proposition. 618 N. Thornton Ave., 407-362-1864; $
D aya The off-Park Avenue plant-based resto plays up to its tony environs, but plays down usage of the word “vegan.” Whatever the label, dishes like cauliflower tempura with sweet chili and a burger fashioned from a spiced patty of hearts of palm are irresistible. The jumbo shells filled with garlic-herb tofu and cashew ricotta are gratifyingly filling, and desserts like peanut-butter-Oreo cheesecake are tiny but mighty. Dinner only. Brunch offered Saturdays and Sundays 11 a.m.-3 p.m. 155 E. Morse Blvd., Winter Park, 407-636-9461; $$$
Etho s Veg a n K it chen Creative, satisfying meatless fare is the norm at this all-vegan restaurant. Mac and cheese is nice and gooey, and segues well into “sheep’s pie” with its generous heaping of fluffy mashed potatoes. Sunday brunch is a welcoming and tasty gathering for all palates. 601-B S. New York Ave., Winter Park, 407-228-3898; $
Fre sh i i Toronto-based fast-casual joint focuses on making healthy eats affordable and convenient. The menu comprises salads, soups, wraps, burritos and noodle, rice or quinoa bowls, all topped with fresh ingredients (with the exception of the hormone- and antibiotic-free meats, which are pre-cooked and shipped in). Smoothies, especially the mint-pineapple-coconut Powerhouse, are terrific. Friendly staff in an eco-friendly space. 7600 Dr. Phillips Blvd., 407-203-8856; $
G a rden Ca fé The creative kitchen works exclusively with meatless options to create satisfyingly deceptive Asian dishes like orange chicken and salt-and-pepper “ribs.” Some fool the taste buds while others need a die-hard vegetarian’s appreciation, but you won’t find a more satisfyingly toothsome stir-fry than the Hong Kong style “eel” or satay “lamb” anywhere. Closed Monday. 810 W. Colonial Drive, 407-999-9799; $$
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The tiny building is a temple of oddly delicious vegan dining. The environmentally friendly Loving Hut offers a win-win proposition: Along with more typical Asian options like “noble rice” and “saintly stir-fry,” the menu is stocked with snacks like cheesecake, “golden nuggets” and “happy dogs,” but it’s all vegan. Closed Tuesday. 2101 E. Colonial Drive, 407-894-5673; $
Ma rket on S outh Vegan fare: It’s not just for vegans anymore, as this gathering ground for herbivores and omnivores alike demonstrates. In the mornings, lines run out the door for Valhalla Bakery’s delicious doughnuts, while visitors chow down on Dixie Dharma’s creative Southern victuals day and night. Humble Bumble kombuchas are also offered, as are Quantum Leap wines. 2603 E. South St., 407-613-5968; $$
The S a nctu m Plant-based eatery deftly disproves the antiquated notion that meatless and wheatless equates to tasteless with boldly flavored green, grain and pasta bowls. A kale Caesar is anything but one-dimensional, and the harissa-spiced “Mo’Rockin” bowl with cauliflower, beets, candied walnuts and sultanas is faultless. Smoothies and pastries are available for sating the sweet tooth. Oh, and they can also pull a proper espresso. 715 N. Ferncreek Ave., 407-757-0346; $$
Skyebi rd Juic e B a r & E xp er i ment a l K it chen Cold-pressed juice, kombucha and kale chips are just a few of the raw concoctions you’ll find at the Skyebird stall at East End Market – all made from organic, non-GMO produce. The starfruit kombucha is a favorite, as is the Thai Hot, a spicy green juice; don’t miss the raw falafel salad, served in a tall Mason jar. 3201 Corinne Drive, 407-758-9311; $$
The Smo oth ie Ro om Experience fresh vegetable and fruit juices without having to clean the juicer. Whether you think fresh juice offers health benefits or just like the way it tastes, you’ll find something to love at this art-filled SoDo hangout. 25 W. Crystal Lake St., 407-250-4894; $
Vit a l ity Bi s tro Smoothies and fresh juices please the hard-core health enthusiast, but there’s something for everyone at this cheery café. Veggie burgers, soups and pastas fill the extensive menu; Sunday brunch is extra festive, with pancakes, French toast and even mimosas with organic OJ. Closed Monday. 301 N. Baker St., Mount Dora, 352-735-8411; $$
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DIG DEEP INTO THE HEALING BENEFITS OF YOUR OWN BACKYARD! Local Edible Medicinal Plant Walks Herbalism - Gardening - Permaculture Drumming & More!
Classes for all levels of interest & experience Live & Online Courses CEU credits provided for for Massage Therapists, Nurses, Acupuncture, Midwives, & Dietitians
11 0 9 E C o n c o r d S t , O r l a n d o F L 3 2 8 0 3 | 4 0 7 - 5 9 5 - 3 7 3 1
Across from Hillcrest Elementary in the Mills/50 District
w w w. H o l i s t i c L i v i n g S c h o o l . o r g / o r l a n d o
JUICE BAR •ORGANIc coldpress juice •Smoothies •plant-based food
407.951.3120 our store
898 E. Washington St.
also at these fine farmers’ markets Winter Park Saturday 7a-1p | Winter Garden Saturday9a-2p Lake Eola Sun 10a-4p | Hyde Park 1st Sunday of the month 10a-3p
www.R awJ uicinga ndD etox. com o r l a n d owe e kl y.com |
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335 N Magnolia Ave Orlando, Florida 32801 • www.YourPie.com •
OPENING FALL 2016
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the place: PRATO the dish: CACIO E PEPE f you’ve spent any amount of time
as it gets. Other than the fresh-made spaghetti, only
in a restaurant — especially in the
six other additions make the plate: black pepper,
kitchen — you’ll know how much
Parmesan cheese, radicchio, speck (a kind of cured,
a restaurant really profits on dried
thick-cut bacon) and balsamic vinegar. Prato’s
pasta. Take this advice if you want
mustard-powder-spiked semolina strands are tossed in
more value for your hard-earned Tubmans (soon!):
that heavenly combo and a little starchy pasta water
Order pasta only when it’s freshly made and cooked
to make a rich, satisfying sauce without any cream
to order. The best local bet in the category? Prato’s
whatsoever. When there are fewer ways to mask
version of cacio e pepe.
imbalance, a line cook’s technique is on full display. Forget the flash: the quail eggs, the foams, the truffle
Perhaps it’s rooted in a yearning for a simpler, less
shavings and the “airs.” All we need in life is a modest
menacing time, but we herald the return to the roots
pile of well-dressed noodles.
of cuisine and eschewing of molecular gimmicks and dishes comprising more ingredients than you can say in one breath. Cacio e pepe is about as simple
124 N. Park Ave., Winter Park, 407-262-0050; $$$
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E n z o’s on the L a ke
A nthony’s P i z z a Ca fé Located in historic Thornton Park in a breezy building washed with bronze colors and a Tuscan atmosphere, the café’s two dozen tables – inside and on the courtyard – are a comfortable spot to enjoy traditional Italian subs, pizzas and pasta entrees. 100 N. Summerlin Ave., 407-648-0009; $$
A ntonel la’s P i z z er ia Pizza and pasta house run by the offspring of noted Italian restaurateur Stefano LaCommare is small in stature but grand in flavor. Traditional staples like the meatball parm and eggplant rollatini florentina are plates of comfort, while New York-style pizzas are perfectly textured for the fold-and-scarf set. Stay for the cannoli. Closed Mondays. 360 W. Fairbanks Ave., Winter Park, 407-6365333; $$
A rma ndo’s Cuci na It a l ia na & P i z z er ia Trendy Hannibal Square spot and brandnew College Park digs lure a diverse crowd for primo Italian standbys and wonderfully blistered pizzas, care of a custom-built brick oven. The egg-topped San Giovanni pizza is a crowd fave and ideal for sharing, but don’t overlook carpaccio with shaved Parmesan and pear slices. Reservations strongly recommended. Patio dining available. 463 W. New England Ave., Winter Park, 407951-8930; also 2305 Edgewater Drive, 407-930-0333; $$
B ava ro’s P i z z a Nap olet a na & Pa s t a r ia Not your average pizza and pasta joint, this Winter Springs hotspot draws them in for Neapolitan-style pies and housemade, hand-cut tagliatelle and ravioli. The star is the Neapolitan-made brick oven, which churns out perfectly blistered pizzas, be it your basic margherita or the weighted and eggy carciofi con uovo. A stellar Bolognese sauce highlights the tagliatelle; to end without sampling either the cannoli or tiramisu would be a mistake. 1468 Tuskawilla Road, Winter Springs, 321-422-3600; $$$
Ca fe Mu r a no A comfortable, lively Italian restaurant tucked away near Cranes Roost Lake. Specialties of the house include smoked suasage-and-shrimp risotto and steak Diane, but don’t pass up the killer Brussels sprouts with pancetta and walnuts. There’s live music on Friday and Saturday nights, and brunch is served on Sundays. 309 Cranes Roost Blvd., Altamonte Springs, 407-834-5880; $$
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Beautiful and sophisticated, the lakefront setting is as much of a draw as the culinary excellence of this Longwood mainstay. Along with the buzzing ambience comes occasional service pauses, but the kitchen makes up for them with Italian delicacies including fresh pasta and the best carpaccio in town. Closed Sunday and Monday. 1130 S. Highway 1792, Longwood, 407-834-9872; $$$
Fr a nc e s c o’s R i s tor a nte & P i z z er ia Sicilian specialties star at this Maitland ristorante, with wood-fired brick-oven pizzas stealing the show. Pastas, like beautifully plated penne Palermitana, are also worth seeking out, and handfashioned desserts like profiteroles and strawberry tiramisu help make dealing with service deficiencies more bearable. Closed Sunday. 400 S. Orlando Ave., Maitland, 407-960-5533; $$
Il Pe s c at ore Former owner Stefano LaCommare and family have moved on, but in this simple atmosphere their dishes live on, true Italian through and through. Seafood specialties make this bustling spot unique; pizza makes it family-friendly. Choosing between all the huge pasta entrees is pleasingly difficult. Closed Sunday. 651 N. Primrose Drive, 407-896-6763; $$
L a zy Mo on P i z z a Size matters to the throngs of underand post-grads here, and Lazy Moon delivers with astronomically huge slices. They also meet the needs of the broke with the Box Car Willy special – a giant slice of cheese pizza and a PBR – but better beers by far are to be had: 15 beers on tap and almost 50 more by the bottle. With a new Mills 50 location allegedly in the works, this fiercely beloved east Orlando spot holds its own as a haven for the anti-Budweiser legions who want craft suds with their slice. 11551 University Blvd., 407-658-2396; $
Ma ma L oui s e Re s t au r a nt Family-friendly Italian trattoria with a no-frills menu and solid food. A 40-year restaurant veteran, Joe Esposito opened this place as a promise to his mother. Expect shrimp fra diavolo, fettucine alfredo and other classic favorites. 7600 Dr. Phillips Blvd., 407-345-1000; $$
The Me atb a l l St opp e Small Azalea Park eatery serves up (what else?) meatballs in six different varieties, which can be enjoyed three different ways – on top of a side (consider penne pasta, polenta or white bean ragout), smashed inside a ciabatta roll, or “alone” (over greens). Meatballs, be they traditional Italian, spicy pork or
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lamb, are moist and juicy, though meals can leave you wanting more, given that just three meatballs come in an order. Local Muse gelato and pricey, albeit tasty, mini cannoli comprise the dessert offerings. Closed Sunday. 7325 Lake Underhill Road, 407-270-6505; $
crisp veal Milanese and the linguine frutti di mare. Even simple herb-grilled chicken is impeccably prepared, and desserts, such as creamy tiramisu and dense, milky gelato, are heavenly. Closed Sunday. 400 S. Orlando Ave., Winter Park, 407-644-7770; $$$$
Mel low Mush ro om
Rome’s Flavou r s
The quasi-hippie vibe at this Atlanta mainstay means you can get tofu on your pizza and it still tastes good; a menu of hoagies and superb salads, as well as more traditional pizzas, make this a chain you don’t have to feel guilty about loving. Multiple locations; $
Roman husband-and-wife duo bring a small slice of the Eternal City to Winter Park with simple, rustic, full-flavored dishes. Rustic “paddle pizzas” served on floured cutting boards are just as delectable as the hearty potato soup and flank steak served over arugula. The focused menu also features a variety of salumi and al dente pastas. Whatever you do, sample their gelato, preferably in the form of an affogato. 124 E. Morse Blvd., Winter Park, 407-951-8039; $$
O’Strom b ol i It a l ia n E ater y This family-friendly Italian restaurant has occupied the same Audubon Park spot for years, serving locals red-sauce classics. It’s the neighborhood go-to for pizza, calzone and fantastic garlic knots; parking is tough, but delivery and takeout are offered. 1803 E. Winter Park Road, 407-647-3872; $$
Pe p eronci no Cuci na This trattoria on the Dr. Phillips block is schooling patrons and area restaurants in the way of Italian cuisine. The narrow space is reminiscent of eateries in Italy, but chef Barbara Alfano’s menu proffers enough new ideas to give the Old Worldinspired bill of fare a refreshing breath of life. The menu changes daily, but pastas are perfetto and secondi, like branzino cooked in parchment, truly impressive. Reservations are necessary as the small space fills up quickly. 7988 Via Dellagio Way, 407-440-2856; $$$
P i z z a Xtreme On the fringes of the tourist sector lies this hard-to-find gem dishing out some damn decent pie. The sauce is made from scratch, the dough is handstretched and tossed, and toppings are cut fresh, resulting in the quintessence of pizza. If you’re pinching pennies, there are plenty of specials. Closed Sunday. 7250 S. Kirkman Road, 407-226-3333; $
Rag a z z i’s P i z z a This College Park sports bar-slashpizzeria pleases families and sports fans alike. Hang out and watch the game, or grab a quick family meal (eat in or to go) – the pastas, salads and subs are great renditions of American-Italian menu classics. But the pizza crust is where Ragazzi’s shines: perfectly crisp but not shattering, bendable but not doughy. 3201 Edgewater Drive, 407-999-9973; $
Ro c c o’s It a l ia n Gr i l le A polished yet comfortable interior and a range of regional Italian fare is sure to delight discriminating diners with such singularly pleasing dishes as the golden-
Si ro Urb a n It a l ia n K it chen Siro brings farm-to-fork dining to the tourist corridor, and does it with aplomb. Seasonal small plates like roasted bone marrow, spicy lamb sausage, crisp baby artichokes and cheese mezzaluna with sage brown butter are well worth the drive, more so if you happen to be in the area. Their staunch commitment to sourcing local should be applauded. World Center Marriott, 8701 World Center Drive, 407-238-8619; $$$$
Ta r ti n i P i z z er ia & Sp aghett er ia Neighborhood trattoria draws aficionados of wood-fired pizza. Thin crust, perfectly blistered, and wonderfully doughy pies are as good as any you’ll sample in the city, and the house chicken soup is a must for anyone feeling under the weather. 6327 S. Orange Ave., 407601-2400; also 625 Rock Ridge Blvd., Apopka, 407-814-7474; $$
Terr a m ia Wi ne B a r & Tr attor ia It’s out with the old and in with a new brick oven at this Altamonte mainstay. The perfectly blistered artisanal pizzas are a top-notch draw, as are the gratifying plates of pasta – particularly the wonderfully briny squid ink pasta. Closed Sunday. 1150 Douglas Ave., Altamonte Springs, 407-774-8466; $$$
Trev i Pa s t a College Park Italian market serves as a one-stop shop for fresh-made pasta, gelato and sundry Italian imports. Pasta, however, is their specialty with a variety of cuts, flavors and types from which to choose. Sauces are expertly fashioned, from simple pomodoro-basilico to creamy portobello-porcini-prosciutto. The gelato case is a popular gathering ground for kids and adults alike. 2120 Edgewater Drive, 407-985-2577; $$
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the place: URBAN TIDE the dish: CIOPPINO hen Hyatt purchased the Peabody Hotel on I-Drive for more
a perfect fit at Urban Tide. The finest fishes from the Atlantic — calamari, grouper, rock shrimp and blue crab — wade in a seasoned broth kicked up enough to
than $700 million back in 2013, the decision to retain
cause a stir, but not to overwhelm. A dollop of rouille
chef Jared Gross (who was then the chef of Peabody’s
is the proverbial feather in the cap of Gross’ statement
signature restaurant, Napa) to helm its new restaurant
stew. It’s a dish to make you doubt the adage “There
was a good one. Napa was great, but under Gross’s
are plenty more fish in the sea” — not like this, there
leadership, Urban Tide has become one of the city’s
aren’t.
