Victoria and Albert’s at Walt Disney World’s Grand Floridian Resort and Spa Re-Opens July 28th, 2022

Ricky Ly

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Aug 4, 2022

Victoria and Albert’s at Walt Disney World’s Grand Floridian Resort and Spa Re-Opens July 28th, 2022

Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, the Culinary Crown Jewel of Walt Disney World Resort, Returns

Press Release below from Walt Disney World

Those looking to indulge in elegant cuisine and timeless opulence can do so once again at Victoria & Albert’s – the culinary crown jewel of Walt Disney World Resort. This signature dining experience at Disney’s Grand Floridian Resort & Spa recently made its momentous return July 28, 2022.

Known for its lavish setting, Victoria & Albert’s will reopen with fully reimagined interiors inspired by Queen Victoria’s Jubilee Celebration. The redesigned space welcomes guests with a classic, yet contemporary touch. Soft shades of ivory, taupe and light blue are offset by accents of silver, gold and pewter.

Shimmering crystal chandeliers, delicate scroll work, fanciful murals and delicate wall coverings with subtle inspirations of an English garden have transformed the space giving it a spectacular modern look.

At Victoria & Albert’s, every member of the team strives to deliver a flawless dining experience, combining the perfect balance of creativity with a passion for impeccable service. A recipient of the prestigious AAA Five Diamond Award since 2000 and Forbes Travel Guide Five Star Award since 2018, the restaurant is the only one in Florida to be honored with both awards and one of only 26 nationwide.

Elevated Epicurean Experiences
Showcasing contemporary American cuisine, the culinary team sources the finest ingredients from around the globe to craft each exquisite course. With an ever-evolving menu, guests can indulge in dishes such as Glacier 51 Toothfish with charred mushroom and sambal, and Danish Hiramasa with carrot and Okinawan potatoes. Plant-based diners will delight in Heirloom Tomatoes with gazpacho and 100-year balsamico, and Carrot Tikka
Masala with cilantro and puri bread. Those who enjoy the finest of beef can experience the Wagyu A-5 Miyazaki with potato rösti and romesco. Dessert lovers will revel in the Spectrum of Chocolate, an ombré delight featuring specialty sourced chocolates with accents of vanilla, Champagne, and Grand Marnier.

Victoria & Albert’s offers three unique dining options:

The Dining Room presents a resplendent tasting menu, which can be tailored to suit guests’ dietary restrictions. An exquisite plant-based menu is also available. Each bite balances seasonal flavors and elevated craftsmanship.

For a more intimate evening, the private Queen Victoria’s Room offers an expanded prix-fixe tasting menu specially created by the Chef de Cuisine. Set behind frosted-glass doors, this richly appointed room features a glowing fireplace, delicate embroidery, lace details and artwork showcasing European royalty.

For those who want to interact with the chefs and watch as their dishes are expertly prepared, The Chef’s Table is a coveted experience offering a front-row seat in the heart of the kitchen. Throughout the experience, chefs offer guests superb morsels from the tasting menu. The Chef’s Table can accommodate up to six guests, with only one reservation available each night.

Outstanding Wines, Zero-Proof Cocktails and More
Victoria & Albert’s boasts a world-class wine collection featuring more than 500 selections from 35 regions. Staff sommeliers have thoughtfully curated this rare collection with extraordinary choices that date back as far as the early 1900s. In addition to traditional cocktails, a lavish zero-proof cocktail pairing has been expertly developed to complement each course. Innovative cocktail selections include the Guajillo Spice, a striking presentation smoked tableside to showcase the deep flavors of roasted guajillo chilis, charred jalapenos and black peppercorn. The drink is rounded out with a touch of rich caramelized sweetness from turbinado sugar and fresh lime.

An Exceptional Legacy
The talented culinary team is led by Chef de Cuisine Matthew Sowers. Since 2006, Sowers has worked at Disney theme parks and resorts honing his expertise with more than 15 years spent at Victoria & Albert’s. He also curated menus for the acclaimed Remy restaurant aboard the Disney Dream and Disney Fantasy cruise ships.

With more than 30 years of experience, Pastry Chef Kristine Farmer was part of the opening team at Disney’s Grand Floridian Resort & Spa. She currently leads the pastry team responsible for the resort’s three signature restaurants, the Disney’s Fairy Tale Weddings, pastry kitchen and production of the giant, life-size gingerbread house that becomes a centerpiece of the resort lobby during the winter holidays.

Executive Chef Kevin Chong oversees culinary operations at Disney’s Grand Floridian Resort & Spa. It is no small feat, but this chef and his team uphold the reputation that was long ago established for the resort’s incomparable eateries.

Sommelier Israel Perez serves as Victoria & Albert’s dedicated maître d’hotel where he and his award-winning team pay special attention to every detail of the dining experience. For more than 20 years, Perez has created memorable experiences for guests at signature restaurants across Walt Disney World Resort.

And no overview of Victoria & Albert’s would be complete without recognizing the legacy of Culinary Director Chef Scott Hunnel. The James Beard Award-nominee helmed the Victoria & Albert’s kitchen for many years and still provides direction and mentorship to chefs across multiple Disney resort hotels.

Details and Dress Code
Victoria & Albert’s is an intimate upscale dining experience. Guests are expected to dress accordingly in semiformal/ formal attire that respects the restaurant’s elegant aesthetic. Guests ages 10 and up are welcome. For pricing and other details, or to make dining reservations up to 60 days in advance, guests can visit the Victoria & Albert’s page on DisneyWorld.com or call 407-939-3862. Space is extremely limited; advance reservations are required.

A Grand Update
The reopening of Victoria & Albert’s comes during a multi-year enhancement of Disney’s Grand Floridian Resort & Spa that honors the resort’s rich history while bringing a fresh, contemporary feel to its iconic Victorian charm and elegance. These grand enhancements began with the addition of Enchanted Rose lounge and an all-new look and menu at Cítricos restaurant – which now features sophisticated, subtle nods to beloved Disney films. More recently The Grand Floridian Spa was refreshed prior to reopening earlier this year,
and The Villas at Disney’s Grand Floridian Resort & Spa introduced 200 new resort studios and other enhancements. Guests can expect additional improvements updated offerings in the future.

Investing in Future Talent
Disney is always looking for ways to empower and invest in students and future talent in the Central Florida community. To celebrate the reopening of Victoria & Albert’s, Walt Disney World Resort has donated $50,000 to Valencia College Foundation in Orlando – an institution Disney has teamed up with for nearly 50 years. This donation will support the culinary program, helping to enhance the overall education experience. Additionally, prior to the restaurant’s reopening, Valencia College culinary students were among the first to experience an unforgettable evening at Victoria & Albert’s, as they met with Disney culinary cast members (including Valencia College alumni) and received an exclusive look at the kitchen and newly reimagined dining room.

Photos Courtesy of Walt Disney World

First Look: Tasty Chomps x The Tap Room at Dubsdread – A Taste of… The Tap Room at Dubsdread Secret Menu – August 4th thru August 14th 2022

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Jul 30, 2022

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First Look: Tasty Chomps x The Tap Room at Dubsdread – A Taste of… The Tap Room at Dubsdread Secret Menu – August 4th thru August 14th 2022

“A Taste of… presented by Tasty Chomps x Orlando Foodie Forum” is a new secret menu for foodies to get “A Taste Of…” a local Orlando restaurant with a special pre-fixe menu (similar to Magical Dining) for dine-in or takeout for a limited time.

Conveniently located on Par Street just off Edgewater Drive, Tap Room at Dubsdread is the gathering spot for all to enjoy a friendly and upbeat atmosphere while relaxing in a beautiful and unique woodsy setting nestled among the high trees with hanging moss.

The Tap Room at Dubsdread may have one of the longest histories in Orlando, dating back to when the golf course first opened in 1924, eventually becoming a popular hangout spot for officers during World War II and popular ever since. Politicians, celebrities, friends and families dine in for lunch, dinner and happy hour on the Verandah overlooking the historic 98-year-old Dubsdread golf course.

Starting August 4th – August 14th, 2022, guests can get a 3-course dinner at the award-winning The Tap Room at Dubsdread in College Park for $55 per person. Price does not include tax or gratuity.

Choose one appetizer, entrée, and dessert from the menu below:

STARTER:

Burrata Salad

baby heirlooms, pesto, balsamic reduction

Carpaccio

thinly sliced tenderloin, fried capers, confit garlic oil, toast points

Entrée:

Pork Milanese

herb breaded pork loin cutlet over pasta with tomatoes and a lemon caper sauce

New York Strip Au Poivre

truffle mashed potatoes, asparagus

Florida Snapper & Grits

peppered grit cakes, Florida chow chow relish, broccolini

DESSERT OR WINE:

Key Lime Pie

Glass of wine (your choice with a value up to $12)

The Tap Room at Dubsdread boasts a heritage of culinary excellence. Today, under the guidance of owner Steven Gunter and Chef Stewart Barney, their spectacular setting and delicious food have made them a perennial favorite for Central Floridians and has gained them recognition as some of the best prime steaks and seafood as well as outdoor dining in town.

