Baldwin Park

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When I was young (even typing that sounds old), gourmet popcorn was one of two things: tossing some M&Ms in a bag of freshly-made, buttered popcorn, or a massive tin of buttered, white cheddar, and caramel popcorn evenly distributed into three compartments (most often found in our home during the holidays, eventually tossed out when all but the buttered popcorn was eaten). Well, gourmet popcorn has certainly come a long way. Just ask Steven, owner of Pipoca Gourmet Popcorn in Baldwin Park, and he will be happy to share with you his twenty (made on site) flavors of popcorn. I recently enjoyed a sampling of Pipoca popcorn and now I’m hooked (send help).

Counter Display in Pipoca
Various Sizes of Bags to Pick From

Pipoca, meaning popcorn in Portuguese, started as, and still is, a food cart located inside the Orlando Eye. With growing popularity, the store opened about nine months ago in Baldwin Park, close to downtown Orlando and Winter Park. Steven, former hospitality manager, turned his passion into a full-time career. I believe his risk paid off (as I longingly stare at an empty bag of Churros-flavored popcorn that my husband and I devoured in minutes). Churros is one of my favorites by far, but there are so many flavors that are delicious, you really can’t pick just one, or two…or three. Birthday Cake, Oreo, Chicago Style, Spicy Buffalo, Nutella, Garlic Parmesan…just to name a few. Another favorite, would have to be Hot Jalapeño. I’m not one who loves spicy, hot food, and I was pleasantly surprised to like the jalapeño flavor so much, that I couldn’t stop eating it. The popcorn has a real kick to it, but a definite tasty flavor, and not a snack that merely burns your mouth, making you desperate for a glass of water (dare I say Hot Cheetos and Takis…I’m not judging, I swear).

Churros-Flavored Popcorn
Hot Jalapeño-Flavored Popcorn
Hot Jalapeño-Flavored Popcorn
Almond Flavor
Coconut Flavor
Garlic Parmesan Flavor
Nutella Flavor

Popcorn is available for online order through the Pipoca website; but, you have to visit the store location in Baldwin Park to really understand the love this popcorn is made of. The store is beautifully decorated with detailed displays, and available for private events. Plus, all popcorn is made where it is sold, in this lovely “boutique” in the heart of downtown Baldwin Park.

Thankfully, I have family that lives in Baldwin Park…so, I have plenty of reasons to “stop in” for a bag of Churros Popcorn every now and then. However, new flavors are added often…meaning, I may need to stop by more often than usual for a taste test (journalism integrity in the name of research).

Pipoca Gourmet Popcorn makes the perfect snack, the perfect addition to any event, and the perfect gift for children and adults of all ages. It’s delicious and the bag is really pretty (much more eye-appealing than the massive tin decorated with Christmas carolers). While I love the flavor, and the store interior, I admire the passion Steven has in turning his love for popcorn into something everyone can now enjoy.

Follow Pipoca Gourmet Popcorn on Instagram and on Facebook.

Pipoca Gourmet Popcorn


“East Meets West” is a special chef collaboration dinner featuring Chef Elek Kovacs of The Osprey Tavern and Chef Huy Tin of Seito Baldwin Park.

The Osprey Tavern is an upscale-casual New American restaurant that features seasonal cuisine and Seito Baldwin Park is a Japanese restaurant that serves contemporary Asian offerings using a combination of traditional and innovative cooking techniques. Although both of these restaurants have distinct styles of cuisine, the collaboration brings together a brilliant 8-course tasting menu paired with fine wines, sake and spirits.

The 8-course menu consisted of key ingredients for each dish that both chefs used in preparing their dishes. All of the dishes were great, but I’ll share some notes on what stood out to me. The first plate was the perfect introduction to the event, a savory egg dish topped with ikura and paddlefish caviar. Following that was a beautiful plate of mackerel accompanied with pineapple salad and peanut-sesame. This was very reminiscent of fresh ingredients you would find in an Asian dish. The pork and seared scallop dish was paired with Amabuki Ginno Kurenai Junmai, a Japanese sake with a beautiful rosé color. Another notable dish was the pan-roasted duck sitting on a crisp puff pastry. For the finale, Pastry Chef Kristy Carlucci created a melt-in-your-mouth toasted marshmallow meringue dessert.