best seafood-centric restaurants, thanks to a swell of stellar compositions, most notably his cioppino.
9801 International Drive, 407-345-4570; $$$$
The seafood stew was a no-brainer on Napa’s menu (the dish hails from the Bay Area, after all), and it’s
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BUYING BEEF JERKY HAS JUST BECOME AN EXPERIENCE LIKE NO OTHER VISIT OUR TWO LOCATIONS
WATERFORD LAKES TOWN CENTER LOCATED BEHIND BEST BUY
THE FLORIDA MALL LOCATED NEAR DICK'S SPORTING GOODS
ORDER ONLINE  BEEFJERKYORLANDO.COM 40 |
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Atla ntic B e er & O ys ter Adjacent to Boca, this beer-and-oyster bar suffers from sometimes lackadaisical service. Bluepoint oysters, as well as those from Texas and Louisiana, are the main attraction, but a trio of shrimp dishes, a salad and a burger are also offered. The smoky fish dip makes a worthy nosh alongside a beer, of which there’s a decent selection. 358 N. Park Ave., Winter Park, 407-636-7021; $$
Blu on the Avenue Chef Tony Kreuger knows what he’s doing with such dishes as oven-roasted snapper and pan-roasted duck breast. Owner Joanne McMahon is also an expert pastry chef, so don’t pass up sweet endings like peanut butter pie. Reservations recommended. 326 S. Park Ave., Winter Park, 407-960-3778; $$$
The Catf i sh Plac e of Ap opka Florida-style fish house is the place to go when you’re in the mood for down-home fried seafood. The boneless catfish is superb; the house-special coleslaw is crisp, sweet and tart; and the service is warm. Closed Sunday and Monday. 311 Forest Ave., Apopka, 407-889-7980; $$
E dd ie V’s P r i me S e a fo o d You get what you pay for and, for the most part, this pricey Dr. Phillips fish house delivers. Both the steak and lobster tartare and the jumbo lump crab make a splash as starters. Though it’s primarily a seafood place, you’ll be hardpressed to find a better steak than their 22-ounce USDA Prime bone-in ribeye. 7488 W. Sand Lake Road, 407-355-3011; $$$$
Fi sh on Fi re Part roadhouse, part fish camp, FOF offers Florida-style eating in a south Orlando neighborhood without many other options. You can’t go wrong with the barbecue, the fried catfish is a study in simple excellence, and the Key lime pie is very tasty. Cold beer and a pool table seal the deal. 7937 Daetwyler Drive, 407-812-6881; $
K i ng Caju n Cr aw f i sh A host of seasoning choices, top-notch sides and cut-rate prices make this Cajun dive a real draw for diners craving crawfish boils. Other NOLA staples are hit (catfish po’boy) and miss (gumbo). End with a strong cup of Café du Monde coffee. 914 N. Mills Ave., 407-704-8863; $
L e e & R ick’s O ys ter B a r An unfancy place with 50 years of experience. The pound of hot or cold
shrimp has a slightly spicy flavor, and the fish-dinner platters come with heaps of fries. But the fresh, sweet oysters (raw or steamed) are the focal point. For the full effect, sit at the bar and settle in with a bucket of them. 5621 Old Winter Garden Road, 407-293-3587; $$
L om b a rd i’s S e a fo o d Lombardi’s was HQ’ed at the corner of Orange Avenue and 17-92 for more than 50 years, but we’re adjusting to the change. Their new spot is bright and airy, with a 50-foot-long seafood case carrying seasonally fresh seafood. Sauces and mixes, local beer, wine and a phalanx of freezers line the other walls, and the 30-seat cafe serves an expansive lunch menu. Open daily. 1888 W. Fairbanks Ave., Winter Park, 407-628-3474; $$
O c e a n P r i me There’s plenty of style and swank at this Art Deco supper club to keep the Sand Lake set happy. The sea scallops with English peas and Parmesan risotto make for a can’t-miss plate, and there’s even a gluten-free menu. Aside from the premium seafood, don’t miss the primo craft cocktail menu – or the truffled deviled eggs. 7339 W. Sand Lake Road, 407-781-4880; $$
The O c e a na i re S e a fo o d Ro om A budget-busting bounty of unparalleled freshness awaits fish lovers at what is arguably Orlando’s finest seafood house. Up to 25 varieties of fish, lobster, crab and mussels, and 12 varieties of oysters are flown in daily from around the world. Family-style sides are available, though not necessary. Save room to share the enormous wedge of caramel brownie. Pointe Orlando, 9101 International Drive, 407-363-4801; $$$$
T wo Chefs S e a fo o d O ys t er Bar Don’t let the casual decor fool you – there’s some worthy NOLA-inspired fare to be had here in this new North Quarter eatery. The deep experience of the chefs clearly shows in plates of fried chicken, baked oysters and roasted duck hash. Do yourself a favor: Do not fail to order a side of stellar charred okra, then reward yourself with superlative endings of banana bread pudding and praline cheesecake. 743 N. Magnolia Ave., 407270-4740; $$
Wi nt er Pa rk Fi sh Co. The mostly-from-Florida seafood served here will get you hooked. They’ll make a gratifying fish and chips from scratch with almost any fish they’ve got in-house (your choice!), and fresh local produce is a nice healthy touch. Expect a bit of a wait. Closed Sunday. 761 Orange Ave., Winter Park, 407-622-6112; $$
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the place: DEL FRISCO’S DOUBLE EAGLE STEAKHOUSE
the dish: WAGYU TOMAHAWK RIBEYE here are steaks and then there are
lump cakes; it will practically melt over the marbled
experiences. For $12, you can get
slab’s perfectly seared crust. Whatever you do, trust
a steak. For $89, you can get the
the chef when your server tells you he prefers to cook
Wagyu tomahawk ribeye from Del Frisco’s Double
it to medium. The Wagyu tomahawk ribeye is highly
Eagle Steakhouse.
marbled and needs a moderate amount of cooking to melt that lusciousness into its full potential. (Let’s
Be prepared to spend a little more than that on
call it inner basting.) The steak is 32 ounces, making
a couple of musts: First, allow one of the two
it perfect to share, and quite a value once you start
sommeliers to help pair your beefy investment with a
pricing out the other options. Another bonus: If you’ve
bottle worthy of its table-side carving. (We suggest
got a furry friend at home, that big rib bone ensures
the easy-drinking but still-sophisticated 2010 Neyen
man’s-bestest-friend status forever.
Cabernet-Carmenere blend from Chile.) Second, you’ll be tempted to order the crab cake for an app, but
9150 International Drive, 407-351-5074; $$$$
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K re s Chophous e
Cap a Sexy rooftop resto at the Four Seasons shows off its style with Basque- and Spanish-inspired specialties and USDA Prime steaks. It’s hard to go wrong with any dish, but you’ll go right with hamachi crudo to start. Succulent roast duck with braised salsify, Florida peaches and pickled mustard seed is also a must. If beef is your craving, the bone-in filet is sublime, even if it does set you back $69. Desserts are all Instagram-worthy. Four Seasons Resort Orlando, 10100 Dream Tree Blvd., Lake Buena Vista, 407-3137777; $$$$
Ch r i s tner’s P r i me Ste a k & L ob ster There’s no confusion over what to order: USDA Prime steaks and chops and primo cold-water lobster, plus old-school steakhouse sides like potatoes au gratin and creamed spinach, all served in a delightful maze of dark-wood-paneled rooms. 729 Lee Road, 407-645-4443; $$$$
Cho o Cho o Chu rro s A rgenti ne a n St e a k Hous e From empanadas to authentic opengrilled steaks, this is a good but unpretentious Argentine steak house in the shadow of the East-West Expressway. Order a delicious mixed-meat grill from parts of the beast that some people, even carnivores, would rather not think about. Closed Monday-Wednesday. 5810 Lake Underhill Road, 407-382-6001; $$
Flem i ng’s P r i me St e a k hous e & Wi ne B a r Paul Fleming, the “P.F.” in P.F. Chang’s, brings another high-end steakhouse to Winter Park, with an emphasis on wine. Typically wood and leather in styling, Fleming’s offers aged, hand-cut beef in huge, thick-as-a-brick servings and family-style side dishes, giant seafood entrees and enormous desserts. Big and beefy. 933 N. Orlando Ave., Winter Park, 407-699-9463; also 8030 Via Dellagio Way, 407-352-5706; $$$
Fogo de Chao Br a z i l ia n St e a k hous e A shrine to beef, with heavenly tableside service to boot. Juicy skirt steak, saltcrusted ribeye and meltingly tender filet are standouts, but accoutrements like deep-fried polenta squares, baconstudded rice and beans, and thick spears of chilled asparagus will also wow. The impressive wine list leans toward South American malbecs and rioja; the high ratio of staff to diners means service is equally impressive. 8282 International Drive, 407-370-0711; $$$$
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Downtown chophouse brings an element other steakhouses don’t seem to have – Jazz Age flair and impeccable service. The prime cuts of meat are damn fine too, be they ribeye steaks or foie grastopped elk tenderloins. An in-house sommelier roams the space proffering sagacious wine advice. Desserts, like white chocolate bread pudding with whiskey sauce, also cater to epicurean sensibilities. 17 W. Church St., 407-4477950; $$$$
L i nda’s L a Ca nti na No matter how you slice it, Linda’s La Cantina serves a superb steak and has been doing so for more than a half a century. Sit in the Fire Fountain Lounge sipping a grasshopper while you’re waiting for your checked-tablecloth table in the dining room (reservations are recommended). All steaks are cut in-house, including the monster 2-pound T-bone. Closed Sunday and Monday. 4721 E. Colonial Drive, 407-894-4491; $$$
Ruth’s Ch r i s St e a k Hous e Weighing in heavily on the masculine side of the top-dollar dining spectrum, the ambience, menu and service here are powerfully delivered. The New Orleansbased chain serves only aged meats from corn-fed Hereford cows, seared on an 1,800-degree grill – so tender a knife isn’t necessary. Multiple locations, ruthschris.com; $$$$
Shu la’s 347 Gr i l l Part sports bar, part trendy steakhouse, this hotel restaurant scores big with a small selection of steaks and fresh seafood. The scene and clamor may not suit all tastes, but the cowboy steak, a 16-ounce bone-in ribeye, certainly will. 2974 International Parkway, Lake Mary, 407-531-3567; $$$$
Tex a s de Br a z i l One price buys overindulgence at this richly styled all-you-can-eat Brazilian churrascaria, serving 15 cuts of charcoalgrilled meats on large skewers that are delivered to your table until you tell ’em to stop. The salad bar is a country in itself, with a wealth of fresh vegetables and Latin standbys, as well as gourmet specialties like shrimp salad, ceviche and artichoke-feta salad. 5259 International Drive, 407-355-0355; $$$$
Vi ne s Gr i l le & Wi ne B a r Steaks and seafood straight from an open charcoal grill are what you’ll find in a surprisingly intimate spot in the heart of Sand Lake’s restaurant row. The upscale fare includes perfect tenderloins and crunchy flatbread pizzas, and there’s live music nightly. 7533 W. Sand Lake Road, 407-351-1227; $$$
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grape expecta tions From list to lips, here’s how to pick a wine like a pro
ou know the drill: The server hands you those leather-bound menus and then plunks down the wine list, a behemoth between you and your dining partner thicker and more physically divisive than Trump’s wall. WTF are you supposed to do with this room-divider of a wine list? The by-the-glass page is a good place to start, but when the server comes around to take drink orders, you’ve barely scratched the surface, let alone chosen a dinner dish and a pairing that will go with. Three of Orlando’s best sommeliers have the answers: Yusuf Yildiz of Norman’s at the Ritz-Carlton, William Blake of the Rusty Spoon and Tiffany Kuhn of Del Frisco’s Double Eagle Steakhouse. Here are their tips for navigating an intimidating wine list (while still looking like a badass in front of your date). Where to start? Where you’ve been before. “The best way to pinpoint a wine is to try and remember the name of the last wine you enjoyed,” says Yildiz, general manager and sommelier at Norman’s. “Work with the sommelier to talk about wines you like already. That will give them a good starting point.” Kuhn agrees. Del Frisco’s Double Eagle has more than 1,200 bottles to choose from, so she navigates this situation all the time. “I ask a series of questions and get to know the guest. If I know what you like and know a little about you, that makes it easier for both of us, rather than me trying to pair for you.” Some questions you might be asked (and this is why affordably priced wine is a godsend — go buy a couple of bottles tonight to get acquainted with your faves) might include: What do you typically like to drink? What are your favorite flavor profiles — not just for wine, but for food, too? “Most people will stay with something they are familiar with,” says Blake, who co-owns the Rusty Spoon with his wife, Kathleen, and manages the wine program for the restaurant. “Nine times out of 10, that’s a good plan.” If you’ve already got an idea of what you’re going to be eating for dinner, you might try going ahead with a pairing. “The purpose of the pairing is to enhance and complement your dining experience,” says Yildiz. “Take into account the balance between the body of the wine and the weight of the food.” So if you’re opting for a steamed black cod with miso, you might go with a lighter-bodied wine than if you’d chosen the bone-in ribeye. Blake’s approach differs, but only slightly. Instead of focusing on the protein, he considers the accompaniments. “I tend to match up wines with the items that accompany the starch, the herbs, the vegetables.” Since her guests primarily order steak, Kuhn likes to get specific. “Typically I’ll ask what cut of steak. For us, that’s very important, as it matters how much fat or marbling is in the steak, whether we pick something with higher tannin for richer cuts or whether we could go a little lighter if they’ve chosen a filet.” Complications can arise
when one person orders a New York strip steak and the other orders fish, but it’s nothing that can’t be mediated: “There are many wines out there that are a happy medium and that will complement each dish equally,” says Kuhn. “The stigma is that you can’t order red wine with fish, but that’s just silly. [Red] varietals like gamay and even pinot noir are lighter-bodied and excellent with some fish preparations.” Once you’ve ordered your bottle, there’s a protocol that seems like a dance you didn’t learn the steps to. Whatever you do, according to all three of these oenophiles, don’t smell the cork. “The cork isn’t what’s meant to be sniffed. It smells like cork. Smell the wine, not the cork,” says Yildiz. The first thing you should do, says Blake, is make sure it’s the wine you ordered. “Check the varietal, the vintage and the branding,” Blake does mention that there’s something you should do with the cork. “Feel the end of the cork to make sure it is moist. A dry cork may be the sign of improper storage.” The server or somm will pour about a half-ounce into your glass. Swirl it in the glass to let a little air into the wine so it “opens up” — flavors and aromas will release when oxygen combines with the wine. “Make sure the wine smells right. If it smells like cork or vinegar, you’ll be able to tell right away,” says Blake. Whatever bottle or glass you go with, it’s always appropriate to ask for help. Sommeliers and wine stewards are there to help you look like a rock star (and feel like one, too), even if you break all these rules. It’s your money. Drink something you love and don’t apologize for how it gets from the glass to your gullet.
