Chef Ian challenged himself with the art of barbecue with opening Smoke & Donuts after being classically trained and being a high-honors graduate of the C.I.A. and studied under Bryan Voltaggio during his externship. Smoke & Donuts became established in Orlando, FL in 2016 and is now in a few locations around town.

They’re now visiting A La Cart with their truck for an easier location for you to find and enjoy their amazing dishes, but they’re also in College Park if that’s closer for you to pick up some takeout.

Not only can you grab food at their College Park location, but you can buy a rad T-Shirt or hat.

They focuses on oak-smoked barbecue and hot donuts; harnessing smoking techniques and seasoning profiles found in Texas, Tennessee, and the Carolinas.

Listening to Chef Ian talk about the entire process to make his meats, especially the brisket, makes me want to grab my own smoker for the house. If only Chef Ian can stop by and tutor me in the arts of barbecue and smoking meats so I can ensure I end up with such moist and tender meats.

The meats are carefully crafted and paired with scratch-made sides, which are inspired by regional ingredients and his classic techniques. This Cucumber & Cabbage Slaw is more of a refreshing salad instead of a slaw itself because it consists of red & green cabbage, cucumbers, red onion, candy-red radish, and sherry & rice-wine vinaigrette instead of being a mayonnaise-based side. The Roasted & Smashed Red Potatoes are also a great side with lemon & garlic gremolata and topped with brisket burnt ends. Who doesn’t like burnt ends?!

The 1,121 Road Trip Sandwich is one of the biggest hits at the truck. It consists of chopped brisket & pulled pork with guava-quince, toasted guajillo, and green sauces, cucumber & cabbage slaw, pickled red onions, and jalapeño kettle chips on a toasted Olde Hearth potato roll.

Bar-B-Cuban is Chef Ian’s take on the very popular Cuban Sandwich. With his, he uses Virginia Ham, Swiss cheese, pulled BBQ pork, house-made pickles, dill mayonnaise, and Heywood’s mustard on an Olde Hearth Cuban roll – Pressed! I am a big fan of this sandwich, especially when I ask for his country mustard that has whole mustard seeds to dip the sandwich in.

The Pulled Pork Sandwich with garlic & apple cider jus, cucumber & cabbage slaw, pickles & onions on a toasted Olde Hearth potato roll… don’t forget to add a few slices of Chef ian’s Turkey to add a little more salty, savory flavors to the sweet and tangy flavors this dish already holds. The turkey is made with brown butter and it’s the most buttery meat ever.

As mentioned before, the Turkey Breast is absolutely smooth and buttery after being made with brown butter.

Don’t forget to grab some St. Louis Style Ribs made with Habanero chili, chipotle and pickled red onion relish. The flavors are sweet, spicy and all around delicious on top of the most tender and moist ribs I ever had. Moreover, you can bet that I mentioned to Chef Ian how this flavor would be great for jerky too.

True to its namesake, Smoke & Donuts serves made-to-order hot donuts as well. Enjoyed as dessert, as a side with your meal, or as a meal on their own in Smoke & Donuts signature barbecue sliders. I can’t tell you which is my favorite, because I fancy them all.

If I had to pick one, it would be The Lou Donut. It consists of Maker’s Mark bourbon & maple glaze, Heath bar, Hershey’s chocolate chips, and brisket burnt ends. Yes, you caught me. I like it because of the brisket burnt ends adding some salty and savory flavors to the sweet dessert.

If I had to pick a second donut, it would be S’moreo. It is flame-kissed marshmallow, Hershey’s chocolate chips, broken Oreos. These bad boys are best eaten hot when the marshmallow is melty and gooey to coat your entire mouth.

Not sure if you want to eat just meats or just donuts? How about you combine it with one of Chef Ian’s BBQ & Donut Slider Duo. The duo consists of both chopped brisket with toasted guajillo sauce & pulled pork with guava-quince sauce (one of each meat) on a donut with vanilla and sea salt glaze. With this choice if having both, you can choose one side to go with the order.

