Authors Posts by Ricky Ly of

Ricky Ly of

Ricky Ly founded in 2008 as a local Orlando food blog dedicated to finding the tastiest bits and pieces of Orlando as well as around the world. His first book, Food Lovers' Guide to Orlando: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers' Series) is available now on and Photography is taken using a Canon EOS 6D and a Sony Nex-3. In 2017, he was inducted into the Orlando Sentinel's Culinary Hall of Fame. He is also featured in the Orlando Sentinel's Central Florida 100, a weekly opinion column featuring 100 of the most influential people in local government, politics and culture. In 2018, he was chosen by the Orlando Weekly as one of the "Ten People Making Orlando a Better Place to Be." E-mail him at tastychomps(at) Google

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Happy Hour just got a lot happier in Winter Park.

First, there were Happy Hour drink specials from 4 –7 p.m., then a second round of Happy Hour drink specials added from 9 p.m. – close … and now, Bulla Gastrobar in Winter Park is adding tapas to the Happy Hour lineup.

From 4 – 7 p.m. Monday through Sunday, guests can enjoy discounted tapas and half off all beer, wine and liquors at the bar.

· Bulla’s happy hour is available daily from 4-7 p.m.

· All beer, wine and liquors (including cocktails) are half off for happy hour

· $2 pours of draught craft beer, $3 bottles

· $6 craft cocktails

· $4-$5 glasses of sangria

· $4.50-$8.50 glasses of wine

· Three boards and nine small plates are featured on Bulla’s new happy hour

We got a sneak peek at the new menu for your viewing pleasure:

Chef Mariano Vegel showcases the new flatbreads on the menu

CHEF’S BOARD 18. Tetilla, Manchego, Jamón Serrano, Chorizo de Cantimpalo, olives
CURED MEATS 14. Jamón Serrano, Coppa, Chorizo de Cantimpalo
CHEESES 14. Tetilla, Murcia al Vino, Manchego

HAM CROQUETTES Serrano ham, fig jelly
PATATAS BRAVAS Crispy potato cubes, spicy brava sauce, aioli
ANDALUSIAN GAZPACHO Spanish chilled vegetable soup
PIMIENTOS DE PADRÓN Blistered shishito peppers, sea salt
POTATO TORTILLA Traditional Spanish omelet, caramelized onions, garlic aioli

SAUTÉED GARLIC SHRIMP Brandy, pepper flakes (no bread)
PINTXO MORUNO Cumin marinated grilled pork skewers, mojo verde, Greek yogurt
KALE SALAD Barley, roasted beets, Spanish goat cheese, lemon maple dressing
ALBÓNDIGAS Veal and pork meatballs, Manchego, tomate frito

CHEF’S BOARD 18. Tetilla, Manchego, Jamón Serrano, Chorizo de Cantimpalo, olives

HAM CROQUETTES Serrano ham, fig jelly

PATATAS BRAVAS Crispy potato cubes, spicy brava sauce, aioli

ANDALUSIAN GAZPACHO Spanish chilled vegetable soup

PIMIENTOS DE PADRÓN Blistered shishito peppers, sea salt
POTATO TORTILLA Traditional Spanish omelet, caramelized onions, garlic aioli

SAUTÉED GARLIC SHRIMP Brandy, pepper flakes (no bread)

PINTXO MORUNO Cumin marinated grilled pork skewers, mojo verde, Greek yogurt

KALE SALAD Barley, roasted beets, Spanish goat cheese, lemon maple dressing
ALBÓNDIGAS Veal and pork meatballs, Manchego, tomate frito

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Nothing screams summer more than a romantic dinner on a veranda – Del Frisco’s Double Eagle Steakhouse offers a Prime Pair pre-fixe menu – all summer long!

Guests can indulge in a salad, side, and 8 oz. filet paired with Del’s infamous Jumbo Lump Crab Cake.

And with a wine selection of over 1,200 labels, they’ll also find their inner Sommelier on a warm summer night.

The Prime Pair is a pre-fixe menu which includes a salad, side, and 8 oz. filet paired with Del’s infamous Jumbo Lump Crab Cake. The deal ends on September 3rd.

Now through Labor Day, choose the two-course Prime Pair menu for just $59. It’s available daily and includes a salad and an entrée paired with our signature lump crab cake and a side dish. It’s the perfect way to enjoy a summer like no other.

$59 Per Guest


Mixed Greens, Tomatoes, Shaved Carrots, Croutons & Crisp Bacon

Crisp Romaine Leaves, Shaved Parmesan, Texas Croutons & Caesar Dressing

Paired with Del’s Jumbo Lump Crab Cake


Wild Mushroom Bordelaise Sauce





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La Luce is Hilton Orlando Bonnet Creek’s signature restaurant created by famed Napa Valley chef and restaurateur Donna Scala. I first met Chef Donna Scala back in 2012 for a special dinner there – she was a breath of fresh air and always so full of light – La Luce.

Chef Donna Scala was an incredibly talented chef, gracious host and beloved friend who passionately operated La Luce in Orlando, Florida at Hilton Orlando Bonnet Creek and Bistro Don Giovanni in Napa, California. In 2014, she tragically passed away at the age of 60, but her spirit lives on through her recipes and her restaurants. If you look closely at some of the paintings here, you may see her favorite vespa featured – which she loved to use to travel around the wine country in California.

Chef Alberto Navarrete Arias, who trained under Chef Scala for over 20 years in California, continues to helm the modern Italian country kitchen here at La Luce serving up dinner nightly from thin crust pizzas, homemade pasta, Mediterranean-inspired drinks and a Trattoria-style wine program.

In 1993, when Chef Donna Scala and her husband opened Bistro Don Giovanni in Napa Valley, back before the “trend” of the farm-to-table movement, they installed a garden to supply ingredients for Mrs. Scala’s Italian dishes like Pasta Alla Gianni.

The menu here at La Luce continues that tradition of fresh, seasonal ingredients. This summer, they are featuring a wonderful stone fruit salad (for those that don’t know that means fruit with pitted seeds like peaches, figs, etc.), a wonderful fig and speck pizza baked in house in their wood oven with a delightful crustm and freshly grilled lamb chops.

Take a look at their newest Summer Menu below from our recent (superb) dinner visit:

Pesca “Mocktail” – Pasco Peaches, Pomegranate

Baked Prosciutto Wrapped Asparagus, Fontina, Parmesan Cream Sauce

Local Greens, Shropshire Blue Cheese, Candied Hazelnuts, Moscatel Vinaigrette

Melted Leeks, Gorgonzola Dolce, Aged Balsamic – the proscuitto was crisp like BACON so good.

Roasted Mussels and Clams, Tomato, Garlic, Chilies, Pinot Grigio

Grilled Lamb Chops, Warm Fregola and Kale Salad, Feta Cheese, Lemon


La Luce at Hilton Bonnet Creek

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Are you a member of our Orlando Foodie Forum presented by TastyChomps? Join today:

Also if you love our newsletter – make sure to forward it on and ask your friends to sign up!

Be the first to taste Tapa Toro’s Magical Dining Month prix fixe menu. Plus, you will enjoy a cocktail reception and wine pairings with your meal included in the price of your ticket. It’s going to be a FIESTA!




Visit Orlando’s Magical Dining Month

2018 MENU

— Appetizer —
Choose One:

Wahoo Crudo
pickled shallots / garlic chips / puffed farro / leche de tigre “cilantro lime foam”
gluten-free, dairy-free, vegetarian

Fabada “White Bean Soup”
pork belly / sausage / chorizo / scallion oil / smoked paprika
gluten-free, dairy-free

Rioja Braised Pears & Cabrales
lola rosa lettuce / arugula / shallots / queso de cabrales “blue cheese” / rioja wine dressing

— Entrée —
Choose One:
Grilled Mediterranean Sea-bass
red lentils / tomato / shaved apple / piquillo pepper
gluten-free, dairy-free

The Fryda Kawlo
pan fried cauliflower steak / herbed yogurt / marble potatoes / baby carrots / tomato sauce

Grilled Lamb
lamb chops / polenta cake / pickles veggies / romesco sauce

— Dessert —
Choose One:
Crema Catalana “Catalan Cream”
orange / fresh mint / brûléed sugar

Chocolate Mousse
almond cake / chocolate shortbread / almond crunch glaze /
salted caramel / white chocolate covered pretzels

Dinner & Wine Pairings $45
Limit: 2 tickets per guest

Wednesday, August 22
6:00 – 8:30 p.m.
at Tapa Toro on International Drive

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WHAT: The Tasty Trio – Three of Orlando’s top food and wine experts are partnering to host a four-course dinner at Second Harvest Food Bank of Central Florida as part of the nonprofit’s Chef’s Night Series.

Tonda Corrente, owner of La Femme du Fromage; Lisa Wilk, founder of Orlando Uncorked; and Jill Ramsier, co-owner of Quantum Leap Winery, will lead guests on a “wine, cheese and chocolate” pairing journey featuring delicious food and specialty drinks, including chocolate from Peterbrooke Chocolatier of Winter Park.

Chef’s Night brings Central Florida’s top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise funds for a good cause. All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.


Passed Appetizers
Bruschetta – Olde Hearth Bread with Taleggio cheese, chopped strawberries, white chocolate and micro greens (Veg friendly)

Mini Taco – 2 versions
1) Chicken Mole, veggie mix, cilantro and Prairie Breeze Cheddar
2) Black Bean Mole, roasted peppers, grilled corn, jicama, cilantro and Prairie Breeze Cheddar (Veg friendly)
Quantum Leap wines

Butter or bib lettuce, roasted butternut squash, Meredith dairy feta, cashew brittle crumble, Apricot dressing (Veg friendly)
Quantum Leap wine

Pepper Crusted Beef Tenderloin with Wine Maker Cuvee & Chocolate Reduction, Potatoes Gratin and Roasted Carrots with Balsamic Chocolate Glaze and Crumbled Goat Cheese

*Vegetarian Options Available
Quantum Leap wine

Peterbrooke Chocolatier of Winter Park’s Awarding-Winning Ultimate Dark Chocolate Brownie with Gjetost fondue and Mascarpone cream (Veg friendly)
Quantum Leap wine

WHEN: Thursday, August 30, 2018

6 – 9 p.m.

