Baldwin Park

Experience a multi-course tasting extravaganza with Seito Sushi’s omakase “chef’s choice” dinner menu. Omakase literally means, “It’s up to you,” and the expression is used in restaurants where the chef creates a menu based on the freshest and highest quality ingredients. If you’re up for the adventure, be prepared to experience Seito Sushi’s innovative approach to Japanese cuisine.

In the dining room, you can find a beautiful 10-seat domestic walnut wood table. The “Chef’s Table” has significant meaning to the chef since it was built by Executive Chef Austin Boyd.

“Woodworking, much like cooking, is a labor of love for Austin.”

Photo Credit: Seito Sushi Baldwin Park

 

The omakase “chef’s choice” menu is a six course meal customized with off menu selections. A typical meal will begin with lighter dishes and progress to heavier dishes. Reservations for the omakase menu must be made at least 3 days in advance and are $85 per person (+$30 for wine or sake pairing). You are welcome to sit anywhere in the restaurant to order omakase style.

From the food to the environment, the dining experience at Seito is always enjoyable. At the media dinner with Jason and Sue Chin, I got to hear more about their experience of running a restaurant and admire their strong work ethic while balancing a family. The passion that they have towards food and building the community has really shown in the past few years. It also helps that they have an incredible team and Executive Chef Austin Boyd to take Seito to the next level.

Each dish that was prepared that evening was like a work of art…

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Squid Ink Soba // West coast Uni, Spicy Cod Roe, Cucumber Flowers, Miso Brioche Crumb
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Yellow Tail Belly Nigiri // Bourbon Barrel Aged Soy, Lemon Grass Pesto, Uni Foam, Globe Basil
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Salt & Pepper Soft Shell Crab // Herb Salad from the garden, Nuc Cham Dressing, Garden Peppers, Purple Snow Peas
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Grilled Oysters // Black Bean Pesto, Fried Scallions, Ginger Soy
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Spice Rubber Pork Belly // Honey Glaze, Millet Cake, Peach Jelly, Miso Pickled Quail Egg, Dill Flower
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Shiso Cured Salmon Tartar // Salmon Skin Chip, Caper, Red Onion
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Wagyu Spinalis Negi Maki // Caramelized Onions, Beef Fat Poached Asparagus, Wild Mushrooms, Demi glace, Fiddle Head Ferns
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Lion Fish + Key West Shrimp // Pickled Citrus, Plum wine Marinated Water Mellow, Sea Beans, Tosaka Nori, House Old Bay
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Brown Butter Cake // Cinnamon Basil and Lemon Balm Ice Cream, Carrot Coulis, Ginger Snap Crumble, Basil Flower
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Whiskey Flight

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR and Olympus OM-D E-M10.

Seito Baldwin Park
4898 New Broad Street, Orlando, FL 32814
407-898-8801

I had a chance to dine with a intimate group of media, Jason, and Sue Chin (the owners of Seito and Osprey Tavern in Baldwin Park) for Seito Baldwin Park’s 15 Year Anniversary.

Honestly, it was one of the best culinary tasting experience I’ve had this year, featuring a 9 course omakase dinner. Omakase means (in a Japanese restaurant) a meal consisting of dishes selected by the chef and literally means “I’ll leave it up to you.”

Here are a few of the dishes from the exceptional 9 course omakase dinner:

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9. Baked Glacier Point oyster – sambal froth, nori butter, black tobiko, almond flour.

It was lightly crispy and so buttery soft…delicious.

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8. Japanese sea bream – pickled sweet peppers, apple, orange gastrique, lemongrass oil.

There’s something about this white fish that makes the ending notes so clean and palatable. You wouldn’t even need ginger to cleanse your palate for the next course.

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7. Pork belly kakuni with braised savoy cabbage, pickled green beans, Japanese mustard.

I could’ve eaten about 9 more of this and gained some kind of cholesterol problem but it will be worth it. This cube of pork belly was so beautifully glazed with a slight hint of Japanese mustard for a hint of tang. It completely melted in your mouth without the unpleasant residue that fat could sometimes leave on your tongue.