For more information, check out the Smoke & Donuts website. To order for pick up or delivery, make sure you order ahead on their website as well.

Amidst the pandemic madness, I never stopped searching for delicious local food and I’m very happy I found this place.

V.L.C. Vegan Eatery is East Orlando’s new vegan spot, located in Waterford Towers.

The owner and head chef, Jim Wu, has been cooking for over 40 years. Later in life, he found his passion for nature and the love of animals and started his plant-based journey almost 15 years ago. With his culinary knowledge combined with his passions, Jim has created a space filled with nature, plant-based food, and comfort all in V.L.C.

V.L.C. stands for vegan, love and care, which is all you need in life. This small family owned restaurant is excited to start its journey in Orlando and continue the growth of vegan food in our City Beautiful, which I was able to visit and enjoy their clean bites.

While waiting for my order, I tried Mama Wu’s vegan Thai Tea that was great and tasted just like how it is usually made. Here, they use oat milk as the dairy replacement, which works wonders in their favor.

At V.L.C., Papa Wu’s gluten-free Potato Curry is a favorite for many of their employees and it is even his favorite dish to make. I like having it with white rice to allow the ultimate level of soaking the curry sauce up for each bite.

The gluten-free V Crunch Roll consists of chick’n, avocado and sesame seeds being flash fried to add a crunch for each bite. This is the best vegan roll I’ve had so far. I can’t wait to try their other rolls.

Now, for my favorite dish from V.L.C. – the gluten-free Ginger Be-ef Stir Fry. It has the right amount of ginger in it to not overpower the dish. The flavors make me nostalgic of my mom’s cooking back home. I would order this dish every time I’m in the Waterford Towers area because I will never get sick of it.

If you’re interested in knowing the favorite dishes of everyone in the V.L.C. family, here is the list. Check the dishes out for yourself to see why they’re so loved.

• Brittney Phan: It’s hard to choose a favorite since every dish on the menu is incredible but Papa Wu’s Potato Curry takes the top spot for me. This dish is packed with tender potatoes, flavorful be-ef, and a mix of vegetables that are perfectly sautéed. The potato curry is paired with the choice of white rice, brown rice, or mixed rice. I always recommend this dish to others which is why my family and friends have become hooked on this dish as much as I am.

• Matt Shaffter: Well since Brittney stole my all time fave…My second would be the Vegetable Stir-fry. When you just need a big healthy dose of seasonal veggies cooked to that perfect crunchy to soft ratio in that addictive homemade sauce. Top it with some rice and I’m stuffed….I’m always sad when the bowl is empty.

• Laci Penton: Spicy Tu-Na Roll. Hands. Down. The unique rice blend helps the already savory flavor pop. The spice equally kicks but is not overwhelming, and the avocado inside helps round it off. Dare I say, it’s the perfect roll.

• Sandra Wu: My favorite dish is the Spicy Chick’n! It has an amazing smoky flavor from the wok, enhancing the spices used in this dish. The combination of mixed veggies with chick’n brings a beautiful balance of flavors.

• Sarah Wu (social media marketing manager): My favorite dish at VLC has got to be the Tempura Taro Chick’n. I’ve never had a dish that tasted like this before. The creativity with pairing the sweet taro inside the chick’n and then deep frying the whole thing is just crunchy goodness. The dish takes time to make so I try to order it whenever I can.

• • Kalen Penton (manager):  My favorite dish at VLC is the Tomato Pasta. The Unique flavor profile of this item doesn’t only make it authentic but also makes it one of a kind. with the sweet tomato complimenting every bit. This is a defiant must try and the eatery.
    • Papa Wu: Potato Curry
  • • Mama Wu: Spicy Tu-na Roll with some of Mama Wu’s homemade kimchi on top to add more spice to the roll.