WHERE: Second Harvest Food Bank of Central Florida

411 Mercy Drive

Orlando, Fla. 32805

COST: $75 per person

REGISTER: Purchase tickets at or call 407-514-1070 for more information. Seating is limited.


About Second Harvest Food Bank of Central Florida
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed nearly 58 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. In addition, Second Harvest’s 16-week culinary program teaches foodservice-based technical, life and employability skills to economically hard-pressed adults. Second Harvest is distributing enough food to feed 48,000 people a day. To learn more about SHFBCF, visit

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Urbain 40 American Brasserie and Lounge, the 1940s big band era inspired restaurant on Sand Lake Road in Orlando, recently updated their menu for the summer. Helmed by Chef Tim Keating, with an extremely capable line-up of sous chefs and pastry chefs, has unveiled their latest offerings based on the best of the season.

Though Chef Keating was out this evening, the team held the high standards for Urbain 40 and definitely made him proud

Take a look below at what is new as well as some classics to try on your next visit to Urbain 40.

Urbain 40 American Brasserie on Orlando’s Restaurant Row
House baked bread

The highlighted items are the new seasonal ingredients and dishes

The Classic Mussels in Lemon Butter

Chef’s Seasonal Salad with strawberries, red onions, radishes, aged feta cheese, greek olives Wild Red Argentinian Shrimp Cocktail with Tito’s Spiked Roasted Tomato Cocktail Sauce Campagna Flatbread pizza with stracciatella, fennel sausage, roasted peppers, arugula, parmigiano reggiano The Blended Burger – Umami Burger – and the Grilled Gulf Coast Grouper Filet Truffle pommes frites (truffle fries) so good! Grilled Gulf Coast Grouper Filet with Fingerling Potato – spring onion – tiny pepper and summer crop squash hash Orecchiette alla Campana – Italian Fennel Sausage, Eggplant, Rhapini


Urbain 40 American Brasserie and Lounge
8000 Via Dellagio Way, Orlando, FL 32819

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Ok I admit I had to check the calendar to make sure it wasn’t April Fool’s Day or something but this is real.

Celebrity Chef Guy Fieri and restaurateur Robert Earl, are creating a new chicken tenders concept that will launch its flagship location at Disney Springs at the Walt Disney World Resort in Lake Buena Vista, Fla. called Chicken Guy!, sourced from chicken that is all-natural, antibiotic free, never frozen, hand-pounded and breaded fresh every day.

Here is the info from their press release:

The menu at Chicken Guy! will feature one-of-a-kind all-natural fresh chicken tenders, hand-pounded to maximize crunch and paired with a wide selection of delicious sauces. Brined in fresh lemon juice, pickle brine and buttermilk, and infused with fresh herbs, these tenders deliver on flavor and texture. The menu features the tenders—grilled or fried—in sandwiches, straight up on skewers, or in meal-sized salad bowls, and a wide array of sauces to enjoy with the chicken as well as tempting sides like Guy Fieri’s fries, crowd pleasing mac ‘n cheese, fried pickles and fresh slaw. If all of that isn’t enough to satisfy, Chicken Guy! has two delicious Flavortown Frozen Treats that will make anyone’s mouth water! Guests can end their meal on a sweet note with the Triple Double Ice Cream Treat, a large cup of deliciousness combining triple chocolate and double mint, that may cause a few cases of brain freeze or the Cinnamon Apple, a heaping cup vanilla soft serve ice cream smothered in Cinnamon Toast Crunch & Apple Jacks cereal, yum!

“I’ve had the pleasure of getting to know Guy—first with the launch of his sandwich and burger menu at Planet Hollywood. Since then, we have kept in touch, determined to work on more projects together,” said Planet Hollywood Founder and Chairman Robert Earl. “We have found the perfect venture with Chicken Guy!, certain to be a crowd-pleaser. I have personally tasted all the menu items and can’t wait to open at Disney Springs and across the country, because I know our guests will love what Guy has put on the menu.”

Fieri, a chef, entrepreneur and New York Times bestselling author, has brought his signature blend of authentic-meets-surprising flavors to Chicken Guy!, once again creating crave-worthy blends of spices and seasonings that keep his fans coming back for more. In this new concept, Fieri has taken the always popular chicken tender, endowed it with a proprietary blend of flavors, and provided guests with a myriad of delicious sauce options resulting in endless combinations of flavors.

“I’m stoked to be building Chicken Guy! with my friend, Robert Earl,” said Fieri. “It’s all about the real deal, all-natural chicken but lemme tell you, our sauce game is on point.”

For more information, visit Follow us on Twitter and Instagram @realchickenguy and on Facebook at Chicken Guy

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What is this “Blended Burger” anyway?

According to the Atlantic, a team of scientists from Oregon State University, Bard College, and Loma Linda University calculated just what would happen if every American made one dietary change: substituting beans for beef. They found that if everyone were willing and able to do that—hypothetically—the U.S. could still come close to meeting its 2020 greenhouse-gas emission goals, pledged by President Barack Obama in 2009.

That is, even if nothing about our energy infrastructure or transportation system changed—and even if people kept eating chicken and pork and eggs and cheese—this one dietary change could achieve somewhere between 46 and 74 percent of the reductions needed to meet the target.

Urbain 40’s Umami Blended Burger

The James Beard Foundation’s annual Blended Burger Project is a nationwide initiative that challenges chefs to make a “blended burger” by blending ground meat* with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.

Now through July 31, 2018 locals can enjoy these blended burgers from the following participating restaurants, K Restaurant & Wine Bar, Urbain 40 and 310 Park.

Diners can vote and support the Blended Burger Project™:

· Visit to view the gallery of blended burger photos, and cast their vote for the blended burger

· Visit the participating restaurant through July 31, 2018 and ask for the “blended burger”

· Post their burger photos to social media with the hashtag #blendedburgerproject

In August, a prestigious panel of judges on behalf of the JBF will review 20 restaurants receiving the most votes to select the five top winners, based on most creative use of mushrooms, best flavor profile and presentation.

The Judges are:

· Andrew Zimmern, TV personality, chef, writer and teacher.

· Antoinette Bruno, CEO and Editor in Chief,

· Susan Westmoreland, Culinary Director, Good Housekeeping.

Chefs from the top five restaurants will win a trip to New York City to cook their blended burger dish during a special fall event at the historic James Beard House. Visit for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.

K Restaurant & Wine Bar
1710 Edgewater Dr.
Orlando, FL

“Blended Burger”
Ground Mushrooms and Beef, Topped with Melted Swiss Cheese, Mushrooms, Heirloom Tomatoes, Crisp Bibb Lettuce & Black Garlic Aioli Sauce $18

Urbain 40 American Brasserie & Lounge
8000 Via Dellagio Way
Orlando, FL

James Beard Foundations Blended Burger Project “Umami Burger”
Ground Short Rib, White & Porcini Mushrooms & Bush Dreams Pepperberry Rub-laced Steak Burger, Brioche-Sesame Bun, Truffled Tomato-Bacon-Onion Jam, Melted Truffled Cheese, Arugula, Heirloom Tomato, House Pickles & Truffled Pommes Frites $18

310 Park
Lakeside, Park South, Lake Nona

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One of the first interviews I ever did on TastyChomps was with Master Sommelier George Miliotes, where he taught me some of the most basic things about wine, as well as his family’s history in Orlando.

Now, Mr. Miliotes, with more than 40 years experience in the industry, has opened a new concept at Disney Springs – the eponymous Wine Bar George. Disney Springs – formerly known as Downtown Disney – has exploded in recent years with a plethora of new dining experiences led by celebrity chefs and arguably home to some of the best eats in Orlando.

We were recently invited to visit the 200-seat, 6,000-square-foot space to learn more about the new restaurant as well as a first-hand lesson from the Master Sommelier himself on wine tasting.

The opening at Disney Springs is a kind of coming home event for Mr. Miliotes who was part of the opening team of the California Grill restaurant at Disney’s Contemporary Resort and managed the venue from 1995 to 2002. While there, he created an award-winning wine list and one of the first “100 wines by the glass” lists in the country.

As one of only 249 worldwide industry professionals certified by the Court of Master Sommeliers, Miliotes features wines from acclaimed and well-known wineries as well as growing regions and wineries that are up-and-coming. The location offers an unparalleled wine list including more than 130 selections by the ounce, glass and bottle. Wine Bar George is actually the only Master Sommelier-led wine bar in Florida.

“The wine list will feature more than 130 wines all served by the ounce, glass or bottle,” Miliotes said. “The list will include more than 40 varietals from regions around the world. We will use the Coravin, the Vinfinity system and wine on tap to ensure each wine is enjoyed to its fullest extent. Servers will adeptly pair a range of small plates, cheese and charcuterie, shareable entrees and dessert with each wine. If you are looking for an awesome $9 glass on tap or a few ounces of Château Margaux, we will have wines for you to enjoy.”

In addition to the extensive wine list, Wine Bar George offers a variety of cocktails, a selection of beer and cider and frosé.

Executive Chef Ron Rupert worked closely together with Mr. Miliotes to create a menu that would pair perfectly with the extensive wine selection, from small plates to artisan cheese and charcuterie boards, but also sharable entrées. The food here is definitely not an afterthought, but indeed is a part of what makes wine tasting such an enjoyable experience.

Upon arrival, we were treated with a selection of their craft cocktails including the American 75 and the New York Sour, with a board of select artisanal cheeses and charcuterie.

American 75 St. George Terrior Gin / Roeder Estate / Lavender

New York Sour Russell’s Reserve 10 Yr Bourbon / Venta Morales Tempranillo

The Big Board Chef’s selection of six artisanal cheeses & five crafted meats / condiments

Master Sommelier George Miliotes then gave us an education on wine tasting by giving us tips on the smells and tastes of wine, from dry to sweet, depth of flavor and taste, and how this all ties to the age and origin of the wine.