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6. Whole roasted Branzino – lime leaf, kyurizuke, barrel-aged white soy, nuoc cham, house sriracha.

Probably my favorite way to enjoy branzino. Seito’s was so simply seasoned that the flesh of the fish really shined. This is definitely a dish to share and enjoy with your table.

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Stuffed with Kaffir lime leaves to rid of the fishy smell and taste.

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Jason was kind enough to help separate the fish for us.

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Never let any part go to waste. ( fish cheeks, eyeballs, and crispy fins are some of my favorites)

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5. Salmon tataki on a bed of daikon nest, relish, fried garlic, dark tosa soy.

Restaurants usually serve tuna tataki since the meat of tuna stays intact when it’s cooked, but salmon’s flaky nature makes that difficult. Seito was decided to challenge that but cutting the sashimi pieces first then taking their time to sear each edge of the salmon. 

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4. Tokyo turnip salad – Okinawa potato puree, caramelized mountain yam, bacon miso dressing.

Jason and his team always manage to impress me with their salads creations. People usually hear the word salad- and think “boring” but that is the complete opposite for this salad. The Okinawa potato was sweet and blended to a perfect puree to harmoniously accompany fresh turnips and yams. 

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3. Beef tenderloin – miso marble potatoes, blistered shishito peppers, ginger-scallion pesto, malbec pho jus.

Wonderfully cooked to a tender medium rare.

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2. Smoked yellowtail toro – uni foam, holy grail, cherry smoke.

The smoke infused flesh of the fish was really bold, however it did not take away from the freshness of the raw fish. 

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1. Kabocha bread pudding – sesame butterscotch, ginger-vanilla creme, pumpkin powder, granola.

I love ending on a sweet note, and this definitely hit the spot without being too sugary. However, I did wanted a side of ice cream to accompany the bread pudding, but that could just be me being basic. 

Everything about Seito’s Sushi new innovations continues to blow me away, from their creative use of the protein to the modern twist on traditional classics.

Unfortunately, not everything from this anniversary dinner course will be available on their regular menu, but it does show the depth and talent that the kitchen and chefs of Seito possess.

I’m really excited to return and enjoy their full Omakase dinner options, I’m sure nothing will be subpar.

Congratulations again to Seito Sushi Baldwin Park on their 15 Year Anniversary!

Seito Sushi Japanese Restaurant
 4898 New Broad St
(407) 898-8801

 

 

The Osprey Tavern recently began Sunday brunch service in sunny Baldwin Park.

The restaurant  by owners Jason and Sue Chin, is led by an impressive team of acclaimed pedigree including Executive Chef Joseph Burnett, Executive Sous Chef Elek Kovacs, and Kristy Carlucci, Pastry Chef.

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WAFFLE 11 – caramelia cream, salted caramel, toasted peanuts

The decor and interior was designed by owner Sue Chin and it deserves to be praised as one of the most gorgeous new restaurants in all of Orlando – a truly breathtaking, rustic, yet refined Southern feel to it. It’s like walking into a page of Southern Living magazine.

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My dining companions and I were in the mood for brunch and so decided to drop by the Baldwin Park location to try out the new menu.

During brunch hour, they have a little charming push trolley full of pastries that get rolled around – kind of like at a dim sum restaurant, known as gueridon service by the French – filled with wonderful house made scones, coffee cakes, chocolate hazelnut turnovers, and more made by the talented pastry team led by chef Kristy Carlucci.

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First, we started with some seasonal oysters – all very fresh and delicious, with some house made cocktail sauce accompaniment. I also enjoyed the crunchy shisito peppers, lightly seasoned with salt and pepper, served with a tarragon aioli sauce for dipping.

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OYSTERS 11/21 – cocktail sauce, crackers

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FRIED SHISHITO PEPPERS 5 – tarragon aioli

If you are in the mood for something light, but are tired of the “usual” salads, try the farm stand crudite – a colorful and unique arrangement of the season’s freshest vegetables and produce, featuring some of the most vibrant colored veggies we’ve ever seen – and they are as delicious as they are beautiful to look at.