Be sure to check out The Tap Room at Dubsdread for the secret menu starting August 4th till August 14th, 2022!

The Tap Room at Dubsdread
549 West Par St. Orlando, FL 32804
(407) 650-0100

Doshi – A new Modern Korean American Restaurant to Open in Winter Park this August

Orlando

Ricky Ly

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Jul 29, 2022

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Doshi – A new Modern Korean American Restaurant to Open in Winter Park this August

Doshi, featuring a contemporary 35-seat Korean chef-tasting menu, will be opening its doors at 1040 N Orlando Ave STE 104 in the Whole Foods plaza in Winter Park.

Doshi is the evolution of Doshibox, one of the first restaurants to operate out of Collab Kitchens, a virtual kitchen and concept incubator located in Curry Ford West.

Inspired by the emerging Korean chef-driven restaurant scene in NYC, Jimmy and Johnny Tung aspired to bring this progressive take on Korean cuisine to Orlando through a partnership with long-time friend and Doshibox creator Gene Kim.

“As a second-generation Korean American, my primary connection to Korean culture has always been through the cuisine. The past decade of working with Johnny and the Bento Group has laid the perfect foundation to spearhead my first project, which allows me to explore my heritage further.” – Gene Kim

Executive Chef Rikku Ó’Donnchü will join the Doshi team alongside Kim and brothers Ray and Michael Gillette. Rikku will utilize his experiences operating Yuzu (Korean and Japanese fusion) in Cape Town, South Africa, to lead the team on this new concept.

“My passion for Korean cuisine grew through my many years of travel throughout Asia. Asian flavors have become a focus of my cooking style. I’m thrilled to have the opportunity to work with Johnny and Gene on this project.” – Chef Rikku

Doshi will open its doors with an intimate six-person chef’s table experience, serving two seatings per night, five days a week. The tasting menu will feature a 14-course exploration of traditional Korean cuisine, reimagined through a contemporary lens.

The beverage program led by sommelier Katie Zumalinksy will bring a whimsical twist to many popular Korean mixed beverages.

Reservations for the chef’s table are live now with reservations for the dining room opening in August.

Follow @doshiorlando on Instagram for updates!

Gene Kim Bio:

Born in Myrtle Beach, South Carolina, Gene spent his childhood in Misawa, Japan. After moving to Florida, Gene joined the Bento group in 2009. Gene has occupied many different positions within Bento Group, most recently working with the Corporate and Finance teams.

Rikku Ó’Donnchü Bio:

Born in Leicestershire, England, Rikku began his culinary career in a local Michelin kitchen, Hambleton Hall. This experience led to an illustrious career in many prestigious restaurants, alongside Michelin-starred culinary savants such as Heston Blumenthal (The Fat Duck), Thomas Keller (The French Laundry), and Marco Pierre White (Wheelers of St. James).

Inside Look: The Chef and I – Chef’s Tasting Menu – Thursdays thru Saturdays in Orlando

Favorites

Ricky Ly

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Jul 29, 2022

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Inside Look: The Chef and I – Chef’s Tasting Menu – Thursdays thru Saturdays in Orlando

The Chef and I is one of my favorite new restaurants here in Orlando – and one of the reasons why is their very fun and absolutely delightful Chef’s Tasting Menu experiences.

The Chef and I’s husband and wife team Executive Chef Chris Rains and Erica Rains with Chef de Cuisine Michael Morrison really know how to make some very creative and tasty dishes. For some background – Chef Morrison is formerly Head Chef of Loretta Keller’s Famed Coco500 & Executive Chef of Hiro Sone’s Michelin Starred Ame in SF. He serves alongside Sous Chef Travis Chasteen.

The Chef’s Tasting Menu at The Chef and I counter

Grab a seat at the chef’s counter at The Chef and I for a memorable chef’s tasting menu experience, while watching the action live at your seat.

How it works – this meal really puts together The Chef and I – you choose on the menu your “featured” ingredient – say egg, or beef, or chicken – and the chef creates a dish based on that main ingredient and what is in season. Choose one, or two, or three dishes or feel free to go “all in” and pick all the dishes – It’s a fun take on the traditional omakase where everything is left up to the chef – but here it’s up to both The Chef and I.

Available during dinner service — Thursday, Friday, Saturday dinner service till 9pm only

Make future reservations by calling 321-328-5521!

Here is a sneak peek at some of The Chef and I’s Tasting Menuwe tried recently:

Raw ($16)
Walu Sashimi – Avocado, Tobiko, Unagi Glaze and Lime- Wasabi Vinaigrette

Egg ($11)
Chawanmushi- Soy Glazed Gulf Shrimp, Beech mushrooms, Squash and Lemon Zest

Pork Belly ($15)
Braised Heritage Pork Belly- Apple Bourbon Reduction and Cauliflower- Horse radish Puree

Beef ($18)
Bistro Filet Medallion- Smashed Yukon Potato, Crispy Mushrooms and Truffled Demi

Foie Gras ($22)
Seared Hutson Valley Foie Gras- Arugula, Dark Rum Fig Caramel and Toasted Pecan Buttered Toast

The Chef and I Orlando
at The Hall on the Yard
1412 Alden Road, Orlando, FL
(Ivanhoe Village)

https://www.thechefandiorlando.com/

NASA’s Kennedy Space Center Visitor Complex debuts Gateway Experience and Artemis Mission Manual Scavenger Hunt –

Ricky Ly

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Jul 29, 2022

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NASA’s Kennedy Space Center Visitor Complex debuts Gateway Experience and Artemis Mission Manual Scavenger Hunt –

The Kennedy Space Center Visitor Complex is the visitor center at NASA’s Kennedy Space Center just a short car ride away from Orlando in Brevard County on Florida’s Space Coast on Merritt Island, Florida. It makes for a fun afternoon with the family and kids – especially most recently with the debut of the Gateway Deep Space Launch Complex and a limited time Artemis Mission Manual Scavenger Hunt.

For those who don’t know – KSC features exhibits and displays, historic spacecraft and memorabilia, shows, two IMAX theaters, and a range of bus tours of the spaceport. The “Space Shuttle Atlantis” exhibit contains the Atlantis orbiter and the Shuttle Launch Experience, a simulated ride into space. The center also provides astronaut training experiences, including a multi-axial chair and Mars Base simulator.[ The visitor complex also has daily presentations from a veteran NASA astronaut. A bus tour, included with admission, encompasses the separate Apollo/Saturn V Center.

Guests can also see real flight-flown space hardware, as well as mock-ups of equipment that will be used for the Artemis missions in the recently opened, all-new Gateway: The Deep Space Launch Complex. Objects include:

- LIFE Habitat Cut-Away, a scale model of a habitat designed for four to 12 crew members for long-duration space missions
- Lockheed Martin Space Habitat, a full-scale mockup of what a habitat orbiting the Moon can look like can be explored.
- A scale model of the NASA SLS Rocket that will launch the Artemis 1 mission
- Flight-flown Orion EFT-1 capsule. The Orion spacecraft will play a key role in NASA’s Artemis missions.

The final weekend of the month-long Artemis Mission Manual Scavenger Hunt, August 5 – 7, Kennedy Space Center Visitor Complex will host an Artemis Block Party celebration complete with street performers, DJ dance parties, and fun activities.

For more information about the Artemis adventures available this summer at Kennedy Space Center Visitor Complex, visit https://www.kennedyspacecenter.com/launches-and-events/events-calendar/2022/july/artemis-mission-manual-scavenger-hunt.

Read on to find out more about the scavenger hunt and the new exhibit from KSC:

Artemis Mission Manual Scavenger Hunt
Jul 01, 2022 – Aug 07, 2022
Kennedy Space Center Visitor Complex

The Artemis mission manual has returned to Kennedy Space Center Visitor Complex. Start your adventure during your next visit! Explore the visitor complex and stop at six Artemis-themed education stations. There, you will see a QR code that will scan on your mobile device to view a short video. With the information found in the video, answer the related question found in the book. Each station is custom created for a segment of NASA’s upcoming Artemis missions: Explore Ground Systems, Space Launch System, Orion, Lunar Landers, Gateway, and Artemis Generation Spacesuits. Once you answer the question, place the appropriate sticker on the map to show you completed that station.

After you visit all six stations, return to Information or Space Shop on your way out to collect a prize! (It’s a neat pin!)

The Artemis Exploration Stations can be found in the following attractions:

HEROES AND LEGENDS
JOURNEY TO MARS
PLANET PLAY
OUTSIDE LEGO® BUILD TO LAUNCH (PREVIOUSLY CALLED NASA NOW)
SPACE SHUTTLE ATLANTIS®
APOLLO/SATURN V CENTER, ACCESSIBLE VIA THE KENNEDY SPACE CENTER BUS TOUR

This unique activity book can be collected at Information and Guest Services and is included with admission.

