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Our delightful feast was prepared by Chef de Cuisine, Ryan McLaughlin

We were invited to K Restaurant to preview a few dishes from their new Brunch menu, which will launch this Sunday, January 21 from 10am-2pm as well as try some of their classic dishes.  We enjoyed meeting the owner Chad Phelps (above) and his wonderful team and trying their delicious food.  The restaurant is quaint and dreamy, making it the perfect spot for a date or a casual meet-up with good friends.  You must check out K Restaurant in College Park soon if you have not already!  It is incredible.

The amazing kitchen staff

The talented serving staff

Pork Belly Benedict

Chicken and Biscuits with Sausage Gravy

Basket of Biscuits and cinnamon maple honey butter

The dishes below are from their dining menu which rotates regularly so be sure to check out their website daily for their updated menu.

Arancini

Oysters with champagne

Oysters with herbs

Fried green tomatoes

Charred Octopus – Waterkist Farm tomatoes and peppers, olive oil, lemon

Shrimp and Grits

Wild Mushroom and Caramelized Onion Toast

Duck Cassoulet – great northern and cranberry beans, chard, pork belly, duck confit

Shared Vegetable Platter

K Filet – smashed red bliss potatoes, rainbow carrots, truffle oil, veal demi-glace with a serving of vegetables

Lemon Meringue Tarts

French Toast Bread Pudding – cinnamon anglaise, caramel

Plated dessert course by the lovely Pastry Chef, Michelle Hulbert

Chocolate Orange Grand Marnier Pistachio Layer Cake (my favorite!)

Chocolate Mousse Torte

Almond Cake – fresh blackberries

Their beautiful outdoor patio

Be sure to check out K Restaurant soon!  Stop by K Restaurant this Sunday,  January 21 from 10am-2pm to kick off their new Brunch with them!

K Restaurant
1710 Edgewater Dr, Orlando, FL 32804
(407) 872-2332
http://krestaurant.net/

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On Monday, Dec. 11, K Restaurant launched their first, monthly, Yappy Hour. To inaugurate this series of tail-wagging fun they have partnered with Woof Orlando from 5 p.m. to 8 p.m. Orlando locals are invited to bring their furry four-legged friends out and enjoy free spent-grain dog treats made from local breweries and enter-to-win two raffles with prizes including gift certificates for a free grooming.

We were able to experience what “Doggie chaperones” can expect when it comes to tongue-in-cheek Yappy Hour dishes from Chef Ryan McLaughlin as well as drink specials as K Restaurant is excited to share that they just received their full liquor license.

Crispy Pig Ears are fried with dates pepper hot sauce and herbs. The pig ears are sliced thinly to make them crispy like a chip. They are lightly salted and delicious with or without the hot sauce. Be careful, the hot sauce is thick and has a major kick to it.

“Pawsta” is fried ravioli with ricotta filling. Served on marinara with pecorino cheese and herbs. The fried version of ravioli is very airy like a puff pastry. Each ingredient subtly blends well together upon the palate.

“Milk Bones” are veal bone marrow bones with charred bread and radishes. The bone marrow is very smooth and works well with the bread and radishes. The charred bread adds a saltiness to each bite. We almost ordered a second round of this dish!

The Cosmo-paw-litan (left) is made with vodka, orange shrubb, lime, and cranberry juice. A simple drink to socialize with. The Snoop Dog (right) was our favorite out of these two. The Snoop Dog is made with gin and pineapple juice; it is like a tropical version of a Screwdriver.

Since we were still slightly hungry after all the samplings, we ordered the Ricotta Gnocchi off the main menu, which changes up from time to time so you can come back to try new items all the time. The Ricotta Gnocchi is made with duck confit, butternut squash, garden greens, brussel sprouts, and sage veloute. Everything is made in-house and as fresh as possible for each order. Our specific plate was a tad more salty than I would prefer, but the dish is still delicious nonetheless.

The Ricotta Gnocchi was paired nicely with a 2014 Carmenere made in Valle Del Maule, Chile. This wine has a smooth and solid flavor with notes of spices, black cherry and blackberries.

For more information, visit the K Restaurant & Wine Bar Event Page.

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About 20 restaurants now host smoke-free patios, and more to come as ‘Breathe Free Winter Park’ encourages restaurants to join the movement.

Join leaders from Winter Park’s health and business communities as they announce “Breathe Free Winter Park,” a voluntary initiative aimed at eliminating smoking on all restaurant patios within the city.

Owners and managers of 20 restaurants, including Barnie’s CoffeeKitchen, Outback Steakhouse and 4 Rivers Smokehouse, offer smoke-free patios, as celebrated by the Breathe Free program.

“We want to stress that this program is entirely voluntary,” said Jill Hamilton Buss, executive director of Healthy Central Florida. “We’re simply making restaurant owners/managers aware of how few people actually smoke, and helping them go smoke-free if they choose to do so. And, we’re offering full support for the transition if they sign on, including providing a toolkit, signage, advertising and promotion and even staff training.”

Individuals, not just restaurants, also have a role to play.

“Anyone who prefers a smoke-free patio is encouraged to speak up and let restaurant owners/managers know they would prefer to dine smoke free,” added Hamilton Buss. “If they don’t hear from you, they don’t know.”

The citywide movement is the first of its kind in Central Florida, is designed to foster wellness, and be one more step in Winter Park’s journey to become the healthiest city in the nation.

Healthy Central Florida, the Winter Park Health Foundation, Florida Hospital and the American Lung Association in Florida, in partnership with Barnie’s CoffeeKitchen, are sponsoring the launch of Breathe Free Winter Park.

While smoking is banned inside Florida restaurants, diners are legally permitted to smoke on restaurant patios. No amount of secondhand smoke is healthy, and can trigger asthma attacks, headaches, sinus issues and more.

The Breathe Free initiative encourages all restaurant owners to consider going smoke-free for a healthier Winter Park. It also encourages all residents to speak up and let restaurant management know that they prefer smoke-free dining.

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WHEN: 10 a.m., Monday, April 27

WHERE: Barnie’s CoffeeKitchen
118 S. Park Ave., Winter Park

“Imagine dining outside at your favorite local restaurant. You’re enjoying a delicious meal with family or friends. Conversation is flowing, the food is outstanding and then suddenly, you get a whiff of cigarette smoke. Instantly, the moment is ruined.”

“Did you know that only 10% of Winter park residents smoke and less than 8% smoke every day? Yet most restaurants cater to smokers by allowing smoking on patios. Everyone knows that secondhand smoke is unhealthy – triggering asthma attacks, migraines or sinus problems. There are cancer-causing chemicals in cigarette smoke and according to a 2006 Surgeon General’s Report there is no risk-free level of exposure to second hand smoke. It is one reason why outdoor cafés have 5-20 times the pollution as sidewalks.

So what can you do about it? Well, if you like fresh air with your mouth-watering meal, you’re going to love a new effort from Healthy Central Florida (HCF), “Breathe Free Winter Park” (BFWP). HCF partnered with the American Lung Association, Rollins College, the Winter Park Chamber and others to develop this community-based initiative.

BFWP is a new, all-voluntary collaboration of residents, community organizations, restaurants and others to encourage restaurant owners and managers to consider becoming totally smoke-free – inside and out. BFWP is providing materials and planning assistance to help take local establishments from smoky to smoke-free. If restaurants choose not to participate, there are no penalties. They may just miss out on a great marketing strategy for the vast majority of their non-smoking customers – fully 90%!

If you like the idea of smoke-free outdoor dining, here’s what you can do. Please, very politely, speak up. Let a restaurant manager know that you love their food and their restaurant, but you’d love the experience even more if it was smoke-free – especially during these glorious months with cooler, drier weather. If non-smokers don’t speak up, restaurant managers don’t know. But always do it politely and patiently, especially if they are busy.

Being part of BFWP means that we’re in this together — all part of a larger health movement taking place in our community. We can lead the region in taking the next step toward better health – by having healthy air everywhere. Like and follow us on Facebook or check back to HealthyCentralFlorida.org for the latest updates on Breathe Free Winter Park. And please, share news of your favorite smoke-free restaurant!”

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by Kelly Nowell

Chef Kevin Fonzo of K Restaurant Wine Bar and his friends Chef Jamie McFadden Cuisiniers Catered Cuisine and Events Chef Kathleen Osterhaus Blake of The Rusty Spoon, Chef Henry Salgado of Spanish River Grill Bistro Latino, Ella Kapul, and Shannon from Olde Hearth Bread Company held a “Sunday Supper” fundraiser for The Edible Schoolyard at Orlando Junior Academy (OJA) and the “Give Back Garden” at the the K Restaurant Garden from 4-8 on October 20th.

K Restaurant garden 01

Chefs Kevin Fonzo (owner/chef, K Restaurant) and Sarah Cahill (raw foods chef) teach a nutritional science class at OJA, where the students learn to garden, harvest and prepare foods from the fruits and vegetables grown in the Edible Schoolyard.

Several notable restaurants / caterers joined in support of this fundraiser, including Cuisiniers, Rusty Spoon and Spanish River Grill.

The dishes ranged from Lake Meadow duck confit (Rusty Spoon) to rabbit paella (Spanish River Grill).

The braised short rib with creamed collard greens (Cuisiniers) was especially tender and flavorful, with fried onion on top and accompanied with a tasty cheese biscuit.

The fall salad, chicken with cheese grits and roasted corn from K Restaurant were delicious. The brownies and apple beignet, from K Restaurant, were amazing as were the chocolates from Chocolate Provocateur.

To top it off, the atmosphere was dazzling, with live music and the restaurant’s very own garden as a backdrop.

Chef Kevin Fonzo
Chef Kevin Fonzo

Rabbit Paella from Spanish River Grill
Rabbit Paella from Chef Henry Salgado’s Spanish River Grill

Rusty Spoon

Chef Kathleen Blake of The Rusty Spoon

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Brownies

Fall Salad from K
Fall Salad from K

 

Chicken with Cheese Grits and Roasted Corn
Chicken with Cheese Grits and Roasted Corn

Chef Kevin Fonzo (2)

From Chocolate Provocateur
Desserts from Chocolate Provocateur

Braised Short Rib, Creamed Collard Greens & Cheese Biscuit from Cuisiniers
Braised Short Rib, Creamed Collard Greens & Cheese Biscuit from Cuisiniers

K Restaurant garden 02

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Orlando’s top restaurants are offering $33 three-course dinners throughout the entire month of September during Visit Orlando’s Magical Dining Month (OrlandoMagicalDining.com).

I recently had the opportunity to preview one of Magical Dining Prefixe menus at one the restaurants participating this year, Luma On Park.

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Recently, Luma on Park and Prato – both on Winter Park’s Park Avenue – were the sighting of a few celebrities in the culinary world. James Beard Award nominated Executive Chef Brandon McGlamery, along with Luma’s Chef de Cuisine Derek Perez, Prato’s Chef di Cucina Matthew Cargo, and team were invited to cook specially for a private dinner with guests including Daniel Boulud and Paul Bocuse – who were both in town for a charity event. Instagram photos ensued…

Chef Brandon McGlamery and Chef Matthew Cargo of Luma on Park w Chef Paul Bocuse and Daniel Boulud
Chef Brandon McGlamery and Chef Matthew Cargo of Luma on Park w Chef Paul Bocuse and Daniel Boulud  – Courtesy @PratoWP on Instagram
The team at Prato with Chef Bocuse
The team at Prato with Chef Bocuse – Courtesy @MatthewCargo on Instagram

Some people might think that the new trend these days is to have all the up and coming chefs decked out in tattoos all over their arms…but many people probably don’t realize that Chef Paul Bocuse – arguably the first “celebrity chef,” whose namesake Bocuse D’or competition is the “Olympics” of the culinary world – was also one of the first chefs to sport a tattoo on his arm.

The tattoo is of a Gallic Cock, the official emblem of the Traditions et Qualité Association – Les Grandes Tables du Monde – where Chef Bocuse is a member- represents French cooking and traditions. Chef Bocuse had it done in the 1960s, over 40 years ago.

galliccock

Chef Paul Bocuse proudly displays his tattoo along side Chef Matthew Cargo and the team at Prato and Luma – Courtesy @DerekPerez1 on Instagram

 

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Now, on to the menu at Luma – they actually offer their own prix fixe menu here weekly on Sunday, Monday, and Tuesday evenings for $35, but the Magical Dining Menu will be available every night all September for $33.

$1 from each meal will go to the Ronald McDonald House charity.

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As expected, the meal was quite exemplary, starting with Anson Mills Crispy Grit Cake (fried polenta-style in sticks) with fresh royal red pickled shrimp, little bits of tasso ham, and a tasty green tomato chutney salad.

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Anson Mills Crispy Grit Cake, royal red pickled shrimp, tasso ham, green tomato chutney salad.

My entree was the Pompano Beach Swordfish (the fish changes depending on availability and seasonality) topped on forbidden black rice, anson mills red sea peas, serrano butter sauce and pickled sweet peppers. The swordfish was cooked to perfection – I’ve had experiences where it had been slightly dry in the past at other restaurants and this was the first time I could remember and savor the delicious taste and texture of the swordfish. Chef Derek Perez and team really know what they’re doing in the kitchen with seafood.