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FARM STAND CRUDITE 9  – creamy herb & french dressing

For my entree, I chose the porchetta with eggs, a healthy slab of pork served with roasted potatoes and an Italian red eye gravy. The nido, a house cured ham with manchego cheese, egg, and tomato sounded tempting but the last one had just been ordered before we arrived, so my dining partners chose the tavern sausage burger and the spicy egg pizza, both very delicious from what I had sampled. I liked the meatiness of the sausage burger and how well all the components went together – a perfect “breakfast” item. The spicy egg pizza was savory and had a sunny side up egg baked right into the middle, perfect for dipping

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PORCHETTA WITH EGGS 18
sunnyside up egg, italian red eye gravy, roasties

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TAVERN SAUSAGE BURGER 14
beef summer sausage, english muffin, avocado, fried egg, roasties

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SPICY EGG PIZZA 12
spicy marinara, snow peas, manchego, bantam egg

Overall, one of the best brunches we’ve had in Orlando so far – and I really think you should try it soon. Truly, a favorite.

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The Open Kitchen
The Open Kitchen
The Chef's Table area
The Chef’s Table area

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Wood fired oven
Wood fired oven
House cured meats in process
House cured meats in process

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The Osprey Tavern
4899 New Broad Street
Orlando, FL 32814 407-960-7700

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Seito Sushi in Baldwin Park has been working on perfecting their ramen game. Now on Monday nights, from 5pm to close, they are having a hospitality night with half off special pricing on all their ramen so you can enjoy the wonder that is Japanese ramen. This is for all hospitality industry workers and professionals! The ramen, typically $14 for dinner, is $7 and is made with variations such as the tonkotsu, a 24 hour pork bone broth with slices of braised pork belly, and the shoyu, a soy chicken broth base with grilled chicken thighs.

We recently dropped by to try their Tonkotsu Ramen – made with a 24 hour pork broth, and topped with slices of braised pork belly, poached Lake Meadows soy pullet egg, and house made garnish – it was absolutely delicious and I just salivate thinking about it now – really one of the best ramen bowls in town.

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The Pork Tonkotsu Ramen – so delicious.

There is also Shoyu Ramen available, made with Roasted Chicken Stock, and topped with Grilled Chicken Thigh, onsen tomago egg, sweet corn, braised carrots.

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There is an Indonesian spice paste that you can ask for – do ask for it – such wonderful complex flavors that are added to the soup and noodle base.

In addition to ramen, the kitchen at Seito Sushi Baldwin Park has been working on various “new” wave Japanese cuisine, with dishes such as oxtail yakisoba, roasted whole sea bream fish, and this little work of art – the cured salmon dish.

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House Cured Salmon
Ikura Mousse, capers, cucumber, pickled onions

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House fried panko crusted oysters

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Fresh seasonal oysters – delicious

Seito Sushi
4898 New Broad St, Orlando, FL 32814
(407) 898-8801
www.seitosushi.com

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Chef de Cuisine of Osprey Tavern Joseph (Joe) Cournoyer-Burnett, who graduated from Clark University in Atlanta, formerly served as Chef De Cuisine at Norman’s New World here in Orlando from 2001 to 2010, and then Chef De Cuisine at Loews Hotels before joining the Ravenous Pig.

Drawing inspiration from the available seasonal and local seafood, owners Sue and Jason Chin tell us the most popular dishes Osprey Tavern include the oysters, pizzas from the stone hearth oven and the delmonico steak out of the Josper, which is a wood burning oven/grill from Spain. Their craft cocktails have also been hugely popular.

The Osprey Tavern Joseph Cournoyer-Burnett Executive Chef

What are your favorite dishes on the menu right now?

Chef Joe: The Dutch Baby found on our newly released brunch menu. It is a brunch pastry that is baked to order, and it could be described as a cross between a popover, Yorkshire pudding and crepe. We bake it with blueberries and top it with maple syrup

Jason Chin: The Porchetta and Charred Peel & Eat Shrimp

When people think of The Osprey Tavern, what do you think should come to mind?