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the place: URBAIN 40
AMERICAN BRASSERIE & LOUNGE
the chef: JEAN-STEPHANE POINARD rbain 40’s Jean-
Seems the pomme doesn’t fall far from the arbre.
Stephane Poinard,
Poinard the younger has made Dr. Phillips brasserie
representing the
Urbain 40 a destination dining locale, thanks to his
fifth generation
culinary verve and panache. Poinard’s stratified crêpe
of one of Lyon’s cooking dynasties, has parlayed an
urbain — layered with wild mushrooms and oven-
exceptional gastronomic pedigree into an equally
dried tomatoes, then drizzled with a fig reduction
exceptional culinary career. His father, Jean-François
and roasted-leek beurre blanc — is a reflection of not
Poinard, was hailed as one of France’s great chefs of
only his own style, but of France’s terroir and culinary
the 1970s and ’80s before his untimely death in 2010.
techniques, and typifies the sort of crossroads dish for
Lyon newspaper Le Progrès said of the elder Poinard,
which Lyonnaise cuisine is known.
“He was a passionate and exacting chef, but also a true ‘bon viveur.’”
8000 Via Dellagio Way, 407-872-2640; $$$$
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L e Co q au Vi n
A r a r at Bi stro Portions are generous and prices reasonable at Ararat, a restaurant serving dishes from Russia, Armenia and all points in between. Specialties from the Caucasus region worth sampling are many, including Russian-style dumplings (pelmeni) and baked buns (pirozhki). For mains, consider crispy butterflied Cornish hen and lamb kebabs. 7540 Universal Blvd., 407-351-3131; $$
B enja m i n French B a ker y A stellar bakery in the heart of Thornton Park turns heads. Sandwiches and quiches are worth stopping in for, but the baguettes, croissants and other sugary delights are what linger in your mind long after you’ve left. Shelves toward the back of the bakery are stocked with groceries from France. 716 E. Washington St., 407-492-1533; $
It a r Bi s tro Global-cuisine boîte in MetroWest’s Veranda Park specializes in Argentine and Italian cuisine and also houses a market and wine bar in a modern, casual atmosphere. 7065 Westpointe Blvd., 407-757-0553; $$
Kok i no Trendy tapas joint hopes to draw a latenight crowd to its stylish confines. Oysters in the seafood canoe are remarkably fresh; small plates like lamb pops rolled in sofrito and plantains please, as does grilled asparagus topped with bresaola, smoked peanuts, grana padano and a poached egg. And we’d step over bodies for more of the kimchi-butter baked oysters. Lavender olive oil cake makes a delightful ending. Dinner only, plus Sunday brunch. 7705 Turkey Lake Road, 407-270-9199; $$$
L a Ca s a de la s Pael la s Seafood is actually most prominent on the vast menu, but paella fiends can choose from seven variations. Paella marinera teems with fish and shellfish, but we lamented the lack of the characteristic crisp bottom crust. Make it a point to start with crunchy, juicy chicharrones de pollo. Closed Monday and Tuesday. 10414 E. Colonial Drive, 407-736-9880; $$
L ac om ka B a ker y & D el i The mix of foods from Russia includes whole smoked herrings so tender that they spread like pâté and borscht worthy of a stay at the Summer Palace. On your way out, pick up a box of Czar Nicholas Royal Tea. Closed Sunday. 2050 Semoran Blvd., Winter Park, 407-677-1101; $$
Incredible French cuisine is the hallmark of this south Orlando landmark. Graceful perfection distinguishes classic French dishes such as tarte à l’oignon, ris de veau (braised veal sweetbreads) and, of course, coq au vin. Closed Monday. 4800 S. Orange Ave., 407-851-6980; $$$$
Pa r i s Bi s tro Fine French fare comes to the northern end of Park Avenue with a roll call of bistro classics. Canard aux pêches, ballotines de volaille and beef burgundy are standout mains, and a tableside dessert cart is a nice touch. 216 N. Park Ave., Winter Park, 407-671-4424; $$$
Polon ia Pol i sh Re s t au r a nt Diners with bored palates will find revived appetite at this traditional Polish restaurant. Chicago cold cuts and homemade desserts bracket slow-cooked stews and crispy potato pancakes; many dishes are prepared from family recipes. Miss out on the fresh kielbasa made in-house at your peril. 750 S. Highway 17-92, Longwood, 407-331-1933; $$
S a ntiago’s B o deg a Key West transplant serves a bevy of pan-Mediterranean small plates. Locals in the know gush over the fantastical brunch spread – giant crab legs, bottomless Bloody Marys, unforgettable French toast – and tapas like beef tenderloin carpaccio, yellowfin tuna ceviche, patatas bravas, and short ribs coated in a cherry-hoisin glaze. The extensive wine list impresses, as does the $28 carafe of red sangria. 802 Virginia Drive, 407-4126979; also 1185 S. Spring Centre Blvd., Altamonte Springs, 407-960-2605; $$$
S chu ma n n’s J äger Haus While the Willow Tree in Sanford may be tops for fans of German cuisine, there’s plenty of good food, beer and atmo at this downtown German resto-bierhaus to save Orlandoans the drive. Plump sausages from Schaller & Weber, comforting schnitzels and crisp potato pancakes all beg to be washed down with a half-liter of Spaten Optimator. Save room for cakes and pastries like flaky apple strudel and chocolate cake. 25 W. Church St., 407-985-1950; $$
Tap a Toro Tapa Toro has the looks and the dishes to match, no bull. Expertly crafted Spanish fare makes it well worth the drive to sample puckery gazpacho, perfect pulpo a la plancha, or pan rustico with a spread of medjool dates and goat cheese. Plush skewers of beef tenderloin please and the paella with chicken, chorizo and lamb chops was utterly brilliant. More Spanish beers and sherries, please. 8441 International Drive, 407-226-2929; $$$
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2015 GraffitiBurgerBar.com THORNTON PARK, FL 900 East Washington Street Orlando, FL 32801 | (407) 426-9503 DOWNTOWN ORLANDO 54 W. Church Street Orlando, FL 32801 | (321) 800-6910 COLLEGE PARK, FL 2401 Edgewater Drive Orlando, FL 32804 | (407) 377-1961 CLERMONT, FL 2400 S HWY 27 Clermont, FL 34711 | (352) 989-5835 LAKE MARY, FL 950 Market Promenade Ave #1200 Lake Mary, FL 32746 | (407) 732-6943 LAKE NONA 7625 Turkey Lake Rd Orlando, FL 32819 / (407) 270-8846 54 |
LONGWOOD, FL 145 Wekiva Springs Rd. Longwood, FL 32779 | (407) 335-4717 Dr. Phillips, FL 7625 Turkey Lake Rd. Orlando, Fl. 32819 | (407) 270-8846 WINTER SPRINGS, FL 1468 Tuskawilla Rd Winter Springs, Fl. 32708 | (407) 636-7566 JACKSONVILLE 265 5th Ave N Jacksonville Beach, FL 32250 904-372-9985 DAYTONA BEACH 415 Main St. Daytona Beach, FL 32118 386-265-4229 WEST PALM Beach, FL COMING SOON!
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the place: HARP & CELT IRISH PUB the dish: IRISH BREAKFAST
6
he odds of underdogs Leicester
rashers of bacon, eggs and mushrooms on a platter
City winning the English Premier
big enough for the hungriest hooligans. Light eaters
League title might have been
can opt for the half-portion to go with a Magners cider
5,000 to 1, but there’s one sure bet in Orlando’s
(on ice, of course). The Irish Breakfast is only served
soccer-obsessed subculture: The full Irish Breakfast
on Saturday and Sunday mornings, when EPL action
at the Harp & Celt will not only pad your gullet for all
is at its best, though now that the season is over and
that mid-morning Guinness at 10 a.m., but you won’t
little Leicester has surprised the world, the Harp and
have to wait for it nearly as long as you would for a
Celt is ground zero for fueling up before Orlando City
budget-busting brunch at some of the swankier spots
afternoon games — the Irish Breakfast is the best
downtown.
way to stave off post-match hunger and tomorrow’s hangover.