SONY DSC Pompano Beach Swordfish, forbidden black rice, anson mills red sea peas, serrano butter sauce and pickled sweet peppers.

For dessert, I had Pastry Chef Brian Cernell’s Malted chocolate sponge cake with peanut caramel, milk chocolate cremosa, and maldon salt – very good and rich…just a great and sweet way to end the meal and all three courses for just $33.

SONY DSC Malted chocolate sponge cake with peanut caramel, milk chocolate cremosa, and maldon salt

On my way out, I had a celebrity sighting of my own at Luma, catching up with former Florida Governor and US Senator Bob Graham on his way out from an “absolutely delicious meal at Luma” – he happily obliged a photo request, taken by a staffer from his daughter Gwen Graham‘s upcoming congressional campaign.

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With Former Florida Governor and US Senator Bob Graham

Returning in its eighth year, Visit Orlando’s Magical Dining Month features more than 60 restaurants and several packages pairing dinner for two with a one-night hotel stay. Diners can find a full list of restaurants and hotel packages on the mobile-friendly website OrlandoMagicalDining.com.

With James Beard-nominated chefs and celebrity chef restaurants, Visit Orlando’s Magical Dining Month serves up the best of Orlando’s emerging culinary scene, including:

Celebrity Chef Restaurants:
Emeril’s Orlando, Emeril’s Tchoup Chop, La Luce by Donna Scala, Roy’s Hawaiian Fusion, Todd English’s bluezoo

Nationally-Recognized Chefs:
James Beard-nominated chefs: Brandon McGlamery of Luma on Park and Kevin Fonzo of K Restaurant
Award-winning pastry chefs: Laurent Branlard of Todd English’s bluezoo and Il Mulino New York Trattoria (Walt Disney World Swan and Dolphin) and David Ramirez of A Land Remembered and Cala Bella (Rosen Shingle Creek)

New to Magical Dining Month:
Bohemian Bar and Grill, Kobe Japanese Steakhouse, Mitchell’s Fish Market, Ruth’s Chris Steak House (3 locations), Siro Urban Italian Kitchen, Hamilton’s at The Alfond Inn, The Capital Grille at Mall at Millenia, The Melting Pot Longwood, Maxine’s on Shine, Jack’s Place

Visit Orlando is also giving visitors a way to extend the savings and the fun with new Magical Nights packages, including:

  • Bohemian Hotel Celebration – Standard Guest Room and dinner for two at the Bohemian Bar & Grill, starting at $219 per night
  • Caribe Royale – Standard Double Queen Suite, complimentary valet and dinner for two at The Venetian Room, starting at $155 per night
  • Hilton Orlando – Standard Guest Room and dinner for two at Spencer’s for Steaks and Chops, starting at $174 per night
  • Rosen Shingle Creek – Deluxe Room and dinner for two at A Land Remembered or Cala Bella, starting at $165 per night
  • More information about Visit Orlando’s Magical Dining Month, including a complete list of participating restaurants, menus and hotel packages, is available at OrlandoMagicalDining.com.

The month-long event will benefit Ronald McDonald House Charities of Central Florida, with $1 from every meal donated to the organization. In 2012, more than $67,000 was raised for the partner charity organization. Ronald McDonald House Charities of Central Florida supports programs that directly improve the health and well-being of children and families. For more information visit rmhccf.org/.

For more information about vacation experiences in Orlando, to order a complimentary vacation planning kit that includes a comprehensive Official Visitors Guide and Orlando Magicard® or to purchase discount attraction tickets, visitors can log onto Orlando’s official website at VisitOrlando.com or call an Official Travel Counselor at 1-800-551-0181 (United States and Canada) or 407-363-5872. For real time updates, follow us at Twitter.com/VisitOrlando and Facebook.com/VisitOrlando.

 

CONVENTION AREA
A Land Remembered – Rosen Shingle Creek Steak & Seafood
Cala Bella – Rosen Shingle Creek Italian Cuisine
Capriccio Grill- The Peabody Orlando Steak & Seafood
Cuba Libre Restaurant & Rum Bar Latin, S. American & Caribbean Cuisine
Everglades Restaurant – Rosen Centre Hotel Steak & Seafood
Fiorella’s Cucina Toscana – Westin Orlando Universal Blvd. Italian Cuisine
Fogo de Chao Brazilian Steakhouse Steak & Seafood
Funky Monkey Wine Company – Pointe Orlando Continental Cuisine
Jack’s Place- Rosen Plaza Hotel Steak & Seafood
Kobe Japanese Steak House Japanese & Sushi
Ming Court Asian & Pacific Rim Cuisine
Napa – The Peabody Orlando California Cuisine
Spencer’s for Steaks and Chops – Hilton Orlando Steak & Seafood
The Capital Grille Steak & Seafood
The Oceanaire Seafood Room Seafood
Tommy Bahama Restaurant & Bar Steak & Seafood
DISNEY/LAKE BUENA VISTA
Deep Blu Seafood Grille- Wyndham Grand Orlando Resort Seafood
Hawk’s Landing Steakhouse- World Center Marriott Steak & Seafood
Hemingway’s- Hyatt Regency Grand Cypress Steak & Seafood
Il Mulino New York Trattoria- Walt Disney World Swan Italian Cuisine
La Luce® by Donna Scala – Hilton Bonnet Creek Italian Cuisine
Mikado Japanese Steak House – World Center Marriott Asian & Pacific Rim Cuisine
NINE18- Villas of Grand Cypress Steak & Seafood
Siro: Urban Italian Kitchen- World Center Marriott Italian Cuisine
The Venetian Room – Caribe Royale Hotel Continental Cuisine
Todd English’s bluezoo – Walt Disney World Dolphin Seafood
DOWNTOWN
Citrus Restaurant American Cuisine
Funky Monkey Wine Company Continental Cuisine
Maxine’s on Shine American Cuisine
The Boheme – Grand Bohemian Hotel American Cuisine
RESTAURANT ROW
Big Fin Seafood Kitchen Seafood
Bosphorous Turkish Cuisine Med, Greek & Lebanese
Dragonfly – Robata Grill & Sushi Japanese & Sushi
Fleming’s Prime Steakhouse & Wine Bar Steak & Seafood
Morton’s The Steakhouse Steak & Seafood
Ocean Prime Steak & Seafood
Roy’s Hawaiian Fusion Steak & Seafood
Ruth’s Chris Steak House Steak & Seafood
Seasons 52 American Cuisine
The Melting Pot Fondue
UNIVERSAL/CITYWALK
Bice Ristorante – Loews Portofino Bay Hotel Italian Cuisine
Emeril’s Restaurant Orlando Cajun, Creole & Louisiana Cuisine
Emeril’s Tchoup Chop – Loews Royal Pacific Resort Asian & Pacific Rim Cuisine
Islands Dining Room – Loews Royal Pacific Resort Asian & Pacific Rim Cuisine
Mama Della’s Ristorante – Loews Portofino Bay Hotel Italian Cuisine
The Kitchen – Hard Rock Hotel American Cuisine
The Palm Restaurant- Hard Rock Hotel Steak & Seafood
Trattoria del Porto- Loews Portofino Bay Hotel Italian Cuisine
WINTER PARK AND NORTH
Bosphorous Turkish Cuisine Med, Greek & Lebanese
Chez Vincent French Cuisine
Fleming’s Prime Steakhouse & Wine Bar Steak & Seafood
Hamilton’s Kitchen- The Alfond Inn American Cuisine
Luigino’s Restaurant Italian Cuisine
Luma on Park American Cuisine
Mitchell’s Fish Market Seafood
Park Plaza Gardens Continental Cuisine
Rangetsu Japanese Restaurant & Bar Japanese & Sushi
Ruth’s Chris Steak House- Lake Mary Steak & Seafood
Ruth’s Chris Steak House- Winter Park Steak & Seafood
Seasons 52 – Altamonte Springs American Cuisine
The Melting Pot- Longwood Fondue
SURROUNDING AREAS
Bohemian Bar and Grill- Bohemian Hotel Celebration American Cuisine
K Restaurant American Cuisine
Le Coq Au Vin French Cuisine
The Capital Grille- Mall at Millenia American Cuisine

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The Glass Knife finally opens this Friday November 10th from 7am to 10pm at 276 S Orlando Ave, Winter Park, FL , right across the way from Hillstone Restaurant.

The café was developed by local entrepreneur Steve Brown, as a way to share his memories of baking alongside his mother, Jacque.

The culinary team is led by Executive Chef Stuart Whitfield, who has worked for Four Seasons, Le Cirque, David Burke & Donatella, and The Walt Disney Company.

The Glass Knife is named in honor of Brown’s mother, who was a fond collector of Depression-era glass cake knives.

From classic cakes to craft coffee (from Onyx Coffee Lab) to artisanal doughnuts and savory dishes like avocado egg toast, The Glass Knife is sure to please. My favorite was the red velvet cake, silky smooth and sumptuous, and definitely one of the best red velvet cakes I have ever had.

Here is a sneak peek inside The Glass Knife:

 

From The Glass Knife:

The Glass Knife is inspired by a loving mother and hobbyist baker whose talents transformed her culinary passion into a creative profession. Fostered through a collection of family and friends, the recipes shared during these time-honored baking sessions are the nostalgic basis for what will come to life within The Glass Knife.

The café was developed by local entrepreneur Steve Brown, as a way to share his memories of baking alongside his mother, Jacque, and his vision to establish a sophisticated, yet comfortable community gathering place that encourages togetherness and celebration. The location’s design will tell a story that brings its guests back to a specific moment in time, whether through the delicious cakes and pastries, savory faire or the artfully displayed collection of 1920s era glass cake knives which were a treasured collection of Brown’s mother and serve as the origin of its name.

Under the direction and deft hand of Executive Chef Stuart Whitfield, who has worked for some of the country’s premiere hospitality brands (Four Seasons, Le Cirque, David Burke & Donatella, The Walt Disney Company), The Glass Knife plans to make its mark on Orlando’s ever-evolving dining scene by providing its guests with world-class food and service, presented within a refined, yet approachable, environment.

The Glass Knife will offer a variety of stunningly delicious cake options including its Classics, which will embrace timeless family favorites like Red Velvet, Carrot and Coconut cakes, all with Chef Stuart’s modern twist. The Glass Knife Signatures will be created as one-of-a-kind, patisserie-style cakes, that will bring a refined selection of celebratory sweets to Winter Park. Chef Stuart will craft a lineup of artisanal donuts including melt-in-your-mouth versions of Lemon Meringue Pie and Peanut Butter Cup. A variety of additional fresh baked goods and pastries including scones, croissants, and cookies will also be featured.

Recognizing that nothing goes better with dessert than a great cup of coffee and setting the stage to become Winter Park’s premier coffee destination, The Glass Knife will use carefully sourced, fair-trade beans prepared by expert baristas within a unique and engaging serving experience that will utilize stylish and sophisticated technology.

Those looking to combine both sweet and savory will not be disappointed by the café’s offerings, which will include breakfast fare along with soup, salads and sandwiches, plus heartier choices like chicken pot pie alongside a selection of craft beer and fine wine.

“Our cuisine will focus on seasonal, responsibly and locally sourced ingredients whenever possible, that will evoke familiar family recipes handed down over time, but created with our culinary team’s unique twist and presentation,” said Chef Stuart. “While we hesitate to call ourselves a bakery, as we will deliver a more complete dining experience, we do envision that our elevated line of cakes, pastries and baked goods will stand on their own.”

The nearly 3,000-square-foot café will include both indoor seating and a covered patio with surroundings inspired by an English garden. The exterior, with its black, gold and pink motif, will conjure up the image of a pastry box, just waiting to be opened. The interior will showcase the founder’s inspiration for a place where the past meets the present, with clean lines, terrazzo floors and intricate attention to detail.

“It is our vision to bring a truly unique experience to Winter Park with a standout offering that features the perfect combination of sweet and savory,” said Brown. “Whether it’s where you start your morning, close out your evening or celebrate a special moment with family and friends, our hope is for The Glass Knife to be as familiar and welcoming as mom’s own kitchen table.”

The Glass Knife, coming to Winter Park this Fall, is bringing elegant decadence to new heights with the introduction of its Signature Cakes collection.

These modern, patisserie-style desserts – hand-crafted by Chef Stuart and team – are known as “entremets.” The Glass Knife’s entremets feature layers of velvety mousse, delicate cake and luxurious fillings, forming a harmonious mix of indulgent flavors and unexpected textures.

Each Signature Cake boasts a unique flavor profile and is finished with The Glass Knife’s signature golden touch (hi-res images are available for download here):

Florida Citrus: Intricate layers of soft and airy yellow sponge cake, zesty orange marmalade, delicate orange blossom-scented pistachio dacquoise, and aromatic orange pâte de fruit enveloped in lush white chocolate mousse finished in a vibrant orange hue with a dusting of gold luster, white chocolate crisp pearls and an edible 23-karat gold-leafed orange slice.