Keep an eye out – they are hidden in plain sight –

GATEWAY: THE DEEP SPACE LAUNCH COMPLEX

This bold new attraction explores the future of space travel while highlighting what is happening right now in the space program. First, see the spacecraft of today and the visionary designs paving the way of human deep space travel and discover the current cutting-edge space exploration innovations from NASA and commercial partners. Then, enter the spaceport of the future, Spaceport KSC. With your commander steering the path, launch aboard one of four unique journeys through the solar system and beyond during an immersive ride.

Gateway: The Deep Space Launch Complex models and artifacts include:
Aerojet Rocketdyne RL10 Upper-stage Rocket Engine
Boeing Crew Space Transporation-100 Starliner Mock-Up Capsule (full-scale engineering model)
Boeing Spacesuit
Boeing Starliner Simulator (full-scale model)
LIFE Habitat Cut-Away (scale model)
Lockheed Martin Space Habitat (full-scale mockup)
NASA Space Launch System (SLS) rocket (scale model)
Orion Exploration Flight Test-1 Capsule (flight flown)
Orion Heatshield Tiles
Sierra Space Dream Chaser (full-scale model)
Sierra Space Shooting Star (full-scale model)
SpaceX Cargo Dragon COTS-2 (flight flown)
SpaceX Falcon 9 booster, officially known as Booster B1023 (flight flown)
United Launch Alliance Atlas V rocket (scale model)
United Launch Alliance Delta IV Heavy rocket (scale model)

Of course we had to visit the Orbit Cafe to try some lunch – nice Cuban sandwiches, spring mix salad, and pizza!

Definitely a fun time for the whole family!

JW Marriott Bonnet Creek Hosts Masters of the Craft Competition 2022

Orlando

Ricky Ly

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Jul 26, 2022

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JW Marriott Bonnet Creek Hosts Masters of the Craft Competition 2022

The JW Marriott Orlando Bonnet Creek Resort & Spa, which opened here in Orlando in July 2020, recently hosted the Masters of the Craft – an internal competition among the culinary team and bartenders highlighting the immense talent that is on their property.

Masters of the Craft is actually a National Marriott competition, and this is the first time in three years the Masters of the craft is occurring due to the Covid-19 pandemic.

I had the honor to judge the event recently, alongside Sam Basu- General Manager of the JW Marriott Orlando Bonnet Creek and Kelly Pentecost- former Master of the Craft bartender National runner up. I can attest first hand to the great caliber of talent among both the culinary team and the bartenders team at the JW Marriott Bonnet Creek.

For the culinary competition, contestants had just 30 minutes to prepare a dish featuring the signature ingredient – corn. Meanwhile for the bartending competition, contestants had just 7 minutes to create a cocktail featuring the plumcot – a plum / apricot hybrid. Below are the winners and results of the competitions as well as some background on the participants!

Culinary Participants:

Andrew “Drew” Landis- first place – Originally from Missouri, Andrew is extremely passionate about cooking and discovering new cuisine. Drew has traveled around the country, and Puerto Rico cooking in various restaurants for the last 9 years. Drew joined the JW Marriott Bonnet creek team 6 moths ago and primarily works at Sear and Sea on the wood fire grill.

Christopher Butler- 2nd place is currently finishing his culinary arts degree at Valencia – joined the team 5 months ago in Unreserved

Alicia Priestly- 3rd place winner- joined our banquet culinary team 8 months ago, and has over 25 years’ experience

Anthony Newell- a 20 year culinary veteran, joining our team 4 months ago in Unreserved

Dom Smith- Dom recently finished his culinary training in Augusta, GA and joined our team 3 months ago, coming in as an intern. Currently he works in Illume Kitchen.

Bartenders:

Hunter McIntosh- 1st place winner; Illume bartender 5 years working for Marriott, 11 years total experience

Raymond Schmitz- 2nd place winner- S&S Lobby bar bartender for the last year, with over 17 years’ experience

Francisco Cadena- 3rd place winner Illume bartender for the last year, with 16 years’ experience

Juan Gorbea- 5 year bartender with Marriott, 21 years in the industry, currently works at Palm Cove pool bar

Dom Smith- Dom recently finished his culinary training in Augusta, GA and joined our team 3 months ago, coming in as an intern. Currently he works in Illume Kitchen. While in Culinary school, Dom would work as a bartender, and is passionate about Food & Beverage as he continues to curate his career path.

Samantha Deacy- Joined the S&S lobby bar team 4 months ago and brings 16 years of experience

Abel Caraballo- banquet server, has 7 years’ experience working for Marriott as a bartender and server, and has been in the industry for 14 years.

The winners of the competition at JW Marriott Bonnet Creek will compete at a regional event later this year, with an opportunity to go to Bethesda, Maryland where the National competition will be held at the new headquarters.

Executive Chef Melissa Sallman, who oversees all dining outlets at the resort— including illume, Sear + Sea, the Sea + Sea Lobby Bar, Unreserved, the Unreserved Beer Garden, Palm Cove and the JW Market—and the resort’s banquet options, said, “I was thrilled by the level of the excitement, not only from the contenders, and fellow F&B associates who came to cheer, but also the excitement it generated throughout the hotel. I cannot wait to see how far Drew and Hunter go in the competition, but I am also looking forward to making this an annual tradition at the JW Marriott Orlando Bonnet Creek.”

Scenes from the Masters of the Craft 2022 event at JW Marriott Bonnet Creek

About JW Marriott Orlando Bonnet Creek Resort & Spa

The full-service, five-star JW Marriott Orlando Bonnet Creek Resort & Spa opened in July 2020 and has everything guests need for a luxurious Orlando getaway, from 516 plush guestrooms to fun-filled amenities. Situated conveniently right outside the gates of Disney World, the resort boasts a 10,000 square foot spa with treatments unique to the resort; an outdoor pool with swanky cabanas; seven onsite restaurants and bars, including the chic steak and seafood restaurant Sear + Sea and the new illume rooftop bar; a rooftop miniature golf course and rock-climbing wall; and a complimentary shuttle service to the theme parks.

JW Marriott Orlando Bonnet Creek Resort & Spa
14900 Chelonia Pkwy, Orlando, FL 32821
(407) 919-6376

‘EDOBOY’ Standing Sushi Bar is Opening Soon in Orlando’s Mills 50 District

Ricky Ly

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Jul 26, 2022

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‘EDOBOY’ Standing Sushi Bar is Opening Soon in Orlando’s Mills 50 District

Orlando’s First Standing Sushi Bar Opening September 2022, Soft Open begins July 28th

If you have been to Tokyo, then you may well know about the particular type of sushi bar where people – usually busy businessmen and women about their day – dine on sushi while standing around a square shaped bar. It’s usually affordable and of course delicious, yet casual.

Edoboy is 8 person standing sushi bar opening soon right here in Orlando where guests order 12 pieces max of nigiri, torched nigiri, and hand rolls a la carte directly with the chefs, who serve the sushi piece by piece.

Sean “Sonny” Nguyen, owner of Orlando favorites Domu (Michelin Bib Gourmand 2022) and Tori Tori (Michelin-Recommended 2022), and Chef Tyler have been creating the Edoboy menu for over a year, while developing ways to modernize the tradition of Japanese standing sushi bars that cater to Orlando’s burgeoning Mills50 food scene.

This unique dining experience is meant to last one hour or less and provides quick, high-quality sushi at an affordable price. “By removing the server as a middle man, we can expedite things and give the customer immediate satisfaction. Not having seats keeps things fast and flowing,” says Nguyen.

Assorted Japanese beer and sake are also available, as well as miso soup made from the fish bones of the day.

Guests are required to book one hour time slots, meaning no walk-ins and a strict cancellation policy.

Time slots will drop every Monday via Resy (free dining app) for the same week. The first week of time slots go live Monday, July 25 for their public soft opening starting Thursday, July 28.

Above all, EDOBOY is a personal passion project for Nguyen, inspired by his travels to Japan.

“When traveling in Tokyo, standing bars were my wife and I’s favorite way of enjoying sushi, and I hope that everyone enjoys it as much as we did,” says Nguyen.

With the soft opening shortly underway, EDOBOY is anticipating an official open date in early September 2022.

More information can be found on the Edoboy website at edoboysushi.com and social @edoboysushi – Address: 728 N Thornton Ave, Orlando, FL 32803

Make your reservations here: https://resy.com/cities/orl/edoboy

Epcot International Food & Wine Festival 2022 presented by CORKCICLE

Tiffany Nguyen

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Jul 25, 2022

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Returning for 129 days, EPCOT International Food & Wine Festival 2022 presented by Corkcicle is going on now through November 19, 2022.

Guests can embark on a tasty tour across 6 continents with over 20 Global Marketplaces and an additional 4 opening on August 15th, listed below.