Chef Joe: An escape from the “touristy places” in Orlando; a local, go-to place that still has a very metropolitan feel

Jason Chin: Comfort in a classy setting with everything done in a thoughtful way, from preparation of the food to the layout of the dining room, the wine and cocktail list and style of service. We want our guests to feel like they have been transported to a different city, not that there is anything wrong with Orlando, haha.

What is popular right now at the Tavern?

The Grouper, Peel & Eat Shrimp, also the Blue Jacket and Rye or Die cocktails

What excites you most about the dining scene in Orlando?

The vibrant and growing culinary scene. It is exciting to see how far it has come in the last several years and how much potential it still has.

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I was invited to Osprey Tavern for a media dinner the other night and have to say I was immediatetly left impressed by the decor -there’s a sweet rustic and homey ambience to the dining room.

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…and a high contrast between whitewalls and black seatings, with plenty of windows to allow natural lighting to seep through.

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There’s an open kitchen that allows the guest to observe the process of their dishes being made and expedited.

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The space is more welcoming with an island bar in front of the restaurant.

We started off the meal with a simple, yet elegant oyster shooter.

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Amuse
Oysters with paddlefish caviar. Smooth, clean, and bit creamy while withholding the true taste of the oysters.

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Heirloom Beet Salad
One of my most favorite salads ever.

You have marinated beets with a shallot vinaigrette along with gooseberry, hazelnut. goat cheese, and salmon roe. It all looks so simple but it is filled with incredible flavours of earthiness, a sight tang, and bursts of natural sweetness.

The goat cheese really tied the entire dish together, it’s more mellow than most goat cheese I’ve had, but nonetheless smooth and rich like how goat cheese should be.

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Alaskan King Salmon – Gnudi, black radish, artichoke, shellfish broth.

The salmon was cooked nicely, with a pink center. For me, the most flavour in this was from the bone marrow foam and shellfish broth. Quite savory with a comforting familiarity.

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Whole Roasted Chicken

Organic whole chicken, duchess potatoes, peas, and carrots. The chicken was incredibly tender and juicy and wasn’t overpowered by seasonings, only enhanced by the bit of salt and pepper.

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Standing Rib Roast

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Standing Rib Roast

Incredible tender cut of primal rib with a minerally essence from the beef.

Paired with tomatoes, romaine, morel mushrooms, rutabaga puree.

Note: I was quite full by this point, but forced myself to finish off the rest of the beef, it was delicious. I have no regrets.

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Chocolate Caramel

Of course there’s always room for dessert.

So I indulged myself in their flourless chocolate cake, salted caramel, caramelia cream, roasted cocoa nib ice cream.

The Osprey Tavern is a modern interpretation of the classic American Tavern. Owners Sue and Jason Chin created a place that would serve as a cornerstone of the community, where neighbors could commune.

Osprey Tavern is a must try in the Baldwin Park neighborhood, a welcome addition to the Central Florida food scene.

The Osprey Tavern Dinner Menu Summer 2015 The Osprey Tavern Happy Hour Menu The Osprey Tavern Dessert Menu The Osprey Tavern Bar Menu

Osprey Tavern

4899 New Broad St, Orlando, FL 32814
(407) 960-7700

Click to add a blog post for Osprey Tavern on Zomato

Seito Sushi in Baldwin Park is easily one of my favorite sushi restaurants in town – with fresh seafood and quality ingredients, as well as gorgeous settings, they have always been on top of their game here in Orlando.

Recently, Jason Chin, the proprietor of Seito Sushi in Baldwin Park, along with new chef Austin Boyd, have crafted a re-working of the lunch menu at Seito to showcase the talent of both the kitchen and sushi offerings and take the restaurant to the next level, emphasizing freshness and seasonality with a menu that changes often.