Was it worth the hype? Absolutely. Both Chef Elek Kovacs and Chef Huy Tin are remarkably talented and I enjoyed everything that was presented that evening. The amount of effort and preparation that went into this event was impressive and is worth the occasional indulgence. From the cordial staff, beautifully prepared courses and even down to the hand-sewn table runners (Sue Chin has a talent for design and decorating!). I was thrilled to join Orlando restauranteurs Jason and Sue Chin at this much anticipated and sold-out event. Jason and Sue own both of the restaurant concepts and have been a driving force in elevating Orlando’s culinary scene.

The Osprey Tavern [Website]
Address: 4899 New Broad St, Orlando, FL 32814
Phone: (407) 960-7700

Seito Baldwin Park [Website]
Address: 4898 New Broad St, Orlando, FL 32814
Phone: (407) 898-8801


Chef’s Table at The Osprey Tavern
Seito (left): Chawanmushi, bottarga, ikura / Osprey (right): White chocolate custard, champagne gelée, paddlefish caviar
Seito (left) / Osprey (right)
Mackerel + Celery
Seito (left): Shima aji, celery pineapple salad, peanut-sesame / Osprey (right): Norwegian mackerel croquette, celeriac, horseradish
Pork + Shellfish
Seito (left): Pork, romanesco, Asian pear, XO / Osprey (right): Seared scallop, giardiniere, prosciutto foam
Duck + Mushroom
Seito (left): Duck thigh roulade, shiitake and oyster mushroom stir fry, chestnuts / Osprey (right): Pan roasted duck breast, duxelles vol-au-vent, royal trumpets
Seito (left) / Osprey (right)
Melon + Tea
Melon + Tea: Pompano tartare with lemongrass, kaffir lime, ginger, honeybush tea, cantaloupe granita
Beef(²): Creekstone prime bourbon ribeye, five spiced braised oxtail, broccolini, soubise
Baked Alaska
Baked Alaska: Cherry, Jasmine Rice, Black Sesame, Almond

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Typically, I’m not a VIP kind of girl.  Just ask my husband about our very first date at Wendy’s when I couldn’t have been happier with my chocolate frosty (yes, I was only fifteen years old, but my love of Frosty’s remains the same).  However, on a beautiful night in Orlando, date night with one of our best couple friends, attending Beard In Baldwin Food & Wine Festival in Baldwin Park, you have to go VIP all the way!  After all, purchased tickets benefit The James Beard Foundation National Scholars Program, and grant you admission to a private cocktail event inside The Osprey Tavern (one of my favorite restaurants).  VIP or not, this festival on Saturday night, April 14th, was worth every penny, considering the insanely delicious food and drinks we tried from some of the best restaurants in the Orlando area.  My bucket list (restaurants I plan to visit – I’m not into bungee jumping) has grown tremendously!

I could go on and on about every dish, every drink, from every restaurant we tried (seriously, there wasn’t one thing I didn’t like).  But, in consideration of your time and my rambling, here is a glimpse of a few fantastic eats:

Tamale Co.
Mole Tamale – Mexican Sauce Cooked with Chocolate Abuelita Banana, Mexican Spices and Seeds
Bites & Bubbles
Salmon Cake with Lump Crab, Champagne Citrus Sauce and Micro Greens
Orlando Meats
Reuben Tartine with Pastrami, Sauerkraut, Thousand Island Dressing, Rye Bread
Dixie Dharma (Vegan)
Beet Tartare – Beet with Macadamia, Spring Onion, Nettle Oil
Black Rooster Taqueria
Fish Taco – Beer Battered Fish, Organic Corn Tortilla, Red Cabbage, Mayo, Avocado, Cilantro, Radish, Lime
Highball & Harvest
Duck Pot Pie & Stuffed Squid – Wild Onion Bisque, Duck Rillette, Corn Smut Cracker
Terralina Crafted Italian (Opening Soon at Disney Springs)
Nonna’s Pork Ragu – Over Polenta Topped with Pecorino Romano Cheese
SOCO (Southern Contemporary Cuisine)
Duck Confit on Foie Gras Buttermilk Biscuit
Partner/Executive Chef Greg Richie of SOCO