Chocolate Truffle: Tiers of luxurious single origin dark chocolate mousse, silky dark chocolate ganache and smooth chocolate biscuit encased in a gleaming cocoa and gold luster glaçage, adorned with an opulent chocolate lotus flower and truffles.

Berry St. Honoré: Fluffy strawberry cake intertwined with bright raspberry pâte de fruit, zesty lemon curd and house-made strawberry jam veiled in a light vanilla bean white chocolate mousse topped with fresh strawberries, blueberries, raspberries, our signature chocolate curl and subtle golden luster.

Born in Baton Rouge, Louisiana, Executive Chef Stuart Whitfield’s southern roots inspired his love of the culinary arts. The vibrant epicurean culture of his hometown provided a traditional backdrop for his food and family focused upbringing. His fondest childhood memories are of gathering around the dining room table with loved ones for a home-cooked meal. With 15 years of professional experience, Chef Stuart has fine-tuned his craft for creating crave-worthy breads, chocolates, cakes, pastries, decadent desserts and savory sensations. He has always been devoted to the philosophy that good food brings people together, creates everlasting bonds and memories to be shared time and time again.

A graduate of the New England Culinary Institute in Montpelier, Vermont, Chef Stuart went on to hone his cooking skills at the Four Seasons, Le Cirque, Jovia, and David Burke & Donatella in New York City. Venturing from the Big Apple to the Sunshine State, Chef Stuart found a home at Walt Disney World Resort. He was on the gastronomic task force for the launch of the Disney Fantasy cruise ship and played a pivotal role as a member of the opening team for Disney’s Art of Animation Resort. He also lent his expertise in creating the exquisite confections offered at the famed Victoria & Albert’s and added his own creative flair to the magic of the menu for Be Our Guest Restaurant. Chef Stuart was most recently part of the team behind the sweet sensations at Amorette’s Patisserie at Disney Springs.

Chef Stuart is thrilled to showcase The Glass Knife as part of Orlando’s ever-evolving food scene. This concept will add yet another layer of sophistication to the city’s growing reputation as a premiere dining destination, right in the heart of Winter Park. Dedicated to giving guests a comfortable, yet elevated experience, The Glass Knife will feature all of the ingredients of a cosmopolitan eatery enveloped in an approachable ambiance with outstanding service.

Steve Brown’s business-savvy mind and his passion for baking are the driving forces behind his lifelong dream of opening The Glass Knife, a patisserie and café dedicated to providing its guests with an elevated, memorable experience, featuring a stunning array of decadent cakes and confections, exemplary artisanal coffee and a selection of savory fare. This vision is inspired by Brown’s childhood memories of baking alongside his beloved mother, Jacque, and the love that came from those cherished experiences.

The Glass Knife is named in honor of Brown’s mother, who was a fond collector of Depression-era glass cake knives. Handed down through the family, this treasured collection of delicate and iridescently beautiful knives will be artfully displayed throughout the café.

Brown, a Winter Park, FL resident, received his MBA from the Goizueta Business School at Emory University in Atlanta and graduated with a BS in Marketing from the University of South Florida in Tampa. Throughout his illustrious career, serving in a variety of executive roles, Brown gained invaluable experience in pricing strategy, fulfillment operations, financial management and leadership. Combined with his passion and dedication to providing the very best guest experience, Brown’s vision will soon make its mark on Orlando’s ever-evolving dining scene.

Brown’s goal is to bring a one-of-a-kind gathering place to the community, providing guests with a sophisticated, yet comfortable setting, to spend time with friends and loved ones. Learn more about his vision at www.TheGlassKnife.com.

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**Sponsored Post**

Moe’s Southwest Grill is a fast-casual restaurant franchise that serves high quality and fresh southwestern food at 700+ locations nationwide with an extensive variety of menu items to please the entire family – from burritos to specialty items like quesadillas, nachos and stacks!

Moe’s Southwest Grill’s Tour de Burrito traveling restaurant — housed inside a mobile dining truck — will offer guests the chance to experience how their fresh ingredients are made in-house at Moe’s.

They will be in Orlando on November 9th. Claim your spot at the Tour de Burrito pop-up kitchen – seats are available but limited and going quickly: https://moes.timetap.com/


• Tour locations:
o November 2-3 NYC: 395 Broome Street, New York, NY 10013
o November 6-7 Atlanta: Atlantic Station, 1380 Atlantic Drive, Atlanta, GA 30363
o November 9 Orlando: Harbor Park, 4990 New Broad St, Orlando, FL 32814
o November 10 Tampa: 701 N Marion Street, Tampa, FL 33602

The pop up experience will be prepping new seasonal salsas, grilling all-natural proteins, and chopping fresh veggies Moe’s style– from slicing, dicing and spicing. Moe’s ingredients are made in house at every restaurant, every day. Seasonal salsas on their salsa bar, pico de gallo and even their tortilla chips are made in house.

Each day, Moe’s “roadies” cook all-natural proteins on the grill and chop nearly 25,000 pounds of tomatoes, 10,000 pounds of onions, and almost 3,000 pounds of jalapenos and cilantro across their 700 restaurants.

To showcase the daily preparation of these fresh ingredients, they are touring this pop up experience to allow fans to see, touch, smell and taste what goes into making their Moe’s favorites.

Claim your spot at the Tour de Burrito pop-up kitchen – seats are available but limited and going quickly: https://moes.timetap.com/

Moe’s Southwest Grill
#madeatmoes
http://instagram.com/moessouthwestgrill
https://www.facebook.com/MoesSouthwestGrill
www.Moes.com

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The First Lao Restaurant in Central Florida is set to open fall 2017

In a press release today,Soupa Saiyan owner and head chef, Marshall Phanthachit, is unveiling his latest venture, Sticky Rice.

The first of its kind, Sticky Rice, will be taking over the 1,500 square foot space once occupied by Pho 407 (and Bikkuri Sushi’s original location before moving upstairs) at 1915 East Colonial Drive.

The restaurant anticipates to open its doors November 2017.

Phanthachit and Sticky Rice co-chef Kevin Phanhvilay want to introduce Lao food to the culinary world.

“Growing up, I’ve always been proud of my culture and Laotian heritage,” Phanthachit says.

Laos is a landlocked Southeastern country neighboring Thailand, Myanmar, Cambodia, and Vietnam.

“Many people are either unfamiliar with Laos food, or confuse it with Thai or Vietnamese cuisine. Opening up Sticky Rice is a catalyst to help put Lao food on the map, while also distinguishing it as its own.”

Patrons can expect authentic Lao street food such as Lao chicken wings, papaya salad, sticky rice, and beef laab salad. Sticky Rice hopes to provide a genuine Lao dining experience in a quick, casual atmosphere with tapas-style, reasonably priced small plates under $10.

Sticky Rice will be open for lunch, dinner, and possibly late night with dine-in and takeout options.

Lao food is distinctly its own flavor with the help of staple ingredients like galangal (closely related to ginger), padaek (traditional Lao condiment made from pickled or fermented fish that has been cured), kaffir lime, and of course the Lao signature dish: sticky rice, which is uniquely Lao, present at almost every meal, and meant to be eaten with your hands.

In fact, the Lao eat more sticky rice than any other people in the world.

Fast-casual chain Cafe Rio Mexican Grill will give a free meal and drink to the first 300 people that are at the ribbon cutting ceremony promptly at 10:30AM on Wednesday, October 4.  Cafe Rio Mexican Grill will be opening its first Florida location at 1050 N. Orlando Ave. Winter Park, FL 32789, located in the same plaza as the new Whole Foods.  The new Winter Park restaurant will mark the company’s 111th national location.

Cafe Rio and the Winter Park chamber welcomes the public and the media to join them for their grand opening.  The restaurant will host their signature “giant burrito” and ribbon cutting.  In keeping with their tradition of giving back to the community, Cafe Rio will give a $2,500 donation to Second Harvest Food Bank of Central Florida during the grand opening festivities of events.  “This demonstration of social responsibility on the part of Cafe Rio is a great indicator of their approach to service and to community-building,” said Greg Higgerson, Vice President of Development at Second Harvest Food Bank of Central Florida. “Because they care, more than ten thousand meals will reach the plates of low-income families, children, seniors, veterans, and others who are struggling,” he added.

Cafe Rio Mexican Grill, Inc., headquartered in Salt Lake City, Utah, has been serving its loyal customers fresh Mexican food since 1997.  Their menu is inspired by the traditional Mexican cooking found in the Rio Grande region of Northern Mexico, Southern Texas, and New Mexico.  Cafe Rio specializes in serving its customers the highest-quality, made from scratch Mexican meals, using only the freshest ingredients.

They are a scratch kitchen with a strict “no freezer and no microwaves” policy in all of their locations.

Each Cafe Rio restaurant features a wide-open kitchen.

Guests can clearly view sauces simmering, team members hand scooping avocados, chopping tomatoes, grilling meats and squeezing over 1000 fresh limes each and every day.

Fresh tortillas are made in house and are available in flour, corn, or wheat.

Nachos – Crispy handmade tortilla chips piled high with a blend of Mexican cheeses or chile con queso, your choice of beef, chicken, or pork, black or pinto beans, Pico de Gallo, sour cream, and fresh guacamole.

Tostada – A corn tortilla topped with your choice of meat, cilantro lime rice, black or pinto beans, fresh cut romaine lettuce, Pico de Gallo, crispy tortilla strips, cilantro, sour cream, and cotija cheese. Choose your dressing, but they recommend the house dressing.

Salad – A large freshmade flour tortilla, baked with cheese and filled with black or pinto beans, cilantro lime rice, your choice of chicken, pork, beef and romaine lettuce. Topped with Pico de Gallo, fresh guacamole, tortilla strips, cilantro, cotija cheese and your choice of insanely delicious dressing.

Enchilada – Fresh corn tortillas stuffed with cheese, sauce, and your choice of beef, chicken, or pork. Baked in an oven, served with black or pinto beans, and topped with additional cheese and sauce.

Tacos – Fresh flour tortillas, stuffed and overflowing with your choice of mouth-watering beef, chicken or pork, a blend of Mexican cheeses, crisp romaine lettuce, and Pico de Gallo. Homemade, handmade and handheld.

Burrito A delicious, hand-made tortilla stuffed full with cilantro-lime rice, black or pinto beans, cheese and your choice of meat, then baked in an oven. Optional side of pico de gallo and shredded romaine lettuce.  Get it Enchilada Style – baked with Cheese & Sauce.

Fresh Lime Pie – Fresh Squeezed Lime Mixed into a Creamy Blend, Baked in a Crumb Crust.  Made fresh every morning with hand-squeezed limes and a graham cracker crust, this one’s a fan favorite.

Famous Tres Leches – A light, creamy, fluffy cake baked fresh every morning and soaked in three types of milk

 The Horchata beverage is a must try!

Children six and under eat FREE!

Download the free CAFE RIO app and get a free $5 food credit.

Promo codes for $5 more food credit: wpflcp, wpfljb, wpflid.  One code only.  Expires October 22.

Be sure to make it out to the grand opening of Cafe Rio Mexican Grill in Winter Park on October 4 at 10:30am to snag your free meal and drink!

Cafe Rio Mexican Grill – Winter Park
1050 N. Orlando Ave.
Winter Park, FL 32789
(321) 422-2099
www.caferio.com

 

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We were invited to attend a media preview of this year’s Great Irish Hooley boutique music festival at Raglan Road Irish Pub & Restaurant at Disney Springs.  The Great Irish Hooley runs throughout the long Labor Day weekend, from Friday, Sept. 1 through late Monday, Sept. 4.

This year’s Hooley will feature a top-notch lineup of Irish bands, the Raglan Road Irish Dancers and the 90-minute Rhythms of Raglan show produced in Ireland, exported to Raglan Road and directed by David Hayes (Riverdance and “The Voice” Ireland edition).

The most diverse and talented lineup in the history of Central Florida’s only boutique Irish festival takes the stage Sept. 1-4 during the 6th Great Irish Hooley at Raglan Road Irish Pub & Restaurant in Disney Springs.

Celebrating Irish song, dance, food and drink over the long Labor Day weekend, the Great Irish Hooley kicks off performances beginning at 3 p.m. Friday, Sept. 1, and continues each day and night through late Monday and into the wee hours.

Served with Orlando’s finest contemporary Irish cuisine, local and national craft beers, hand-crafted cocktails and day-into-night entertainment, the Great Irish Hooley promises a high-voltage music festival for families and revelers alike.  A traditional Irish social celebration, the “Hooley” combines music ranging from traditional to rock tunes with entertainment and fun for the whole family (no cover charge).

(Source credit: Raglan Road Irish Pub & Restaurant)

Sláinte!

Menu Offerings

PJ’s Poison (named after PJ Rigney, Founder of Gunpowder Irish Gin) – Gunpowder Irish gin, muddled orange, rhubarb bitters, lemon juice, orange whiskey marmalade, and Fever Tree tonic with an orange twist.

Mini Fish & Chips – A miniature version of our famous fish & chips, served with fresh tartar sauce.

Dub Spuds – Herb roasted potato wedges with a Smithwick’s and Dubliner cheese dip.