SONY DSCMr. Chin and Seito Sushi graciously hosted our small group of foodies from the Orlando Foodie Forum facebook group to try a few of their new lunch menu that just rolled out. Overall, we were impressed by what we found.

Chef Austin Boyd with Seito Sushi owner Jason Chin
Chef Austin Boyd with Seito Sushi owner Jason Chin

From new ramen dishes to braised beef buns, the menu exhibits creativity and experimentation with many things that work. One of the most controversial decisions on the new menu has been, surprisingly, the removal of the bento box options, which would allow the kitchen to focus more on the new dishes, but also has turned off some customers who looked forward to the combination lunch boxes. Change is always hard at first, but they hope that with time the lunch crowd will grow to love the new menu.

Housemade dumplings with chopped apple
Housemade dumplings with chopped apple

The tonkotsu pork ramen, dumplings, and the ceviche roll were standouts from our group.

Three ramen options are available on the menu – the tonkotsu pork ramen which features crispy braised pork belly, soy egg, and house pickled ginger; the shoyu ramen, a soy sauce chicken broth based ramen with chicken thigh; and the gyu ramen, beef pho based broth (yes, some Vietnamese influences there) with cilantro oil, beef brisket, and sprouts.

I really enjoyed the tonkotsu pork ramen’s crispy pork belly which had a nice crunch to it, though the ginger could have been more pickled.

The tonkotsu pork ramen which features crispy braised pork belly, soy egg, and house pickled ginger
The tonkotsu pork ramen which features crispy braised pork belly, soy egg, and house pickled ginger
The shoyu ramen, a soy sauce chicken broth based ramen with chicken thigh
The shoyu ramen, a soy sauce chicken broth based ramen with chicken thigh
The gyu ramen, beef pho based broth with cilantro oil, beef brisket, and sprouts
The gyu ramen, beef pho based broth with cilantro oil, beef brisket, and sprouts

Some mixed reviews on the curry braised beef bao buns, which may work better with crispy pork belly filling instead of the wetter beef.

Curry braised beef bao buns
Curry braised beef bao buns
The salmon ceviche nigiri with citrus cured salmon, a refreshing highlight with wonderful lime and citrus zest flavors
The salmon ceviche nigiri with citrus cured salmon, a refreshing highlight with wonderful lime and citrus zest flavors
The Orlando Foodie Forum - Join us soon!
The Orlando Foodie Forum – Join us on facebook!

The new lunch menu is available now at Seito Sushi in Baldwin Park, and changes often. New rollouts will be coming soon this spring, and we have also received news that the upcoming Osprey Tavern will open in early 2015 as well. Lots of changes, for the better, in little Baldwin Park.

Here’s a look at their lunch menu (changes daily):

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Summer days are here in Central Florida. With the temperatures on the rise, people everywhere are looking for a little cool respite.

Located in the lovely Audubon Park district at the corner of Corrine Drive and Winter Park Road, Rainbow Sno-cones features delicious little dessert treats known as snowballs that will be sure to you cool down. Made popular in New Orleans, these balls of shaved ice are finer and more silky smooth like fresh “snow” than their coarser, less refined cousin the snowcone. The desserts here are made using an old fashioned shaved ice machine just like the ones they use in New Orleans to get that fine consistency.

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Bob Homer of Rainbow Sno-Cones

Owner Bob Homer and his family have owned and operated this small walk-up storefront for over 17 years and has remained a popular place for Central Floridians for their many flavors (over 35) and tasty snowballs. The syrupy flavors are made of sugar rather than fructose based corn syrups and include flavors like strawberry, mango, coconut, grape, root beer, pina colada, and more. There are flavor combinations too like the rainbow, fuzzy navel, and the White Russian, which is a combination of coffee, chocolate and sweet cream. My favorite included the Tiger’s blood (it was here first, years before Charlie Sheen popularized the term), made with strawberry and coconut flavors. I requested some condensed milk on top to make it extra sweet. Prices are very cheap, with most items under $2.00. Cash only.

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The Menu

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Tiger’s Blood – a delicious mix of coconut and strawberry.

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