The VIP event inside The Osprey Tavern not only included specialty hors d’oevres and cocktails, but a close-up view of several prominent chefs preparing the dishes: Jeremiah Langhorne (The Dabney in Washington, D.C.), Frank Anderson (The Rez Grill, Seminole Hard Rock Tampa), Soraya Caraccioli-Kilgore (MadLab Creamery in Miami), and Jeremy Ford (Stubborn Seed in Miami).  These terrific chefs worked alongside Chef de Cuisine, Elek Kovacs and Pastry Chef, Kristy Carlucci of The Osprey Tavern.  I can’t forget to mention Master of Ceremonies, Chef Norman Van Aken of NORMAN’S at the Ritz Carlton Orlando, 1921 in Mount Dora, and Three Restaurant and No. 3 Social Rooftop Bar & Lounge in Miami. I was among culinary celebrities!  Thanks to the open kitchen inside the beautiful Osprey Tavern, I had an up-close view of the chefs hard at work on their signature plates, before they were magically whisked out to attendees by the professional and polite waitstaff (shout out to Frankie of The Osprey Tavern).  As we dined on these freshly-made hors d’oevres, we also enjoyed an array of cocktails, wines, and champagnes, while mingling around the beautiful bar that takes center stage in the restaurant.  The Osprey Tavern is cozy and inviting, but also elegant.  Imagine a visit to grandma’s house, after grandma won the lottery, and completely renovated her home to look like a classy cottage in The Hamptons. Here’s a “taste” of the VIP event:

The Osprey Tavern Bar
The Osprey Tavern Open Kitchen
Chefs In The Osprey Kitchen
Dessert Table by Chef Kristy Carlucci
Banana Nutella Tartlets by Chef Kristy Carlucci (My Favorite Dessert)
Orange Cardamom Shortbread Cookies with Chocolate Topping by Chef Kristy Carlucci
Woodford Manhattan – Woodford Reserve Bourbon, Vermouth Mata, Angostura
‘In A Garten” – Basil Infused St. Augustine Gin, Raspberry Chamomile Syrup, Lemon Oleo, Lime
Bearded Redhead – Pineapple Infused St. Augustine Vodka, Cappelletti, Lemon
Autumn Olive Farms Pork Belly by Chef Jeremiah Langhorne – Grilled Ramps, Pickled Spring Onions, Black Garlic, Mustard and Dill
Warm Celery Root by Chef Jeremy Ford – Crackling Maitake, Mustard, Herbs and Blossoms
Smoked Trout Dip by Chef Frank Anderson – Poblano-corn Vinaigrette, Tortilla
Roasted Pheasant Roulade by Chef Elek Kovacs – Charred Corn Relish, Spring Ramps, Foie Gras

I will never forget my night attending Beard in Baldwin; especially, the fabulous food and drinks.  The VIP experience gifted my husband and me with a personal look at several outstanding chefs bustling in the kitchen, and the chance to mingle with other foodies like ourselves (one couple shared a memorable story of their wedding reception inside The Osprey Tavern – “I think it’s time for a vow renewal” – I said to my husband).  Being a VIP has grown on me, and to my family’s dismay, I may not be such a low-maintenance date after all.



Beard In Baldwin

Restaurants Mentioned:

Tamale Co.

Bites & Bubbles

Orlando Meats

Dixie Dharma

Black Rooster Taqueria

Highball & Harvest

Terralina Crafted Italian

SOCO-Southern Contemporary Cuisine

The Osprey Tavern





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…

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

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:

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

It was lightly crispy and so buttery soft…delicious.

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.

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.

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.


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


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


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


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. 


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. 

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

Wonderfully cooked to a tender medium rare.


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. 

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.


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.


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.


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.



OYSTERS 11/21 – cocktail sauce, crackers


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.


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


sunnyside up egg, italian red eye gravy, roasties


beef summer sausage, english muffin, avocado, fried egg, roasties


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.


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


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


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.


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.



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.


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


House fried panko crusted oysters


Fresh seasonal oysters – delicious

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



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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.


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.


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


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


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.


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


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.


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.


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.


Standing Rib Roast


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.

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.


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.


The Menu


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

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