Blagger – Handcrafted organic blonde lagger brewed with Orlando Brewing.  Blagger is light in color and low in bitterness at only 6 IBU.  Made with organic malts, organic Hallertau hops and organic yeasts, this brew has a crispy finish reminiscent of a dry sparkling wine.  ABV: 4.7%, IBU: 6

Wild Boar Burger – Grilled wild boar burger with port & pear chutney, crispy onions, garlic & herb aioli, Cashel blue cheese, and arugula on a potato bun.

Lisa Canny Band from Dublin will be playing for 3 weeks.  The complete entertainment schedule is posted at www.raglanroad.com and www.greatirishhooley.com.

Mini Smoky City – Creamy baked haddock & Dubliner cheddar cheese dip with potatoes, tomatoes, and crostini.

Mini Braised Beef – Braised beef with colcannon mashed potatoes and roasted veggies.

Gnocchi Sea Gnocchi Do – Handmade potato gnocchi, seared George Bank scallops, crispy pork belly, tomatoes, and kale in a white wine butter sauce.

Mini Desserts – Lemon Tart, Trifle Sinful, Jaffa cake, Bread & Butter Pudding.

Topping off Raglan Road’s award-winning Bread & Butter pudding with condensed milk.

The Raglan Road Irish Dancers, casted from stages of the world’s greatest Irish dance shows, will perform throughout the Great Irish Hooley.

The Hooley also offers complimentary Celtic face-painting.

Official The Great Irish Hooley merchandise available for purchase.

Let’s Hooley!

Raglan Road Irish Pub & Restaurant – Disney Springs
1640 Buena Vista Dr.
Orlando, FL 32830
(407) 938-0300
raglanroad.com
@RaglanRoadPub

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This year, Father’s Day is especially poignant for me because it will be my first Father’s Day as a new dad. Wishing all the fathers out there – a very Happy Father’s Day! If you know of any specials going on that should be included, email us at tastychomps at gmail.com  – thanks!

Texas de Brazil Churrascaria in Orlando
5259 International Drive
texasdebrazil.com
On Father’s Day (June 18), Texas de Brazil offers a $20 return-visit gift certificate for every Dad dining on “his” holiday.

Chroma Modern Bar + Kitchen – Lake Nona

6967 Lake Nona Blvd, Orlando; 407-955-4340; chromalakenona.com

Opening early at 12 p.m. on June 18, this Lake Nona favorite is offering a $5 Spectrum Beer Flight for dads around Central Florida, featuring a choice of (4) four, 5 oz. pours of beer. In addition, Chroma is offering two specials: Charcoal Grilled Prime Hanger Steak($25) with hand cut fries, cress salad and burnt orange chimichurri and Grilled Mexican Street Corn ($8) with cotija cheese, ancho crema and cilantro.

Urbain 40 – Orlando

8000 Via Dellagio Way, Orlando; 407-872-2640; urbain40.com

Urbain 40’s 2017 Father’s Day celebration will feature the restaurant’s new dinner menu all day, plus festive holiday specials including Aged Sherry-Laced She Crab Bisque, “Steak & Eggs” with Char-Crusted 6 oz. Angus Beef Filet and Poached Lake Meadow Naturals Eggs, “Surf & Turf” with Grilled Gulf Swordfish and Herb-Laced Maine Lobster, and a dessert trio with Dark Chocolate & Candied Bacon, Milk Chocolate and Salted Caramel, and White Chocolate and Single Barrel Bourbon.

4 Rivers Smokehouse – Multiple Locations

Multiple Locations; 844-474-8377; 4rsmokehouse.com

4 Rivers Smokehouse is celebrating Dad with Jack Daniel’s Cake Balls ($1.99) double chocolate cake mixed with house frosting and splash of Jack Daniel’s, then dipped in milk or white chocolate; German Chocolate Brownies ($2.99) topped with coconut and pecan frosting; and Sugar Cookie Grills ($1.99) decorated just for Dad. Available June 9 – June 17.

Dragonfly Robata ? 7972 Via Dellagio Way, Orlando, FL 32819 ? 407.370.3359

In addition to their regular a la carte menu, Dragonfly Robata will offer the below special menu item for Father’s Day, in addition to two drink specials just for Dad:

– Robata Grilled Bison ($24) – Japanese eggplant, sweet shoyu broth, togarashi, ryu oil, scallion, daikon oroshi

-$6 Smoked Old Fashioned

– Japanese Whisky Flight ($29)

·       Hibiki

·       Nikka

·       Hakushu

The Ravenous Pig  – 565 West Fairbanks Ave, Winter Park – 407.628.2333

Father’s Day Specials Include:

  • Complimentary Cask & Larder Draught Pint for all dads
  • Confit Prime Rib ($33) with grilled asparagus and crab hollandaise
  • Photo HERE

1921 by Norman Van Aken  –  142 East 4th Street, Mount Dora –  352.385.1921

Sunday Brunch Special

  • Smoked Beef Tenderloin Benedict – fried farm egg, Béarnaise Sauce

Sunday Supper Special

  • Grilled Lamb Merguez ­– Italian pork, veal sausage with country grits, mustard and grilled pepper agrodolc
 Located in Pointe Orlando on International Drive, will celebrate Father‘s Day with a complimentary Cuba Libre, made with Don Q Añejo Rum, Coca-Cola and lime, for Dad during dinner on Sunday, June 18 with purchase of an entree. Dinner reservations begin at 5 p.m., with Cuba Libre’s brand new menu featuring the Crispy Pork Pata For Two, 48-hour slow-cooked Berkshire pork shank. Grilled seasonal vegetables and Moros y Cristianos. Citrus pan reduction, or the Puerco Cha Cha Chathree pork favorites in one jumbo cut: bone-in loin chop with meaty rib and crisp pork belly. “Boniato Bravas” and charred herb salsa. Chipotle allioli.
BOGO offer for Fathers Day
Buy one Panini get one free for dad/grandad, Dine in only, excludes combos

Sonny’s BBQ is encouraging fathers to take trade their chef hat in for a dad hat, enjoy all-you-can-eat sweet and smokey St. Louis ribs generously slathered in Sonny’s famous Sweet BBQ Sauce for a one-day-only price of $13.99.
All Central Florida Locations
Paddlefish at Disney Springs
Paddlefish will be offering a 20-ounce Porterhouse, jumbo Gulf shrimp and a double stuffed potato paired with a glass of Turnball Cabernet Sauvignon. And for dessert, a rich red velvet cake.  $85
Morimoto Asia at Disney Springs
Celebrate dad this Father’s Day at Morimoto Asia with a complimentary pint of Crooked Can Brewing Company’s finest Barrel Breaker Lager, free with the purchase of an entrée. Featuring a dry, clean, and crisp aroma with low bittering hops, the light bodied Barrel Breaker is as refreshing as it is flavorful. With a conservative ABV of 5.34% and only 11 IBU’s, this golden colored, cold-conditioned seasonal offering is easy and approachable to drink due to the Pilsner malt used in the brewing process.  Start off with a heaping bowl of Morimoto’s crispy rock shrimp tempura bathed in a spicy gochujang aioli or the garlic soy sauce soaked chicken wings, and make sure to leave room for an entrée like the hoisin sweet chili glazed sticky spare ribs to pair with dad’s new favorite lager.
Highball and Harvest at the Ritz Carlton Orlando
4012 Central Florida Pkwy, Orlando, FL 32837
Celebrate dad on Sunday, June 18 ?with our Father‘s Day Feast at Highball & Harvest from 12 to 3 p.m. The menu will include Sunday morning libations, charcuterie, raw oysters, Jack and Coke marinated skirt steak, roasted suckling pig, and whole smoked red snapper. Indulge in the special feast of Southern-inspired food and craft beer for $99 for adults and $45 for children. Reservations can be made by calling 407.393.4333
Ruth’s Chris Steak House’s specials for Father‘s Day 

Fathers who dine in on Saturday, June 17 and Sunday, June 18 will receive a complimentary, $25 dining card to use towards a future purchase. Select locations open early at noon on Sunday, June 18 and will offer the following Surf & Turf Specials:

  • 6-ounce Filet with Twin Cold Water Lobster Tails ($49.95)

  • 8-ounce Filet with Twin Cold Water Lobster Tails ($56.95)

  • 12-ounce Ribeye with Twin Cold Water Lobster Tails ($59.95)

  • 16-ounce Ribeye with Twin Cold Water Lobster Tails ($68.95)

 
Additionally, select locations will open early on Sunday at noon.

CELEBRATE FATHER’S DAY AT FOUR SEASONS RESORT ORLANDO
Dad can enjoy complimentary golf, brunch, special pop-up shops and more

Celebrate Dad on Father’s Day, Sunday June 16, 2017 with a delicious brunch at Plancha at Four Seasons Resort Orlando – plus, dads dine free and golf free.*

Dad’s round of golf at Tranquilo Golf Club is complimentary on June 16, 2017 as is his meal, however, reservations are required. Plancha’s brunch is USD 68 per person and includes a three-course with appetiser and dessert buffet and choice of entrée, plus bottomless Mimosas and Bloody Marys. For this special day, in addition to all the regular brunch stations, Plancha will also offer a hot dog station with a variety of gourmet hot dog fixings.

Also, guests dining for Father’s Day brunch will be able to experience a pop-up shop by Bobby Jones Golf, and each dad who dines with the family at Plancha will also receive a special gift from Bobby Jones Golf.* In addition, OMEGA will have a display set up for Dad to peruse the latest timepieces and accessories from the iconic line.

Brunch is available from 10:00 am to 3:00 pm. Reservations: 407 313 6161.

Sips & Cigars
If celebrating with Dad on a weekday, come try “Sips & Cigars,” now offered at Plancha at Four Seasons Orlando. Available Monday through Friday from 3:00 to 5:00 pm, the restaurant is featuring half price cigars and half price signature cocktails for happy hour. Guests can enjoy a cigar outside on the spacious Plancha terrace, with picturesque views of the lake. Signature cocktails, such as the refreshing Hemingway Daiquiri, Lemon Basil Punch, Plancha Mojito and more are priced USD 12-16 and are half-price during Sips & Cigars.

* Tee times are required for golf, and space is limited; reservations are required for brunch. One complimentary brunch per dad, per table. Gift courtesy Bobby Jones Golf is for brunch patrons only, while supplies last.

Se7en Bites Bakery

617 Primrose Dr, Orlando, FL 32803

Se7enbites will be having a Dad inspired Brunch menu both days complete with Beermosas
Two special is Chicken fried steak Farmers Breakfast Sandwich and The Beverly Hillbilly

Hawkers Asian Street Fare.
Address: 1103 N Mills Ave, Orlando, FL 32803

They are toasting and cheering on dads by offering a complimentary glass of beer! It’s the perfect way to wash down pad thai, lettuce wraps and roti!

Tijuana Flats

Tijuana Flats will be giving out a free taco and beverage to all dads on Father’s Day. I’ve included more information in the media alert below for any Father’s Day round-up features you may be working on.

What: All Tijuana Flats locations will participate in a Father’s Day special that includes the following deal for dads:

  • One Free Taco
  • One Free Drink

When: Father’s Day, Sunday, June 18.

Where: All Tijuana Flats locations. Store locator: https://tijuanaflats.com/locations/

Adobe Gila’s

Adobe Gila’s located at Pointe Orlando on 9101 International Drive is offering all Dads something sweet in celebration of Father’s Day. Mini dessert selection choices include Chocolate Chip Blonde, Apple Carmel Crisp, Strawberry Cheesecake and Chocolate Decadence.  Offer is valid all day on June 18, 2017.  Dad must order an entrée to get the free mini dessert.

Bulla Gastrobar in Winter Park

Bulla Gastrobar will be offering a special Father’s Day market menu at its Winter Park location. For $35, guests can select an appetizer, main course and dessert from the menu.

They’ll also be serving a special cocktail called “Llego Papa!” (which means “Dad has arrived!”)

LLEGO PAPA!    $12 –  Monkey Shoulder, vanilla, pineapple, Angostura bitters

Happy Father’s Day yall!

 

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One of the best restaurants in the Lake Nona area, Canvas, has recently done a menu revamp, adding more options while still keeping some of the popular items on the menu. The reason behind the menu overhaul was that the neighborhood wanted them (Canvas) to be less upscale and more casual. That said, the executive chef, Bryan Thomas, goal was to maintain quality and keep a lot of cool stuff about the menu but add more approachable offerings for the Neighborhood’s less- adventurous diners. According to the chef, this was no easy task but I can say they have done a great Job at balancing and maintaining the quality on the menu. 

 

Sherry Braised Octopus – Chorizo – Crispy Fingerling potatoes – caper vinaigrette. 

A classic combination that will never get old. Octopus was cooked perfectly, one of my favorites of the night.

 

Brisket & Short Ribs Meatballs – Roasted Almond Romesco – House Ricotta.

 

Fresh Ricotta with Apricot and Cherries.

 

 

Sauteed Shrimp Mofongo – Roasted Roma Tomatoes – Citrus-Saffron Broth. 