Taste Like a Master Sommelier Tasting of three wines led by George

Giocato Goriška Brda, Slovenia ‘17
Casas Del Bosque, Reserve Casablanca, Chile ‘16
Zuccardi Salta, Argentina ‘16

Our dinner included some small appetizers as well as family sized shareable entrees, all paired wonderfully with our wines. My favorites of the evening included the crispy mac and cheese bites (you will never guess what they are coated in!), the togarashi dusted chicken skewers, house-made meatballs, supremely tender skirt steak, and the wine braised chicken in mushrooms and vegetables.

Crispy Mac & Cheese Bites – tomato nage / pecorino

Chicken Skewers – togarashi / Asian slaw

House-Made Meatballs – triple cheese polenta / tomato sauce

Pairings selected by George Miliotes

First Wine: Selbach-Oster, Bömer, Zeltinger Schlossberg, Mosel, Germany ‘16

Second Wine: Foillard, Côte du Py Morgon, France ‘16

Grilled Whole Greek Sea Bass – cannellini bean ragout / seasonal vegetables / lemon

Wine Braised Chicken – mushrooms / Yukon potato hash / seasonal vegetables

Skirt Steak – roasted potatoes / chimichurri / seasonal vegetables


Olive Oil Cake – candied olives / lemon mascarpone

Key Lime Pie – A Florida favorite

Follow George @WineBarGeorge on Twitter, Instagram and Facebook and join the #WineBarGeorge conversation. Visit for more news and updates.

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Hawkers Asian Street Fare was founded in Orlando’s Mills 50 District by four friends, Kaleb Harrell, Allen Lo, Wayne Yung and Kin Ho, who traveled the world on a mission to curate an eclectic and memorable dining experience built on passed-down recipes and hand-picked popular street foods from all over Asia — Korea, China, Malaysia, Singapore, Thailand, Vietnam, and Japan.

The brand’s name was inspired by street vendors that the friends encountered throughout the streets of Asia known as hawkers, who are famous in their own right and thrive off of locally grown ingredients to create dishes sold from mobile carts and stands.

I’ve been to Malaysian restaurants from Atlanta to New York City, and I have come to realize that our very own Hawkers serves up some of the best curry prawn mee noodle soups and roti canai in the United States.

They recently opened their second Orlando location in Windermere at The Grove (9100 Conroy Windermere Road, Suite 110, Windermere, FL 34786) and have announced their newest (seventh!!) restaurant will be coming soon in 2019 to Charlotte, North Carolina.

“For the last few years, we’ve watched Charlotte grow into one of the most dynamic urban markets in the Southeast,” said Kaleb Harrell, Co-Founder of Hawkers Asian Street Fare. “We absolutely love the culture, and the city’s investment into walkability and revitalization. It is an honor for us to open in Charlotte.”

The seasonal menu features house favorites such as Roti Canai (Row-Tee Can-Eye), a flaky Asian flatbread paired with Hawkers’ signature curry sauce, an award-winning Pad Thai, and other popular items such as Yi Yi’s Chicken Dumplings and Curry Laksa.

With all the growth recently at Hawkers, we wanted to chat with Kaleb Harrell, one of Hawkers’ founders, about the restaurant and where it’s all headed:

Tasty Chomps: What was it like in those very first days when Hawkers began?

Kaleb: It’s so different! The four founders were running the kitchen while we had a few servers running the front for us (including our wives after they left their day jobs at 5). I can remember opening around 9 a.m., working the entire day to close, cleaning the kitchen, then talking about building our systems until 3, 4, 5 a.m. some nights. Those were days that I’ll never forget and wouldn’t trade – it was a time when our partnership strengthened and we built the foundation of what Hawkers is growing to be. Most of all, I remember the guest reactions – excited that they had found this gem of a restaurant with a cuisine they had never tasted and an adventurous experience that would leave them wanting to show it off to their friends.

What will the new headquarters coming to downtown Orlando be like?

Designing that space has been very difficult. Of course, we have to make it a “functional” work environment (so says our architect 🙂 ), but we are really trying to create a space that is connected to our restaurants. There will be a workspace side that functions more like an office with heavy street art and some very creative elements, including our “rice bag room.” Then there will be the mock dining area that sits on the bridge – this is our opportunity to bring street culture into the space. We will have a fully functional bar, a few booths for flex space, and an instagram-worthy neon installation on the ceiling.

What can new visitors to Hawkers expect when they dine at Hawkers?

We love for our first-time guests to come in with an open mind, ready to be adventurous. There is always a little education upfront, because our service style is very different than a typical full-service restaurant. We have taken inspiration from eating at hawker centers on the streets of Asia, so our food comes out as it’s prepared, not as it’s ordered (no heat lamps), and everything on our menu is meant to be shared. You won’t find forks on the table or served with dishes (although they are available for our less chopstick-savvy guests). Lastly, our team will encourage our guests to be a little adventurous and try something new! Afterall, that’s what eating the streets is all about.

What are the upcoming plans for Hawkers?

Currently, there are three units under construction, Atlanta, Charlotte, and Delray Beach. We are launching an initiative titled “20 in 20” where our team has committed to having 20 units open by the end of the year 2020. All of our focus is in growing the brand in a meaningful way without diluting the what we have already built. It’s a challenge and requires intentionality with every decision, but our team is up for it and we are excited!

Why is Hawkers so delicious??

Haha. We just don’t cut corners. All of our sauces are made from scratch. We hand-cut vegetables every day. Dumplings are hand-rolled every day. It’s the difference in your grandmother making her meatballs and bolognese sauce from scratch and your roommate from college heating up Chef Boyardee… only in our case the meatballs are covered with an addictive curry sauce.

For more about Hawkers and their menu, visit

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A few months ago, I had the honor of serving as a guest judge for Orlando Magazine’s Orlando Burger Battle. The competition took place at the newly opened Ace Cafe in downtown Orlando, known for their rock and roll and biker theme, renovated in the 91-year-old Harry P. Leu building at 100 W. Livingston Street, just across from the Lynx bus station.

The space is massive with a 14,000-square-foot restaurant space featuring bars, lounges and a stage. There are plans for a retail space, motorcycle dealer, and outdoor and indoor event space as well. Almost every day of the week there is a special event with meet ups for biker enthusiasts, car enthusiasts, and more (check their calendar online at

If you didn’t know, Ace Cafe is actually a famous London diner founded in 1938, developing a reputation as a meeting and eating place for those passionate about cars, bikes and rock ’n roll culture. The original location on London’s North Circular Road began as a transport cafe for truckers, then evolved into a popular destination for rock ‘n roll-loving teens riding motorbikes during the ’50s and ’60s.

We were recently invited to check out the new things going on at Ace Cafe as they just hit their one year anniversary. The food is your standard American diner fare from burgers to sandwiches, but also a few nods to their British heritage like a very good rendition of the fish and chips.

The space is huge!

Buffalo Empanadas – Three Empanadas filled with Pulled Chicken, House-Made Ace Hot Sauce & Cheese. Served with Celery and Blue Cheese Dressing

Bonneville Bacon Cheeseburger – this is a half pound Angus beef burger topped with Hickory Smoked Bacon, Cheddar Cheese, Lettuce, Tomatoes & Onions & served on a toasted, buttered Brioche Bun with Fries & a Pickle Spear. It was one of the top ranking burgers from our burger battle as well, if my memory serves me correctly.

George´s Fish & Chips
North Atlantic Haddock dipped in House-Made Yuengling beer batter, fried to a golden brown. Served with Chips (Steak Fries) & Mushy Peas. Just like they serve in London!

Ace Cafe Super Food Salad
Healthy & refreshing Power Greens, Micro Sprouts, Feta Cheese, Tomatoes, Cucumbers, Guacamole & Candied Pecans tossed with Citrus Vinaigrette

For more information, visit, call 407-996-6686, and connect on Facebook, Twitter @AceCafeOrlando and Instagram @acecafeorlando_official.

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Anthony Bourdain passed away at the age of 61 on June 8th, 2018, from an apparent suicide. The death left many around the world who were touched by his work reeling. From giving the public an insider’s look into our “culinary underbelly” inside kitchens across America in his best selling novel Kitchen Confidential,  to opening our eyes to glimpses of far-flung kitchens and street markets around the world for many for the first time during his many food travel shows, Anthony Bourdian was a trailblazer for the food world in so many ways. Increasingly in recent years his shows have been more about the people behind the food than the food itself, showcasing that no matter where we are in the world, we all have many same commonalities.

I remember my first time seeing Anthony on TV, an episode of a Cook’s Tour on the Food Network. It was during college and I had just visited New York for the first time. Here he was in some pub in Tokyo, Japan eating sushi, drinking beer, and overall, having a great time. It was my first time seeing modern day Tokyo and probably was the first time for many other viewers as well, opening our horizons to new corners of the world. I think his adventures inspired so many others to travel, to see new things, to try new foods, and learn from new cultures not only around the world but maybe also down the street from our own neighborhoods, or on the other side of the tracks. For this, to inspire us all to see ourselves in the other, I will be forever grateful to Anthony and his work.

Recently, I asked a few of our local Orlando restauranteurs, writers, food publicists for their thoughts in memory of Anthony Bourdain. The impact he left on our own food scene in Orlando runs deep.


“It was September of 2005. Janet and I had returned from Spain. Hurricane Katrina had spared Key West during this time but went on to wreak famous havoc on New Orleans. We had been invited by Tony to do a show with him on Key West. Janet and I were living there again with the belief we had re-settled ‘for good’. Tony was in great spirits. He was becoming quite famous by then and folks on the streets were eager to meet him as we walked Duval. Showing him the place that formed the roots of my cuisine was more deeply rewarding than I can convey. His pirate and writer spirits were perfectly aligned on the Island. As we waited to shoot one scene he asked me if I might help him find a house to rent for a few months. He wanted to write a follow-up to ‘Kitchen Confidential’. We joked about all of the fun+trouble we could get into together. It was a fantasy I shall keep forever now … in fantasy land. Rest in Peace my Friend.” – Chef Norman Van Aken, 1921 by Norman Van Aken


“Tony was 2 years older than I but we grew with quite similar backgrounds as he lived in in Leonia, New Jersey (one town over from my hometown of Bogota). He spent his summers 2 towns up from me & my family home at the Jersey shore where he & I started our culinary careers. He went on to the CIA to get serious about cooking (I couldn’t afford the $12K to go there so I took a scholarship to play Basketball @ William Paterson University in Wayne, New Jersey. Jumping forward, Reading Kitchen Confidential profoundly changed my outlook on Kitchen life & was a sheer delight as he shared all the experiences of growing up in Jersey.