Coastal Eats (Near Mission: SPACE®)
Hawaii (Near Port of Entry)
Mac & Eats (Near Mission: SPACE®)
The Noodle Exchange (Near Disney Traders)

Disney provided us with free tickets and a Disney gift card so we could attend #TasteEpcot! This festival has a lot to explore and variety of iconic artists performing this year at the Eat to the Beat Concert Series so we plan on coming back soon to enjoy more of what they have to offer.

The Fry Basket (Near Test Track presented by Chevrolet®) – NEW!

Fry Flight

Sea Salt and Malt Vinegar Fries (plant-based)
Barbecued Bacon Fries with Smoked Aïoli
Sweet Potato Casserole Fries with Candied Pecans, Toasted Marshmallow Cream and Caramel Whisk

Adobo Yuca Fries with Garlic-Cilantro Aïoli (plant-based and gluten/wheat-friendly)

So crispy and delicious!

Japan

Spicy Salmon Donburi

Spicy Salmon with Sushi Rice, Shiso Leaf, Red Tobiko and Rice Pearls. This was our favorite menu item at the festival!

China

Passion Fruit Bubble Tea. We expected it to be a little bit sweeter, but it was a cool and refreshing treat on a hot summer day.

America Gardens Theatre

Eat to the Beat Concert Series with Tonic. They were so good we watched them twice!

And of course, we could not leave the festival without Corkcicle merchandise. The Belle tumbler was our favorite!

For more information about EPCOT International Food & Wine Festival 2022 presented by CORKCICLE, click here.

First Look: Tasty Chomps x STK Steakhouse Orlando – A Taste of… STK Secret Menu – July 21st thru July 31st 2022

Tiffany Nguyen

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Jul 18, 2022

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First Look: Tasty Chomps x STK Steakhouse Orlando – A Taste of… STK Secret Menu – July 21st thru July 31st 2022

“A Taste of… presented by Tasty Chomps x Orlando Foodie Forum” is a new secret menu for foodies to get a “Taste Of…” a local Orlando restaurant with a special pre-fixe menu (similar to Magical Dining) for dine in or take out for a limited time.

Starting July 21st – July 31st, 2022, guests can get a 3-course dinner at STK Steakhouse Orlando in Disney Springs for $55 per person. Price does not include tax or gratuity.

STK is a truly one-of-a-kind concept that artfully blends the modern steakhouse and chic lounge into one – offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse. It distinguishes itself by focusing on the dining experience as a whole versus any singular aspect of a good night out.

Choose one appetizer, entrée, and dessert from the menu below:STARTER

TUNA TARTARE TACOS (3)

hass avocado – taro shell – soy-honey emulsion

**LIL’ BRGS* (additional $5)**

wagyu beef – special sauce – sesame seed bun

ENTRÉE

CHIMI LONG ISLAND STEAK 80Z

confit fingerling – parmesan gremolata – chimichurri sauce

MAPLE RUBBED SALMON

pickled cherry tomatoes – piquillo broccolini – olive dressing

WILD MUSHROOM RISOTTO

pecorino – braised mushrooms – baby spinach – shaved black truffle

OPTIONAL SIDES (additional $10 each)

SWEET CORN PUDDING

PARMESAN TRUFFLE FRIES

DESSERT

BAKED APPLE CRUMBLE

salted caramel ice cream

CHEESECAKE (additional $5)

raspberry coulis – berries

To make a reservation, call STK Orlando and mention the “Tasty Chomps Taste of STK Secret Menu” from July 21st – July 31st, 2022.

STK at Disney Springs
1580 East Buena Vista Drive, Orlando, FL 32830
(407) 917-7440
stksteakhouse.com/venues/orlando/

Kabooki Sushi hosts Taste America – James Beard Foundation Dinner

Sushi

Ricky Ly

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Jul 13, 2022

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Kabooki Sushi hosts Taste America – James Beard Foundation Dinner

The James Beard Foundation’s 10th annual Taste America® culinary series, presented by Capital One, brings together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities.

In this iteration, some of the nation’s finest chefs and changemakers come together in 20 markets across the United States to represent a shared mission of “Good Food for Good”. This cohort of chefs, known as the TasteTwenty, collaborate throughout the year at chef dinners and walk-around tastings, spotlighting the breadth and unity of culinary creativity across the nation.

Each market with its featured chefs will showcase the centrality of American food culture and celebrate diverse communities, leading the way to a future culinary industry where all can thrive.

On July 12th, Kabooki in Orlando hosted the TastyTwenty dinner for Orlando – an intimate gathering with a multi-course menu created by Chef Henry Moso of Kabooki Sushi in Orlando, FL and Chef Taylor Thornhill of Bateau in Seattle. Chef Henry Moso was most recently nominated for Best Chef – South by the James Beard Foundation Awards in 2022.

The menu reflects their signature styles and highlight the uniqueness of their restaurants and communities.

MULTI-COURSE MEAL CREATED BY

Henry Moso
Kabooki Sushi
Orlando, FL

and

Taylor Thornhill
Bateau
Seattle

WELCOME RECEPTION

Raw Seafood Bar

Gran Moraine Brut Rosé NV

FIRST COURSE

Kaiseki Tasting >

Sea Bream Madai with Mulberry Miso, Yuzu Foam, Fukujinzuke, and Lime Zest

Mizudako > Japanese Octopus with Hokkaido Uni, Yuzu Kosh?, Citrus, and Kinome

Sashimi > Shima Aji, Chutoro, Kanpachi, Kinmedai, and Hokkaido Uni

Oshizushi > Toro Tartare, Nori, Bubu Arare, Chives, and Kaluga Hybrid Caviar

**Dairy-free and nut-free; contains gluten, alliums, and shellfish

Hartford Court Chardonnay 2020

SECOND COURSE*

Shishito Peppers with Bresaola

Beef Liver Mousse with Brick Pastry and Fruit Paste

Carpaccio with Oyster Emulsion and Wasabi

Steak Tartare with Quail Egg, Ikura, and Rice Cracker

Glazed Beef Shank with Elderberry Capers

** Nut-free; contains alliums, dairy, gluten, and shellfish

Freemark Abbey Cabernet Sauvignon 2018

*Alternate second course: Red Lentils with Heirloom Tomato, Strawberry, Vadouvan, and Cilantro Flowers (vegan, gluten-free, dairy-free, and nut-free; contains alliums)

THIRD COURSE

The Yuzu > Whipped Yuzu Ganache with Yuzu, Basil, and Mint Marmalade; Poached Lemon and Lime; Toasted Sesame Seeds; White Chocolate; and Black Sesame Praline–Toasted Coconut Flake Crunch

**Contains dairy, gelatin, gluten, and nuts

Featured Beverage Partners
Jackson Family Wines
Mountain Valley Spring Water

Through the Open for Good campaign, the James Beard Foundation is committed to helping independent restaurants survive this crisis, rebuild better, and thrive for the long term.

BoVine Steakhouse in Winter Park – New Summer Menu plus Interviews with Chef Zachary Mehner and owner Joanne McMahon

Ricky Ly

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Jul 13, 2022

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BoVine Steakhouse in Winter Park – New Summer Menu plus Interviews with Chef Zachary Mehner and owner Joanne McMahon

Did you know that BoVine Steakhouse on Winter Park’s Park Ave recently announced Zachary Mehner as their new Executive Chef?

He has created a new menu that just debuted with a modern take on traditional classics – including a massive bone-in Veal Osso Bucco, tender Chilean Sea Bass, and Double Bone Pork Chop are among the new items.

BoVine Steakhouse is an entity of JM Hospitality Group, founded by Joanne McMahon (who also serves as pastry chef for the restaurant group).

Over the years, she has brought the community different concepts like The Partridge Tree Gift Shop, 310 Restaurants (310 Park South & 310 Lakeside), Blu on the Avenue, BoVine Steakhouse and The Vintage Vault.

Inspired by the beauty of Winter Park, BoVine Steakhouse brings sophistication and class back to the former Park Plaza Gardens.

Procuring the highest quality meats from Linz Heritage of Chicago and locally sourced produce, BoVine Steakhouse is an experience that will not disappoint.

BOVINE – FEATURED NEW MENU ITEMS:

* SALMON BENEDICTINE

* SEABASS CARPACCIO – citrus cured chilean seabass

* BURRATA – heirloom tomatoes , creamy buratta cheese

* VEAL OSSO BUCCO – 48 oz. braised, mashed potatoes

* LAMB RACK – herb crusted

* AIRLINE CHICKEN BREASTS – elote inspired roasted corn puree, fresno chili creme fraiche, cilantro oil, parmesan popcorn crumbs

* HERITAGE FARM PORK CHOP – double bone chop, braised peach , marcona almonds

* CHILEAN SEA BASS – sweet pepper puree, carrot fennel salad, lemon oil

* SCOTTISH SALMON – bacon, porcini, champagne agrodolce, asparagus

* TRUFFLE MAC AND CHEESE

Interview with JM Hospitality owner Joanne McMahon

Tasty Chomps: Tell us about your experience growing up – What were some of your favorite memories around food growing up?