 

 

Slow Roasted Pork Belly – Charred Celery – Pickled Fennel – Mango-Jalapeño sauce. 

 

 

Nashville Hot Chicken.

The chicken is cooked via Sous vide for 3 hours, the results is an amazingly tender and Juicy chicken, unlike anything I’ve had before.

 

House-Made Tagliatelle – Mussels – Roasted Fennel – Pancetta – Grilled Corn.

 

Canvas Restaurant & Market
13615 Sachs Ave
Orlando, FL 32827
(407) 313-7800
 
http://canvaslakenona.com/

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Last year, after the Pulse Tragedy, restaurants throughout Florida came together to fundraise to support the families and survivors of the tragedy through Dine Out For Orlando (https://www.frla.org/dine-out-orlando/).

This year, to honor the memory of the 49 innocent victims who lost their lives at Pulse and to support the survivors, the City of Orlando and Orange County, in collaboration with Pulse, have designated Monday, June 12, 2017, as Orlando United Day – A Day of Love and Kindness.

On this day, a number of community events and activities will take place, including Acts of Love and Kindness – a homegrown movement led by the One Orlando Alliance and influenced by victims’ families.

Local restaurants are also commemorating June 12th with fundraising with specials.

Here are a few (to be updated as we hear more):

Brooklyn Water Bagel

In support of Orlando United Day on Monday, June 12, Brooklyn Water Bagel’s Winter Park and Lake Mary store locations will serve special limited-time only rainbow bagels – with 100% of the proceeds from rainbow bagel sales to benefit the Better Together Fund at Central Florida Foundation. The bagels will be available in-store Saturday, June 10 through Monday, June 12.

Brooklyn Water Bagel hopes to sell thousands of bagels over the course of the weekend, and you can help do your part! Customers who wish to support the effort may purchase the rainbow bagels individually or even take home a baker’s dozen to share the Brooklyn love.

Brooklyn Water Bagel Lake Mary: 3801 Lake Mary Blvd Unit 139, Lake Mary, FL 32746.
(407) 878-7863

Brooklyn Water Bagel Winter Park: 4026 N Goldenrod Rd, Winter Park, FL 32792.
(407) 681-4011

Umi Restaurant

On Monday, June 12 for #OrlandoUnitedDay, 10% from the day’s sales will be donated to Equality Florida, to support all they do for our community.

Umi Japanese Restaurant
525 S Park Ave, Winter Park, Florida 32789
www.umiwinterpark.com.


Sweet By Holly

On June 12, please join Sweet as they #ActLoveGive together as a united community! On #OrlandoUnitedDay, 50% of all Classic sized Rainbow cupcake sales will be donated to Equality Florida. They anticipate on selling out, so call ahead to book yours! Waterford Lakes – 407.277.7746 or Jacksonville – 904.564.2711. #HonorThemWithAction

Waterford Lakes Town Center
711 North Alafaya Trail
Orlando, FL 32828

St. John’s Town Center
4624 Town Crossing Dr., Suite 137
Jacksonville, FL 32246

Sus Hi Eatstation

As a dedication to “Orlando United Day” and in loving memory of the Pulse victims, they will be donating $5 for every t-shirt sold to the onePULSE Foundation. Pre-order at www.makemeninja.com!

– 4498 N Alafaya Trail #324 Orlando, FL 32826 (UCF/East Orlando area)
– 380 S State Rd 434 #1004 Altamonte Springs, FL 32714 (Altamonte Springs area)

The Osprey Tavern

Proceeds from cookie sales to benefit the Central Florida Foundation
4899 New Broad St, Orlando, FL 32814

Peterbrooke Chocolatier of Winter Park

Proceeds from marshmallows to benefit Zebra Coalition
300 S Park Ave, Winter Park, FL 32789
—–

There are a number of ways for you to show the power of love, acceptance and inclusiveness by participating in one of the events and activities on June 12, 2017.

On that day, Orlando After-School All-Stars is also partnering with the Florida Restaurant and Lodging Association’s Central Florida Chapter to host “Round Up For Kids” to help fund the Summer of Dreams program. This free 10-week program provides homeless youth with meals, academic enrichment and mentoring.

“Engaging in Acts of Love and Kindness on June 12 is a respectful, meaningful and deeply loving way to remember and honor the lives of those who were lost too soon,” said Orlando Mayor Buddy Dyer. “One year later, I still believe the Pulse tragedy will not define us, but will bring us together.”

Some of Orlando’s best restaurants are making it easy for you to contribute on June 12, 2017. When you dine at any of the restaurants listed here, http://orlandoasas.org/round-up-for-kids/ round up your check to the nearest dollar amount and let your server know you want to Round Up For Kids. The change you donate will help change lives.

“Florida’s hospitality industry is proud to lend its unequivocal support to assist homeless youth in Central Florida. FRLA encourages patrons to dine at participating restaurants and to round up their tabs for children in need,” said Carol Dover, President and CEO of FRLA.

Last summer, Summer of Dreams served 1,137 homeless students from 36 different sites in Orange, Seminole and Osceola Counties. Each of those students received academic enrichment, tutoring, mentoring, financial literacy training, a back pack filled with school supplies and two meals a day thanks to support from Summer of Dreams Founding Sponsor, Fifth Third Bank. Those students also worked with staff to provide nearly 8,000 hours of community service.

Barb Scherer, Sr. Vice President/Communications from Fifth Third Bank added, “We are pleased to be sponsoring our seventh year of Summer of Dreams. This program is so critical to provide support for homeless children during the summer gap when there is little access to meals. To partner with the City of Orlando, After School All-Stars, FRLA and area restaurants to honor the Pulse tragedy on Orlando United Day by helping these kids is the ultimate act of love, kindness and generosity. Fifth Third Bank is proud to be a part of the Orlando community.”

http://orlandoasas.org/round-up-for-kids/

Event Site: https://www.frla.org/event/orlando-united-day/

For more information about how you can engage in Orlando United Day—A Day of Love and Kindness, go to orlandounitedday.com and actlovegive.com.

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“We are thrilled to open another restaurant in Orlando,” says Huey Magoo’s President and CEO Andy Howard. “Huey Magoo’s is debuting a fresh new design and introducing wonderful new programs like our ‘Random Acts of Kindness’. Restaurant Row in Dr. Phillips in one of the most bustling dining destinations in the area. We are proud to be the latest edition to Plaza Venezia and look forward to building lasting relationships with our amazing customers in Central Florida.”

Buffalo sandwich: hand-breaded buffalo tenders, Iceberg lettuce, tomato, pepper jack cheese, and jalapeño ranch dressing. Served on warm Texas toast or a toasted bun and crinkle-cut fries. I suggest trying this sandwich with Texas toast as the crispy toast adds a new texture to the sandwich. Eating toast instead of the bun will not overwhelm you with the feeling of having it stuck in your mouth while trying to enjoy your chicken.

Magoo’s favorite: hand-breaded or grilled chicken with mixed greens, cranberries, walnuts, grape tomatoes, and raspberry walnut vinaigrette dressing. Very light and fresh for Spring or Summer seasons, especially with grilled chicken. It is a nice meal for lunch and very filling with the amount in each bowl.

Garden Salad: hand-breaded or grilled chicken with mixed greens, grape tomatoes, cucumbers, and mozzarella and cheddar cheese. I prefer this salad with ranch dressing and a smaller portion as a side. If ordered, I suggest ordering another dish so you can eat half of this salad with another dish, while saving the other half of the salad for a later time. This works because of the large amount they give you and it will be fresh to have later that day or the next day. More Magoo’s for later!

Garlic Parmesan: self-explanatory. Uniquely delicious. It tastes even better as leftovers.

5 Tenders meal: marinated chicken tenders served with crinkle-cut fries, Texas toast and your choice of a dipping sauce. You can choose from hand-breaded, grilled or buffalo; no matter what you choose, it will be delicious. My favorite sauces for the tenders include Magoo sauce and ranch. Not only will the sauces are great with the tenders, but they are delicious with the fries. Forget ketchup!

If you are not in the mood for fries, you may substitute it for Huey Magoo’s freshly made chips. Share them with friends! I know I have and they think the chips are some of the best. Eat them fast because they will get stale the next day.

Desserts include fabulous cookies. Each cookie is soft and chewy, just how I like it. The chocolate chunk may be my favorite. Huey Magoo’s cookies are freshly baked in-house every day. If you’re not interested in cookies, there are also apple slices. The apples are fresh and sweet.

Background information

Huey Magoo’s was founded in 2004 by Matt Armstrong and Thad Hudgens, two southern boys with a passion for quality chicken and a penchant for serving others. Huey Magoo’s prides itself on providing great tasting chicken tenders in a clean, friendly environment, while showing their love for people. Huey Magoo’s delivers delicious, fresh, cooked-to-order chicken tenders, and they do it to perfection. Huey Magoo’s also gives back a portion of profits to not-for-profit organizations and community groups. Committed to building a culture of excellence in service and food quality by serving only premium hand-breaded or grilled chicken tenders dipped or “sauced” in uniquely flavorful signature sauces, Huey Magoo’s attracts a cult-like following of Millennials, families and neighboring businesses desiring quality, delicious food at reasonable prices.

 

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Millenia106, recently opened (no surprises here) in the Millenia area (Suite 106) and helmed by local Chef Bruno Fonseca. You may remember Chef Fonseca once owned and operated the 5 Gastronomy food truck in the beginning of the gourmet food truck days here in Orlando. He taught at Le Cordon Bleu and also worked in several local restaurant kitchens in town.

We got to chat with Chef Bruno via e-mail to dig a little deeper into his story and the new venture at Millenia106.

Chef Bruno Fonseca of Millenia106.

Tell us about yourself and background.

I was born and raised in Rio de Janeiro, Brazil.  I was raised in a household with strong Portuguese influences, where we sat nightly for dinner together, with a variety of foods through the weeks. Fish, potatoes, olive oil were seen at the table as often as black beans and rice.

My mom is a great cook, and she made sure that we always had variety not only in flavors but also culturally. She would always explain where the food originated, etc…  I got to the US (Orlando) in 1993, where I have travelled through the US extensively.

Lived in Tallahassee while attending school, spent a ton of time in Portland, OR., and I have enjoyed driving cross country often.

However I always would circled back to Orlando…

What inspired you to start cooking?

Multiple things… where I grew up, I lived right across the street from the ocean.  We were always eating incredibly fresh seafood and I loved it!!

Also my family was never wealthy, but my mother truly enjoyed taking us out to eat at nice places once a month or so.

In the beginning, it was a drag for me since I was so young, but as I grew older and got exposed to other things, I began to enjoy it.

After moving to the US, I worked in various restaurants in the front of the house.  One day working a server shift at the Governor’s Club, I was asked to help in the kitchen.

It was a fine dining club, headed by Master Chef Jack Shoop… and I was hooked.  I dropped out of college, moved to Orlando, and went into culinary school.

 Tell us about the Millenia 106 concept and the menu.

106’s concept is very straight forward: we source ingredients locally, we change our menus daily, and we serve New American fare.

From oysters, to pork, to whole fish, pan seared chickens, to local beers, craft cocktails, boutique wines.  We identify ourselves as an ever changing restaurant that takes pride in serving great food at an affordable price.

I am proud to say that I put our food up against any restaurant in Orlando.

My previous experiences as a cook and as person (culturally) are seen on the menu daily as are the personalities of others that work with me are in there as well.

What are your first childhood food memories?

So many… my “ a-ha” moment was going to a traditional French restaurant as a kid in Rio, and breaking the sugar dome in a dessert.

Also, seeing my mom frying “bolinho de bacalhau” (salted cod fish cakes) and eating it before lunch with a load of olive oil…eating “feijoada” (traditional black bean stew) after the beach on Saturdays, was a big deal too.

I consider myself very lucky on that department.

What are some of your favorite dishes at your new restaurant?

The Portuguese Surf and Turf is incredible with pork belly confit, fish collar, grilled royal red shrimp, and sofrito Ipa broth, and murro potatoes., as is the chicken that we get from Orlando Farms, but I am really enjoying this new tuna dish we have now.

Its Fl Tuna, farro “verde”, chanterelle mushrooms, tomato-citrus salad, coriander jus.

What do you like to cook for “comfort food” at home with your family?

My daughters love a simple pasta with tomato sauce, and whole roasted chicken.  Nothing better.

Where are some of your favorite local places in Orlando to dine in (outside of Millenia 106).

Once a week I am at Border Grill (Mexican) and Pizza Bruno.  Great honest delicious food.

Millenia 106 Restaurant and Bar
4104 Millenia Blvd, Ste 106
Orlando, FL 32839
Phone number (407) 930-6206
www.millenia106.com

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Omni Orlando Resort at ChampionsGate is currently in the midst of an extensive $40 million+ expansion project — on the heels of a contemporary redesign of their onsite Trevi’s Restaurant and the addition of a new outdoor garden terrace and bar among many other exciting enhancements.

We received a sneak peek of Trevi’s Restaurant and their menu.

Prosciutto Crostini with melon and fig – Smooth textures mixed with sweet and savory tastes wonderful for the upcoming sunny Florida days. Each bite will keep you coming back for more.