Family-owned and -operated since 2007, the twosided pub and restaurant slings black sausages, beans,
25 S. Magnolia Ave., 407-481-2928; $$
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Rums, Rums & More Rum Caribbean & South American Fusion Great Food Specials Live Music Local Artists
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Obl iv ion Tapro om
Fidd ler’s Gre en Ir i sh P u b & E at er y Pub serving classic draft ales, lagers and stouts, plus traditional Irish fare (corned beef and cabbage) proves that a focus on flavor, presentation and service can spell “gourmet” for Irish cuisine. 544 W. Fairbanks Ave., Winter Park, 407-6452050; $$
Fr a n k & St ei n s Hot dogs and craft beer (franks and steins, get it?) are the signature menu items at this fun, quirky taproom. There’s an entire menu dedicated to signature franks (spicy Cubano dogs, classic Coney Island dogs, Polish sausages and veggie dogs, among others), but if hot dogs aren’t your thing, they’ve also got flatbreads, sandwiches and salads, as well as 300-plus beers to pair them with. 150 S. Magnolia Ave., 407-412-9230; $
The Gna rly B a rley A roadhouse that just so happens to serve great food, the Belle Isle brew pub features 10 beers on tap and a menu full of hangover preventers (or cures) like the “Snack Attack,” a mound of kettle chips buried under shredded chicken, blue cheese and salsa, and the “Johnnie Mac ’n Cheese” sandwich, a bombshell take on the French dip. Closed Monday. 7431 S. Orange Ave., 407-854-4999; $
The Ha m mere d L a m b A gorgeous patio with a full bar and 16 beers on draft offers views of Lake Ivanhoe on one side, and the roar of the train tracks on the other (but don’t worry, when the locomotive goes rushing by, the bartender hands out train shots). If you start to feel peckish while you party, peruse a menu full of creative sandwiches and wraps. 1235 N. Orange Ave., 407-704-3200; $
Hol lerb ach’s Wi l low Tre e Ca fe Homey gasthaus in Sanford’s historic downtown district offers bier, wursts, spaetzle, strudel and some of the finest sweet red cabbage you’ll eat, but the talent extends well beyond the food: Oompah music, dancing and downing “das boot” (about a yard of beer) are crowd-stirring musts. 205 E. First St., Sanford, 407-321-2204; $$
Nona Tap Ro om The 50 beers on tap pack this humble Lake Nona bar and grill, but it’s the welcoming vibe and above-average pub grub that keeps area residents coming back. Start with bacon-wrapped jalapeño poppers and “fire-hot” wings. 9145 Narcoossee Road, 407-440-4594; $
One of the city’s better beer bars sits, unexpectedly, on a forgettable strip of Colonial Drive, with 40 beers on tap. The meaty bar bites, inventive burgers especially, are what sets this place apart from the rest. Don’t overlook tots with house-made ketchup. 5101 E. Colonial Drive, 407-802-4800; $$
Ol l ie’s P u bl ic Hous e Ollie’s has a robust array of sandwiches and salads. The beer menu isn’t vast, but there’s enough to slake any average thirst. As for dessert, grilling s’mores at the table can make for some interesting moments while drinking. 3400 Edgewater Drive, 407-999-8934; $
The Pa rkv iew Since taking over the Eola Wine Company space a while back, the Parkview owners have continued the high-quantity and high-quality wine tradition their clientele expects. But they’ve also added a menu you’ve got to taste to believe. Try anything with duck confit (flatbread, crostini or chef’s special) and go from there. 136 S. Park Ave., Winter Park, 407647-9103; $$
The Sm i l i ng Bi s on Meat matters to chef Josh Oakley, a fact made clear after just one bite of the bison burger. While the poutine is too refined to satisfy a real disco-fries craving, the deceptively substantial duck lovers’ pizza (with duck confit, duck ham and a duck egg) is not to be missed. There’s a great selection of craft brews. Late-night menu available after 10 p.m. 745 Bennett Road, 407-898-8580; $$
Tap s Re s t au r a nt, B a r & L ou nge Part watering hole, part wine bar caters to grown-ups, but beer and wine aficionados are sure to be impressed with the extensive selection – providing they don’t run out. The menu focuses on small plates, salads and sandwiches. Hits: prosciutto-topped mac & cheese and baked meatballs. 480 N. Orlando Ave., Winter Park, 407-677-5000; $$
The Wi ne B a rn Whether you’re a wine aficionado or a pizza snob, this Fairbanks Avenue market-pizzeria is a must-stop. The 600-plus-bottle wine selection is primarily of the boutique and small-vineyard variety, while their pies are wood-fired, perfectly blistered and have just the right amount of give. Go simple with the margherita, or do it up with the Piemonte (Ibérico ham, butter-glazed mushrooms, caramelized onions, tomato chutney, farmer’s egg and plenty of white truffle oil). Closed Sunday. 959 W. Fairbanks Ave., Winter Park, 407-599-9463; $$
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the place: SQUARE 1 BURGERS the dish: DOUBLE BACON BOOMER SOONER
ith an interior straight outta HGTV’s Fixer Upper, Square
protein “for the profound appetite.” Double the Angus patties, double the applewood-smoked bacon and double the cheddar, all slathered in a hefty, drippy
1 Burgers brings a bit of cattle-country style and
dose of chipotle-ranch “Sooner sauce” and placed
rhinestone-cowboy swagger to the streets of Winter
between two halves of a split sesame-seed bun, gives
Park. There aren’t very many full-service burger joints
this signature burger vertical chops. Will Rogers said
like this in town, let alone any festooned in rawhide,
he never met a man he didn’t like, and many would say
red velvet and chandeliers, but Square 1 pulls off both
the same about burgers. Trust us, this one you’ll like.
form and function in grand fashion. When it comes to the “better burger” market, a
900 S. Orlando Ave., Winter Park, 407-960-6551; $$
rising tide lifts all boats, and Square 1’s Double Bacon Boomer Sooner is nothing short of a leaning tower of
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Gr a f f iti Ju n ktion
4 R iver s Smokehous e It’s all about the smoked-to-perfection Angus beef brisket at John Rivers’ mega-popular Texas-style smokehouse chainlet, but be prepared to wait in line. Perfectly barked brisket and heady sides set his barbecue joints apart from the rest: smoked corn relish, sweet and meaty baked beans, and cream-cheesestuffed jalapeños wrapped in bacon. Multiple locations, 4rsmokehouse.com; $$
BB Ju nction Local grass-fed beef and a farm-to-table approach is the hook, which seems to be working. The bison rules, but be sure to order it “pink.” The No. 6, with an infernal coat of ghost-pepper cheese, is a hellaciously good choice. For vegetarians, there’s a selection of stellar grilled cheeses. Craft beers on tap and house-made desserts make for very happy endings. Closed Monday. 2103 W. Fairbanks Ave., Winter Park, 407-513-4134; $
B eth’s Bu rger B a r Being pigeonholed as a late-night pit stop is inevitable when you’re situated in the downtown core and stay open until 3 a.m. on weekends, but Beth’s Burger Bar is worth a visit even during sober daylight hours. Beth’s takes a down-to-earth approach to patty-stacking, eschewing the trend for designer burgers with a thousand toppings in favor of a straightup, old-school approach with old-school pricing to match. 24 E. Washington St., 407-650-4950; also 5145 S. Orange Ave; 407-888-1190; $
Ce ci l’s Tex a s Style B a r-B -Q This Texas-style smokehouse raises the bar in fresh-off-the-fire fare. Velvety beef brisket and sausage are signature items, and the smoky succulence of the turkey breast makes for guilt-free indulging. Sides, like the sweet potato souffle and jalapeño chili beans, are outstanding and plentiful. Creamy banana pudding provides a little Southern comfort. 2800 S. Orange Ave., 407-423-9871; $$
The Cow f i sh Sush i Bu rger Bar Amid celebrity-branded restaurants and kiosks slinging theme-park kitsch, the Cowfish fills the need for inventive, delightfully weird cuisine. There’s a menu section for burgers, one for sushi, and a selection of bizarre combinations requiring a suspension of disbelief, like the Bacon Double Cheeseburgooshi: angus, bacon and cheddar wrapped in soy paper and potato strings. It works. Universal Citywalk, 6000 Universal Blvd., 407-363-8000; $$$
The crowd is young and the digs are grungy-chic. Skip the salad and chili and head straight for the beefed-up burgers, served on homemade buns. A full bar keeps the scene lively and the din uproarious. Multiple locations, graffitijunktion.com; $$
NOT JUST A BAR. NOT JUST A RESTAURANT. IT’S A VENUE.
Gre en s a nd Gr i l le The salads and sandwiches assembled here are luxurious versions of everyday basics. High standards of quality are apparent in the dressings made from scratch, super-fresh salad ingredients and natural, hormone-free meats grilled to order. 4104 Millenia Blvd., 407-7701407; $$
Ha m bu rger Ma r y’s While diversity is key at this gay-friendly burger joint, the menu is unquestionably all-American. Hefty burgers satisfy, as do triangles of addictive fried mac-andcheese. Desserts like fried Twinkies and Mary Tyler S’mores will test your ticker. 110 W. Church St., 321-319-0600; $
Ha rd Ro ck Ca fe With its pillar-studded facade, HRC stands majestically like a Roman Coliseum of rock, boasting more pieces of rock & roll memorabilia than any other Hard Rock. The vast, multi-level cafe is still slinging the utterly satisfying burgers they’re famous for. 6050 Universal Blvd., 407-351-5483; $$
Hu bbly Bu bbly Fa la fel Shop Fast-casual College Park eatery places an emphasis on quality falafel and spitfired meats. Ribeye/lamb shavings are perfect in pita pockets, as is the turmeric- and paprika-rubbed chicken, though both can be enjoyed in salad or hummus bowls; for the vegans, lentils with caramelized onions are a toothsome protein. 3405 Edgewater Drive, 407-985-5841; $
Ji m my Hu la’s Surf-themed local chainlet specializes in “food nirvana,” especially of the fish-taco kind. Daring types might go for the Johnny Utah taco, a meld of smoked pork, BBQ sauce, mac & cheese, pickles, bacon and scallions. You’ll feel the sand between your toes in no time. Multiple locations, jimmyhulas.com; $$
CASUAL FINE DINING | SCRATCH KITCHEN
JJ ’s Gr i l le Whether JJ’s brings a Med influence to fresh-Mex, or a Mex influence to freshMed, most will agree that the burritos, rice bowls, pita sandwiches and tabbouleh bowls are equally worthy. A gracious and welcoming staff not only make the fast-casual experience tolerable, but enjoyable. Beer and wine served. 2950 Curry Ford Road, 407-802-2947; $
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Ma rk’s Ca r i bb e a n Cui s i ne UCF-area jerk joint isn’t in the tidiest of strip malls, but the Jamaican fare is neato. Yes, the jerk chicken is top-notch, but the supremely tender oxtail stew is what regulars come back for. Plush cuts of goat in a heady curry are perfectly gratifying, as is traditional ackee and saltfish. Servers are friendly, but don’t expect to be wowed by the decor. 10034 University Blvd., 407-699-8800; $
Metro Di ner Comfort food chain replicates an oldtimey diner with its checkerboard floor, counter seating and Depression-era feel. Breakfast (served all day) is the main draw, with griddled items like the nutty waffle and croissant French toast being highlights, though the mandible-testing Pittsburgh sandwich with pastrami and fried egg is worth a try. 985 N. State Road 434, Altamonte Springs, 407-9178997; $$
O tt er’s R iver s ide Re s t au r a nt Outdoor dining on the St. Johns River just within Sanford’s city limits. Bring your suit, because there’s a pool on premises (dressing up is just beside the point here). 4380 Carraway Place, Sanford, 407-636-6300; $$
P ig Floyd’s Urb a n B a rb a ko a Pig Floyd’s brings a sense of humor and quality barbecue to Mills 50. Everything from luscious brisket to succulent St. Louis-style ribs to flavorful pulled pork impresses; even moist spiced-rubbed chicken is worth coming back for. Given owner Thomas Ward’s Latin heritage, the sweet plantains, fried yuca, and rice and beans make sense (and don’t disappoint). Good beer selection. Open daily. 1326 N. Mills. Ave., 407-203-0866; $$
Pom Pom’s Te a hous e & S a ndw icher ia
Hours
Monday - Thursday 8am - 6pm Friday & Saturday 8am - 10pm
Want interesting sandwiches (Mama Ling Ling’s Thanksgiving is a cult classic,), unusual tea (raspberry-rose, tiramisu rooibos), killer desserts (lavenderpeppercorn crème brûlée), and a cheery, art-filled atmosphere? Find it all here at this Milk District pioneer. Open 24 hours Friday and Saturday. 67 N. Bumby Ave., 407-894-0865; $
Ta ko Che ena An eclectic offering of tacos, burritos and arepas stuffed with mostly Asian (but also Indian and African) fillings sets this taquería apart from the rest – along with the loud music and edgy art. Empanadas are a must to start, then dive right into the sublime panko-crusted cod
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taco. Burritos are substantial – don’t pass up the African braised beef, with corn, potatoes and quinoa – and the sauces are sublime. 932 N. Mills Ave., 321-2367457; $
Sw i ne & S on s Handcrafted charcuterie may headline at this Winter Park takeout joint, but executive chef Rhys Gawlak’s unpretentious, yet sophisticated, Southern fare is the real star. His “butcher sandwiches” (love the pimento grilled cheese) and daily “Blue Pig Specials,” like Nashville hot chicken and coffee-grilled spare ribs, keep the small parking lot perpetually filled. Pastries and desserts by noted pastry chef Alexia Gawlak guarantee endings are nothing but sweet. 595 W. Fairbanks Ave., Winter Park, 407-6367601; $$
Th i s N That E at s Ivanhoe Village plays host to myriad restaurants and bars these days, and This N That Eats give lunch-seekers a spot to nosh top-flight sandwiches at weekday prices in a cozy atmopshere. Don’t miss the Cuban, stuffed with confit pork and Genoa salami and slathered in Dijon aioli, or the Mexican torta: chorizo, refried beans and avocado on a sesame-seedpaved Semita roll. 1811 N. Orange Ave., 407-757-0810; $
To a ste d Appealing to the basic human need for cheese and bread, Toasted deserves high praise for their simple curds wedged between grilled artisan bread. The braised brisket-and-fontina and fig-and-goat are grilled cheese options worth enjoying, as is the herbaceous “holy basil” burger. Even vegans can get in on the fun with house-made vegan cheese and burgers. 1945 Aloma Ave., Winter Park, 407960-3922; also 10783 Narcoossee Road, 407-930-8682; $
Wi lds ide B a r a nd Gr i l le Not Dexter’s-bubbly and a few dollars short of Soco-snooty, Wildside’s bar is a casual hangout for those who want a beer after dinner in Thornton Park. An inside bar with adjacent outside seating doesn’t hurt the people-watching – or dog-watching, either. 700 E. Washington St., 407-872-8665; $$
Yel low D og E ats The popular Gotha eatery now has a New Smyrna Beach location, where they continue to serve their signature barbecue and unique sandwiches (try the pulled pork with jalapeño-fig sauce, or the club sandwich with sweet Thai chili sauce) as well as tacos, nachos, salads and veggie items. 147 Canal St., New Smyrna Beach, 386-410-4824; also 1236 Hempel Ave., Gotha, 407-296-0609; $
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the place: HIGHBALL & HARVEST the dish: “CHICKEN PICNIC” orking with double-
fried chicken, Fresno-spiced watermelon and corn
Michelin-starred
spoonbread with farmer’s cheese. House staple shrimp
chef Danny Grant
& grits, another looker of a dish, puts Canaveral Reds
at Miami’s Yardbird
over Anson Mills grits anointed with a charred tomato
certainly paid off for
barbecue sauce and crested with arugula, fennel
Nathan Hardin when he stepped in to replace Mark
and crisp onions. No doubt Messieurs César Ritz and
Jeffers at Highball & Harvest inside the Ritz-Carlton
Auguste Escoffier are rolling over in their graves,
Grande Lakes last summer. Hardin maintained the level
but Hardin and Soares give today’s food-obsessed
of quality of the restaurant’s Southern-inspired dishes,
Millennials exactly what they crave — comforting and
and with right-hand sous Jeremy Soares, enhanced
competently executed dishes fashioned from farm-
the offerings with the introduction of new dishes.
fresh ingredients, and served in a loose and friendly atmosphere.