Joanne McMahon: My favorite memories around food growing up were going to my Grandmother’s house. She was always in the kitchen, always cooking. I would help her, watch her, and learn from her. She never used a recipe or measuring utensils so I would ask her to stop in the moment and measure any ingredients in order to learn her recipes.

What inspired you to get into the food industry/ What are some of your favorite lessons learned in your years in the industry?

My love for cooking and food. Opportunities came up and I just pursued them. My motto is to surround yourself with people that are better than you and learn from them.
Always have quality and consistency on top of your list. Your team comes first and you should always have time for them.

What is something you wish people to know about BoVine for their first time dining there?

I researched for a quality meat company, where I knew where the cows came from, and how they were treated. We are a steakhouse and the steak had to be the best. Meats by Linz was the perfect choice and we’re proud to be serving Linz Heritage Angus steaks at BoVine Steakhouse.

Future plans for JM Hospitality?

At this very moment, no specific future plans on the horizon but then again you never know. We are very spontaneous! The Vintage Vault is our newest concept and we are excited to bring a unique variety of wines and all your party hosting needs as well as private wine tasting opportunities. We would like to make the JM Hospitality name a recognizable name in the community just how each individual concept founded has made a mark in the community.

Tell us about your favorite pastries right now that people can get at your restaurants?

Each restaurant has its favorite.

310 Restaurants has the Italian Cream Cake (from my Italian grandmother) and the Dolce Semifreddo.

At blu on The Avenue, Peanut Butter Pie and Carrot Cake are very popular.

BoVine Steakhouse has both the Ricotta Cheesecake and Pecan Pie. And to be clear, I don’t give out my dessert recipes, and if I did, well……

Interview with Chef Zachary Mehner, Executive Chef of BoVine

How did you get your start in the food industry and how has it changed over the years?

I have an older brother, and just like any younger sibling, growing up I wanted to do everything he did. One of his first jobs was at a local nursing home in Apopka, so naturaly I wanted that to be my first job as well.

While the menu we served was mostly boring and tasteless, I feel like it was a great intro into what foodservice was about: the guests. Seeing a smile on someones face when you serve them a pureed peanut butter sandwich really makes you think. Since those early years I’ve gone on to work under some wonderful chefs who, if anything, have reinforced those formative experiences and memories.

Most favorite lessons in the kitchen?

I have two examples for this one. The first being another early job at a southern buffet restaurant. The General manager sat everyone down for a meeting. I don’t remember what for, but I will never forget one thing he said. “No amount of money you make will impact your job performance in the long term.” Which at the time I didn’t really understand, but years later it has stayed with me, and proven true time and time again.

Another example was a chef who taught me that a chef’s job doesn’t end at the expo window. No host? Go seat them. Offer them some water, be hospitable. Servers in the weeds? Slow down, bus a table or two. The guests love to see the people behind the food.

What were some of your favorite memories around food growing up?

Cooking wasn’t really a celebrated thing in my family growing up. Eating was necessity, and coming from a family of 6, it was done with as little fuss and mess as possible. Although, I have one fond memory of visiting family up north on the farm when I was very young, 7-8 years old or so.

Our Aunt Jo was your classic farm wife, and she made the most beautiful table full of everything that would stick to your ribs. Up until then, and even after that for a number of years, I never saw someone put so much work and love into food. Thinking back, that may have sowed the seed for my future.

What inspired you to get into the food industry?

My father was very strict about not being a mess when cooking. Even to this day he doesn’t really grasp the concept of eating out of anything but necessity. Never fancy, never any hassle. And rarely any seasoning. This was passed to my mother, who learned that the microwave was the path of least resistance. Burgers? Microwave. Tuna helper? Microwave. Salmon loaf? You’re damn right.

To this day I still can’t eat cooked salmon because of the memory of that smell wafting through the house from the microwave. So by about 12-13 years old I got tired of these experiences and started tinkering. My father, as you could imagine, was not my biggest fan, so I was forced to learn outside of the house. And here I am.

What are some of the most popular dishes right now at BoVine?

Our top sellers are as classic as you can get in a steakhouse, Wedge salad, 12oz Center cut Filet Mignon, and Joanne’s famous Pecan Pie.

Tell us about the new menu, what are your favorites and why?

I have a fair amount of industry experience in steakhouses and one thing is the same throughout: focus on the steaks, everything else is second. And while I agree the namesake should be done well, it’s such a letdown to see everything else on the menu be left as an after thought. Being blessed with the opportunity, I wanted BoVine to be different. Not everyone who dines here is looking for a steak. What about them? In updating the menu, there really wasn’t much to do on the steak side of things.

Our meat is some of the best American beef you can find, requiring minimal effort or ingredients to bring you the best steak possible. This allowed us to focus on our other offerings while we still have the favorites like Shrimp Cocktail or the Half Pound Slab of Maple Glazed Applewood Bacon, we brought on more modern dishes as well, such as the Chilean Sea bass Carpaccio, a personal favorite of mine.

Our updated Burrata offering swaps out the standard balsamic reduction for a lighter and sweeter Red Wine Vinegar Reduction which is less obstructive and allows the flavor of the heirloom tomatoes to really shine.

Another favorite of mine is the 48oz Veal Osso bucco. I wanted a dish that was as impressive visually as it was delicious. A true Flintstonian sized mass of meat and bone that makes the perfect centerpiece on the table. It’s braised in red wine and veal stock for four hours and deboned tableside, then draped in a reduction of the braising liquid. It guarantees even guests at the table across the dining room will be wishing they had ordered it as well.

My main focus with our new appetizers and signature entrees was presentation.

My goal was to make the guy who ordered the steak wish maybe wish he would have gone for the Elote inspired Airline chicken instead. There’s always next time, my friend.

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BoVine Steakhouse
319 S Park Ave, Winter Park, FL 32789
(407) 794-1850

Prato in Winter Park – Summer 2022 Seasonal Menu plus Golden Ticket Giveaway

Ricky Ly

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Jul 13, 2022

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Have you been to Prato Winter Park yet for their summer seasonal menu?

From dishes like Hawaiian Yellow Tail Crudo to Leek Ravioli and Peach and Fennel Salad, these modern Italian inspired plates crafted here at the rustic Prato in Winter Park are a must – and right now there’s even more reason to visit – they are running a Golden Ticket Giveaway promotion all summer long each and every day at both Luke’s and Prato this summer –

Each day, one lucky random winner at Prato & Lukes will receive a $200 Gift Certificate & branded chocolate bar.

At the end of the meal, the restaurant will deliver your Golden Ticket Prize.

Tickets will be awarded at lunch OR dinner each day now through August 31.

Reservations are always suggested but the winner can be a walk in too!

Prato Summer Menu Highlight Dishes include:
Hawaiian Yellow Tail Crudo – Peach , Capers

Athena Melon Crostini – Pepper Relish, Lemon-Ricotta

Red Wine Marinated Olives – Orange Zest, Chili, Caperberry

Watermelon Salad

Peach & Fennel Salad – Brown Butter Cream, Pistachio

Widowmaker Pizza – Hazelnut Romesco, Cavolo Nero, Fennel Sausage, Farm Egg

Mustard Spaghettini “Cacio E Pepe” – Radicchio, Speck, Balsamico

Leek Ravioli – Melted Vidalia Onion, Green Garlic Butter

Ricotta & Spinach Gnudi – Mushroom Broth, Zellwood Corn, Farm Egg

Prato
124 N. Park Avenue – Winter Park, FL 32789
(407) 262-0050

JUJU by Susuru coming to East Colonial this August 2022

Orlando

Ricky Ly

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Jul 13, 2022

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JUJU by Susuru coming to East Colonial this August 2022

Come with us for a sneak peek of the new retro Japanese themed restaurant located in the old Pizza Hut on Maguire and East Colonial – @jujubysusuru, Orlando’s newest Izakaya and Kappo Bar! Founded by chef owner Lewis Lin and featuring chefs Cayo and Albert, this will be a sister restaurant to Susuru in Southwest Orlando.

In contrast to their izakaya dining, the intimate 6 seat Kappo bar will offer a unique tasting experience! Kappo’ comes from the traditional method of Japanese cooking meaning to cut, boil, stew, and fry.

Reservations for the Kappo Bar can be made starting on July 17 for August seatings. The restaurant will open to the general public in August.

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JUJU by Susuru
700 Maguire Boulevard
Orlando, FL 32803
Video @bytiffanynguyen , Reel Compiled by @tastychomps

Buku Vegan at Main House Market Winter Garden

Laura Dembowski

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Jul 12, 2022

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Buku Vegan at Main House Market Winter Garden

In Downtown Winter Garden, an unassuming storefront holds Main House Market, a shop, restaurant, and kombucha bar that is a true hidden gem that won’t stay hidden for long.