Grilled Artichoke Crostini with olive tapenade and goat cheese – Personally it would not be my first choice, but it is healthy and tasty as the flavors balance once another.

Shrimp and Tomato Crostini with parmesan and aged balsamic – Fresh shrimp with the smooth texture of parmesan and tart yet sweet flavors of the balsamic.

After being introduced to crostini bites, Trevi’s Restaurant created a demo to make the best sangria I have tasted. Sangria is not my favorite drink, but this one is dangerous because of its delicious flavors which helped mask the bitterness of alcohol.

Before a delicious family style meal, one of Trevi’s chefs demonstrated how they create hand made ravioli at Trevi’s Restaurant.


Porcini Ravioli, Lobster, Madeira Cream – Fresh lobster on top of delicious porcini ravioli. The flavors are all balanced and everything was cooked to perfection.

Enjoy some bread and whipped butter while you wait for your dishes to arrive at your table. The breadsticks are my favorite out of this bunch from taste to texture.

Beef Tartare with quail egg, capers, and white truffle mustard aioli – The beef tartare and quail egg both have a smooth texture. The white truffle mustard aioli is added to elevate the flavors of this antipasti.

Snapper Crudo with tomato, basil and citrus – This is the best snapper crudo I have had. Fresh with a citrus twist and full of lean protein. I highly recommend this dish at Trevi’s. If you were to visit Trevi’s Restaurant solely for this dish, it would be worth it.

Semolina Dusted Calamari with spicy tomato sauce – Arrives at the table right as it was placed on the dish. It is more salty than the usual calamari I have had, but it won’t negatively impact your impression unless you are on a low sodium diet. It is tasty with or without the spicy tomato sauce.

Caprese with heirloom tomato and aged balsamic topped with Burrata with extra virgin oil and smoked sea salt –  You can never go wrong with some creamy burrata balanced by the crispy heirloom tomato, crunchy salt and coarse pepper. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Along with other dishes at Trevi’s, there’s a play on a number of flavors in this dish.

Pizza Napolitana with fontina, spicy sausage and caramelized onion – The crust is crusty and fontina is delightful. The sausage is not spicy as they say it is.

Chicken Diangelo with artichoke, red pepper and lemon wine sauce – The chicken is dry regardless of the sauce. The pasta is overcooked and mushy in texture.

Goat Cheese Polenta – A gourmet comfort food that is creamy and great for a windy day. I could use a bowl right now as I write this post.

Charred Broccolini – Fresh vegetables made crisp with a bit of char.

Baby Meatballs – Flavorful meatballs that fall apart upon touch or placed into the mouth. Many will love the crumbly and soft texture, yet I prefer a more dense nature to my meatballs.

Warm Zeppolis with chocolate sauce – Doughnuts topped with powdered sugar and a dense bread-like texture. Warm and sweet, but a tad dry.

Affogato with vanilla bean gelato – A scoop of vanilla bean gelato topped with a shot of hot espresso. What is better than ice cream and espresso? Nothing. It is smooth and sweet with a touch of caffeine. If only this was a large portion and on ice.

Meet the Chefs

Chef Luca Sterpetti

Chef Robert Gioia

We had a few questions for the Chefs of Trevi’s:

What is your favorite dish?

Chef Luca: My favorite dish is ICE CREAM especially hazelnut, coffee and chocolate.

Chef Gioia: My favorite dish I love to cook is my father’s Sunday gravy recipe served with pasta. It’s a simple dish, but very important to use fresh tomato and herbs. He would use pork and lamb in the sauce and that’s why, according to him, it was called gravy. To this day I hear arguments of what is “Sauce” and what is “Gravy”…

How did you get into the culinary field?

Chef Luca: By choice because I love to eat. Growing up, I was always involved with food some way. It was a means to stay close to my grandparents, parents, friends and relatives. All my life, I have tasted, breathed, felt and lived food. As a Chef, I am blessed to have been a part of so many different traditions from all regions of my own country, Italy.

Chef Gioia: I started cooking at the age of 14 in a resort in Catskill, NY. Before then, I was the dishwasher working at the age of 12, the owners were friends of the family. At a young age it taught me the importance of reliability and integrity in a work place. I believe a respect and knowledge for fundamental cooking and technique is what is truly important in creating great tasting dishes

About Omni Orlando Resort at ChampionsGate

Omni Orlando Resort at ChampionsGate is a part of the Omni Hotels family, which creates compelling, memorable guest experiences by tempting the senses in innovative ways, surrounding them with a balanced blend of scents, sounds, sights, textures and tastes.

Beginning a new chapter in its 13-year heritage, Omni Orlando Resort at ChampionsGate is undergoing an extensive expansion project – its first since opening in 2004.

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Photos by Negin Alimohammadi

Chef Hari Pulapaka of Cress Restaurant in Deland recently hosted an outdoor family style meal for 300 featuring the cuisines of the 7 countries who are part of the Trump administration’s immigration ban – Iraq, Iran, Libya, Somalia, Sudan, Syria, and Yemen.

Here are a few scenes from the dinner captured by our good friend, Negin, who herself is an Iranian national who has lived here for the past 6 years as an engineer and who was personally effected by the immigration ban on her way back to Orlando from a family visit to Iran.

Chef Hari

Guests who attended could taste “deeply flavoured stews, herbaceous sauces, rustic breads, aromatic rice dishes, and complementing side dishes.”

“My goal is to present the meal with dishes from many countries during the same course to illustrate that there are few rules and most dishes complement each other and that the power of food as a great equalizer, at a communal table, is a lesson for the ages,” said Chef Hari Pulapaka in a recent interview.

The benefit dinner raised over $10,000 for International Rescue Committee (rescue.org), a global humanitarian aid, relief and development nongovernmental organization. Founded in 1933 at the request of Albert Einstein, the IRC offers emergency aid and long-term assistance to refugees and those displaced by war, persecution or natural disaster.

Menu
Couscous with carrots, beets, broccoli and cauliflower (Syria)
Lamb maraq (Somalia)
Saffron rice pudding, rose water, dates (Iran)
Polow with saffron, raisins and cashews (Iran)
Roasted corvina with spices and olive oil (Iraq)
Wagyu beef and potato kubba (Iraq)



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Maraq (Somalia)

The Trump administration recently issued an immigration ban from seven Muslim majority countries (Iraq, Iran, Libya, Somalia, Sudan, Syria, and Yemen). This ban – the way it currently exists – was overturned by the federal judicial courts as unconstitutional. It not only banned refugees, but there were also cases of authorities detaining and deporting legal VISA holders and others, including here at the Orlando International Airport.

This story is personal to me as I am the child of refugees, my parents having escaped by fishing boat from Vietnam before finally being sponsored into the United States. The America I know and love has always been a welcoming and gracious nation, one full of opportunity and a place of safe harbor for those most persecuted and oppressed. If not for America’s open hearts, who knows if my parents would not have been one of the many thousands who died at sea or captured by pirates.

Chef Hari Pulapaka, a native of Mumbai, India, came to the U.S. for graduate studies in 1987. An Associate Professor of Mathematics, he has been at Stetson University since the fall of 2000. When not teaching or working on mathematics and related areas, he is at Cress, a restaurant in downtown DeLand that he owns with his wife, working as an active professional chef. He is also a four-time semi-finalist for the prestigious James Beard Award-Best Chef South and has been invited to cook on multiple occasions at the prestigious James Beard House in New York City.

Chef Hari Pulapaka is soon hosting a family style meal at Cress featuring the cuisines of the 7 countries who are part of the administration’s immigration ban – the 300 tickets are practically sold out at publication time of this article.

I was honored to speak to him briefly about the upcoming project.

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Tell us about how this dinner came about, what inspired you to create “7 Courses, 7 Countries”?
I was sitting in a plane on the tarmac in Atlanta, GA having just landed, coming off a Taste of Mathematics event hosted by the Mind Research Institute, when we heard that Delta Airlines was experiencing computer glitches nationwide and that it would be several hours before we could deplane.

At least I had a dedicated Wi-Fi connection. I logged into Facebook to find a number of posts related to the chaos and stress emanating from the Executive Order essentially banning US entry by citizens of the 7 countries. As a first generation immigrant, for some reason, I was struck by the callous and inhumane manner in which the Executive Order was enacted and impulsively felt the urge to resist with a message. So I posted that I was inspired to create such a dinner.

The reaction that ensued was mostly positive and encouraging. I usually do what I say, so, here we are.

What are your responses to criticisms about mixing politics and food?
That is a bunch of crap. First of all, business owners are human beings first. To expect them to not be vocal about political issues when they feel the natural urge to do so is almost an expectation of servitude.

“Shut up and cook” or “Shut up and get me my whatever”.

Secondly, the reality of the matter is that the United States Food System is as tightly woven with the political system as one can possibly imagine. Every decision made by consumers and producers have political implications and are influenced by politics.

The food industry lobby in Washington DC is quite impressive and I don’t necessarily mean that as a compliment. For example, they managed to make the health of future generations a political issue. I understand that the devil is often in the details, but the political will is both lacking and powerful, often to the detriment of progress.

So, if I’m guilty of mixing politics and food it is because I care about improving the state of food in this country and beyond. I’m ready to live with the consequences. I’ve done it my way since the inception and I can’t imagine doing it any other way.

Polow (Iran)
Polow (Iran) – Courtesy Hari Pulapaka, Cress Restaurant

Tell me about the ingredients and dishes that are going to be served, what kind of research or assistance will you be getting in crafting these dishes? What prior experiences have you had with these 7 cuisines?
It is still premature for me to give anyone a full menu, but I’ve always prided myself on supporting American farmers and farms. On some occasions, I’ve gotten ingredients produced in another country, but by and large, our ingredients are produced in the United States. So, the menu will be a series of dishes representing culinary influences from Syria, Iraq, Somalia, Sudan, Iran, Libya, and Yemen (SISSILY).

Guests can expect deeply flavoured stews, herbaceous sauces, rustic breads, aromatic rice dishes, and complementing side dishes. My goal is to present the meal with dishes from many countries during the same course to illustrate that there are few rules and most dishes complement each other and that the power of food as a great equalizer, at a communal table, is a lesson for the ages. Many of the cuisines have significant intersection with flavours I am used to creating whether they are from the Indian subcontinent or the Middle-East. So, I would like to think that I am not out of my proverbial league.

But, I guess time will tell and our guests will ultimately decide. It’s $40 a person for a lot of food with all the proceeds going towards charity. Need I say more? My research has and will include a lot of reading and imagining. But in the end, my own (global) sensibility will have to lead the way.

As an immigrant, what are your thoughts about what is going on right now, what can we hope for?
On the one hand, I am hopeful that the growing resistance by both immigrants and multi-generational citizens against this climate of hate and prejudice is a sign that the America we love (as immigrants) is alive and well. On the other hand, it is disheartening to have to justify our presence to natives after having already sacrificed so much and more importantly having given so much towards the growth and betterment of this place we now call home. My hope is that ultimately, decency will prevail. But my greater hope is that bigotry and discrimination will end once and for all in my lifetime (I’m not holding my breath).

Maraq (Somalia)
Maraq (Somalia) – Courtesy Hari Pulapaka, Cress Restaurant

What do you hope that people will come away with from this dinner?
First and foremost, I hope people will come away with believing (even more) in the healing power of food amidst differences of opinion and ideology. Secondly, I am hopeful that guests will feel empowered to be messengers in favour of inclusivity across the spectrum. I hope that our generation, the next one, and beyond will forge ahead with demanding and finding better solutions to the complex problems of the world. And lastly, I hope that people begin experiencing before judging.

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“7 Courses – 7 Countries”

“7 Courses – 7 Countries” is a family-style meal presented by Cress Restaurant with guest collaborators featuring the amazing cuisines of IRAQ, IRAN, LIBYA, SOMALIA, SUDAN, SYRIA, and YEMEN. 100% of the proceeds will be donated to a soon to be determined non-profit organization dealing with immigrant and refugee issues. The cost to attend is $40, all-inclusive. BYOB. Sunday, February 26, 2017, 4-6 pm. For Tickets, Visit Here.

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Special Menu

Check out this printout PDF we made to keep track of all the meals you have eaten this month! Thank you to our fellow foodie friend Lyne for the suggestion during our recent Orlando Foodie Forum dinner – hopefully next year Visit Orlando will create a nice one for us to print out.

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Download the PDF – Visit Orlando’s Magical Dining Month 2016 – Restaurant Checklist PDF Printout

 

Also, make sure to sign up for our weekly e-mail newsletter to stay up to date with all that is going on in Orlando’s Foodie Scene. Subscribe to the TastyChomps Newsletter here

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PRESS RELEASE

Unprecedented 90 Restaurants Participating in Visit Orlando’s Magical Dining Sponsored by American Express 
 Guests Can Enjoy Three-Course Meals for $33 and Support a Local Charity
ORLANDO, Fla. – This fall, food lovers can experience deals at 90 of the most popular restaurants in Orlando – including 19 new program participants – during Visit Orlando’s Magical Dining Month, sponsored by American Express. From Aug. 29 through Oct. 2, guests can choose from these participating restaurants to enjoy three-course dinners for $33, averaging a savings of 33% per meal. The program, developed by Visit Orlando, Central Florida’s official tourism association, includes some of the hottest new arrivals to Orlando’s culinary scene, including chef-driven establishments in the new Disney Springs area as well as local favorites across town. One dollar from each meal will also be donated to a local charity, with last year’s program contributing more than $160,000 – the largest donation to date.