For those seeking LDL-building comfort cloaked in a fancy veneer, no dish on the menu is more apropos than the “chicken picnic,” with its crisp bites of
4012 Central Florida Parkway, 407-393-4422; $$$$
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Ca sk & L a rder With a commitment to nose-totail cookery and a fine selection of accessible-but-atypical cuts, this “Southern public house” has already reached legendary status. C&L serves terrific nouveau-Southern fare – ethereal pork belly, foie gras-stuffed quail and a country-ham tasting flight, to name just a few. Pair your meal with a housebrewed beer. 565 W. Fairbanks Ave., Winter Park, 321-280-4200; $$$
D e Vi ne Wi ne & Gr i l l An eclectic yet simple tapas-style menu that changes seasonally puts the focus on fresh ingredients. From light bites, like charcuterie and cheese plates, to more substantial dishes, like risotto or grilled skirt steak, there’s plenty to pair with the restaurant’s extensive wine selection. Closed Monday. 15 Alafaya Woods Blvd., Oviedo, 407-359-5016; $$
Hi l lstone The white-tablecloth chain that’s secretly beloved by foodies everywhere. Pork ribs, steaks, chicken, a famous iceberg wedge and a very popular grilled artichoke are served in a wood-accented,
masculine setting with a lake view from every seat. You’ll likely spend some time on the lovely tree-dotted lawn if you don’t make a reservation – but that’s OK. 215 S. Orlando Ave., Winter Park, 407-740-4005; $$$
Ma x i ne’s on Sh i ne Neighborhood jewel offers an eclectic Italian-esque menu in a casual, intimate atmosphere. Pasta and fish dishes are deftly executed; the nutrient-rich kale in the Cobb salad offsets the decadent bacon, egg and blue cheese. Wine list is ample and studied. Brunch is offered Saturday and Sunday. 337 N. Shine Ave., 407-674-6841; $$
Nor th Q u a r t er Tavern This sister restaurant to Citrus brings a relaxed attitude, good service and a food-focused ethic to downtown’s North Quarter. Chef Matt Wall is all about ticker-testing comfort fare – just try sampling his poutine with duck gravy or crackling fried chicken. An in-house charcuterie program has yielded some promising results. Brunch is offered Sundays. 861 N. Orange Ave., 407-757-0930; $$
Nova Ivanhoe Village “it spot” talks the talk and walks the walk when it comes to
local sourcing, and luckily for us, chef Val Domingo is as capable cooking those ingredients as he is sourcing them. The kitchen’s touch with fish is especially skilled, but don’t overlook the duck-fat fried chicken – or starters like the refreshing heirloom tomato salad. Open daily. 1409 N. Orange Ave., 407745-4080; $$$
O utp o s t Neigh b orho o d K it chen Starters and mains cruise the modern Southern cuisine aisle (like pimento cheese and pickled deviled eggs) – trendy foodie-bait for chefs but executed well enough to please patrons too. Top-notch proteins like beautifully glazed short ribs and butter-topped ribeye are marred only by sides that don’t measure up; desserts are killer. 2603 Edgewater Drive, 407-930-6282; $$$
Rus Te a k Re s t au r a nt & Wi ne B a r
The Str a nd Cozy Mills 50 gem packs them in, thanks to a food-first ethic and dedication to local and seasonal sourcing. Just peckish? Enjoy a glass of wine from the thoughtfully curated list with a grilled-radicchio-and-taleggio flatbread. More substantial items of note include prime rib, pork schnitzel and oysters Rockefeller. For dessert, the olive oil cake with mascarpone cream is a solid fan favorite. 807 N. Mills Ave., 407-9207744; $$
Tap Ro om at D u b s d re ad Historic dining destination on the grounds of Orlando’s oldest public golf course offers simple, impeccably prepared dishes. Pot roast makes an ideal meat-and-potatoes nosh, fish and chips are simple comfort food, and homemade Key lime pie is a must. 549 W. Par St., 407-650-0100; $$$
TR Fi re Gr i l l
Don’t let the scary-long menu fool you – most of the dishes created by the proficient kitchen are top-notch. Highlights: black cherry cider-jam chicken breast, the grilled flatiron steak and the hefty half-pound RusTeak burger. 1568 Maguire Road, Ocoee, 407-614-3765; also 2625 Edgewater Drive, 407-5401100; $$
Craft cocktails and healthy portions of elevated comfort classics outline the menus of this Winter Park newcomer. Try the smoked chicken mac & cheese, salmon with zucchini “noodles” or over-the-top luxurious bacon-wrapped smoked meatloaf for dinner. 1035 N. Orlando Ave., Winter Park, 407-7083600; $$$
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forkfuls of fame Emeril Lagasse kickstarted it with a BAM! (yeah, we went there) and ever since, celeb chefs have flocked to Orlando to lure tourists and locals with their culinary stardom. 68 |
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nsurprisingly, most restaurants run by celebrity chefs are found inside glittering hotels and theme parks. But in the last year, we’ve seen the city’s first Wahlburgers open downtown, and Norman Van Aken, godfather of Floribbean cuisine, has chosen (gasp!) Mount Dora for his next restaurant venture. Heartening gestures, to be sure, but let’s not delude ourselves – these established chefs and their backers are drawn to the city not so much for the food-conscious denizens and burgeoning gastroculture, but for its concentrated volumes of visitors. The star power is certain to intensify in the coming years, making the growing list below all the brighter.
TODD ENGLISH’S BLUEZOO Where: Walt Disney World Swan & Dolphin Hotel There’s never a dull moment with Todd English, whose original Boston flagship, Olives, garnered international acclaim. The same could be said of his seafood-centric resto. Case in point: The “Dancing Fish,” fileted tableside and served with polenta, mushrooms, rock shrimp and caper sauce.
1500 Epcot Resorts Blvd., 407-934-1111; swandolphinrestaurants.com
LA LUCE
PORTOBELLO
Where: Hilton Orlando Bonnet Creek
Where: Disney Springs
The legacy left behind by influential Napa Valley chef Donna Scala, who passed away in 2014, is palpable inside the kitchen of this modern and elegant Italian kitchen helmed by Alberto Navarrete Arias, who spent the better part of two decades working alongside Scala.
14100 Bonnet Creek Resort Lane, 407-597-3600; laluceorlando.com
MORIMOTO ASIA Where: Disney Springs
EMERIL’S ORLANDO AND EMERIL’S TCHOUP CHOP Where: Universal Orlando and Loews Royal Pacific Resort Long the media darling of the culinary world, Emeril Lagasse’s foothold in the Orlando area goes beyond his restaurants – his foundation has helped fund the kitchen house and culinary garden at the Orlando Junior Academy.
Emeril’s Orlando, 6000 Universal Blvd., 407-224-2424; Emeril’s Tchoup Chop, 6300 Hollywood Way, 407-503-3340; emerilsrestaurants.com
Chefs, from top: Melissa Kelly (Primo), Art Smith (Homecoming Florida Kitchen and Southern
After his action-heavy stint on Iron Chef, it’s no surprise that Masaharu Morimoto’s palatial paean to pan-Asian fare is just as dramatic, with dishes like whole Peking duck and a memorable seafood tower.
1600 Buena Vista Drive, 407-939-6686; disneyworld.disney.go.com
NORMAN’S ORLANDO Where: Ritz-Carlton Grande Lakes Of all the celeb chefs, gastronomy’s poet laureate, Norman Van Aken, spends the most time in Orlando, and Central Floridians can expect to see even more of him when his Mount Dora resto, 1921 by Norman Van Aken, opens this summer.
Along with executive chef Steven Richard, James Beard Foundation Award-winner and Top Chef Master Tony Mantuano has transformed Portobello into a casual, kid-friendly country Italian trattoria.
1650 Buena Vista Drive, 407-934-8888; portobellorestaurant.com
PRIMO Where: JW Marriott, Grande Lakes Resort You’ll often find Melissa Kelly, the first two-time James Beard Foundation Award-winner and original “farm-to-table” adopter, in her Orlando kitchen during the winter months when she closes her flagship restaurant in Maine.
4040 Central Florida Parkway, 407-393-4444; marriott.com
RAGLAN ROAD Where: Disney Springs Kevin Dundon, one of Ireland’s finest chefs, has cooked for monarchs, presidents and Bono. On a handful of occasions during the year, he cooks modern Irish fare for guests at his inviting Disney pub, famous for killer clogging shows.
1640 Buena Vista Drive, 407-938-0300; raglanroad.com
ROY’S Where: Dr. Phillips Restaurant Row Roy Yamaguchi brought his brand of Pacific Rim and Hawaiian fusion cuisine to Orlando back in 2001, and while it’s a rare sight to catch him in the kitchen, there’s something to be said for the restaurant’s longevity.
7760 Sand Lake Road, 407352-4844; roysrestaurant.com
WAHLBURGERS Where: Downtown Orlando The first Florida location in brothers Paul, Donnie and “Marky” Mark Wahlberg’s fast-food empire is arguably the most popular burger joint in the city. The epic Thanksgiving Day turkey burger is piled with stuffing, orangecranberry sauce and roasted butternut squash.
200 S. Orange Ave., 407-2937777; wahlburgersorlando.com
COMING SOON: FRONTERA FRESCO Coming super soon to Disney Springs, the quick-service version of yoga-loving scholar of regional Mexican cuisine and kitchen warrior Rick Bayless’ Frontera Grill will bring his nouveau take on fresh-Mex.
HOMECOMING: FLORIDA KITCHEN & SOUTHERN SHINE The ever-gregarious and popular Art Smith seems like a perfect fit for Disney Springs; we might even get an Oprah sighting or two.
4012 Central Florida Parkway, 407-206-2400; normans.com
Shine) and Kevin Dundon (Raglan Road).
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the place: MORIMOTO ASIA the dish: MORIMOTO SPARE RIBS s Walt Disney
always on your side after a two-hour no-reservations
World Resort
wait), the sticky ribs are a perfectly orchestrated ode
expands (just
to the interplay of approachable Southern barbecue
when you thought
and the sweet-salty-umami combos prevalent in Asian
it couldn’t get
foodways. After being braised until titillatingly tender,
bigger) and the reimagining of Disney Springs comes
then seared and slathered with hoisin sauce, the ribs
to fruition, the must-try list of delicious dishes gets
are flash fried in rice-flour batter for extra crispy
longer. At the top of your theme park tasting to-do’s
coating. They’re perfectly paired with the custom-
should be the sticky ribs at Morimoto Asia, the Iron
created Cherry Blossom Pilsner by Winter Garden’s
Chef’s flagship smack-dab in the center of the Springs’
Crooked Can Brewery, who debuted the brew earlier
dining district.
this year in partnership with Morimoto Asia.