Open about a year, Main House Market has products from 47 different local businesses, some of which are held in their very own vending machine. They also have kombucha on tap from three local brewers who use fresh, local ingredients to make an array of flavors.

Tasty Chomps was invited to Main House Market for one of their more recent additions: Buku Vegan. Run by Chef Jenny Chicoye, Buku Vegan showcases a variety of dishes, inspired by her Haitian heritage. She focuses on using fresh ingredients to scratch make nearly everything to her exacting standards, including corn tortillas and challah bread.

Chef Chicoye also likes to make dishes that are truly vegan rather than leaning on meat substitutes, as she is not trying to replicate meat dishes, but is cooking with a flair, passion, and history of her own. And it shows in everything she makes.

The evening began with a kombucha flight to try out those aforementioned brews. Five flavors were offered and each person was able to choose four. Pineapple ginger, blue sage, peppermint lavender, mixed berry, and blood orange were available. I tried all but blue sage and really enjoyed the variety. It was actually my first time trying kombucha, and I can without a doubt say I look forward to having more of the flavorful, fizzy brew, especially if it comes from Main House Market.

Jacamel Tacos kicked off their food portion of the evening, with black bean puree, seared jackfruit, pineapple pico de gallo, and aioli served on one of those lovingly handmade corn tortillas. Black and red bean burgers with classic toppings like slaw and tomato along with an upgrade of caramelized leeks instead of plain onions were the next bite.

Chef said she uses leeks quite a bit, they hold a special place in her heart … and her recipes. It is one of many touches that sets her apart not just as a vegan chef, but as a chef in general, particularly considering she is self-taught. Although she does have hopes of going to culinary school in the future.

The star of the evening was the third course, a rice dish call Djon Djon for the mushrooms used in the broth to cook the rice. It is a true labor of love and so it is only on the menu on Fridays. Hearts of palm were placed on top and crispy, golden plantains were on the side. To know the work and love that went into the dish only made it more enjoyable.

Homemade challah bread French toast with berry compote and a side of maple syrup finished up the evening, but it is clear this is only the beginning for Chef Chicoye. The same goes for Main House Market who expects to receive their wine and beer license within a month. They will then serve organic wine and beer, something that is serving as an inspiration for brunch. Kombucha mimosas, anyone?

You can visit Main House Market at 108 S Main Street in Winter Garden. They are closed on Mondays.

New Happy Hour & Brunch Menu at STK Steakhouse – Disney Springs

Tiffany Nguyen

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Jul 1, 2022

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New Happy Hour & Brunch Menu at STK Steakhouse – Disney Springs

STK Steakhouse – the leader in vibe dining known for its high-energy dining experience that artfully combines superior steakhouse cuisine with upscale cocktails, in-house DJ’s and chic décor to create a unrivaled atmosphere – has introduced an newly revamped Happy Hour menu available Monday through Friday from 3:00 to 6:30pm.

STK Steakhouse’s newly updated Happy Hour offers guests delicious bar bites inspired by the restaurants iconic menu offering – like fresh oysters, the famous Lil’ BRG & Fries, Tuna Tartare Tacos and more – for just $3, $6 and $9 each.

Guests can also enjoy any of STK’s signature cocktails – like the Cucumber Stiletto made with Grey Goose Vodka and freshly muddle cucumber and mint – and select wines by the glass for just $9 each.

Oyster on the Half Shell

Tuna Tartare Taco

STK & Frites

Perfect Margarita: milagro silver tequila – cointreau – fresh lime

In addition to Happy Hour, STK offers Weekend Brunch every Saturday & Sunday featuring Bottomless Mimosas & Bloody Marys, STK Brunch Signature Dishes & Brunch Classics!

Bottomless Mimosa or Bloody Mary: $30 per person, 90 minutes.

Lobster & Egg Benedict: lobster – baby spinach – poached eggs – caviar hollandaise – toasted english muffin

Cinnamon French Toast: brioche – berries – cream cheese icing – maple syrup

Hot Chicken & Waffle: buttermilk waffles – fried hot chicken thigh – pickles – coleslaw – maple BBQ sauce

Be sure to check out STK the next time you are at Disney Springs for an amazing meal and top notch hospitality!

STK is a truly one-of-a-kind concept that artfully blends the modern steakhouse and chic lounge into one – offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse. It distinguishes itself by focusing on the dining experience as a whole versus any singular aspect of a good night out.

STK at Disney Springs
1580 East Buena Vista Drive, Orlando, FL 32830
(407) 917-7440
stksteakhouse.com/venues/orlando/

Fourth of July Weekend Specials in Orlando – Celebrate America’s Birthday July 4th 2022

Orlando

Ricky Ly

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Jul 1, 2022

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Fourth of July Weekend Specials in Orlando – Celebrate America’s Birthday July 4th 2022

FOURTH OF JULY AT STK STEAKHOUSE

Stars, Stripes & Steaks
Join STK Steakhouse for Fourth of July Weekend to INDULGE in our Red, White & Blue Lobster Topping for only $17.76, Fourth of July Weekend Brunch & Fourth of July Happy Hour!

Grande Lakes Orlando Resort

THE RITZ CARLTON ORLANDO

FOURTH OF JULY FAMILY FUN
Join us for some fun in the sun and glide down a giant inflatable slide.
Monday, July 4, 5 – 9pm
DaVinci Lawn (weather permitting)
For details, call 407-393-4977

FOURTH OF JULY AT KNIFE & SPOON
Now open! Voted #1 for the 2020 Best New Restaurant in Orlando (Orlando Weekly). Voted Top 3 for the 2020 Best New Restaurants in the U.S. (USA Today 10 Best), Knife & Spoon features new American steak and seafood conceived and led by award-winning chef John Tesar. Á la carte menu.
Monday, July 4, Dinner 5:30 – 10pm
Reservations required, call 407-393-4034

FOURTH OF JULY FIREWORKS
Monday, July 4, 9pm
Complimentary for overnight resort guests only.

FOURTH OF JULY AT HIGHBALL & HARVEST
This Southern-inspired restaurant pays homage to days gone by and provides the ideal setting to make your celebration together truly special. The menu features ingredients from local farms and the resort’s own garden. Á la carte menu and special menu insert.
Monday, July 4, Lunch 11:30am – 2:30pm
and Dinner 5:30 – 10pm
Reservations required, call 407-393-4034

JW MARRIOTT AT GRANDE LAKES ORLANDO

FOURTH OF JULY WEEKEND POOLSIDE
Celebrate by the JW Pool and enjoy family games, live entertainment and drink specials.
Sunday, July 3 – Wednesday, July 6
JW Pool Deck

FOURTH OF JULY CELEBRATION AT CITRON
Enjoy fresh and flavorful American classics sure to satisfy a variety of palates.
Sunday, July 3, 5 – 9pm
Reservations recommended, call 407-393-4683
Monday, July 4, 5 – 9pm buffet only

FOURTH OF JULY FIREWORKS
Monday, July 4, 9pm
Complimentary for overnight resort guests only

Walk-On’s Sports Bistreaux

Walk-On’s Sports Bistreaux is bringing a limited-time menu item to help you celebrate! The family-friendly sports bar with Louisiana-inspired flare is introducing mouth-watering flight of sliders, all month long! The delicious options include Cheeseburger Sliders, Buffalo Chicken Sliders, Jalapeno Jack Sliders, and BBQ Pulled Pork Sliders.

Guests can get their hands on all four for $13.99 or mix and match two sliders and fries for $9.99! This offer is only available in-restaurant and through Walk-On’s To-Geaux. Loyalty members that purchase a flight of sliders will even receive a free milkshake at their next visit!

If unfamiliar, Walk-On’s Sports Bistreaux was founded in 2003 in Baton Rouge, LA, and calls Super Bowl MVP and 13x Pro Bowler, Drew Brees, a co-owner. At Walk-On’s, each dish is made from scratch, using fresh ingredients to bring its mouthwatering, Americana and Louisiana cuisine to life.

Southeast Steel Appliance Warehouse

Southeast Steel Appliance Warehouse was founded in 1940 right here in Orlando selling building supplies and evolved over the years to become a leading retailer of home appliances. With father and son team Stu and Spencer Kimball at the helm, Southeast Steel is a three generation family owned and operated appliance warehouse selling the finest selection of top name brands at discount prices. The Southeast Steel Showroom is 1/2 a football field full of refrigerators, freezers, ranges, microwaves, ovens, cooktops, grills, hoods, dishwashers, washers, dryers, ice makers, wine coolers and much more. They also feature most of the major brands such as GE, Monogram, Electrolux, Frigidaire, Whirlpool, KitchenAid, Maytag, Bosch, Thermador, Samsung, Sub Zero, Wolf, Viking, Dacor, Liebherr and more.

What better time to celebrate your home with the July 4th Sale Event on appliance products?