A full list of all participating restaurants, menus and OpenTable reservations are available at OrlandoMagicalDining.com. New restaurants to the program include:

·         STK, a brand new upscale steakhouse with a high-energy atmosphere at Disney Springs.

·         Morimoto Asia, by Chef Masaharu Morimoto of Iron Chef America fame, offering pan-Asian flavors from across the continent.

·         Urbain 40, glinting with 1940’s glamor and a continental menu crafted from largely local, seasonal ingredients.

·         Cask & Larder, a local favorite featuring brewed-onsite beer, home-cured meats and pickled vegetables. Cask & Larder is the second restaurant created by five-time James Beard-nominated chefs James Petrakis and Julie Petrakis.

In its 11th year, Magical Dining Month gives both locals and visitors alike a chance to experience Orlando dining at its finest all over town – from options near the theme parks to hidden gems in Orlando’s local neighborhoods. Examples include:

·         Convention Area – RA Sushi*, Itta Bena*, Tapa Toro Tapas Bar & Paella Pit*, Urban Tide (Hyatt Regency Orlando), The Capital Grille, Cuba Libre Restaurant & Rum Bar, A Land Remembered (Rosen Shingle Creek),

·         Disney/Lake Buena Vista – Black Fire Brazilian Steakhouse, deep blu seafood grille (Wyndham Grand Orlando Resort), NINE18 (The Villas at Grand Cypress), Todd English’s Bluezoo (Walt Disney World Dolphin)

·         Downtown – Shari Sushi Lounge*, Artisan’s Table, The Boheme, Citrus Restaurant, KASA Restaurant & Bar, Maxine’s on Shine

·       Restaurant Row – SLATE*, Big Fin Seafood Kitchen, Christini’s Ristorante Italiano, Dragonfly Robata Grill & Sushi, Eddie V’s Prime Seafood Restaurant, Fleming’s Prime Steakhouse & Wine Bar, Morton’s The Steakhouse, Ocean Prime

·       Universal/CityWalk – Amatista Cookhouse* (Loews Sapphire Falls) , Emeril’s Tchoup Chop, Island’s Dining Room (Loews Royal Pacific), The Kitchen (Hard Rock Hotel), Mama Della’s Ristorante (Loews Portofino Bay)

·        Winter Park – Blu on the Avenue*, The Ravenous Pig, Luma on Park, Mitchell’s Fish Market, Chez Vincent, Hamilton’s Kitchen, Ruth’s Chris Steak House

·        Surrounding Areas – F&D Kitchen and Bar*, Osprey Tavern*, Kabooki Sushi*, Ruth’s Chris Steak House (Orlando and Lake Mary)

*First year in Magical Dining

Each year, Visit Orlando’s Magical Dining Month, sponsored by American Express, benefits a local cause chosen the year prior. This year, The Russell Home for Atypical Children is the recipient, and will be given $1 from every Magical Dining meal. The Russell Home is the first non-profit institution in the country to provide a home atmosphere with a family structure for special needs children and ‘child-like’ adults. In continuous operation for over 60 years without any government support, the home also provides 24 hours of free respite care and free day care for the local families with special needs dependents.

Last year, Visit Orlando’s Magical Dining raised a record $160,735 for ELEVATE Orlando. The funds raised by Magical Dining enabled ELEVATE to expand its mentorship programs into Jones High School, equipping thousands of urban youth in Central Florida to graduate with a plan for their future.

About Orlando Dining

From internationally renowned chefs to home-grown venues specializing in takeout charcuterie, Orlando is a destination where the culinary possibilities are both fresh and seemingly endless. Theme parks restaurants keep Central Florida on the map with award-winning dining, and independent restaurateurs bring fresh concepts to the table. Whether locally owned or part of expanding franchises, many of the destination’s newest restaurants mirror the national trends: American cuisine, farm-friendly menus and simple food with regional accents. Nationally, Orlando has emerged as a prominent dining destination, and continues to grow in both quantity and quality of flavors.

About Visit Orlando

Visit Orlando is the official tourism association for the most visited destination in the United States, with representation in more than a dozen countries around the world. Visit Orlando, together with its 1,200 member organizations, represents the area’s leading industry.

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HOT OFF THE PRESS RELEASE PRESSES —

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PRESS RELEASE: The Polite Pig, sister restaurant of The Ravenous Pig in Winter Park, Florida, to open in Disney Springs at Walt Disney World Resort

WINTER PARK, Fla. – Husband and wife chefs James and Julie Petrakis, who have won wide acclaim for their Winter Park, Florida restaurants Cask & Larder and The Ravenous Pig, will expand their Swine Family Restaurant Group to Disney Springs with a new concept, The Polite Pig. Partnering with the James Beard Foundation-nominated chefs will be Brian Petrakis, who owns and operates popular Orlando eatery Greens & Grille. The partnership unites the Petrakis brothers on a restaurant venture for the first time.

Rendering of The Polite Pig at Disney Springs. Courtesy of The Swine Family Restaurant Group
Rendering of The Polite Pig at Disney Springs. Courtesy of The Swine Family Restaurant Group

Scheduled to open in spring 2017, The Polite Pig will feature a variety of wood-fired smoked and grilled items. The restaurant will also introduce an innovative beverage program that serves all drinks on tap, including Cask & Larder beer, wine, and cocktails.

“As a locally-based restaurant group, it’s great to bring our new concept to Disney Springs where we’ll have the opportunity to showcase genuine Florida cuisine for guests from around the world,” James Petrakis said. “With so many talented chefs opening new restaurants at Disney Springs, we’re really excited to be part of a group helping Orlando distinguish itself as a world-class culinary destination.”

Rendering of The Polite Pig at Disney Springs. Courtesy of The Swine Family Restaurant Group
Rendering of The Polite Pig at Disney Springs. Courtesy of The Swine Family Restaurant Group

The Polite Pig will be located in the Town Center neighborhood. The 5,000-square-foot venue will be open daily, with seating for about 200 guests. Construction will be led by Gomez Construction, and HHCP Architects will oversee the restaurant’s overall design. Anna Schmidt Interior Design will handle interior design and Lure Design will spearhead branding efforts. All four firms are based in Florida.

Photos of the building and construction can be found at WDWMagic.com.

PP Logo

About The Swine Family Restaurant Group:
Since opening in 2007 as one of the first Florida restaurants devoted to seasonal and local food, The Ravenous Pig has won numerous regional and national awards, including multiple James Beard Foundation “Best Chef” nominations for the Petrakises. It has also served as a career launching pad for chefs who have moved onto leading roles at other restaurants. Likewise for Cask & Larder, which was named one of Esquire magazine’s Best New Restaurants in 2014 and continues to garner acclaim not only for its Southern-inspired food, but for its brewery, under the direction of brewmaster Larry Foor, Jr. Swine & Sons, located just a few steps west of Cask & Larder, opened in 2015 under the direction of chef/partners Rhys and Alexia Gawlak. It serves breakfast, eat-in or takeout sandwiches and snacks, along with house-made charcuterie.

The Petrakises are also partners/consultants in a pair of much-anticipated restaurants that will open in the near future – DoveCote, in downtown Orlando, and a Cask & Larder location at Orlando International Airport.

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According to their facebook page, “Viet-Nomz is a modern take on delicious Vietnamese cuisine. We are here to satisfy your appetite with popular Vietnamese fare in a fast casual environment! Viet-Nomz is a Vietnamese QSR restaurant created with a new concept and freshness in mind. Every rice and noodle bowl is handcrafted in our kitchen with only quality ingredients. We believe in flavorful and wholesome meals with a modern, yet authentic, twist to traditional Vietnamese cuisine.”

It is founded by friends Chris Chen, Phillip Nguyen, and Mike Cho.

They are also going to be offering late night pho on Friday and Saturday nights (until 3 AM). GAME CHANGER!

They are now under construction and expect to open summer 2016.

Background Summary:

Viet-Nomz is a Vietnamese QSR restaurant created with a new concept and freshness in mind. Every rice and noodle bowl is handcrafted in our kitchen with only quality ingredients. We believe in flavorful and wholesome meals with a modern, yet authentic, twist to traditional Vietnamese cuisine.

Overview:

Viet-Nomz is a modern take on delicious Vietnamese cuisine, serving noodle soups, rice and noodle bowls, and contemporary-style Asian street food.

Industry:

Restaurant (fast-casual)

Drivers and Goals:

My partner Philip Nguyen and I (Chris Chen) love pho and Vietnamese food. However, we’ve noticed a lack of a modern twist to this traditional cuisine. In today’s world, QSR (quick service restaurants) are rapidly growing as the traditional sit-down dining restaurants are declining. With that being said, there’s a lack of QSR Viet restaurants in Orlando and Florida, unlike QSR Chinese and Japanese restaurants, which are already mainstream.

Audience:

We are designing for foodies and pho lovers who share the same passion and excitement for the Vietnamese cuisine. Our demographics ranges from young adults to families who simply love pho and Viet food and want it in a fast-casual environment.

Tone:

Asian street feel – not quite urban; industrial rustic modern atmosphere. Breaking the traditional feel of Asian cuisine. Contemporary Cali-inspired.

Message:

Quality and wholesome foods in a fast-pace way of service. We want customers to see our shop as a place to enjoy pho on-the-go or a more relax/chill place for friends and family to eat popular Vietnamese fare and kick back.

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Facebook: https://www.facebook.com/vietnomz/timeline
http://vietnomzfl.com/

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We were recently invited to a media tasting for a homey meal at Liam Fitzpatrick’s in Lake Mary.

This Irish pub and restaurant is large enough to accommodate large gatherings; yet, everyone feels as though they walked into a family gathering without the annoying relative asking if you are planning on getting married any time soon.

As a result, we felt right at home and had many laughs with the family of Liam Fitzpatrick’s as we enjoyed many dishes on their new menu.

For Starters:

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Ahi Poke
Marinated sushi grade ahi tuna served on cucumber rounds, finished with wasabi aioli, honey Sriracha, fried wontons, and sesame seeds. This appetizer is delicious and refreshing with a nice kick from the wasabi and Sriracha.

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Scotch Eggs
With origins dating back to 1738, these Scotch Eggs are boiled eggs encased in seasoned ground pork, chorizo-coated in bread crumbs, and deep-fried.

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Margarita Flatbread
Basil pesto, mozzarella cheese and grape tomatoes, drizzled with a balsamic glaze. There is nothing negative to say about this dish. The ingredients are fresh and the flatbread itself has a nice texture, but I am biased to liking chewy flatbreads. The balsamic glaze adds a little sweetness that pulls this appetizer together.

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Porter’s Famous Fish and Chips
Haddock filets dipped in Liam Fitzpatrick’s special beer-batter recipe. Served with mushy peas and tartar sauce. Liam Fitzpatrick’s restaurant and Irish pub was put in the hot seat with our visit when they placed this dish on our table.

I hold very high standards for Fish and Chips as my favorite is at a mom and pop restaurant on Malua Beach in Australia.

However, Liam Fitzpatrick’s did not disappoint with their dish!

Porter’s Famous Fish and Chips is now my number two favorite for Fish and Chips…this time, I won’t have to fly around the world for delicious Fish and Chips.

The Haddock filets in Porter’s Famous Fish and Chips were very fresh and moist with a crispy batter.

The chips were made in-house and holds addicting flavors – you will not want to put a single one down.

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Chicken Salad Sandwich
Homemade chicken salad with green apples, dried cranberries, red onions, lettuce, tomato, carrots, and celery. Served on toasted multi-grain bread. If you are looking for a simple, yet tasteful sandwich, this one is for you. Ideally, when you pack a lunch, you hope to pack something like this sandwich, but it sometimes ends up being off with one ingredient or two. Next time, skip the stress and try this sandwich…then ask them how to make it.

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Liam’s Drunken Pasta
Penne pasta with prosciutto, garlic, and basil topped with Parmesan cheese before tossed in a pink vodka sauce. Served with a size of garlic toast. The pasta is made well and the garlic bread went great with or without the pink vodka sauce. The seasoning was not overpowering and each ingredient can be tasted whether trying the pasta or the garlic bread.

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Bread & Butter Pudding – a traditional Irish bread pudding made with raisins, served with whiskey creme anglaise. This dessert is not too sweet and is enough to share. Like all bread puddings, this dessert is very dense and filling. Unlike other bread puddings, the whiskey creme anglaise and chocolate drizzle brings together this dessert. You may want to ask for extra creme if your sweet tooth needs loving.

For more information on Liam Fitzpatrick’s, please visit Liam Fitzpatrick’s.

Be sure to keep an eye out on special events, as mentioned below.