For more information, visit V.L.C. Vegan Eatery yourself. Don’t forget to post about it and let us know what your favorite dishes are from this mom and pop hot spot.

To thank healthcare workers and first responders for their service during this time of uncertainty, Firehouse Subs franchisees across Central Florida have partnered with the Firehouse Subs Public Safety Foundation to donate more than 2,100 meals to local healthcare workers, first responders and individuals in need.

Franchisees Don Davey and Scott Anthony donated more than 300 meals to healthcare workers, first responders and employees at Advent Health Hospital in Apopka, Deland Police Department, Orlando Police Department, City of Altamonte Springs Police Department, Orange County Fire Rescue Station 36, Osceola Regional Medical Center, Solaris Healthcare in Ocoee, Advent Health in Kissimmee, Orlando Health in Winter Garden and Nemours Hospital. The two own 13 Firehouse Subs restaurants in the Orlando area and are honored to give back to the communities who have supported them for nearly two decades.

“Supporting public safety efforts and our local heroes has always been a part of what we do at Firehouse Subs,” said Davey. “It’s more important than ever in these times, and we have to do what we can to support each other.”

“We want our local heroes to know that we appreciate what they do for us,” Anthony said. “If we can brighten their day by providing a hearty, flavorful meal, we are more than happy to do that.”

Area Representatives and Franchisees Mike and Suzanne Kelly oversee all of the Central Florida Firehouse Subs restaurants and own restaurants in Leesburg and Lake Mary. Seeing a need in their communities, the Kellys partnered with the Foundation to donate hundreds of meals from both of their restaurants, including more 200 meals to healthcare workers at Advent Hospital and South Seminole Hospital.

Over on the coastline, Franchisees Jeff and Britt Diaz have donated more than 100 meals to the Titusville Fire Department and people in need. The couple own three Firehouse Subs restaurants located in Titusville, Rockledge and Indian Harbour Beach.

Meliany VanNostrand, owner of five Firehouse Subs restaurants in the Orlando area, provided 400 meals to feed the entire staff at Advent Health in East Orlando after hearing from a local nurse that most healthcare workers are too busy to eat lunch some days.

“When I heard that our local healthcare workers were struggling to find time to take a break and eat a hearty meal, I knew we had to help,” said VanNostrand. “I called Advent Health in East Orlando the next day and asked what day is typically the busiest for them. We prepared and delivered meals to feed all of the nurses and doctors in the hospital that day. It’s the least we can do to thank the people who selflessly keep our communities safe.”

Over 1,100 meals were donated from Firehouse Subs Franchisees Doug and Heather Hubbard to feed medical professionals at St. Cloud Regional, Advent Healthcare in St. Cloud, Advent Healthcare Celebration Hospital and deputies at the Osceola County Sheriff’s Department. The Hubbards own two restaurants in St. Cloud and Orlando.

Firehouse Subs Public Safety Foundation has partnered with Firehouse Subs restaurants to feed tens of thousands of healthcare workers and first responders across the U.S. on the front lines of the COVID-19 pandemic, as well as individuals and families in need and seniors who are unable to leave their homes through the Foundation’s COVID-19 Disaster Relief Fund. Throughout the month of April, all funds collected by Firehouse Subs restaurants through Round Up, canister donations and recycled pickle bucket donations will support immediate COVID-19 disaster relief efforts through the Foundation.

Since March 18, this partnership has provided more than 39,000 meals to firefighters, police officers and healthcare workers, as well as individuals and families in need and seniors who are unable to leave their homes.

Visit www.firehousesubs.com to find the closest restaurant and order online. Donations to support Firehouse Subs Public Safety Foundation’s relief efforts can be made at https://firehousesubsfoundation.org/donate/.

Family Meal Deal

– At a time when consumers are at home with family or roommates and craving an easy way to fulfill their comfort-food fix, Firehouse Subs has launched a limited-time offer that allows guests to mix-and-match some of their Firehouse favorites.
– Firehouse Subs Family Meal Deal is available now for a limited time at U.S. locations, excluding Alaska.
– Family Meal Deal features a choice of three medium subs – any combination of the iconic Hook & Ladder, Italian or Firehouse Meatball – three bags of chips and three freshly-baked cookies for $24, plus tax.