In 2000, my first year of being nominated for a James Beard award, I walked into the Hall at The Marriot Marquis in NYC where the awards were held & after checking in the first people I ran into was Mario Batali who I had known for some years & Tony. It was then that I was introduced to Tony & was able to share all my Jersey stories & shared a lot of laughs & I then passed along my appreciation for all of his work thus far. He shared that he had heard of me & my Texas colleagues who had a Chef’s Band & how cool that was. Before I left them, both Mario & Tony put their hands on my shoulders & shared “don’t worry Tim, You’ve got this- we voted for you”. Soooooooo Cool.

I also ran into him the next 3 years that I was nominated at the awards & we shared similar moments. Needless to say, I was deeply moved & it remains one of the highlights of my career.

Being a Monster Fan of Tony & Parts Unknown & all that he had achieved, I must say that I was crushed when I heard of his passing. The World lost a great one. God rest his Soul!!” – Chef Tim Keating, Urbain 40

“There’s a lot I could say – but I’ll keep it simple. I never met Anthony Bourdain, but his outlook on the world really shaped me to who I am today. I didn’t grow up traditionally Thai. Like a lot of half-asian kids, I spent a lot of my early teens just wanting to fit in with the white kids. Tony’s outlook on the world and his shows like No Reservations helped me see the world differently, and largely made me see that my Thai heritage was something beautiful to be proud of. Not only that, his books and shows taught me that cooking was something honorable to do. I re-read Kitchen Confidential last year when I was staging in thailand. I would read 20 pages every day before I went into work. It made me excited about what I was about to do. It still does.” – Dylan Eitharong, Bangrak Thai Street Kitchen

Kitchen Confidential was published in 2000 and was a huge influence in our lives as we prepared to attend culinary school in New York. We’ll never forget the thrill of devouring the book and realizing there was a whole world of people out there having experiences similar to ours. It opened our eyes and was a catalyst that has everything to do with who we are today. ” – Alexia and Rhys Gawlak, Swine and Sons

“I have a fair amount I wrote down that day but to keep it short. Anthony was a voice that made us proud to cook and BE cooks or hospitality workers rather than be ashamed of our seemingly endless toil in uncomfortably hot and painful places. All in all, he was an inspiration and like a wise man who had seen it all from our perspective and told the world but also became a voice in the world telling everyone about the adventure, pain, camaraderie, and joy of it all. I’ll always feel very lucky he wrote what he did and became who he did because i feel like a whole generation of cooks owe him a lot of our success.” – Chef Bruno Zacchini, Pizza Bruno

“I have kept quiet on the Anthony Bourdain situation for the last few days now. While everyone else posted their pictures, memories and condolences, I decided I would like to reflect and figure out the right way to describe how his work has impacted me. Despite the incredible fame he received from his tv shows and the platform they extended to him, I never really watched them. That’s not to say I wasn’t a fan of Bourdain, that is just to say that, those shows were not why I was a fan of Bourdain. The thing I liked most about him was his unfiltered and completely real portrayal of kitchen life. He was completely transparent in his work whether through interviews, articles, or books about what life is like in the kitchen. He is probably one of the main characters who actually shed light on the barbaric personalities and lifestyle you must live to be in a professional kitchen, at least prior to recent times. Bourdain’s biggest contribution to my life was that he showed that a cook can have other talents as well. I have been writing for months now nonstop but have not found anything I wanted to publish. I find it very befitting that this piece might very well be the first thing that I do.” – Joseph Roberti, Pizzeria Roberti – read the full piece here: 


“Hawkers’ entire concept was based on the idea that thanks to Anthony Bourdain and his loyal foodie community, Americans were finally ready to try, even embrace, flavors and textures from global cuisine that had been previously kept secret, shared only by locals. Chef Bourdain had a coolness about him that was palpable. His raw, bold, no-nonsense approach was the only fit for introducing the world to authentic food, cultures, and traditions – no one else could have done what he did. He taught me that pushing the envelope means more than just being adventurous. It means being appreciative and respectful of what other cultures have been enjoying for generations – flavors and foods that we are now lucky enough to enjoy, too. As my 71-year old mother said, “food today is what Rock N’ Roll was in the ‘60s. Everyone is talking about the next hot restaurant or flavors the same way we talked about bands back then.”

If that’s true, then Anthony Bourdain was our Elvis – an icon to be honored and remembered for his mark on foodie fans across the world. Our hearts go out to his family and friends.” – Kaleb Harrell, Co-Founder of Hawkers Asian Street Fare

“Chef Anthony Bourdain was one of the real ones. His passing reminds me of the importance of communing over food, and not just for food. Their are important stories of culture, injustices, and people that can be found in each dish that we consume. I’d like to think that uncovering these important elements of life was a big part of what Anthony advocating for. Sending love and prayers throughout the community. God bless, foodie fam!” –  Chauniqua Major, Publicist and Founder of Project Pop

“Anthony Bourdain, I’ve read all your books, seen all your TV shows, cooked from your cookbook and felt like I knew you. An unapologetic storyteller who told the stories of those who would have never been told. Shed light on issues others did not want to talk about. An inspiration to broadcasters, foodies and travelers around the world. I’ve worked in the restaurant industry entire life. 14 years as a server & a publicist for restaurants the last six years. You brought my worlds together as writer, telling stories of the industry which had never been done before like it was a underground world. You were a person who appreciated art, music and those who were different. Your words and thoughts have been a part of mine and my husband’s life so much. I’ll never forget driving through the countryside of Spain listening to your audio books and feeling so inspired. Your wit and sarcasm have become quotable one-liners in my home.

There is a chapter in“medium raw” called “I’m dancing.” It tells the story at your daughter’s dance class and being the only dad they are among a sea of nannies. You discussed that moment where you danced with you daughter for the first time. I can’t get that moment out of my mind because it changed you then. I am really hit hard by this and the world will not be the same. #RIPAnthonyBourdain

One of my favorite @Bourdain quotes from “Medium Raw: “If you are literally serving shit to American children, I’ve got no problem with a jury of your peers wiring your nuts to a car battery and feeding you the accumulated sweepings of the bottom of a monkey cage.” – Maria Wyatt-Uhl, Senior Account Executive, Publicity

“He possessed a disarming intelligence and a no-bullshit eloquence that spoke to many a quiet adventurer. He was our generation’s Hemingway. Sadly, both Hemingway and Bourdain died at their own hands at the age of 61.” – Faiyaz Kara, Orlando Weekly


“We’re not so different, you and I.”

Anthony Bourdain probably never said that. But he was a major cinephile, and he probably would have scoffed every time a movie or TV character uttered that cliche. The line makes me chuckle every time, but there is truth in it.

I loved the cinematic quality of Bourdain’s food and travel shows, especially Parts Unknown. A lot of episodes were homages to classic films, with the shooting, the editing, even his narration. Some allusions surely went over my head.

But that’s what Bourdain did best. He was a raconteur, an adventurer, a storyteller, a tour guide, a journalist. He was one of my favorite writers and personalities. Incredibly witty, insightful, charming, and “woke.” He took us places and taught us and fed us, at least metaphorically. He made me think more about food, and definitely made me want to write about food. (Sorry, not sorry!)

In so many brilliant books and three wonderful shows (A Cook’s Tour on Food Network, No Reservations on Travel Channel, and Parts Unknown on CNN), he brought us along to all kinds of exotic and not-so-exotic destinations and showed us that everyone has a story that’s worth listening to, especially if we stop to listen and talk over a good meal. I think in this isolating age where society feels more divided than ever, he was on to something. Listening. Empathy. Sharing cultures. Food breaking borders and boundaries. Chefs as ambassadors and anthropologists.

And he seemed like such a cool guy. Someone with demons for sure, which gave him an edge, but we thought he had them under control. Maybe he did too. Most people I know have fought with anxiety and depression. Dear friends, family members, people I love more than life itself. I have too. I have moments of pure happiness, but mostly I just shoot for being content, figuring that’s the best most of us can ask for. But I apologize more than I should. I walk on eggshells too often. I deal with impostor syndrome, self-doubt, self-loathing at times. Maybe Anthony Bourdain did too, even with everything he seemed to have going for him. You look at these celebrities who seem to have it all, and feel shock when they buckle under the pressure. (They’re not so different, them and us.) You wish they had asked for help.

I’m a librarian. My job is to listen and to help if I can. Ask for help, even if you don’t ask me. There’s no shame in it. You matter, and we don’t want anything to happen to you.

We’re not so different, you and I.” – Louis Rosen,

Photo by Chef Bruno Zacchini

“If I’m an advocate for anything, it’s to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food.” – Anthony Bourdain

How to get help: In the US, call the National Suicide Prevention Lifeline at 1-800-273-8255.

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It’s been a busy month here in Orlando for our foodie scene. Here are some of the latest goings-ons just in time for the 4th!

If you have any foodie news tips, send them over with any pics to tastychomps at – thanks!


The Ravenous Pig will be hosting a July 4th Backyard Party from 11:30 a.m. to 5 p.m. only. (They will be closed for dinner service; The bar will be open until 6 p.m.).

The Glass Knife is celebrating the holiday through Wednesday, July 4th selling its special edition red, white and blue doughnut. This is a great item to pre-order and pick up for a holiday party.

Orlando Premium Outlets – Vineland & International – will celebrate Independence Day with extended hours and extra shopper savings. Select stores will have special promotions throughout the weekend, offering additional holiday discounts on top of already everyday low prices. Florida residents can also take advantage of complimentary same day valet from 10 – 11 AM daily at both centers.