Southeast Steel July 4th Sale – HOTTEST SAVINGS OF THE YEAR – Now through July 13th
Savings all over the store PLUS EXCLUSIVE Rebates up to $800

You will NOT find a better deal this July 4th on appliances thank Southeast Steel! They also have direct from the manufacturers EXCLUSIVE Southeast Steel Rebates – not available in the big box stores.

Sale Dates June 22 – July 13th – On GE, LG, Frigidaire, Whirlpool, and more! Shop for unadvertised in-store savings!

Package examples include:

4pc GE Kitchen Appliance Pkg _PLUS_ 2pc. GE Laundry Pair
ALL 6 pcs. Packaged together for under $3,200*
(after $800 exclusive rebate)

OR

4pc Frigidaire Gallery Kitchen Appliance Pkg_PLUS_ 13 Cu. Ft Frigidaire Upright Freezer
ALL 5 pcs. Packaged together for under $5,300*
(after $600 exclusive rebate)

Southeast Steel
63 West Amelia St.
Orlando, FL 32801
407-423-7654
southeaststeel.net

Catching up with Hien and Huong, Owners of Z Asian – Vietnamese Kitchen after their MICHELIN Guide Bib Gourmand Award

Ricky Ly

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Jun 15, 2022

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Catching up with Hien and Huong, Owners of Z Asian – Vietnamese Kitchen after their MICHELIN Guide Bib Gourmand Award

Last week, Z Asian- Vietnamese Kitchen was awarded the coveted MICHELIN Guide Bib Gourmand in the first ever MICHELIN Guide for Florida, one of 7 restaurants in Orlando to be awarded this honor.

There’s issues with the MICHELIN Guide, as with any system that judges restaurants based on criteria partially created over a century ago. But still, it is an honor, and hopefully with more nudging the guide will continue to reform.

I read the Michelin Inspector’s review of the restaurant and something bothered me.

Dia nho…that is not a dish I have heard of before…a bok choy dish? Something must be wrong – dia nho means literally “small dish”. Is this some joke by Z Asian or did the Michelin team incorrectly and carelessly call a bok choy dish by the wrong name?

I had to know – and it was a great excuse to catch up with the team – so I drove over to Z Asian and met up with husband and wife owners Hien Pham (who is also a Lockheed Engineer, and a lead member for a local long time Vietnamese band) and Huong Nguyen (lead chef owner).

On the night of the Michelin Guide awards, Hien was actually at home fixing his guitar in preparation for an upcoming charity benefit concert in Tampa – the two had no idea about the awards until a friend called them and asked them if they had heard the news – they had won a Bib Gourmand from the Michelin Guide.

I asked him – so what is this dia nho thing? – Huong responded, it’s a category of dishes – small and large plate. Small plates is dia nho, which could also mean street food – but definitely does not mean bok choy. Maybe a simple mistake, hopefully they rectify. It doesn’t make sense to me to even use a Vietnamese name for a traditionally Chinese dish but sure – yes.

If you go, definitely try out their appetizer menu – especially the grilled squid, served with a nice spicy green herb sauce, and the banh khot – like little bite sized bits ofcrunchy banh xeo rice crepe.

They have been quite slammed since the Michelin Award, with sometimes 2 hour long waits. With the difficulty in the labor market, supply shortages, etc. it has been a very exhausting time for the team – so please have some grace and mercy if you visit soon.

Tasty Chomps Interview with Hien Q Pham and Huong Nguyen of Z Asian – Vietnamese Kitchen

Tasty Chomps: How did you find out about winning the Michelin award for Bib Gourmand this week? How did you feel?

We found out through friends and customers congratulating us Thursday night. We felt excited, honor, and blessed to be chosen by Michelin. Our dedications during the last 3 years since the grand openings got us where we are today.

Tasty Chomps: What has the impact been so far with the announcement of Michelin Bib Gourmand at Z?

The impact has been extremely positive, busier than ever since the announcement. We’re working through the logistics and staffing, to ensure the delivery of quality food and service to our supporting customers.

Tasty Chomps: What is your culinary background? How did you learn to cook and what experiences stick out to you?

Huong Nguyen is the main chef at Z Asian – her family has been in the Pho restaurant business for the last 30 years in Boston, MA.

She had years of training as a chef from being around the family’s business. Prior to the development of Z Asian, Huong also had the opportunities to be trained by other chefs (Chinese, Japanese sushi, and Thai cuisines). The experience that impacted her the most though was the family business.

Huong also had experiences in Manhattan NYC in a previous career as a financial analyst.

What do you love about food?

The love for food is a must as owner and the main chef. The most rewarding experience of being in the business, is really providing quality food and exploring to come up with new food items.

What are your most popular items right now at Z?

Pho, Bun Bo Hue, and Mit Vit Tiem. We hope our customers will explore other amazing items such as Vietnamese street food and our plant-based vegan menu.

What are some of your future plans?

When we think of Vietnam, we think of fresh seafood and street food. We’re looking to extend our current menu to bring fresh seafood and additional popular Vietnamese street food to local customers. Pho and much more will be our focus going into the next 2-3 months.

Future dishes- including snail and clams

What are your favorite street food items on the menu?? Why?

Hien: my favorites are the street food grilled squid, banh khot, chim chut (roast quail), ngheu hap Xa (clams steamed with lemongrass). Another favorite is the Bap xao bo – Butter corn, with added fried small shrimps and scallions.

Huong will be bringing new street food dishes to the menu soon, which she loves to eat, which is lots of Vietnamese seafood – snail and clam dishes.

When we walk the streets of Vietnam like in the city of Saigon, there is so much seafood. We don’t know why but in the US, most Vietnamese restaurants serve just Pho, bun bo hue, and carry the same items. We want to bring in street food and seafood to the area. Vietnamese cuisine is much more than the basic soups.

Our mission is getting the Z generation to explore Vietnamese food beyond the basics.

Z Asian – Vietnamese Kitchen
1830 East Colonial Dr. Ste B
Orlando, FL
Tuesday- Sunday: 11am – 9pm
Monday: Closed

Woman goes on anti-Asian racist rant against Orlando King Cajun Crawfish employees in Mills 50 District

Ricky Ly

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Jun 14, 2022

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Woman goes on anti-Asian racist rant against Orlando King Cajun Crawfish employees in Mills 50 District

A little over 7 Years ago, we partnered with local NPR affiliate 90.7 WMFE to do a story on the local Vietnamese owned businesses in Orlando’s Mills 50 District. We met with Ha Nguyen, owner of King Cajun Crawfish of Orlando, who talked to us about leaving Louisiana after Hurricane Katrina destroyed her restaurant of 10 years to rebuild here in Orlando.

A woman hurled racist, anti-Asian slurs at the employees at King Cajun Crawfish this week after being unhappy with her meal.

It is so disturbing to watch and hear about the anti-Asian incident that they experienced – it’s a lot of ignorance and I hope and pray our community can and will bridge that gulf with compassion, understanding, and love – we are one human family.

May be an image of 1 person, cherries and indoor — Ha Nguyen, owner of King Cajun Crawfish

We spoke with Kristen Nguyen, manager at King Cajun Crawfish about how they are doing.

Tasty Chomps: How are things going right now?

Kristen, King Cajun Crawfish: Things are okay. We are getting a lot of support and love. We really appreciate everyone.

What can people do to help?

Everyone is already helping by sharing, bringing awareness and supporting us.

What do you want to see happen?

We’d like to see for people to speak up if they see incidents like this and help others. Some people may be afraid, non confrontation, not know how to respond. We also want to share that in no way should anyone accept this kind of behavior of hatred and racism.

The manager called the non-emergency line to report, but the operator let them know there is there nothing they could do.

Thankfully, through the Orange County Sheriff’s Office AAPI Liason committee, a sheriff was sent out to pay a visit to the business to gain more information and speak with the restaurant workers.

King Cajun Crawfish
ORIGINAL location – Mills Ave Orlando FL
924 N Mills Ave Orlando FL
11:30AM – 9:30PM
407-704-8863

Inside Look: Primo at JW Marriott, Grande Lakes Orlando Resort – Summer 2022 – New Renovations and Interview with Chef de Cuisine Eric Petrie

Ricky Ly

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Jun 12, 2022

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Inside Look: Primo at JW Marriott, Grande Lakes Orlando Resort – Summer 2022 – New Renovations and Interview with Chef de Cuisine Eric Petrie

Did you know that Orlando is home to a restaurant founded and led by the first female chef to win the James Beard Foundation Awards’ Best Chef twice? Almost twenty years ago, Primo by Chef Melissa Kelly opened right here in Orlando at JW Marriott Grande Lakes Resort, inarguably jump-starting the local farm to table movement in our restaurant industry with organic ingredients sourced not only from local farms but also right onsite at the Primo Garden and Whisper Creek Farm.

This past year, the restaurant got a major renovation, inspired by Chef Melissa Kelly’s Italian heritage from the Puglia region, featuring a more airy, naturally lit dining room – a perfect fit also for Central Florida.