– To order the Family Meal Deal, visit FirehouseSubs.com or download the Firehouse Subs app to order and have it boxed, bagged and ready for pickup at the Rapid Rescue To Go station inside at your nearest Firehouse Subs location
– Even better, the Family Meal Deal helps save lives. At Firehouse Subs, the steaming hot subs have substance with a portion of every purchase going directly to Firehouse Subs Public Safety Foundation® to provide lifesaving equipment to first responders. To date, the Foundation has donated more than $50 million to hometown heroes across the U.S.

Here is a list of Father’s Day Specials going on locally here in Orlando!

Tabla Indian Cuisine

Taverna Opa

Daily 1 – 10 p.m. 407.351.8660

https://opaorlando.com/fathers-day/

Dad eats free with a family style menu for four or more people. Or, celebrate Dad at home with Papa’s Feast for $69 to serve two or three with a Greek salad, Spanakopita, a meat platter with lamb chops, chicken kebob, beef kebob, pork loin and sliced gyro and much more.

Tapa Toro

Reyes Mezcaleria and The Osprey

Reyes Mezcaleria is offering a Cowboy Steak (first come first serve), and The Osprey a Prime Rib Dinner. The Prime Rib Dinner from The Osprey can also be pre-ordered for pickup for those who want to celebrate at home: https://www.theospreyorlando.com/online-ordering

The Capital Grille:

The Capital Grille is offering a three-course family-style Father’s Day dinner for takeout, featuring a Whole Roasted Rack of Ribeye served alongside Grilled Asparagus, Mashed Potatoes, a freshly baked Cheesecake and a jar of Housemade Steak Sauce. Dinner starts at $135 for two and $245 for families of four. Pre-order available while quantities last. The restaurant is also offering a selection of hand-carved uncooked steaks to be prepared at home. Guests can pair with a bottle of wine or the restaurant’s iconic Stoli Doli martini, in select locations. View the full menu and order online at www.thecapitalgrille.com.

Eddie V’s:

Eddie V’s is offering a four-course family-style Father’s Day dinner for takeout, featuring a choice of Rye Whiskey Glazed Salmon or Oven-Roasted Tenderloin with Morel Mustard Crust served alongside Truffle Macaroni and Cheese, Grilled Asparagus and Potatoes Au Gratin, and a Bananas Foster Butter Cake. Dinner starts at $125 for two and $195 for families of four to six. Also available are uncooked signature cuts of steak hand-carved and ready for guests to prepare as they wish. Wine and champagne are also available to order in select locations. View the full menu and order online at www.eddiev.com.

Elize

Father’s Day take out box available for pickup on Saturday, June 20. The box includes a mimosa kit, light bites, fresh fruits, croissants and meats for $45.

Ruth’s Chris

Prime Ribeye Surf & Turf starting at $59
Dad’s choice of 12 oz., 16 oz. or a bone-in Cowboy Ribeye with a cold-water lobster tail
Choice of salad and side
Available 6/19 – 6/21
Reservations are open – please contact Ruth’s Chris for details
Father’s Day Gift Card
Surprise him with a gift for a night out and receive $50 bonus card for every $250 spent

Café Tu Tu Tango

Food, art and fun are on deck for the first 50 dinner reservations at Café Tu Tu Tango for June 21. Those who score a reservation will receive a free custom art piece from one of Tango’s in-house artists (see attached for proof), and a free growler of draft beer to enjoy at home.