Orlando Vineland Premium Outlets will offer:

July 4 Super Sale: July 4 – 8
Extended Hours: June 29 – July 8 from 9 AM until 11 PM
Food Truck Festival: June 29 – July 8 located near Reebok and the playground (full schedule below):

Friday (6/29) to Tuesday (7/3) 11 AM-6 PM
Food Trucks include: Vinny & Kory, Bahama Buck’s Original Shaved Ice, Manna International Street Food, PokeKai, and The Big Cheese

Saturday (7/7) to Sunday (7/8) 11 AM-6 PM
Food Trucks include: Vinny & Kory, Bahama Buck’s Original Shaved Ice, Jamaican Jerk Hut

Orlando International Premium Outlets will offer:

July 4 Super Sale: July 6 – 8
Extended Hours: July 6 – 8 from 9 AM until 11 PM

COST: No fee to attend; open to the public

The Honey Baked Ham Company® Celebrates Summer with Limited Time $19.99 Picnic Pack Offer

Launching on June 4, the Picnic Pack offers an assortment of Honey Baked essentials, which including a half-pound of Honey Baked Ham® slices and a half-pound of Honey Baked Turkey Breast slices, one pound of a Deli Side or Ham Salad and a bag of Kings Hawaiian Rolls to create the perfect, easy-to-serve sliders.

For only $19.99, customers can purchase this convenient pack to bring along to any pool party, road trip, or family picnic event.

Honey Baked Ham’s® Picnic Pack will be made available from June 4 through August 26 at all store locations nationwide.

Eddie V’s Team

Through July 29th, Eddie V’s will host Sparkling Sounds, an unparalleled combination of seasonal taste preferences and themed live music in the sophisticated vibe of the V Lounge, featuring champagne and champagne duet pairings starting at $14, plus $8 seasonal oyster duets. These special menu features are offered for a limited time only during the summer

Guests are invited to raise a toast with Sparkling Duets such as Schramsberg Blanc de Blancs, CA & Roederer Brut, Perrier Jouet, Grand Brut & Delamotte, Brut, Le Mesnil sur Oger and A French Master & A Madame. Complementing the champagne pairings is a special menu of culinary-forward, seasonal oyster trios including Batter-Fried Oysters, Carpetbagger and Eddie’s Rockefeller. In the V Lounge, guests can sip creative Sparkling Cocktails such as the Melon Sparkler or Citrus Pearle, all finished tableside in a generously portioned champagne coupe glass.

Live trio performances will pay tribute to the music of various eras of jazz, such as Soulful Fusion, Future Classics and Martini Swing.

 Tacos and Tequila 2018

When: Saturday, July 14 at 12 PM – 3 PM

Where: Cheyenne Saloon & Opera House 120 Church St. W, Orlando, FL 32801

Venue Phone Number: (321) 202-5855

Prices: $20-45


Facebook Link:

Website for Ticket Sales:

About: Tacos & Tequila celebrating the city’s latest, tastiest, creative culinary creation: TACOS. Sample & vote on your favorite among competing food trucks, taco shops & restaurants! There will also be tequila samplings, beer & live entertainment, ALL INCLUDED in your ticket price, happening Saturday, July 14 at Cheyenne Saloon & Church Street.

Sonny’s 50th Golden Anniversary

To celebrate their Golden Year (50th anniversary), they dressed up their beloved ribs   with 24K gold flakes, truffle butter, exotic salts, along with and a heavy hand of home-grown ingredients local to Sonny’s footprint such as bee pollen from Gainesville, truffle butter from Market 2 Table in Winter Garden, and Bulls Bay Saltworks sea salt from South Carolina;

• These one-of-a-kind 24K Gold Ribs valued at $1,968 aren’t for sale — but are using them to create awareness through social media, so that they can donate 100,000 meals to hungry children this summer with Feeding Children Everywhere (FCE), the food nonprofit based in Longwood, Florida;

• Starting today through July 31, fans can visit for a chance to win an all-expenses-paid staycation here in Orlando where they will enjoy an exclusive rib dinner, hotel accommodations, attraction tickets, one-on-one pitmaster class, gift cards, and more!

– Your Retweet or Favorite of this Tweet can help donate up to 30 meals to Feeding Children Everywhere for children this summer

– Sonny’s Good as Gold contest goes until July 31 (there’s so much time to share!)

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Specials in Orlando this Father’s Day:

Bulla Gastrobar – Winter Park –

Executive Chef Charles (Chad) Mathews and Executive Sous Chef Mariano Vegel have more in common than their culinary titles: they’re also both fathers.  This Father’s Day, Bulla Gastrobar will be offering a puzzle for kids and dads to solve together – in exchange for a plate of complimentary Churros. Chef Charles (Chad) Mathews

Mathews’ grandfather owned a deli. The recipes his grandfather cooked came from his own grandfather. As far as cooking with his kids goes: “On my days off, we do a lot of cooking at home. I’ll whip out the air fryer, and we’ll make hash browns together. One day, I want my kids to be interested in food, and to know that anywhere you go, the one thing you have in common with others is food. Being surrounded by love as you enjoy a meal with your family… it’s a powerful feeling.”

Chef Mariano Vegel

For Vegel, time with family and friends is what makes a meal worth savoring. When he’s not at work, he enjoys cooking with his twin school-age sons. And each day, he takes to heart his father’s advice: “With every dish you cook, imagine that a loved one is going to eat it.”

Hawker’s Asian Street Fare –
Give dad a taste of the street at Hawkers this year. On Sunday June 17, dads can dine in and receive 20 percent* off their entire bill and a complimentary oneTiger Bomb or a Tiger pint. All they (well, the family) has to do is check-in on Yelp to enjoy the perks.
Pharmacy Orlando
  • Orlando Weekly’s Bite 30 | Friday, June 1-Saturday, June 30 – Join us throughout the month of June and enjoy a $30 three-course, prix-fixe menu in celebration of Orlando Weekly’s Bite 30.  Click here to make your reservation.
  • Happy Hour – 50 percent off our entire dinner menu and select cocktails from 5 p.m. to 6:30 p.m. every Tuesday through Thursday. Enjoy.  Think Big Bites Lobster Rolls with House Slaw (Reg. $12 / Happy Hour Pricing $6); Cape Canaveral Littleneck Clams Arrabiata with “Sop It Up” Crouton and Corn (Reg. $14 / Happy Hour Pricing $7) and our Cowart Ranch Wagyu Burger on a brioche bun with house made fries (Reg. $20 / Happy Hour Pricing $10).
  • Friday Pie Day – Kick off the weekend with Pharmacy’s Pie Day.  Bring your appetite and $20 and enjoy any of Chef Falsone’s gourmet pizzas and a glass of house wine or a beer. Available every Friday from 5 p.m. to close. Limited to one pizza offer per person.
  • Pre-Father’s Day Chopped Challenge Saturday, June 16 – Treat your dad to culinary experience where he’s the star.  $60 enters him into our “Chopped” team challenge where a team of 6 will compete in a mystery basket competition against another team of 6! Our Food & Wine’s Top Ten chef, Loren Falsone will direct you in a professional kitchen to create a meal in this timed mystery basket challenge to win prizes against the competing team!  Post event, sit down and enjoy your creations with wines and beers chosen by Pharmacy’s very own “Libation Specialist”. Dominick Tardugno.  To book dad or yourself for the challenge, click here.

Celebrate Dad this Father’s Day Weekend at ICON Orlando 

New “ICONic Dad” Package includes Craft Beer Flight and a Soda Float Bar, Tailgate Games, Priority Boarding

Make Father’s Day extra special with a visit to the newly named ICON Orlando! Guests can now book the “ICONic Dad” package for just $139 (plus tax). The package includes a private family capsule for up to four people (additional tickets available for $20 per person plus tax, limit up to 4), a craft beer flight for dad featuring Orange County Brewers, a soda float bar for non-alcoholic options, tailgate games for the whole family to enjoy and priority boarding! Children under 3 and parking are always free. To make a reservation and for more information visit,

WHEN:                 June 15 – June 17, 2018

WHERE:               ICON Orlando,8375 International Drive Orlando, Florida

The Capital Grille

For those looking to let Dad rest this Father’s Day, The Capital Grille is offering an off-menu feature on Sunday, June 17: a 20 oz. Wagyu Bone-In New York Strip. Available only by request, this generous offering is the perfect way to make Dad feel special on his big day.

In addition to the classically prepared dish, raise a glass to Dad with the deservingly paired Faust ‘Liberation’ Cabernet blend of Napa Valley, an exclusive wine for The Capital Grille’s guests, hand-picked by our Advanced Sommelier. Faust, “Liberation,” Napa Valley has primary notes of blackberry fruit, mocha and licorice perfectly balanced by pretty aromas of potpourri and sweet vanilla from 100-percent new French oak barrels.

Eddie V’s

This year Orlando residents can celebrate Dad at Eddie V’s over prime seafood and steak, while also giving him a chance to win an exceptionally unique experience; a 3-day, 2-night Gulf fishing adventure. The winner and a guest will embark on a weekend fishing excursion with Eddie V’s Executive Chef Ray Comiskey, who will treat them to dinner at Eddie V’s on day one. On the second night, the day’s catch will be prepared by Chef for everyone to enjoy.

Guests should ask their server for more details on Sunday, June 17 to help their Dad win an adventure he will never forget.

Enzo’s Hideaway at Disney Springs

Sunday Supper is kicking off on Father’s Day June 17 inside Enzo’s Hideaway at Disney Springs. Gather your loved ones around one of our communal tables to enjoy a hearty spread of cured meats, cheeses, pasta, entrees and sweets, shared family-style, in an intimate setting that focuses on bringing people together with the promise of good food and meaningful conversation. This is a weekly event where the only menu being served will be the Sunday Supper menu and the regular menu will not be available. Bring a bottle (or two) of your favorite wine to toast  with no additional corkage fee! This family-style feast is $45 a person and $19 for children nine and under (price does not include tax or gratuity).  