Wine Down Wednesday @ Liam Fitzpatrick's 2016

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Capa steakhouse at Four Seasons Resort Orlando offers a “From Matsusaka With Love” special for Valentine’s Day weekend –

In February 2016, for the first time in history, Matsusaka beef, the ultimate within the Japanese beef industry, will be directly imported from the Matsusaka Region of Mie Prefecture, Japan and introduced at Capa restaurant at Four Seasons Resort Orlando at Walt Disney World Resort.

For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”

Read more from their Press Release below:

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Japanese beef, known as wagyu, is famed for its soft, buttery texture, high marbling ratio and superior taste.

Matsusaka beef from Mie Prefecture has been recognized and honored with the highest rankings for decades in the Japanese beef market. Four Seasons Resort Orlando Executive Sous Chef Sam Faggetti travelled to Japan in March 2015 to learn about Matsusaka beef.

Later this January, Stephen Wancha, Director of Food and Beverage for Four Seasons Resort Orlando, will travel to Japan as well.

“We strive to offer a variety of exceptional meats on the menu at Capa, and our wood burning grill gives our steaks an amazing flavour profile,” says Faggetti. “It has been a privilege to travel to Japan to learn more about the care and preparation of the Matsusaka beef, and we are honoured to offer this special tasting at Capa.”

For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”

The tasting menu is offered for USD 250 per couple, with an optional wine pairing available for USD 75 per person.

The Matsusaka Beef Tasting for Two includes:

– Trio of wood grilled special grade Matsusaka beef: 3-ounce strip loin, tenderloin and ribeye
– Served with side dishes of patatas bravas, blistered pimientos, roasted asparagus and truffle aioli
– Trio of steak sauces: rioja, peppercorn and verde

By definition, Matsusaka beef cattle can only be virgin female cows of the Japanese black wagyu variety that have spent the majority of their lifespan, up until the time of slaughter, in Matsusaka City and its surrounding area and are registered under the Matsusaka Beef Identification and Management System.

Some cattle farmers provide beer to cows to stimulate their appetites and give them thorough massages to improve blood circulation and encourage even fat distribution. Many farms raise their cows in individual rooms so they can be finely managed and assure a comfortable, stress-free life for their cows.

Matsusaka beef producers spare no effort to produce the highest quality, richest, most finely dispersed marbling possible while managing their cows on a day to day basis. The rich marbling results in an exquisite taste.

Reservations to experience the Matsusaka Beef Tasting for Two at Capa can be made by calling 407 313 6161.

Here are some photos from a recent media preview of the Matsusaka Beef Tasting at Capa:

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New York Strip Tataki Nigiri
Filet Flash Seared Sushi Roll
Raw Filet Maki Roll
Hand Roll

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48 Hour Sous Vide Short Rib
Served with a Red Wine Natural Reduction and Baby Tatsoi (Micro Green)

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Grilled New York Strip (left) Filet Ribeye Seasoned with Maldon Salt (middle) Filet Seasoned with Maldon Salt (right)

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Dessert from Assistant Pastry Chef Peter Whitley. An Open Face Macaroon with Green Tea Cream and Raspberry Jelly.

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Staff and chefs of Four Seasons Resort Orlando and Capa

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Best of Orlando award!

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Photos taken by Tasty Chomps! author Gina Nguyen
Photographer at GTNphoto
Book your shoot at http://www.gtnphotography.com

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In this edition of “As the Orlando Restaurant and Dining Scene Turns”, we explore 16 new restaurants who have sprung up in Central Florida worth taking a look at. They are new and ready for folks to come out and see what their food is about. Have you been to any of them already? Let us know! In the meantime, Go forth and support our local Orlando businesses and restaurants!

Here are 16 New Restaurants to Try Out Right Now in Orlando This Spring 2016

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1. Urbain 40 American Brasserie and Lounge

Take a trip back to the big band era of the 1940s at Urbain 40 on Sand Lake Road’s Restaurant Row. They take over the former location for Cantina Laredo replacing the Mexican restaurant with a French and American influenced aesthetic – fantastic pan roasted mussels, French onion soup, house made pasta bolognese, and perfectly cooked steak chops.

Urbain 40 American Brasserie and Lounge
8000 Via Dellagio Way
Orlando, FL 32819
(407) 872-2640
http://urbain40.com/

2. Saigon Noodle Grill

– The second location for the Goldenrod and Lake Underhill Vietnamese restaurant, Saigon Noodle and Grill has taken over the location previously held by Pho K5 on Bumby Avenue, where Medina’s Spanish Grocery once stood for many years. Their specialties include Vietnamese Pho beef noodle soup and thit bo xao xa ot, stir fried beef in lemongrass and chili sauce.

Saigon Noodle Grill
101 N Bumby Ave
Orlando, FL 32803
(407) 532-7373
http://saigonnoodleandgrill.com/

Image via Yelp.com
Image via Yelp.com

3. Baoery Asian Gastropub

They may have opened for a few months now, so it is high time you came down to visit The Baoery in Thornton Park, helmed by venerable Chef Greg Richie. Specialties include their signature korean fried chicken bao buns, crispy shrimp toast, kung pao peanut calamari, and short rib tacos.

Baoery Asian Gastropub
617 E Central Blvd
Orlando, FL 32801
(407) 849-9779
baoery.com

Image via Yelp.com
Image via Yelp.com

4. Better than Sex Desserts

Yes, the name is a bit PG-13, but it is the second location for the popular Key West dessert shop so look past the name and look forward to their sultry cakes and desserts like the cookie nookie or The Morning After, made with Danish brie cheese & dark Belgian chocolate grilled on homestyle buttered bread kissed with cinnamon sugar.

1905 N Orange Ave
Orlando, FL 32804
(407) 761-8949
betterthansexdesserts.com

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5. Chimiking

The fourth location of this Dominican restaurant that started as a food truck. They specialize in chimichurri burgers, Dominican sandwiches made from a ground pork or beef, which is sliced, grilled and served on a pan de agua (literally “water bread”) and garnished with chopped cabbage and tomatoes as well as mashed plaintain mofongos with garlic shrimp (seen above).

Chimiking
6700 Conroy Windermere Rd
Ste 105
Orlando, FL 32835
(321) 732-3933
chimikingrestaurant.com

o (16) 6. Kabsah Yemeni Cuisine

Yemeni cuisine has arrived in Orlando with the new Kasbah – the small country on the south side of the Arabian peninsula currently undergoing civil war. The restaurants features specialties including chicken rice kabsah, a family of mixed rice dishes that originates in Yemen, where it is commonly regarded as a national dish made with spices and meat, and heneeth biryani rice. Haneeth is usually made from basmati rice, meat (lamb), and also a mixture of spices.

Kabsah Yemeni Cuisine
4153 W Vine St
Kissimmee, FL 3474
(407) 978-6501
kabsahfl.com

Image via Yelp.com
Image via Yelp.com

7. IShanghai

Shanghainese cuisine with dishes such as steamed pork buns, braised pork belly, and stir fried crab.

IShanghai
8216 World Center Dr
Ste A
Orlando, FL 32821
(321) 430-1220
ishanghaiorlando.com

 

Image via Yelp.com
Image via Yelp.com

8. El Inka Grill

The Second location for the Hunter’s Creek based Peruvian restaurant – their menu features Peruvian classics such as ceviche, lomo saltado, fried seafood platters, and very delicious chaufa – Peruvian style fried rice influenced by Chinese immigrants.

El Inka Grill
7600 Dr Phillips Blvd
Orlando, FL 32819
(407) 930-2810
elinkagrill.com

Image via Yelp.com
Image via Yelp.com

9. Antica Pizza and Mozzarella Bar

A new Italian pizza style restaurant in the Altamonte Springs area with chefs right from Rome who worked with the Michelin starred chef Adriano Baldassarre. They also have a Mozzarella bar which helps guests try out new and different Italian cheeses that makes Italy famous throughout the world.

Antica Pizza and Mozzarella Bar
249 W-SR 436, Suite 1105
Altamonte Springs, FL 32714
(407) 834-7770
antica-pizzeria.com

Image via Yelp.com
Image via Yelp.com

10. Sinha Brazilian Steakhouse

Sinhá (Seen-yah’) which means “lady of the house,” is a new Brazilian steakhouse in Hunter’s Creek features the rodizio style all you can eat dining experience with affordable prices and a buffet bar – Rodizio Lunch: $19.95 and Rodizio Dinner: $24.95.

Sinha Brazilian Steakhouse
13586 Village Park Dr
Orlando, FL 32837
(407) 203-0726
sinhasteakhouse.com

Image via Yelp.com
Image via Yelp.com

11. TR Fire Grill Winter Park

This newish concept by Tony Roma’s restaurant group (the original TR Fire Grill on Semoran near the Airport has closed and relocated to Winter Park) strives to have locally sourced and chef driven menus with dishes like cherry wood smoked duck tacos, bacon wrapped smoked meatloaf, and chicken and waffles.

TR Fire Grill Winter Park
1035 North Orlando Ave.
Suite 101
Winter Park, FL 32789
(407) 708-3600
TRFireGrill.com

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12. Provisions & Buzz Co.

A rebranding of the location formerly known as Jack’s Steakhouse in Baldwin Park, now with an eclectic list of dishes like pork belly kimchi rice bowls, honey miso marinated black grouper, and sage gnocchi.

Provisions & Buzz Co.
4868 New Broad St
Orlando, FL 32814
(407) 896-2688
http://www.provisionsandbuzzco.com/

Image via Lisa W. at Yelp.com
Image via Lisa W. at Yelp.com

13. Saint Anejo Mexican Kitchen + Tequileria

New Mexican restaurant in Oviedo featuring a diverse list of tequilas, house made guacamole, ceviches, and street tacos.

Saint Anejo Mexican Kitchen + Tequileria
5248 Red Bug Lake Rd
Winter Springs, FL 32708
(407) 636-3600
saintanejomexicankitchen.com

Image via Yelp.com
Image via Yelp.com

14. Metro Diner

From Diners, Drive-Ins, and Dives fame, this is a new location for the Jacksonville based Metro Diner in Altamonte Springs – a winner of many Best Breakfast awards from Jacksonville – they are known for huevos rancheros, chicken and waffles, and other traditional diner fare.

Metro Diner
985 N State Road 434
Altamonte Springs, FL 32714
(407) 917-8997
metrodiner.com

Image via Yelp.com
Image via Yelp.com

15. The Ganachery Chocolate Shop at Disney Springs

Fashioned after an old apothecary, The Ganachery features Gourmet Chocolate Ganaches in Disney Springs made with milk chocolate and cream.

Image via Mike P. at Yelp.com
Image via Mike P. at Yelp.com

16. Antonella’s Pizzeria

Excited for this pizza restaurant with fabulous pedigree – from the family of Stefano’s Trattoria in Winter Springs and Goodfellas by UCF lead by husband and wife team Francesco Paradiso and Antonella Paradiso-LaCommare. We look forward to trying their pizzas in Winter Park – very, very soon! Read more about the family on Scott Joseph’s Orlando Restaurant Guide here.

Antonella’s Pizzeria
360 W. Fairbanks Ave
Winter Park, FL 32789
(407) 636-5333
antonellaspizza.com

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After finally reaching some agreements with the City of Orlando, Uber is partnering with some of the hottest restaurants in Orlando to provide their riders with access to secret Uber exclusive menus for their first “Uber Restaurant Week”. Restaurants involved include The Osprey Tavern, The Ravenous Pig, Swine and Sons, and more.

See below for more information from Uber on this week’s special event:

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It’s the most wonderful time of the year . . . Uber Restaurant Week in Orlando.

This week, Uber is partnering with some of the hottest restaurants in Orlando to provide our riders with access to secret, Uber-exclusive menus in a first-of-its-kind Restaurant Week promotion.


HOW IT WORKS

  • Ride with Uber to one of the participating restaurants (listed below) between now and Friday (12/11).
  • Show your Uber ride receipt to your server to receive the special, Uber-exclusive menu
  • Enjoy your sure-to-be incredible dinner, tweet a photo of your meal to@Uber_Florida using #UberFoodie, and then start planning which restaurant you’ll visit tomorrow

Participating Restaurants:

If your mouth isn’t watering already, take a look at the all-star lineup of participating restaurants—and the actual menus—we’re rolling out for you this week:

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WHEN

Monday, December 7 – Friday, December 11. Restaurant hours vary daily and by participating restaurant.

QUOTES

“Orlando has so many excellent dining options these days, so it’s great to partner with Uber to connect tourists and  locals with all the best restaurants. We’re looking forward to Orlando Restaurant Week  and have  delicious menus planned for Uber  riders at all three Swine Family venues.”  -Julie Petrakis, Chef/owner at  The Ravenous Pig, Cask & Larder  and  Swine & Sons

“Our  commitment  to  the   Central  Florida  economy goes  beyond providing  safe,  reliable transportation options  and  extends to  finding  new,  innovative  ways to  engage both  riders and   local  business.   Restaurant  week   is  an   opportunity  to  partner with  local  Orlando businesses while also providing an additional value to riders for a new opportunity to explore the great restaurants that  their city has to offer.” -Christine Mitchell, General Manager for Uber in Orlando

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