Wolfgang Puck Bar & Grill at Disney Springs

will be open for reservations!
The restaurant will be open from 12PM – 8PM and we ask for reservations in advance via SevenRooms
https://www.sevenrooms.com/reservations/wolfgangorlando

Olive Garden:

Make Dad’s day with abundant, craveable Italian classics from Olive Garden, featuring Giant Chicken Parmigiana — measuring in at 11.5” — served with Fettuccine Alfredo and available starting June 20 for a limited time while supplies last. Guests looking to plan ahead can enjoy Olive Garden’s Family-Style Take & Bake Bundles, with options of Giant Cheese Stuffed Shells (serves up to 5) or Classic Lasagna (serves up to 8), starting at $40. Bundles include a jumbo house salad with a bottle of signature Italian dressing, one dozen ready-to-bake breadsticks and choice of homemade Alfredo or Marinara dipping sauce. And, enjoy a $10 bonus gift card for every $50 gift card purchased. For more information, and to order early to secure your ideal Carside Pickup or delivery timeslot at www.OliveGarden.com.

Cheddar’s Scratch Kitchen:

This Father’s Day, Cheddar’s Scratch Kitchen is offering to take care of dinner for Dad with scratch-made Family Bundles to go. Starting at $24.99, bundles include entrées like hand-breaded Chicken Tenders, House-Smoked Baby Back Ribs and Grilled Salmon, as well as two family-sized sides and a half-dozen signature Honey Butter Croissants. Alcoholic beverages are also available to go where permissible. Order online at Cheddars.com for same-day or future curbside pickup. As an additional gift idea, Cheddar’s is offering an extra $5 for every $25 in eGift cards purchased online.

Seasons 52:

Seasons 52 is offering a three-course Father’s Day dinner to go featuring either a Rack of Dry Rubbed Pork Loin or Whole Side of Sriracha-Glazed Cedar-Plank Roasted Salmon, which comes with salad, whole corn on the cob, choice of an additional side and Mini Indulgences. Options start at $130 for family-style or $75 for two. Guests can pair with a bottle of wine in select locations. View the full menu and order online at Seasons52.com.

Bahama Breeze:

Bahama Breeze is offering a Caribbean Father’s Day Bundle for takeout featuring entrées like Jamaican Jerk Chicken, Jerk Chicken Pasta, Baby Back Ribs or Seafood Paella, served alongside a choice of Broccoli, Mashed Potatoes, Yellow Rice or Rice & Beans. Guests may also choose two from an assortment of appetizers including Yuca Cheese Sticks, Coconut Shrimp or Jamaican Jerk Wings. Bundles serve four and are available for preorder through June 20. Beer, wine and cocktails are also available to order in select locations. Guests can call their local restaurant or order online at BahamaBreeze.com.

Yard House:

Treat Dad to what he really wants this Father’s Day — a crisp, refreshing draft beer from Yard House available to go in 64-ounce beer growlers in select locations. Choose from guest favorites such as House Honey Blonde, House Golden Pilsner, Yard House Cuvée and more. Pair with a Rib Eye to make the celebration complete. Wine, spirits and cocktails also available to go in select locations. To view the menu and place an order, visit YardHouse.com.

The New Standard

DINE-IN:

Father’s Day Special: Prime Rib with truffle whipped potatoes, asparagus, demi-glace and horseradish compound butter. $40 per person, $75 for two, $150 for four.

Horse Soldier Bourbon Flights: Includes three Horse Soldier bourbons with tasting mat and tasting notes for each bourbon. The tasting is $35 for three 1.5-ounce pours.

Reservations strongly suggested. Please call 407-316-2278, or reserve via OpenTable.

VIRTUAL BOURBON TASTING:

The New Standard is pleased to partner with Horse Soldier bourbon for a Virtual Bourbon Tasting on Friday, June 19, at 7 p.m. via Instagram Live.

Guests have the choice of either a Charcuterie + Cheese plate OR a full, three-course meal to go with their bourbon tasting.