To view the menu and make reservations, visit:


Ace Cafe Orlando

Join Ace Cafe Orlando on Sunday, June 17th for the Ultim-ACE Dad’s Day, featuring special brunch and beverage items that are sure to fuel any tank. Dad grinds it out all week and deserves a day to relax, so bring him out to the Ace for a day filled with awesome cars and bikes, delicious food, giveaways and a cigar roller on site (for purchase).
Loosen up that tie and bring it into the Ace to enter to win the Ultim-ACE Dad’s Day Experience gift basket! The Ace will donate all new and gently-used neckties to the Covenant House of Florida to help homeless young men who are actively interviewing for jobs and in need of the proper business attire.
  • Car & Bike Show from 11am to 2pm with a DJ outdoors
  • Brunch from 10am – 2pm, with special brunch food/beverage menu items, reservations required.
  • Ultim-ACE Dad’s Day giveaway items
  • Bring in your new or gently-used necktie to be donated to the Covenant House of Florida
  • Cigar roller on site


Tony Roma’s

Tony Roma’s on International Drive, known for its traditional Baby Back Ribs, is the perfect lunch or dinner spot to show dad that you’re thankful for everything he’s done. Dad can also enjoy a special menu from June 16 -17for just $35. The menu includes a 12 oz. New York Strip, grilled to perfection and topped with creamy, spicy Kickin’ Shrimp and served with his choice of salad or soup and a fresh vegetable.


Del Frisco’s

Del Frisco’s on International Drive, is serving up a delicious slow roasted herb crusted Prime Rib served as a 16 oz. or 20 oz., just for dad on Sunday, June 17th. The 16 oz. is available for $45 and the 20 oz. for $55. The Prime Rib pairs perfectly with a Del Frisco’s signature Old Fashioned.

Tapa Toro (I-Drive 360, 8441 International Dr)

Make Father’s Day unforgettable with a pig roast at Tapa Toro! Enjoy a three-course meal with suckling pig and flamenco entertainment for $28 per person. Plus, complimentary 20oz beer, bourbon tasting & cigar lounge while supplies last. Sunday, June 17 from 5 – 11 p.m.


Taverna Opa (Pointe Orlando, 9101 International Dr)

Have you ever seen your dad dance on a table? Would you like to? Party with Pops at Taverna Opa this Father’s Day! Dad eats free with family-style menu for four. One offer per party. Plus, Greek entertainment all day. Sunday, June 17 from noon – 11 p.m.


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The first Friday in June is National Doughnut Day and this year it falls on Friday, June 1st, 2018.

Doughnut Day was established by The Salvation Army in 1938 to honor The Salvation Army’s “Doughnut Lassies,” who served the treats to soldiers during World War I. The “Doughnut Lassies” are often credited with popularizing the doughnut in the United States when the troops returned home from war.

The Salvation Army celebrated the first National Doughnut Day in Chicago in 1938 to help raise funds during the Great Depression and commemorate the work of the “Doughnut Lassies.”

Here are some ways to celebrate for National Doughnut Day here in Orlando, with lots of specials including free doughnuts:

Krispy Kreme
Any donut free – no purchase necessary, but we suggest a cup of dark roast for ultimate dunking.

Krispy Kreme Winter Park
1031 S. Orlando Avenue (17-92), Winter Park, FL 32789

Krispy Kreme Millenia
4080 Millenia Blvd., Orlando, FL 32939

Krispy Kreme Kissimmee – East
5310 W. Irlo Bronson Memorial Highway
(192 / Mile Marker 11.5), Kissimmee, FL 34746

Dunkin Donuts
Free “classic” donut with purchase of a beverage.

Any donut free with purchase of a specialty beverage.

The Donut King
Free glazed donut – No purchase necessary.
208 S. Highway 27, Minneola
3716 Howell Branch Road, Winter Park

The Glass Knife
Offering a complimentary glazed doughnut with a purchase of a coffee on Friday, June 1 from 7 a.m. to 11 a.m.; they will also be debuting their newest edition, the “Doughnut Banana Split;” and last, but certainly not least, offering one lucky Instagram winner complimentary donuts for a year. Entering the contest is simple – like the post the post on @theglassknifewp Instagram page, follow @theglassknifewp and tag 3 friends. The contest ends at 11:59 am EST on Friday, June 1. Details can be found on their Instagram page.

710 Centerview Blvd, Kissimmee, FL 34741
(407) 350-5832
One free donut (bare, cinnamon sugar or powdered sugar) no purchase necessary. There will also be raffles, music, an area for guests to take pictures, and warm, fresh donuts – made to order. ?With each free donut, each guest will receive a coupon for their next trip to DUCK DONUTS.

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Popular Vietnamese-American eatery Viet-Nomz is opening a second location soon at 11798 E Colonial Dr, Orlando, FL 32817.

This is the former location of Pita Pit at the plaza on the corner of Colonial Drive and Alafaya Trail with the Lucky’s Market.

Known for their modern take on Vietnamese cuisine with banh mi style tacos as well as more traditional Pho and rice noodles, this will be Viet-Nomz second location after their first on University and Goldenrod.

More to come soon.


Photos courtesy of Viet-Nomz and Chris Bhulai

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Earth Feast: Kamayan-style Filipino Charity Dinner
MONDAY MAY 21, 2018 @ 6:30PM — 9:00PM
Benefiting: IDEAS For Us

Kadence who will be preparing a sumptuous Kamayan-style Filipino feast. In the spirit of Earth Day, guests will gather around the table as a family and use their hands (it’s what “kamayan” means, after all) to enjoy a mountain of grilled Florida seafood, an array of veggies, and rice served atop banana leaves.

There will be delicious food, fresh drinks, locally brewed beer, and live entertainment to welcome you to a special evening benefiting one of Orlando’s most unique and impactful charities: IDEAS For Us. You may know them through their programs here in Orlando: The Hive, The Solutions Fund, and Fleet Farming.

This is a charity event and the ticket price is a 100% tax-deductible contribution. Please consider making an additional donation or choosing a “Swag Option” (50% tax-deductible) for extra goodies that can help keep you cooler than ever this summer.

Link to tickets:

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Chef Olé was founded with the intention of teaching about gourmet Spanish food, sourced from companies with more than 100 years history of producing the best products in Europe.

Their gift boxes are named after famous Spanish artist and are composed of exclusive selection of Spanish gourmet products, designed to enhance the flavors of food by further improving the tastes. We were recently sent a box to test out – here are some photos!


1-Extra virgin olive oil, variety HOJIBLANCA, first oil press, company with 200 years of tradition. 17.6 fl.Oz./ 520 ml.

2-Spicy paprika from La Vera, product with PDO. Used by Top Chef winner 2017. 1.41 Oz / 40 g.

3-Chamomile olive bell. Manzanilla olives and extra virgin olive from Bajo Aragón. 4.23 Oz. / 120 g.

4-Citrus salt flakes. Without preservatives, without colorants 130 years tradition 5.64 Oz / 160 g.

5-Pedro Ximénez balsamic cream, a tradition since 1923. 8.46 Oz / 240 g.

I used the spicy paprika to make some Vietnamese Bo Kho.

2 to 2 ½ pounds boneless beef chuck or brisket cut into 1½-inch chunks
1/2 packet of Bo Kho Spices

For the Stew

3 tablespoons oil
8 cloves garlic, minced
1 onion, sliced thinly
4 tablespoons tomato paste
8 cups of water
2 cups of pure coconut water/juice
1 teaspoon ground black pepper
1 teaspoon chili powder
1 tablespoon spicy paprika
8 large carrots, peeled and cut on the bias into 1½ -inch chunks
1 teaspoon of salt
3 tablespoons soy sauce

wide rice noodles or egg noodles

Combine the beef with bo kho spice packet and marinate for at least 30 minutes.

Bo Kho: Add the ingredients including the beef together in large pot. Bring the mixture to a boil, reduce the heat to medium low, and simmer for 1 hour.

After an hour has passed, add the carrots, salt, and soy sauce. Simmer for another 40 minutes.

Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.

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The Capital Grille:

In addition to serving its signature dinner menu all day, traditional brunch favorites will be served at $49 per person and $15 for children. For the appetizer course, guests can choose between menu items such as a Cup of White Cheddar Potato and Leek Soup, a Cup of Clam Chowder, Caesar Salad or Field Greens Salad. Guests can then select from a range of items for their entrée, including Shrimp and Grits, The Grille’s Lobster Frittata, Bone-In Dry Aged NY Strip with Fried Egg, Filet Mignon 8 oz., or the Pan-Seared Salmon.

Brunch concludes with decadent dessert choices, such as Classic Crème Brûlée, Flourless Chocolate Espresso Cake, or Strawberries and Cream.

WHAT:                This Easter and Mother’s Day, in addition to their full dinner menu, The Capital Grille will offer a prix-fixe brunch menu.

WHEN:                Sunday, April 1, 2017 and Sunday, May 13

10:00 a.m. to 2:00 p.m. Brunch menu served

2:00 p.m. to 8:00 p.m. All-day dinner menu served

WHERE:              ORLANDO – I-DRIVE

9101 International Drive

Orlando, FL  32819


4200 Conroy Rd.

Orlando, FL  32839

Eddie V’s:

In addition to serving its signature dinner menu all day, traditional brunch favorites will be served at $49 per person and $15 for children. For the appetizer course, guests can choose between Norwegian Smoked Salmon, Fried Green Tomatoes, or the Deviled Egg Trio. Guests can then select from a range of items for their entrée, including Pan-Seared Steak and Eggs, Lobster Quiche Florentine, Shrimp and Grits, Alaska King Crab Omelet with Three-Citrus Hollandaise, and the Crispy Chicken White Cheddar Jalapeno Biscuit. The three course brunch menu also includes fresh baked cinnamon rolls to share. From 11:00 a.m. – 4:00 p.m., a live piano performance will take place in the lounge, which will then shift to live jazz trio from 4:00 – 8:00 p.m.