Even if you skip the sushi and ditch the Peking duck
Disney Springs, 1600 Buena Vista Drive, 407-939-6686; $$$$
(neither of which we’d recommend, but time isn’t
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A n h Hong
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1227-1229 N Mills Ave • Orlando, FL 32803 | PopThaiOrlando.com 407.203.5088 MONDAY-FRIDAY LUNCH 11A-3PM | DINNER 5P-10PM SATURDAY 12-10PM | SUNDAY 12-9PM
There are hundreds of items on the menu at this Mills 50 mainstay – many vegetarian options, meat, seafood and soups as well as salads, subs (banh mi), and various neon-hued sweet treats in the takeout refrigerator case. 1124 E. Colonial Drive, 407-999-2656; $
B ao er y A s ia n G a s tropu b Greg Richie’s pan-Asian pub might bring a sake-bomb atmo to Thornton Park, but the focus is on the sweet-and-spongy steamed buns. Pork belly and Korean fried chicken versions make for proper starters, and a stellar bulgogi burger shows up with other featured dishes like ramen and bibimbap. Sake, cocktails and some intriguing wines and beers slake the party crowd. Closed Monday. 617 E. Central Blvd., 407-849-9779; $$
Chu a n Lu G a rden For those who prefer their cuisine on the invigorating side, Chuan Lu employs plenty of fiery stimulants in their authentic, real-deal Sichuan fare. Cumin lamb, laced with tien tsin peppers and aromatic Sichuan peppercorns, is a must. For sharing, consider a platter of small fried fish or a bowl of Lanzhou-style beef soup with noodles. Mains are ample, but if you’re keen on starters, the plate of thin-cut roast beef, tripe and tendon with chili sauce will get the fire started. 1101 E. Colonial Drive, 407-896-8966; $$
Hawker s Asia n Stre et Fa re The sheer variety and low price point makes this hub of pan-Asian small plates a popular draw, but it’s better for snacking and drinking beer with a group than sitting down to a trad meal. The menu attempts to replicate the feel of a Singapore street-food market with an array of tiny, tasty Chinese, Malay, Viet and Indian dishes. 1103 N. Mills Ave., 407237-0606; $$
Hott o Pott o Fresh ingredients, genial service and sheer variety help make this Winter Park hot-pot joint an option for these looking for a change in their restaurant routine. Meats aren’t too out of the ordinary, though live blue crab, lobster, shrimp and bass keep it interesting. Soup base and spice levels can be adjusted according to taste, and a wide array of house-made sauces seal the deal. Open late Fridays and Saturdays. 3090 Aloma Ave., Winter Park, also 1700 N. Semoran Blvd.; 407951-8028; $$
K a b o ok i Sush i Behind the hipster mask of Kabooki is
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a restaurant with a focused and serious approach. Chef Henry Moso gets creative while keeping theatrics to a minimum, from sublimely fresh cuts of sashimi to thoughtfully prepared rolls. Cooked items like crisp hamachi collar and tender wagyu yaki are expertly rendered. Don’t skip chef Pedro’s housemade desserts. Dinner only. 3122 E. Colonial Drive, 407-228-3839; $$
K i ng B ao Brand-new upstart is second on the bao scene after Thornton Park’s Baoery, and it’s a more streamlined, if not utilitarian, experience. The buns are the focus and they don’t disappoint, from a moist and chewy short rib with Asian pear salsa to a tempura sweet-potato slathered in corn and sour cream. There’s even a fried ice cream dessert bao. 710 N. Mills Ave., 407-237-0013; $
K r u ng The p Te a Ti me This Thai teahouse and sandwich joint has a stark, yet soothing, simplicity. The chicken gra-prow will be on your regular sandwich rotation, as will the marinated beef with tangy and peppery jaaw sauce. Also try “naked sandwiches,” aka salads. Brick toast, like the “ka-ti” with condensed milk, coconut ice cream, honey and crushed peanuts, is a must, as are the plethora of teas. 1050 W. Fairbanks Ave., Winter Park, 407-733-3561; $
L ac Viet Bi s tro Orlando has some of the best Vietnamese food in the nation, and you’ll find some of it at Lac Viet, a longtime favorite on Colonial Drive. With a sense of style, they serve old standbys as well as fresh inventions – their bun cha ha noi (rice vermicelli with grilled pork and pickled vegetables) is not to be passed up. 2021 E. Colonial Drive, 407-228-4000; $$
Magic Wok Pass on the American Chinese menu and ask for the bill of fare listing authentic Shanghainese dishes. The daring will want to dive into the plate of stinky tofu, while anyone will revel in a saucy bowl of pork belly and preserved Chinese greens. Noodle dishes like Shanghai-style rice cake and beef chow fun, a Cantonese specialty, are also worth sampling. 6700 Conroy Road, 407-522-8688; $$
Ma ma k A s ia n Stre et Fo o d Mamak brings a semblance of Malaysia’s food-stall culture to Mills 50 with plenty of pan-Asian noodle soups, wok-fired delicacies and small plates. From beef bulgogi and cod in black bean sauce to char kway teow and kari mee, the dishes here are exemplary and thoroughly gratifying. To end, sweet ice kacang is a cold comfort. 1231 E. Colonial Drive, 407270-4688; $
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both of which are worth ordering. Closed Monday. 5080 W. Colonial Drive, 407203-6777; $
Mi ng’s Bi stro
S eit o Sush i
Ming’s specializes in the a la “cart” scarfing extravaganza known as dim sum, though spicy beef hot pan with vermicelli and ginger scallion fish fillets are also worthy plates. Menu descriptions are terse, so be sure to ask your red-vested server about the ingredients. 1212 Woodward St., 407-898-9672; $
The revitalized Baldwin Park sushi joint serves a weekend-only izakaya menu that’s worth a look. Ramen impresses, as does the moriawase (chef’s selection) of sashimi. A roll fashioned from lobster, American wagyu and truffle aioli will cater to the bon vivant in you. The requisite selection of craft cocktails and a decent selection of sake, wine and beer keep guests happy. 4898 New Broad St., 407-898-8801; $$$
No o d le s a nd R ic e Ca fe Noodles, be they hot, cold, soupy or stirfried, are the, ahem, mein attraction at this Mills Avenue resto, so whether it’s ramen, udon, soba or lo mein that bubbles your bowl, you’ll find it all right here. Hot pot tables also draw a loyal following. 813 N. Mills Ave., 407-895-8833; $
Pho 8 8 You won’t need burgers for a fast-food fix once you get addicted to this noodle shop. They’re pho specialists, dishing out gigantic bowls of thin rice noodles and various cuts of beef submerged in delicately seasoned broth. They also serve the usual exotics of shrimp paste and grilled pork – but the soup’s the thing. 730 N. Mills Ave., 407-897-3488; also 9728 E. Colonial Drive, 407-930-7670; $
Pop Tha i Beautifully presented Thai classics like papaya salad, satay and five kinds of Thai curry (don’t order them Thai hot unless you’ve got insides of steel). Tom yum goong shrimp soup is heady with seafood and full of veggies. 1227 N. Mills Ave., 407-203-5088; $$
SE A Tha i Located just past the eastern edge of the Mills 50 district, SEA Thai’s menu includes pleasing specialties like a pineapple duck curry: crispy boneless meat covered with pineapple and red curry-cream sauce. 3812 E. Colonial Drive, 407-895-0985; $$
S a igon No o d le & Gr i l l Serving arguably the best pho broth in town, family-owned SNG has all the usual suspects on the menu, but the bun bo hue (spicy beef noodle soup) is the stand-out favorite. Karaoke every night, too. 710 S. Goldenrod Road, 407-6581967; also 101 N. Bumby Avenue, 407532-7373; $$
S app oro Ra men This West Colonial noodle house is bent on spreading the cult of ramen, and after sampling richly flavored bowls of tonkotsu, shio, miso or shoyu ramen, you will be too. Udon and soba noodles are also offered, as are curries and gyu-don,
Sh i n Ju ng Exotic Korean cuisine served in an intimate and recently remodeled space. A 10-item barbecue list offers stalwart diners authentic choices such as unmarinated beef tongue and hawe nang myun, a cold noodle dish served with hot-spiced stingray. If you’re inexperienced with Korean cuisine, let the servers steer you. 1638 E. Colonial Drive, 407-895-7345; $$
Sush i L ola’s Audubon Park sushi-and-Korean joint is jammed with tables (expect to share your dinner conversation with neighbors; it’s part of the fun), but the sushi chefs and kitchen staff have room to move. The stone-bowl bulgogi bibimbap is spicy-crunchy-steamy good, and the flaming Magic Roll is a tasty mess. Closed Sunday. 2902 Corrine Drive, 407898-5652; $$
Sush i Pop Don’t let the fuchsia hues and J-popthemed decor fool you – Sushi Pop takes its fare seriously. Stellar sushi and sashimi complement a variety of rolls, entrees and whimsical desserts flourished with notes of molecular gastronomy. Closed Monday. 310 W. Mitchell Hammock Road, Oviedo, 407-542-5975; $$$
U Rol l Sush i Design your own sushi roll or bowl by choosing a protein (salmon, fried tofu, shrimp, spicy tuna and the like), fillings (asparagus, cream cheese, avocado, etc.) toppings (sesame seeds, wonton strips, tempura flakes and more) and sauces for a truly individual dining experience. 7685 E. Colonial Drive, 407-730-9699; $
Um i Wi nter Pa rk Umi’s sushi and small plates impress in both presentation and palatability. Purists will appreciate their stellar sashimi and robata offerings, while contemporary diners will get a kick out of their takes on “Japanese fusion.” A nice selection of sakes and soju cocktails ensures imbibers leave content. 525 S. Park Ave., Winter Park, 407-960-3993; $$
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the place: BLACK ROOSTER TAQUERIA the owners:
JOHN & JULIANA CALLOWAY
ohn and Juliana Calloway,
surprise, really. John’s technical wizardry in the kitchen
affable proprietors of everyone’s
has led to some seriously addictive dishes, none more
favorite new Mills 50 taqueria,
so than the pozole verde, the hominy-based stew
are more than familiar with the flavors of authentic
that’s as good after a bibulous night of barhopping as
Mexican cookery. The pair first met in Los Angeles
it is when the sniffles and shakes leave you craving a
while both were opening restaurants for noted
bowl of warmth. Pork shoulder, roasted tomatillo and
restaurateur Richard Sandoval, often deemed the
poblano chiles infuse the broth, with radish, cilantro,
father of modern-Mexican cuisine. When family
green cabbage and tortilla chips lending the necessary
brought the pair to Orlando, they set out to “do their
textural elements. No matter your main of choice, one
own thing,” but knew they had to start out small.
thing is certain: To leave BRT without sampling their absurdly delicious chocolate-chipotle flan would be an
Well, even they couldn’t have anticipated the grand
utter shame.
reaction and overwhelming support Black Rooster Taqueria received when it first opened, but it’s no
1323 N. Mills Ave., 407-601-0994; $$
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8 - 8 Pa nda Neighborhood takeout joint specializes in chifa, a niche cuisine of Peruvianstyle Chinese fare that draws a loyal patronage of Latin Americans and expat Limeños. They come for the chaufa, lomo saltado and comforting soups, but those new to the culinary movement will find the roast duck and roast pork dishes gratifying. 500 E. State Road 436, Casselberry, 321-207-0388; $
A g ave A zu l A cool blue interior belies the spicy fare served at this trendy taquería. With 100 brands on hand, tequila is the aperitif of choice to accompany their Tex-Mex done right. Chunky guacamole, the plato grande (a hungry man’s dish of skirt steak, picadillo enchilada and a superb chicken tamale slathered in mole), and the pastel de piña are all recommended, as are reservations. Closed Monday. 4750 S. Kirkman Road, 407-704-6930; $$
Black B e a n D el i The original Winter Park location is still going strong, but their swanky newer location in Mills 50 is a nice spot for
a leisurely lunch or a quick breakfast. Linger in the side room with their lunch special: a half Cuban sandwich and a cup of black beans. Add a side of avocado sauce and a pineapple Jarritos for a Cuban feast under 10 bucks. 1835 E. Colonial Drive, 407-203-0922; also 325 S. Orlando Ave., Winter Park, 407628-0294; $
B order Gr i l l This MetroWest taquería is a real find, and once found, a treasure trove of tacos (pibil, chorizo and grilled chicken are our faves), tortas, gorditas, burritos and caldos awaits. Consider starting with fresh-made guac and ending with homemade flan, no matter how stuffed you feel. Homemade salsas can be downright infernal, but Mexican CocaCola and various aguas frescas (get the watermelon) prove effective extinguishers. Closed Sunday. 5695 Vineland Road, 407-352-0101; $
Co ci na 214 Haute-Texican cuisine is cause to visit this industrial-chic Park Avenue-area resto. From skillfully rendered snapper Veracruz to carnitas tacos to mango ceviche, the kitchen employs a mix of traditional and contemporary methods. 151 E. Welbourne Ave., Winter Park, 407790-7997; $$
Col i br i Mex ic a n Cui s i ne Upscale Baldwin Park taquería has honed its act in the kitchen. The mole is bueno, as is luscious chipotle peppercream sauce lathered over plump shrimp. Tres leches cake is a decadent capper. 4963 New Broad St., 407-6296601; $$
Cu b a L i bre A festive Cuban restaurant and rum bar, serving all your favorites: ceviche, ropa vieja, corn cakes and more. Can’t decide what to eat? Try the chef’s tasting menu, featuring 15 items, including appetizers, entrees, sides and desserts, for $40 per person. Pointe Orlando, 9101 International Drive, 407-226-1600; $$$.
E l Bu z o Ceviche is the specialty of this tiny Peruvian cocina, but be sure to start with excellent mussels on the half-shell, dressed with a tangy salsa jacked with aji limo peppers. Grilled beef heart and traditional lomo saltado are worthy turf selections, if you’re not into surf. For dessert, soufflé-like bavarois de guindones is ethereal. 1436 N. Semoran Blvd., Casselberry, 407-673-0237; $
E l Patron Mex ic a n Re s t au r a nt & Ca nti na Tourist sector Tex-Mex joint ups the ante
somewhat with dishes bordering on gourmet. Must-order: mussels in a heavenly chorizo broth, though you won’t go wrong sampling the tacos (give duck al pastor a try). The plate of chile rellenos could feed a family. To end, house-made coconut tres leches will please. 12167 S. Apopka Vineland Road, 407-238-5300; $$$
Gr i ngo s L o c o s Downtown taquería is a boon for latenight revelers offering standard tacos, burritos, chimis and quesadillas. The sizable girth of the chimi and “1 Night Slam” burrito make them ideal alcohol sponges, and crisp, flaky empanadas are great grab-and-go items. Skip bland guacamole. 20 E. Washington St., 407841-5626; also 2406 E. Robinson St.; 407-896-5626; $
G u avat e Puerto Rican bistro serves an extensive menu of traditional fare, including more than 20 varieties of mofongo. Churrasco mofongo proved especially intriguing, with tender morsels of chimichurribasted skirt steak blended into a heap of green plantains flavored with garlic and crispy pork skin. Spicy pork tripe mondongo soup caters to adventurous and/or hungover slurpers. 422 S. Alafaya Trail, 407-281-4700; $$
SLOPPY TACO PALACE LIV THU E MUSIC RS SAT DAYS & URD AYS !