Tastings come in 187mL, 375 mL and 750mL options of three Horse Soldier Bourbons:

Straight Bourbon
Small-Batch Bourbon
Cask Strength Bourbon

ROY’S GRILL TO GO PACKAGE

Curbside Carryout
Friday, June 19 – Sunday, June 21

For the ultimate Dad’s Day at home, celebrate with Roy’s “Grill To Go” Package. Enjoy our signature Szechuan Spiced Pork Ribs, Blackened Shrimp Skewers and Huli Huli Chicken ready to grill at home*. Each dinner for four comes with Hawaiian Dinner Rolls, your choice of two sharable sides, and dessert for only $125.

Roy’s “Grill To Go” Package is offered for pick up Friday, June 19th – Sunday, June 21st. We request all orders be placed one day in advance. Happy Grilling!

Maggiano’s Little Italy

Daily 11:30 a.m. – 9 p.m. 407.241.8660

https://orders.maggianos.com/menu/orlando

Pick up a cold-prepped Father’s Day bundle for an easy and delicious family meal. Cold-prepped means our chefs have done all of the hard stuff – just heat and enjoy when you’re ready. This bundle is $99 and generously serves four including Mini Meatballs in Marinara Sauce, Chicken Piccata, Mom’s Lasagna, New York Style Cheesecake and much more.

The Pub Orlando

Sunday–Thursday Noon – 9 p.m. Friday and Saturday Noon – 11 p.m. Dine-in and patio seating available as well as a curbside menu and cocktails and growlers to go. 407.352.2305 Complimentary valet parking.

https://experiencethepub.com/orlando/food/all-day-menu/

The Pub offers a unique combination of British hospitality and American flair. The gastropub style menu incorporates brilliant pub fare with an extensive beverage selection.

  Oceanaire Seafood Room

Sunday–Thursday 5 – 9 p.m. Friday and Saturday 5 – 10 p.m. The Oceanaire Seafood Room 407.363.4801 Complimentary valet parking.

https://www.theoceanaire.com/location/orlando-fl/

The Oceanaire® Seafood Room offers an inviting, high-energy atmosphere and features a spacious and comfortable dining room. The Oceanaire® Seafood Room offers ultra-fresh seafood and shellfish flown in daily from around the world. Menu changes daily. Celebrate Dads with a family meal and 15% off your gift card purchase.

This week, we spoke with Richard Starke, Sales Manager at the family run and operated Halperns’ Steak and Seafood. The company began over 50 years ago when Howard Halpern arrived in Atlanta to start his own perishable food distribution business.

In Orlando, Halperns’ Steak and Seafood purchased Gary’s Seafood and Specialties a 25 year old family business in 2012 and in 2014, they built a brand new 65,000 sq foot state of the art facility in Orlando.

On site in Orlando, they have a USDA Beef cut shop, seafood production, freezer storage, live lobster tanks and 2,000 specialty products all under one roof.

Halperns’ sources only the finest artisan products available from boutique suppliers around the world and delivers them at their peak of freshness or aged to perfection, with a team of buyers committed to procuring the most delicate meat, game, poultry, and seafood products available.

Halperns’ sources product for some of the finest restaurants in Orlando, including:

Boathouse
1921 mt dora
Luma
Prato
Kabooki Sushi
sixty vines
H Cuisine
Eddie V’s
California Grill
Narcoossee’s
Rocco Taco
Del Friscos
Paddlefish
Arthurs Catering
Ritz Carlton
HIlton
Hyatt
Marriott
Whole Foods

Interview with Richard Starke of Halperns’

Tasty Chomps: How have things changed since the beginning of COVID-19?

Richard Starke: When conventions canceled, air travel stopped, hotels and theme parks closed, that was a huge blow to our industry. We had to work hard to “right size” our business immediately. We furloughed 75% of our staff and we took an 80% decrease in sales for a few weeks.

We had to come up with some ideas to help keep the business viable and the retail sector of our business was booming so that’s when we started the parking lot sales. It has been a long 3 months but we are slowly seeing signs of life again and hopeful June and July will be a turning point to recovery for hospitality. We have begun to bring employees back from furlough and things are looking slightly better each week.