Conclude your Easter or Mother’s Day brunch on a high note with one of Eddie V’s decadent dessert choices.  Enjoy delightful options such as Banana Foster Cake with Butter Pecan Ice Cream, Butterscotch Panna Cotta with Salted Caramel and Biscotti, or fresh seasonal berries with freshly baked cookies. Brunch is also accompanied by the restaurant’s award-winning wine list of over 300 wine selections, as well as special cocktails such as mimosas, Bellinis and Bloody Mary’s for $9.

WHAT:                This Easter and Mother’s Day, in addition to their full dinner menu, Eddie V’s will offer a prix-fixe brunch menu.

WHEN:                Sunday, April 1, 2017 and Sunday, May 13

10:00 a.m. to 2:00 p.m. Brunch menu served

2:00 p.m. to 8:00 p.m. All-day dinner menu served

WHERE:              7488 West Sand Lake Rd

Orlando, FL  32819

EL Buda (Downtown, Orlando): 

Celebrate Mom this Mother’s Day at El Buda Latin/Asian Restaurant located in Downtown Orlando. Enjoy Sunday brunch on the outdoor patio with complimentary flowers for mom, Bubbly Mojitos and a special box of cookies to take home. Reservations are available by calling 407-203-8171. Also visit El Buda on social media at @ElBudaDowntown.

Maria & Enzo’s (Disney Springs): 

Mother‘s Day brunch at Maria & Enzo’s (Disney Springs): 

Enjoy Sunday brunch with mom at Maria & Enzo’s at Disney Springs. Take flight in the former Disney airline terminal, transporting the whole family into the golden age of travel. Celebrate with an elegant buffet of classic and contemporary dishes including Mascarpone French Toast, Poached Hen Egg & Quinoa Kale Salad and hand-carved NY Strip Steak. The all-you-can-eat affair is $35 per adult and $15 per child (3-9) and kids under 2 years of age eat free. Cheers to mom with mimosas and bellinis!  Add endless during brunch for just $15. Reservations available at 

Dragonfly Robata Grill & Sushi

7972 Via Dellagio Way

Orlando, FL

Reservations: Online or call 407.370.3359

Treat mom to an Unlimited Izakaya Lunch for Mother’s Day.  The family will enjoy unlimited Izakaya favorites made to order, as well as live chef’s stations manned by master sushi chefs preparing all-you-can-eat nigiri, maki, and poké!  The restaurant will be open from 11 a.m. to 2:30 p.m.

Event Details:

Izakaya lunch is $39 per person for adults and $19 per person for children ages 5-12. Kids 5 and under eat free. A bottomless adult beverage option is also available for $15 per person.

Pharmacy Orlando

8060 Via Dellagio Way

Orlando, FL


Opening special just to celebrate mom, the all-you-can-eat brunch at Pharmacy is not to be missed.  Award-winning chef Loren Falsone will cook up her best in southern-style fare from House-smoked Bourbon BaconButtermilk Fried Chicken, Crab & Lobster Eggs Benedict to Kentucky Boneless Beef Short rib, Southern Sticky Buns and Homemade Donuts.  Equal parts food and drink, beverage master Dominick Tardugno doesn’t disappoint with bottomless mimosas, sangria and bloody marys.

Brunch is $74 per person, inclusive of bottomless drink offerings. Reservation can be made by phone.  Pharmacy Orlando will be offering brunch from 11 a.m. to 2 p.m.

Urbain 40 American Brasserie and Lounge

8000 Via Dellagio Way

Orlando, FL


Treat mom like the queen she is and take her to Urbain 40.  Mom’s receive a complimentary glass of rosé and a rose.  A special prix-fixe menu will be available for $64 per person (plus tax and gratuity) and a regular la carte menu is also available.

Menu highlights include:

  • Seared Yellowfin Tuna Tataki
  • Mother’s Day Plat Du Jour: Frittata Alla Mediterranean
  • Tuxedo Sesame-dusted white peach-ginger ice cream sandwiches   

Urbain 40 will begin taking reservations at 11 a.m.

K Restaurant & Wine Bar

1710 Edgewater Dr.

Orlando, FL


Make it a neighborhood experience and dine at K Restaurant.   An a la carte brunch menu is available which includes Pastry Chef Michelle’s irresistible Cheddar Herb Biscuits ($6), along with three specials created by Executive Chef Ryan.

  • Seasonal Fish Entréesweet corn, succotash and lemon thyme butter ($30)
  • Lump Crab Cake Benedict; Michelle’s homemade biscuits, poached eggs and traditional hollandaise sauce($20)
  • Petite Filet; roasted potatoes, seasonal vegetables, veal demi-glace and truffle oil ($42)

K Restaurant will be offering brunch from 10 a.m. to 2 p.m.

Canvas Restaurant & Market

13615 Sachs Ave

Orlando, FL


Brunch with a view for the win at Canvas Restaurant & Market!  Enjoy a regular a la carte brunch menu with delicious offerings like their Ricotta Pancakes ($12) and Tiramisu French Toast ($11). Moms (and guests) can also enjoy bottomless mimosas or frosé for $14.   The restaurant will open at 11 a.m. on Saturday and 10 a.m. on Sunday.

Chroma Modern Bar + Kitchen

6967 Lake Nona Blvd

Orlando, FL


This Mother’s Day, Chroma Modern Kitchen + Bar will be offering two specials in addition to their regular a la carte menu.

  • Duck Confit Tacos; Pickled Shallot and Avocado Salsa, Chile and Burnt Orange Aioli ($15)
  • Braised Local Beef Short Ribs; Shiitake Mushroom Risotto, Leek and Tomato Confit ($20)

Chroma will begin taking reservations at 12 p.m.

Paddlefish at Disney Springs

On Mother’s Day, May 13, Paddlefish will be serving up their delicious Sunday brunch alongside beautiful views on the rooftop deck.

If the celebrations need to be delayed or you just want to keep celebrating mom, Saturday, May 26, you can join Paddlefish’s Chef Steve Richard on the rooftop for a “Cooking with Mom” event. Attendees with learn simple techniques to create restaurant quality dishes at home. The first course will be Crab Louie Salad, second course Braised pork shoulder and for dessert, chocolate crèmebrûlée. Tickets and a detailed menu can be found here.


Rocco’s Tacos & Tequila Bar

Celebrate Mother’s Day – Mexican Style. Rocco’s Tacos offers guests a full sensory Mexican dining experience including exclusive Mother’s Day specials! Moms, you’re in luck – enjoy complimentary house margaritas with purchase of an entree during brunch or dinner. Also, kids under 10 eat free off the kids menu.
Orlando – 7468 W Sandlake Road, Orlando, FL 32836 | 407.226.0550 

Celebrate Mom With A Mother’s Day Brunch at The Alfond Inn at Rollins, 300 E. New England Ave., Winter Park.  Seatings at 10 am and 1 p.m.  Featuring elaborate chef-attended stations, complimentary mimosas and live music.  Price is $69 per guest and $29 per child, ages 5-12.   For more information, go to or (407) 456-7598.

Please see links below to make reservations and for details.

Celebrate Mom this Mother’s Day at the Coca-Cola Orlando Eye

New “Eye Love Mom” Package includes MOMosa Bar featuring Mimosas and non-alcoholic options, Sweet Treats Bar, Special Gifts

WHO:                   I-Drive 360, home of the Coca-Cola Orlando Eye

WHAT:                Make Mother’s Day extra special with a visit to the Coca-Cola Orlando Eye! Guests can now book the “Eye Love Mom” package for just $139 (plus tax). The package includes a private family capsule for up to four people (additional tickets available for $20 per person plus tax, limit up to 4), a “MOMosa” bar featuring champagne and non-alcoholic options, a Sweet Treats Bar and special gifts for mom to treasure! Children under 3 are free.

To make a reservation and for more information visit,

WHEN:                 May 11 – May 13, 2018

WHERE:               I-Drive 360, 8401 International Drive Orlando, Florida

Del Frisco’s Double Eagle Steak House

Address: 9150 International Drive, Orlando, FL 32819


Description: On Sunday, May 13, guests can enjoy an experience unlike any other with premium Mother’s Day selections, including Prime Rib and Del Frisco’s Double Eagle Steak House’s full menu paired with their award-winning wine list. Del Frisco’s Double Eagle Steak House will be opening early on Mother’s Day at 11 a.m. to give guests plenty of time to spoil their moms.

Reservations: Call (407) 351-5074

Tony Roma’s

Address: 8560 International Dr., Orlando, FL 32819


Description: Celebrate mom and treat her to a delicious meal at Tony Roma’s! On May 12 and 13 for only $30, guests can enjoy selections from a special menu which includes choice of soup or salad, as well as choice of 6 oz. Filet Medallions with red wine and mushroom demi-glace or Grilled Shrimp skewered half rack of their World-Famous Baby Back Ribs with mashed potatoes and a fresh vegetable. Guests can also enjoy any Tony Roma’s favorite off the regular menu.

Reservations: Call (407) 248-0094

Mother’s Day at Taverna OPA

Sunday, May 13th

Mom eats for FREE with a family style menu for four!

Minimum 4 people required. One offer per table.

Open 12 – 11pm. Make a reservation online or by calling Taverna Opa at (407) 351-8660.


Mother’s Day at TAPA TORO

Sunday, May 13th

Brunch Buffet 11am-3pm

$38 per person + tax & gratuity ($15 for Kids)

Special Brunch Buffet Including: Belgian Waffle Station, House Cured Salmon, Eggs-Your-Way, & Seafood Paella!

Add Unlimited Mimosas & Sangria for $15 per person *Mom drinks for free with the purchase of brunch buffet!*


Make a reservation online or call (407) 226-2929.

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Chefs from Disney’s BoardWalk Resort Restaurants will prepare a dinner at Second Harvest Food Bank of Central Florida as part of the Chef’s Night Series.

The team will be led by Andrew Larkin, Executive Chef, Disney’s BoardWalk Resort and will include Chef Rich Smich, Trattoria al Forno; Chef Paul Napoli, ESPN Club; Chef Tim Majoras, Flying Fish; Pastry Chef Kurtis Baguley, Disney’s BoardWalk Resort restaurants and Sommeliers Katie Hanewall, Trattoria al Forno and Ted Letsch, Flying Fish.