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$1 off Margaritas & Drafts
$3 Jose Train Shots
Winter Park 499 W Fairbanks Ave 407.645.2225
College Park 717 W Smith Street 407.440.2803
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tepui mixta) for a heartier entree. 8117 Vineland Ave., 407-238-0014; $
Within La Fiesta’s cozy walls, you’ll find a homey atmosphere and an emphasis on home-style Mexican cooking. The vast menu offers all the usual suspects, but especially good are tangy enchiladas verde, golden-brown shrimp empanadas and salty, chewy carnitas. Don’t miss the chilaquiles (daytime menu only), a comfort-food classic of sautéed corn chips, tomatillo sauce, pulled chicken and cotija. Beer and wine available. A move across the street is planned, but as of press time still hasn’t happened. 2901 Curry Ford Road, 407-985-4340; $$
Oh ! Q ue Bueno A small Colombian café that specializes in all of the protein: meat, chicken, sausages, seafood. And unless you count rice, corn and red beans, there’s not a veggie in the place. The carneteria offers authentic traditional dishes done well, as well as enormous combination plates of beef, pork, sausage and the occasional egg. 1125 S. Semoran Blvd., 407-4475026; $$
P.R . ’s Tac o Pa lac e Classic Tex-Mex fare like tacos, burritos and enchiladas plus specialties like blackened shrimp fajitas are served amid piñatas, beer banners and lots of boozy graffiti. (Well, that’s true of the longloved Winter Park location; give College Park some time to catch up.) If you’re not hungry, it’s a great place to hang out with a margarita or three and nibble on an order of queso fundido. 499 W. Fairbanks Ave., Winter Park, 407-645-2225; also 717 W. Smith St., 407-440-2803; $$
P i ñone s en O rla ndo Named after a seaside hang east of San Juan, this food truck is a popular draw in the late-night/early-morning hours, as well as at lunchtime. Pork may be the meat of choice on the Caribbean isle, but the focus here is on seafood. Mofongo relleno stuffed with your choice of anything from conch to lobster is dense and garlicky; lighter appetites might prefer vasitos, a cup of seafood in a seasoned marinade with onion and green pepper. 4316 Curry Ford Road, 321-241-2808; $
Q’Kena n Among the timeshares and hotels on the southern end of I-Drive, this unusual family-run Venezuelan joint peeks out of the overwhelming fast-food dining scene. It’s part restaurant and part grocery store and there’s not much ambience, but the authentic arepas, empanadas and cachapas are top-rate. Try the mixed mountain grill (parrilla
R i nc on Cu b a no Ca feter ia Down-home Cuban cooking awaits those who take the drive down Forsyth Road; Maria Alfonso brings her diner to life with welcoming exuberance. Empanadas are a must (if they haven’t sold out); meat-lovers will revel in the steak palomilla, churrasco and pork-topped mofongo. Breakfast and lunch only. Closed Sunday. 3327 N. Forsyth Road, Winter Park, 407-679-5600; $
JIBARITO PASTRAMI BETWEEN PLANTAINS
MOFONGO WITH BBQ SKEWERS
Ro c c o’s Tac o s a nd Te q ui la B a r Top-shelf tequila and thumping music make this Dr. Phillips taquería more bar than restaurant, but there are pockets of goodness to be found on the mostly Tex-Mex menu. Tableside guac is tasty; chorizo, spicy beef and mushroom tacos are chomp-worthy; cheesy corn on the cob and pulled pork enchiladas warrant a try. 7468 W. Sand Lake Road, 407-2260550; $$
BBQ PINCHOS SKEWERS COOKED ON NATURAL WOOD
WILLIE’S PINCHOS
Sloppy Tac o Pa lac e Enjoy the urban cantina atmosphere at Sloppy Taco Palace with Bucky and Big Tim behind the bar, and avoid the hustle and traffic from the outside every night until the wee hours of the morning. Don’t miss the “fun” of the mini fundidos, an interactive appetizer. 4892 S. Kirkman Road, 407-574-6474; $
SUPER WILLY
PASTRAMI, BURGER PATTY & HOT DOG BETWEEN 2 GRILLED CHEESES
1718 N GOLDENROD RD, ORLANDO, FL 32807 | (407) 601-3373 OPEN TODAY · 9AM–8PM | ACROSS FROM SAM’S CLUB
Sup er R ic o Colom bia n Bi s tro Food truck fans may remember them as Que Rico Colombian Fast Food, but wheels or no, the Colombian specialties flying onto your table will keep you in your seat. Beef and grilled oniontopped patacones (somewhat similar to tostones), pintxos (grilled meat skewers) and bright-yellow cheese empanadas are tasty; the arepa burger is not to be missed. Closed Sunday. 57 W. Central Blvd., 321-345-7426; $
Wa l l Stre et Ca nti na The slightly funky location at Orange Avenue and Wall Street rescues this streetside eatery from too-calculated hipness. Basic Tex-Mex fried favorites are heaped with pico de gallo, guacamole and sour cream and are absolutely delicious. Salads and grilled sandwiches round out the offerings. 19 N. Orange Ave., 407-420-1515; $
Z a z a New Cu b a n Di ner Rubern Perez’s mini-empire serves classic renditions of Cuban comfort food: affordable, bountiful dinner plates and some of the finest café con leche north of Key West. Flaky, buttery homemade guava-and-cream cheese pastries make a sweet finish. Multiple locations, zazacubandiner.com; $
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the place: PARK CAFE & BAKERY the dish: BREAKFAST PLATE NO. 2 annibal Square is not
and dried apricots dutifully arranged on a humble
Constantinople, but the
platter; a basket of fresh-baked Turkish bagels (called
neighborhood’s Park Café
simit); an omelet served with soujouk (sausage); and,
& Bakery might very well be the first establishment in
contrary to popular opinion, Turkish tea (not coffee).
town to serve traditional Turkish breakfast plates, and
It all makes for a feel-good al fresco nosh that won’t
they’re an absolute delight. Mehmet Gurkaynak, one of
leave you bloated. The Turkish word for breakfast,
the two Mehmets that ran Maitland’s Shish.Co Mezze
by the way, is “kahvaltı,” which translates to “before
& Grill, left the Turkish kebaberia to open this inviting
coffee” — so, naturally, your breakfast should end with
outdoor café, and sunrise staples form a majority of
a piping-hot demitasse of the thick brew.
the offerings. His Breakfast Plate No. 2 is typical of an Anatolian
400 W. New England Ave., Winter Park, 407-401-2088; $
rise-and-shine repast: black and green olives, cucumbers, tomatoes, feta, jams, honey, Nutella, butter
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one of the best spinach pies around. A top spot to eat for $10 or less. Closed Sunday. 981 W. Fairbanks Ave., 407-5392650; $
B o sphorous Tu rk i sh Cui s i ne Bosphorous serves delightful fare with many lamb, eggplant and yogurt-centered dishes, accompanied by baskets of piping-hot, puffed-up bread. Not only is the food superb, it’s also a nice place to sit while smoking scented tobacco from their water pipes and/or enjoying a glass of Turkish wine. 108 S. Park Ave., Winter Park, 407-644-8609; also 7600 Doctor Phillips Blvd., 407-352-6766; $$$
Ce da r’s Re s t au r a nt Their spin on traditional Lebanese food has a lightness of texture and flavor that is both refreshing and inviting. Use the house-baked lavash bread to scoop up baba ghanoush topped with pickled walnuts; kibbeh are crunchy-fabulous. Top off your meal with a hookah on the patio. 7732 W. Sand Lake Road, 407-3516000; $$$
The Gre ek Corner The view of the downtown skyline is spectacular from this nook on Orange Avenue across from Lake Ivanhoe. Dining outside is a must, as is the hearty meze platter, with a sampling of enough Greek specialties – baked feta, gyro meat, braised lamb, and traditional salads melitzanosalat and taramosalata – to satisfy the gods on Mount Olympus. 1600 N. Orange Ave., 407-228-0303; $$
Ma r aya at S a br i na’s Re s t au r a nt This gem by the Florida Mall doesn’t compromise on quality, and that’s reflected in the prices. All ingredients are brought from Lebanon. Don’t miss the off-menu labneh (Lebanese cream cheese) or chicken with toum (whipped garlic sauce), and be ready for transcendent falafel with tahini. 8100 Crystal Clear Lane, 407-856-8155; $$$
Me d it err a ne a n Blue Familiar South Orlando Greek spot has been spruced up a bit and stocked with eco-friendly wares. The menu is deceptively simple, but nearly everything is a winner. The Provence sandwich is a delicious trip across the salty-savory spectrum, the crispy falafel gets extra points for house-made tzatziki sauce, and the brick of pastitsio is ultra-satisfying. Closed Sunday. 435 E. Michigan St., 407-422-2583; $$
Me d it err a ne a n D el i An oasis of authenticity, complete with odd decorations, exhilaratingly exotic smells and hearty but inexpensive meals. You’ll find perfect hummus, superior kibbeh and superb gyros, not to mention
Ole a Me z z e Gr i l l Olea, a fresh-casual Greek joint, is part of the new breed of eateries bent on madefrom-scratch offerings and superior customer service. Start with grape leaves imported from Greece and end with heavenly baklava from Hellas Bakery in Tarpon Springs. In between, take your pick from rice or couscous bowls, salad bowls or pita sandwiches. The trick is to temper your desire to top your bowl (or stuff your pita) with all of the available items. 400 S. Orlando Ave., Maitland, 407-335-4958; $
Pa r a mou nt Fi ne Fo o ds Canadian chain brings Middle Eastern fare to the tourist sector. Muted flavors and presentations mar some of the offerings, though beef kafta kebab is well-seasoned. Try the manakeesh, a Middle Eastern pizza topped with akkawi cheese and za’atar. The case up front holds an impressive display of desserts – baklava, kanafeh, osmalieh and the like. Open daily. 8371 International Drive, 407-930-8645; $$
Sh i r a z Gr i l l Filet mignon and chicken kebabs steal the show, but perfumed plates of barberry-jeweled pilaf with luxuriant Persian stews are also outstanding. A smoky starter of pureed aubergines drizzled with cream of whey is as dipworthy as any hummus. Get closure with a glacial orb of syrupy-sweet falooda. 6427 Westwood Blvd., 407-284-1273; $$
- VOTED Best Greek Restaurant 10 YEARS IN A ROW
The o’s K it chen Head into this tiny neighborhood staple for the superbly seasoned fried chicken – everyone else does. But the roast chicken, lamb gyros, stuffed grape leaves, hummus, falafel and other Syrian/Greek standbys are just as worthy. Prices are dirt-cheap and everything is seasoned to perfection. Closed Sunday. 2952 Curry Ford Road, 407-849-0810; $
Z or a Gr i l le Kebabs done in the Persian style are the real draw to this Altamonte Iranian eatery, where the meats, be they ground lamb, ribeye, or chicken thigh, are splendidly succulent. Saffron-fragrant rice is an essential accompaniment to kebabs and heady stews like the khoresht gheymeh with its yellow lentils, Angus chuck, diced potatoes and dried lime. Another essential component of the meal: Persian tea served with dates. Closed Mondays. 1370 E. Altamonte Drive, Altamonte Springs, 407-6369969; $$
MON-SAT 11AM-10PM | SUN NOON-10PM 1600 N. ORANGE AVE | 407.228.0303 o r l a n d owe e kl y.com |
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Voted #1 Indian Restaurant 2011, 2012, 2013, 2014
535 W. New England Ave. Winter Park, FL 32789
(407) 636-7055 www.MyntOrlando.com
2016
Orlando Sentinal Food Award Trip Advisor Certificate of Excellence Orlando City Magazine Readers Choice
7724 W Sand Lake Rd. • Orlando, FL 32836
15% OFF Entire Menu
Valid through December 2016.
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(407) 674-8899 | www.SaffronOrlando.com
15% OFF
Dinner Menu Valid through December 2016.
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the place: TABLA the chef: IAN PIAMONTE hen Tabla’s owners
him some acclaim, proved just that. His play on aloo
decided to test the
tikki chaat – the popular Indian street food snack –
“if it ain’t broke don’t
is a prime example. The spiced potato croquettes,
fix it” maxim by adding Chinese and Thai dishes to
elegantly nestled atop a bed of chana masala and
their menu and bringing in classically trained chef Ian
dabbed with yogurt, mint and tamarind chutneys,
Piamonte, lovers of Indian cuisine in this city were a
are crowned with a mix of onion, fried vermicelli and
bit nonplussed. Even the interior of one this city’s best
cilantro for a dish that exemplifies the cuisine’s vibrant
Indian restaurants wasn’t immune to a makeover.
colors, flavors and textures. Rest easy, fans of Indian fare – with Piamonte on board, Tabla version 2.0 hasn’t
But in this case, modernizing brought improvement,
missed a beat.
even on an already-good thing, and Piamonte, whose stints at Eric Ripert’s Westend Bistro in Washington,
5827 Caravan Court, 407-248-9400; $$
D.C., and the Ritz-Carlton at Amelia Island garnered
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dosai masala and addictive bhel puri. Wash it all down with a Limca, the official soft drink of the subcontinent. 852 W. Lancaster Road, 407-888-2147; $
A a sh i r wad It’s hard to beat the cost and variety of favorite dishes in the daily lunch buffet, even if it’s not a quick stop. Dinner is pleasant and highlights the Northern Indian cuisine, but this strip-mall eatery is for filling up, not atmosphere. 5748 International Drive, 407-370-9830; $$
B om b ay Ca fé This sanctuary of South Indian fare gives Woodlands a run for its money with infernal vegetarian curries, enormous dosas and comforting flatbreads. Chaats (crunchy snack mixes) offer textural diversity with varying levels of heat. Lunch thalis are available Monday to Sunday. 1137 Doss Ave., 407-240-5151; $
B om b ay Gr i l l Inside one of the city’s most popular Indian grocers sits a grill serving up fresh-from-the-butcher meats at prices that can’t be beat. Grilled lamb chops are sublimely succulent, and plush beef kebabs and flavorful minced lamb are just as exceptional. But there’s not much here for the meat-free crowd. 11741 S. Orange Blossom Trail, 407-856-1780; $
D a ksh i n A Southern Indian haven for lovers of seafood and vegetarian wonders. Lobster curry? You bet, along with delicacies from Goa and Mangalore and a separate dinner menu offering dosas, delicate Indian crepes as fragrant as they are delicious. 12541 State Road 535, Lake Buena Vista, 407-827-9080; $$
G at eway to Ind ia The distinctive roofline of a former Pizza Hut remains, but inside, a world of Indian specialties awaits. Chicken tikka masala and malai kofta are creamy and mildly spicy; chili naan will make your scalp tingle. Soothe it all down with a dish of cardamom-kissed rice pudding. 790 E. State Road 434, Longwood, 407-3999996; $$$
Koh i no or The best of the traditional Indian recipes are found among the tandoori selections: dishes prepared slowly, with mild and aromatic herbs, in a clay oven. Service is exceptional. 249 W. State Road 436, Altamonte Springs, 407-788-6004; $$
K ha s iyat Most people come to this humble vegetarian hideaway for the cheap lunch buffet – well-stocked with five different curries – but the real star is the selection of savory Indian snacks. Can’t-miss offerings: enormous, not-at-all-greasy
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Moghu l Ind ia n Cui s i ne It’s conveniently located for Full Sail students and staff, but don’t expect anything beyond the ordinary. Tried-andtrue standards define Moghul’s kitchen, especially superb chicken tikka and seekh kebabs. Ghee-slicked peshawari naan are buttery, nutty and delightfully sweet wonders. Note: Ordering dishes “Indian hot” amounts to infernal. Closed Mondays. 401 N. Semoran Blvd., Winter Park, 407-599-9001; $$
My nt Understatedly elegant Indian joint brings standard curry house fare guised as haute cuisine to Hannibal Square. Flavors work in such dishes as uttapham sliders, though they’re awkward to eat. There are plenty of options on the menu for meat-eaters, pescatarians and vegetarians. Creamy, subtly sweet lamb pasanda is especially enjoyable. 535 W. New England Ave., Winter Park, 407-6367055; $$$
New P u nja b Ind ia n Re s t au r a nt Authentic Indian standby on International Drive offers refuge from the bright lights and fast-food franchises. Take a tour through the classics – curries, fried breads, chutneys and tasty tandoori dishes. 7451 International Drive, 407-3527887; $$
S a f fron Ind ia n Cui s i ne West Sand Lakers get their fill of South Indian staples in this stylishly decorated space. Salmon seared on a hot stone and tandoori lamb chops marinated in ginger and rum are among the more noteworthy dishes in the sea of standards. Open daily for lunch and dinner. 7724 W. Sand Lake Road, 407-674-8899; $$$
Ta ma r i nd Ind ia n Cui s i ne Tamarind’s familiar, fiery and focused dishes are worthy of Subcontinental food cravings. Samosas and sizzling tandoorfired lamb chops are the way to start; end with exotic falooda kulfi, ice cream made of condensed milk, rose syrup and crushed pistachios. 501 N. Orlando Ave., Winter Park, 321-207-0760; also 12309 E. Colonial Drive, 407-237-0920; $$
Wo o d la nds Pure vegetarian Southern Indian delicacies hit every part of the tongue with equal splendor. Go straight for the thali specials for a bit of everything, or savor Tamil specialties like enormous, crispy, masala-stuffed dosas. Closed Mondays. 6040 S. Orange Blossom Trail, 407-8543330; $$
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NEW ORLEANS CAJUN FLAIR $1 OYSTERS TUESDAY'S FROM 4PM - 8PM
$28 ALL YOU CAN EAT ALASKAN SNOW CRABS
TUESDAY-SATURDAY 11AM-10PM SUNDAY BRUNCH 11:30AM-3PM
WEDNESDAY'S FROM 4 TO 8PM
$8 UNLIMITED MIMOSAS SATURDAY & SUNDAY BRUNCH 90 |
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TWO CHEFS SEAFOOD OYSTER BAR 743 N. MAGNOLIA AVE. ORLANDO FL. 32803 407-270-4740 | TWOCHEFSSEAFOOD.COM
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TODAY’S SPECIAL
86’ED PORK BELLY : We’re blaming paleo dieters for this one. Now that fat isn’t off-limits for adherents, chefs took that and ran with it until you saw the half-fat, half-lean protein everywhere from pizza to tacos to salads (seriously). Let’s find a new pork product to tout now, shall we? Not bacon. RAMEN : As much as it pains us to say it, and believe us, we love a
Photo by Nicole Rosa @veg.lyfe
big bowl of noodles as much as the next guy, ramen’s trendiness is done. It will forever live in our gastronomic memories as a go-to for rainy days, but now it’s served regularly at Disney, and we just can’t abide.