Tell us about the mobile pick up days – how have they been going?

The parking lot sales have been going great. We have been holding them every Friday since the beginning of March. Most weeks there are 7 sales across the company in other parts of the country happening simultaneously. We even at one point took the sales on the road into different parts of central FL in the middle of the week.

The community never knew our name before. We have always operated behind the scenes of great restaurants, award winning chefs and prestigious hotels. This has developed a huge local brand recognition almost overnight. Our social media followings have tripled in growth. This Friday will be our last “parking lot sale” we will be converting to a “curbside pick up” process starting next week Friday June 26th.

The holidays tend to be the busiest so we expect a very busy weekend and are ready to serve over 300 cars! The sales team wears masks, yes outside in the heat, gloves, we take the orders and load the trunks so folks never have to leave their cars. It’s a drive thru process that has been very popular especially during the meat shortages and processing facility shutdowns.

 What are some of the most popular items that are being picked up to go lately?

Live lobsters, king crab legs, fresh oysters, wild Alaskan halibut, 32oz tomahawk chop steaks, surf and turf packages, Chuck Brisket Shortrib Blend Burgers, Shrimp and bacon.

What are your upcoming plans for Father’s Day weekend at Halpern’s?

We will have, for now, our last parking lot sale. Menu attached. Some great items on there for the Dad’s that want to take charge of the BBQ this weekend. Sales is 10-4pm

What are your future plans?

We will be converting the parking lot sales into a curb side pick up similar to the way a restaurant would have you pick up an order. The community has been enjoying great steaks and seafood for over 3 months now. We do not want to shut that down we want to keep it going!! They have been a part of our success now for the 1st time ever.

Halperns’ never sold to the public prior to this so the local community is now a part of our history. We are also looking forward to bringing back more employees and getting back to business as usual, or as close to usual as possible in this new world we live in.

Halpern’s Steak and Seafood
2412 W Sand Lake Rd, Orlando, FL 32809
https://www.halperns.com/

We were invited to check out the new U & Me Revolving Hot Pot, which just opened last month in the former spot of Dragon Court Chinese Buffet on 535, located just minutes away from Disney Springs, and overall we had a great experience.  The restaurant is owned by the same family that owns Chuan Lu Garden.

When you first arrive, you are greeted by a friendly employee and then a talking robot is programmed to walk you to your table.

He was so cute!

The initial concept of U & Me Revolving Hot Pot is to utilize a conveyor belt to conveniently bring authentic Chinese hot pot ingredients straight to your table but due to COVID-19, they have temporarily suspended the conveyor belt service but hope to resume it in a week or so.  In the meantime, they are using a talking robot to deliver food to your table.  The same robot also brought us our menus, bowls, and utensils!

To order, you first choose your soup base.

And then select your choice of combo since the all-you-can-eat conveyor belt is temporarily suspended.

They also have a boba menu, which I highly recommend ordering while you are there.  They were incredibly good.

They serve alcoholic beverages as well.

I ordered the Taro Milk Boba Tea and it tasted amazing!  They used popping boba instead of the usual tapioca boba and it made a world of a difference, even though I enjoy both!

Our server recommended the Super Fruits Tea so we ordered one and it tasted really good!  After we retrieved our food (seafood combo that came with hoisin dipping sauce) from the robot server, we were excited to cook it!

We brought our broth to a slow boil and then gradually added in all of our ingredients.

Then we used the soup ladle to transfer the ingredients into our bowls and then enjoyed our meal while watching their entertaining robots interact with other guest.  The robot would also get mad at anyone who was in its way while it was trying to walk.  It was pretty funny.

Clean restaurant, good food and drinks, and welcoming service.  Reservations required.  Be sure to check them out next time you are in the Lake Buena Vista area!

U & Me Revolving Hot Pot
12384 SR-535 S Orlando, FL 32836
(407) 778-1017