Guests will enjoy a five-course meal including specialty cocktails and wine pairings.

Chef’s Night brings Central Florida’s top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise funds for a good cause. All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.


Insalata Salad
House-Pulled Mozzarella, Heirloom Tomatoes and Aged Balsamic
Chef Rich Smich, Trattoria al Forno

Spring Gnocchi
Carrot, Celery, Onion, Pea and Corn
Chef Rich Smich, Trattoria al Forno

Strawberry and Goat Cheese Salad
Baby Kale, Brussel Sprouts, Olive Oil and Sea Salt Ciabatta Bread Crisp
Chef Paul Napoli, ESPN Club

Ocean’s Bounty Sustainable Fish and Sea Salt Dusted Filet Mignon
Harvest Vegetable Melange, Leek Fondue and Cassis Red Wine Demi
Chef Tim Majoras, Flying Fish

Vahlrona Chocolate Semolina Torta
Brachetto Raspberry Crema
Mascarpone Cream Mousse
Blueberry Lime Compote, Hibiscus Meringue and Rye Bourbon Caramel
Pastry Chef Kurtis Baguley, Disney’s Boardwalk Resort

WHEN: Thursday, May 31, 2018

6 – 9 p.m.

WHERE: Second Harvest Food Bank of Central Florida

411 Mercy Drive

Orlando, Fla. 32805

COST: $75 per person

REGISTER: Purchase tickets at or call 407-514-1070 for more information. Seating is limited.


About Second Harvest Food Bank of Central Florida
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed nearly 56 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. In addition, Second Harvest’s 18-week culinary program teaches foodservice-based technical, life and employability skills to economically hard-pressed adults. Second Harvest is distributing enough food to feed 48,000 people a day. To learn more about SHFBCF, visit

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National Association of Letter Carriers’(NALC)Stamp Out Hunger food drive will be occurring on Saturday, May 12, where anyone can leave canned goods and non-perishables in their mailboxes which will be picked up for free by letter carriers.

In our home state of Florida,Farm Share- a 27-year-old, Florida-based nonprofit food organization – will be the primary beneficiary of collected supplies, who will distribute the items back into Florida, specifically Central Florida, communities to feed those in need, for free.

For 25 years, the NALC has teamed up with nonprofits nationwide to help more than 50 million people in America who suffer from hunger.

“Stamp Out Hunger provides Floridians with an easy way to make a big impact locally. Farm Share is excited to assist with the collection and distribution of the donations, as it’s our top priority to fight hunger and provide Florida communities with nutritious food,” said Stephen Shelley, Farm Share’s chief operating officer.

On May 12, letter carriers and volunteers will collect donations so Farm Share, in partnership with its 2,000 partners across Florida, can distribute the food back into the communities.

During the 2017 annual food drive, more than 71 million pounds of food were collected. Florida has been ranked as the No. 1 state for cans collected over the last decade.Farm Share is celebrated for its partnership with Florida farmers to retrieve imperfect, yet perfectly good, produce that would otherwise be thrown away due to aesthetic blemishes, and then distributes it back into Florida communities.

In 2017, Farm Share delivered 51,893,761 pounds of fresh food to more than 10.5 million households.”It’s an honor to partner with Farm Share, as we respect its commitment to ending hunger in Florida daily.It’s our hope that this year’s drive will have the most impact yet,” said Al Friedman, State President of Florida for the NALC.

How to Help: Fill up the Farm Share bag left in mailboxes with non-perishable foods, and leave the bag next to your mailbox before the regular mail delivery on Saturday, May 12.

Share on social media using the hashtag: #FarmShareXStampOut.Visit and for more information

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From the early days in the 1990s along a quiet Lee Road, a family-owned steakhouse legacy was emerging in Orlando. The modest, single building was previously known by a variety of names including Bakerstreet Grill, Tony Marino’s and Morgan’s Lobster House. Fast forward to 2000, the Christner family expanded the restaurant with a second neighboring building, formerly Straub’s and Nick’s Boat Yard, with the signature central lobby and porte-cochère.

The heart and soul of Christner’s began with Carole Christner and her late husband, Russ. Many of the founding principles and traditions stand today. Although, the official name of Christner’s Prime Steak & Lobster name debuted in 2013, the iconic restaurant has been owned and operated by the Christner family since 1993. From USDA Prime Steaks, cold-water lobster tails and classic steakhouse menu features to the rich leather seating and low lighting, Christner’s quality and authentic hospitality is always in vogue.

To celebrate the silver anniversary as a family-owned, award-winning restaurant, the Christner family generously opens the doors for a special celebration dinner:

25th Anniversary Celebration Dinner
Thursday, June 14
Now Taking Reservations
407.645.4443 or

One hundred percent of the dining proceeds (excludes alcohol sales) on June 14 will be donated to Aspire Health Partners as their way of saying thanks and to pay it forward to their beloved community for the next 25 years.

“We are truly honored and humbled by numerous awards and accolades over the years and cherish them as much as the friendships and memories we have created,” said Owner Alice Christner.

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Led by retired Orange County Firefighter Tom “Bull” Hill, a group of firefighters, first responders, family and friends are walking 640 miles from Key West to Tallahassee to raise awareness about firefighters who develop terminal cancer as a result of their lifesaving work.

Hill is fulfilling a promise he made to two of his firefighter friends before they died from cancer – to make a difference. Along the way, firefighters and their families and friends give him personal items — badges, name tags, obituaries, even fellow firefighter’s ashes — to carry in his backpacks.

To support marchers along the 640-mile route, 4 Rivers Smokehouse treated a group of 250 participants to lunch at its Winter Garden Smokehouse on April 20, one month after the long walk began.

The award-winning Central Florida-based restaurant group will also host meals at its Gainesville and Tallahassee Smokehouses when the “March of the Bull, My Brother’s Burden” walkers reach those cities.

“The core of the 4 Rivers brand is rooted in supporting the communities that support us and we’ve had the honor to help many firefighters, police officers and first responders over the years,” said John Rivers, 4R Restaurant Group Founder/CEO. “Tom ‘Bull’ Hill is showing remarkable commitment to raise awareness for a righteous cause and we’re happy to show our support along his journey.”

Hill, who is making the walk despite two knee replacements, aims to collect 50,000 signatures on a petition to let him speak before the Florida Senate in Tallahassee. The marchers want lawmakers to pass legislation recognizing that certain types of cancer and other medical conditions can be brought on by circumstances directly related to a firefighter’s everyday efforts in the line of duty.

Florida is one of just 20 states that does not officially recognize the health issues faced by firefighters. Follow the journey here:

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Orlando Meats is a family-owned, whole animal butcher shop and restaurant born out of a deep appreciation for good food.

The Butcher Shop
Orlando Meats sources proteins locally (within 250 miles) from farms that follow organic practices, raise their animals on pasture, and provide natural diets to produce the best quality meat. They purchase half or whole carcasses and break them down in their butcher shop, utilizing the entire animal. As a nose-to-tail operation, they carry everything from popular steak cuts, to fat, bones, and organ meat.

The Restaurant Half
The other half of Orlando Meats is a fast casual eatery serving breakfast and lunch dishes crafted by their talented cooks, using mostly local and seasonal ingredients in addition to the pasture-raised meats from their butcher. Breakfast served 8am-11am. Lunch served 11am-close. Brunch served Sunday all day.

Orlando Meats – Ivanhoe District
728 Virginia Dr, Orlando, FL 32803

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We take a first look inside California Tortilla, a fast-casual Mexican-inspired restaurant, that recently opened a new location in downtown Orlando right on our iconic Church Street.

California Tortilla serves fresh, made-to-order burritos, bowls, street tacos, quesadillas and salads.

California Tortilla also features a Wall-of-Flame containing over 75 spice options ranging from mild to extreme.

California Tortilla in Orlando is located at 54 West Church Street near The Amway Center. In 2016, Business Insider included it on its list of “13 Mexican fast-food chains that could be the next Chipotle.”

Screamin’ Spicy Street Taco
Blackened chicken, queso, California Screamin’ sauce, fajita veggies and salsa. Served on two soft corn tortillas.

Carnitas Street Taco
Pork carnitas, melted Jack cheese, Enchilada sauce, onion-cilantro relish and fresh avocado. Served on two soft corn tortillas.

Corn tortilla chips topped with queso, jalapeños, sour cream, guac, scallions and salsa. Add chicken, steak, taco beef or farm-fresh veggies and black beans!

For more info, visit

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The Glass Knife opened just a few months ago and is already popular among the “ladies who lunch” of Winter Park. They’ve learned from their first missteps and have continued to refine their processes – for example, a more prominent sign guiding new customers to the counters to take their orders.

The bakery/restaurant/cafe was developed by local entrepreneur Steve Brown, as a way to share his memories of baking alongside his mother, Jacque, who was a fond collector of Depression-era glass cake knives.

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’s Spring debut lineup includes: new macarons, lemon and chocolate tarts, artisanal flatbreads, their newest doughnut, the PB&J, and their newest pastry, the Coconut Blackberry.

I enjoyed the PB&J donut, but the Coconut Blackberry was my favorite. An outstanding pastry with complex textures from crunchy to soft to sweet and citrusy – quite delicious.

Mediterranean Flatbread
Sweet fig butter, goat cheese, Neuske’s Applewood-smoked bacon and caramelized onions topped with arugula, shredded Gruyere cheese and finished with a mission fig balsamic drizzle and lemon creme fraiche

The PB&J
Filled with layers of the Glass Knife’s own peanut butter cream and tangy raspberry jam, touched with a vibrant purple, hibiscus glaze and topped with peanut butter stripes and golden, house-made peanut brittle

Coconut Blackberry
Intricate layers of aromatic blackberry pate de fruit, coconut dacquoise and zesty yuzu jam enveloped in a lush coconut mousse atop a buttery shortbread base finished with blackberry cream, touches of fresh blackberries, coconut, microgreens and edible 23-karat gold leaf.


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