Which dining trends are on fleek and which have run their course(s)? RAINBOW FOOD : Most likely, this trend is a product of the Instageneration, where photogenic food doesn’t guarantee deliciousness. So far, we’ve spied Technicolor bagels, grilled cheese sandwiches, soft-serve and waffles. More to come, to be sure.
OVER-THE-TOP-MILKSHAKES : Viral shots of these gut-busters came first from Down Under, featuring the Canberra Cafe’s candy/ cake/cookie-laden shakes, then were brought to America by tiny New York sensation Black Tap. They’re the over-garnished bloody marys of the dessert domain.
GRAIN BOWLS : Whatever’s piled on top (extra avocado for us, please), there’s sure to be quinoa, bulgur, farro or some other whole grain stuffed into the bottom. A dish fit for those of us who love to mix it all up, not for those who prefer compartmentalized schoollunch trays.
FRIED EGG ON EVERYTHING : A lovely runny yolk does well to sauce bibimbap, and we love a pair of sunny-sides on our brunch plate, but eggs over brisket, baked into pizza or atop a towering burger … we’ve had our fill. A fried egg on top does not an instant brunch dish make. CHARCUTERIE PLATTERS : We get it. You make your own. You slave over the meat grinder and the spice grinder and stuff the pork casings and wait until it’s just right for slicing before arranging it in a finicky, artificially “random” arrangement on a serving plank with mostarda and cornichons and jam. Basta.
CHICKEN & WAFFLES : Sweet sticky maple syrup over fluffy, crispy waffles and savory, juicy fried chicken: What’s not to like? But now that the Southern food craze has cooled off a bit, perhaps there’s a new flavor/texture fad around the corner that will captivate like this combo did.
DONUTS : A long time coming, the gourmet donut trend has been lying in wait around here until this whole cupcake thing peters out. Now that tiny cakes are a basic given on America’s collective dessert menu, the donut can now rise (see what we did there?) to its puffeddough potential. BAO : Once relegated to street-food status, now the bao is having its moment in the sweet and salty sun. Traditionally filled with pork belly, hoisin sauce, scallions and cucumber, you can now find the steamed buns stuffed with Korean fried chicken, Thai-spiced shrimp, braised brisket – even ice cream.
POKE : Hawaii’s national dish is making a splash now that we’re all over sushi and related raw-fish dishes (see also: tartare, carpaccio and chirashi). Usually (but not always), poke’s marinated fish sits atop rice, with seaweed, veggies and a spicy mayo. Pass the spoon.
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the place: INTERNATIONAL FOOD CLUB
f five-gallon buckets of olives from
sauce, some Russian pickles and a bottle of ghee just
all over the world get you a little hot
to start with. Find wines from both the Old and New
and bothered, International Food
Worlds, and pick up dinner from the Club Cafe and
Club is the place you’ll wanna buy all the foods. A vast
Bakery, where global combo meals are always on the
warehouse on L.B. McLeod, the market (it’s not a club
menu. Take a walk through the aisles on their website
and you don’t need a membership to shop there, no
— there’s an interactive virtual tour so you can scope
matter what the moniker suggests) represents more
out the place before you do your delicious damage.
than 20 countries.
Open daily.
It can be a little — OK, a lot — overwhelming, but start
4300 L.B. McLeod Road, 321-281-4300; internationalfoodclub.com
perusing the aisles and we’re pretty sure you’ll end up with at least one bottle of Trini scotch-bonnet hot
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plenty of pastes in jars if you need a shortcut. 1137 Doss Ave., 407-857-8805, houseofspiceretail.com.
A bu Ma her Int ernationa l Gro c er y Opened in 1990, this nook sells Mediterranean ingredients mostly hailing from Turkey and Greece. Breads are delivered fresh every morning, and often sell out by lunchtime. Find meats, cheeses, spices, condiments, stickysweet desserts and olives. Lots of olives. Open daily. 6148 Hanging Moss Road; 407-677-8000.
A r tichoke Re d A 100 percent vegan market addresses all your animal-free needs: From pancake mix to ice cream to beer and wine to cruelty-free cleaning and hygiene products, this College Park mart has it all. Open daily. 2808 Edgewater Drive, 407-898-3353, artichokered.com.
The Br iti sh Shopp e Ketchup-flavored potato chips, lemon curd, clotted cream, Cadbury chocolates, tons of teas (but of course!), and frozen foods like puddings and meat pies. Plus, British kitsch to outfit your kitchen like tiny adorable teapots and British flag-emblazoned everything. Closed Sundays. 809 N. Mills Ave., 407-8981634, thebritishshoppe.com.
Bu l k Nation Bins upon bins upon bins of candy, dried fruit, nuts, candy, pasta, rice, baking mixes, candy, tea and spices, all sold by the pound. Did we mention there’s candy? 2522 E. Colonial Drive, 407-9303726, bulknationusa.com.
D ong-A Sup erma rket Mills 50 mainstay selling pan-Asian specialties and cookware like woks and steamers. The seafood counter is where live prawns hit the marketplace, and the extensive frozen section has all you’ll need for DIY dim sum. Open daily. 812-816 N. Mills Ave., 407-898-3807, dongacorporation.com
Eu rop ol Pol i sh D el i Sausage is the main event. Ask for Polish sausage and be prepared for the follow-up question, “What kind?” Oldfashioned? Smoked? Beef? Pork? Made in Chicago, they’re sold by the stick and are all lean and delicious. Closed Sunday. 3090 Aloma Ave., Winter Park, 407-6780909.
Hous e of Spic e s Huge bags of basmati rice, dried legumes and pulse, a rainbow of spices whole and ground, everything needed to cook Indian at home. Plus
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L o c a l Ro ots Fa rm Store Organic products from local purveyors including sustainably raised meats, seasonal fruits and vegetables and handmade soaps and gifts. There’s also a very inviting bar serving local craft beers and wines. Open daily. 3201 Corrine Drive, 407-790-7758, localrootsdistribution.com.
Midd le E a s t Ma rket & D el i It’s a popular lunch spot (the shawarma sandwich is a must), but it’s also the place to pick up sesame candies and other Lebanese groceries like tahini and olive oils straight from the source. Open daily. 8100 S. Orange Blossom Trail, 407855-6555.
Pla nt Stre et Ma rket Grab a java at Axum, then browse the Local Butcher and Market, brews from Crooked Can Brewing Company, juices from Press’D and teas from AntiquiTEAs, and much more. 426 W. Plant Street, Winter Garden, 786-671-1748, plantstmarket.com.
Pa r a mou nt Butcher Shop Halal butcher shop selling beef, veal, lamb and goat, plus more than 20 halal deli meats that are certified free range, grass-fed and antibiotic/hormone-free. Open daily. 448 S. Alafaya Trail, 407-7303198, paramountbutchershopusa.com.
Petty’s Me at Ma rket There’s a whole wall of specialty meats, and two more walls full of deli items and side dishes to fill your buffet table. Go on a weekend and you might make it for a wine tasting. Pick up charcuterie and cheeses to pair with the vino. Closed Sunday. 2141 W. SR 434, Longwood, 407862-0400, pettysmeatmarket.com.
Phuo c L o c Tho Sup er O r ient a l Ma rket All the ingredients you didn’t think you’d need and then some are at this massive Viet-owned superstore, from live seafood to dried ramen. Stock up on fresh lychee and longan in summer, and choose from a whole aisle of Japanese teas. Open daily. 2100 E. Colonial Drive, 407-898-6858, superorientalmkt.com.
S a igon Ma rket Think you’ve seen pretty cakes? You ain’t seen không (Vietnamese for “nothing”) until you’ve spied this pastry case. Stock up on dried, canned, frozen and fresh ingredients, plus a wide selection of prepared foods. Open daily. 1232 E. Colonial Drive, 407-898-6899, saigonmarket.co.
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delicious events
hosted by Orlando Weekly
BITE NIGHT
UNITED WE BRUNCH
June 27, 2016 | Orchid Garden, 126 W. Church St. | bitenightorlando.com Bite Night transforms the historic Orchid Garden Ballroom into a foodie wonderland featuring samples from more than 20 of Orlando’s best-loved chefs and restaurants.
Sept. 17, 2016 | The Orchid Garden, 126 W. Church St. | brunch.orlandoweekly.com Orlando’s best breakfast and brunch spots come together to offer an array of delicious tastes paired with unlimited mimosas and bloody marys.
WHISKEY BUSINESS
BIG GAY BRUNCH
July 29, 2016 | Cheyenne Saloon, 128 W. Church St. | whiskeybusinessorlando.com At this upscale and sophisticated event, guests have the opportunity to sample their way across continents to discover the best scotches, bourbons and whiskeys and take their taste buds on an exploration of wheat and rye.
Oct. 8, 2016 | The Abbey, 100 S. Eola Drive | orlandoweekly.com Before the Orlando Pride parade, come eat and drink with us and check out surprise performances.
ORLANDO BEER FESTIVAL Nov. 12, 2016 | Festival Park, 2911 E. Robinson St. | orlandobeerfestival.com Orlando’s only large-scale legitimate craft beer festival that attracts brewers and guests from all over Florida.
GREAT ORLANDO MIXER Dec. 10, 2016 | Cheyenne Saloon, 128 W. Church St. | thegreatorlandomixer.com Orlando’s most elaborate vintage venue, the Cheyenne Saloon, radiates a 1920s ambience as attendees enjoy a night of jazz music, burlesque performances, and samples of craft cocktails and hors d’oeuvres, while the city’s best bartenders compete for the title of the Great Orlando Mixer.
ORLANDO CHILI COOK-OFF Feb. 18, 2017 | Festival Park, 2911 E. Robinson St. | orlandochilicookoff.com This event brings the heat with more than 100 different types of chili to sample, the World Chili Eating Championship competition, live music and more.
UNITED WE BRUNCH March 2017 | The Orchid Garden, 126 W. Church St. | brunch.orlandoweekly.com Some say brunch is the most important meal of the day, so we’re making United We Brunch a semiannual feast.
FLORIDA SALSA FEST April 30, 2017 | South Eola Drive and East Pine Street | floridasalsafest.com As Cinco de Mayo approaches, join this party in Thornton Park where you can try unlimited samples of salsas from Central Florida’s best restaurants and home chefs.
Photo from Bite Night 2015 by Leanne Leuterio
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PILED HIGH WITH THE FINEST MEATS, CHEESES, VEGGIES & OTHER DELICIOUS INGREDIENTS OUR FAMILY’S LEGACY BEGAN IN MASSINA, SICILY AND MADE OUR WAY TO PARKSIDE, PA AS THE FAMILY’S LONGEST STANDING LOCATION WINNING MANY AWARDS. SINCE, JOHN LASPADA JR. AND HIS FAMILY RELOCATED TO FLORIDA, WHERE HIS TWO SONS, VINCENT AND KEVIN, CONTINUE THE LEGACY WITH THREE STORES IN THE CENTRAL FLORIDA AREA AND SERVING UP THE FINEST CHEESESTEAKS AND SANDWICHES AROUND!
• 3 GREAT LOCATIONS • 1010 Lee Rd • Orlando | 407.539.0067 4301 W State Rd 46 • Sanford | 407.322.1011 2200 N Volusia Ave • Orange City, FL | 386.774.6400
EST 1935
OVERSTUFFED IS HOW WE DO IT!
VOTED #1 IN ORLANDO
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