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Most recently, Primo recognized by MICHELIN Guide in their 2022 Florida Guide as a “Orlando Recommended” restaurant.

Another update to Primo this past year? New Chef de Cuisine Eric Petrie joins Primo here in Orlando from Chef Melissa Kelly’s original Primo located in Maine – we recently visited Primo and got a great update from him in our interview below.

Tasty Chomps Interview with Chef de Cuisine Eric Petrie – Primo at Grande Lakes

Ricky Ly of Tasty Chomps: Tell us about your experience growing up in New Jersey. What were some of your favorite memories around food growing up?

Chef Eric Petrie – Growing up in Weehawken, New Jersey I was lucky- exposed to incredible and fresh Italian-American food at home cooked by my mom but also exposed to a variety of cuisines coming from the most diverse part of the country.

I grew up in a majority Hispanic community and experienced Cuban, Puerto Rican, Dominican and all kinds of different cuisines out with my friends or cooked at their houses.

What inspired you to get into the food industry?

I was inspired to get into the food industry by my family lineage dating back to Sicily in the 1800s – it’s in my blood. I had always known what I wanted to be since I was a Chef for Halloween at 4 years old. There was never another option.

What are some of your favorite lessons learned in your years in the industry?

My favorite lesson that has been on my mind a lot since I took over as Chef de Cuisine in Orlando is that the basics will always follow you. I see a lot of young cooks that want to skip steps- not enjoying their years that they get to focus on the building blocks of what makes food great.

No matter how long you cook or how many accolades you receive the basics will never go away and the attention to these details always need to be considered and maintained.

Cooking is a battle against the elements, nature and time. It is an equalizer- everybody is playing with the same set of rules. That can’t be said for much.

What are some of the most popular dishes right now at Primo?

The most popular dish on the Primo menu right now is definitely our Grilled Ribeye – I serve this with Napa Cabbage from one of my favorite farms in the area- Big Daddy Organics. I turn the cabbage into a carbonara with Lake Meadow Eggs and some crispy pancetta. To bring balance to the dish we serve it with a sweet onion marmalade on the steak itself and top everything with fungi jon mushroom beef jus and crispy fried shallots.

The Octopus a la plancha is extremely popular as well – I was inspired by agrodulce sauce, a sweet and sour Mediterranean sauce that can be done in many different ways. I broke the flavors down into a few elements – chili vinegar pickled radish as the sour and golden raisin glaze as the sweet. To add some smokiness we make a charred eggplant puree- which was taught to me by Primo founder Chef Melissa Kelly. Some mizuna from our garden adds freshness to the dish.

Both of these dishes are balanced and fresh takes on classic Italian flavors.

Tell us about the spring menu – what are your favorites and why?

The spring menu is full of exciting bright flavors. I love salad – I resent the notion that salads need to be boring. I see a salad as a clean canvass to paint colorful flavors.

Local Dicuru Burrata with local Strawberries

Local Dicuru Burrata is paired with local strawberries. I am huge on not wasting ingredients and getting all you can out of them – this presents opportunities to present the same ingredient with different flavor profiles. We make a strawberry jam, and use the strawberry tops and trimmings to make a sun brewed strawberry vinegar.

Fresh strawberries are sliced and served with Pernod marinated roasted beet root- the anise notes from the Pernod all highlight the strawberries.

Maine Lobster bisque served with Golden Tile

We also highlight a lot of peas which are a classic spring flavor – we use blistered snap peas with Calabrian chili on the Bolognese with freshly grated parmesan and English peas with a Maine Lobster bisque served with Golden Tile. Peas/parmesan and peas/lobster are both classic flavor combinations- as I said these basics will also follow you and understanding flavor profiles is half the battle.

In my mind we work for the ingredients – so being able to highlight ingredients to their full potential is my proudest accomplishment.

What is something you wish people to know about Primo for their first time dining there?

My main goal for a first time diner at Primo is to understand the source of our ingredients and why it matters. We work very hard to grow ingredients in our garden and source from local farms. When food is grown like this it contains a different DNA that is far more delicious and nutritious than industrial grown ingredients.

For our diners to understand why using these locally grown organic ingredients is good for the environment as well as ourselves and ultimately more delicious.

Future plans for Primo?

The newly renovated Primo is an incredible opportunity and has infinite potential. I feel like we are just getting started – the goal is to keep creating the most incredible menu possible using seasonal ingredients and increase our presence in the local Orlando food scene.

PRIMO at JW Marriott Orlando Grande Lakes
4040 Central Florida Parkway, Orlando, Florida 32837
(407) 393-4444

Inside Look: Four Flamingos – A Richard Blais Florida Kitchen – at Hyatt Regency Grand Cypress Orlando, Florida plus Interview with Chef de Cuisine Shelby Farrell

Ricky Ly

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Jun 11, 2022

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Inside Look: Four Flamingos – A Richard Blais Florida Kitchen – at Hyatt Regency Grand Cypress Orlando, Florida plus Interview with Chef de Cuisine Shelby Farrell

Did you know there is a restaurant in Central Florida featuring molecular gastronomy techniques? It’s called Four Flamingos – A Richard Blais Florida Kitchen – at the Hyatt Regency Grand Cypress just outside of Disney Springs.

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Four Flamingos is an immersive dining and drinking experience reminiscent of a dreamy tropical oasis led by acclaimed chef and television personality, Richard Blais, who combines the memory of vintage eras with the bounty of Florida to create a treasure-packed menu of the fresh-caught surf and fire-grilled turf variety.

The raw seafood on ice, lush and colorful interior, and refreshing cocktail creations set the daily mood to breezy and carefree.

For wanderers, Four Flamingos is the perfect place to linger and libate; for locals, it’s a sweet escape and familiar favorite. For guests of all ages in search of a good time, there’s always room here for one more.

And a bonus for local Central Florida residents – they provide complimentary valet and self parking if you dine in.

We recently spoke with Four Flamingo’s Chef de Cuisine Shelby Farrell about her background and culinary inspirations at the restaurant. Read on below!

Tasty Chomps Interview with Four Flamingos’ Chef De Cuisine Shelby Farrell

Tasty Chomps: Tell us about your experience growing up in the Florida Panhandle. What were some of your favorite memories around food growing up?

Chef Shelby Farrell: Growing up in the Panhandle was great, the white sand beaches, the southern culture, it’s definitely a whole different kind of Florida from what we know here in Orlando.

Growing up surrounded by such amazing fresh seafood all of the time was something I didn’t fully appreciate until I moved away but it definitely created my foundation for seafood centric cookery that is still central to my personal style.

Ice Cold Oysters & Pearls – Pineapple & Ahi Amarillo

What inspired you to get into the food industry?

I come from a very food focused family, from my Italian immigrant Nona, to my foodie father, to my restauranteur/chef Uncle food was central to my upbringing and cooking for others has always been my love language.

I first started working in kitchens as a teenager and from the start I couldn’t imagine pursuing anything else!

How are you getting local Central Florida influences into the menu at Four Flamingos?

We try to let Central Florida influence our menu as much as possible.

Some ways are obvious like using local ingredients such microgreens grown in The Villages, Zellwood sweet corn, and shrimp and seafood from Cape Canaveral.

And other ways more in concept, like our whole fish dish, an homage to the Vietnamese food culture here in Orlando, we serve locally caught fish rubbed with ginger, turmeric, and galagal, and dusted with tapioca starch before frying, its then served with green papaya salad and Cha Ca chimi.

It’s a very Asian style dish at face value but at heart it is Central Florida through and through.

Swordfish Prime Rib “Neptune’s Cut”
16 oz, Black Lime, Black Pepper, Garlic

What are some of your favorite lessons learned in your years in the industry?

People eat with their eyes first but that doesn’t mean presentation is everything!

I spent a lot of my early years in the industry focused on creating beautiful food, a valuable skill for sure, but all the frill means nothing if the flavors don’t follow through, it’s okay to have a simply plated dish without scores of garnishing as long as flavors and execution are on point.

Florida Seafood “Moqueca” – Coconut Steamed Rice

What are some of the most popular dishes right now at Four Flamingos?

Our Swordfish is bar none one of our biggest hits, a bone in thick cut “prime rib” cut encrusted in black lime and topped with a brown butter sauce, it’s one of the most unique preparations of sword I’ve had the pleasure of cooking and it’s become one of our signature dishes.

Our Oysters and Pearls are also a favorite, we like to change the flavors up from time to time but we are currently serving the dish with cilantro mignonette and pineapple ahi liquid nitrogen pearls.

With the summer heat right around the corner people are craving something refreshing and the ice cold pearls on top of a fresh briny oyster delivers.

Tell us about the spring menu – what are your favorites and why?

We don’t stick to any hard seasonal menu changes, our menu is in flux and we tweak and add as we please, but that being said we are always adjusting and keeping the menu exiting and in tune with the season.

The whole fish for two dish has to be up at the top for me, it just screams bright crisp flavors that we crave as the weather heats up and the sharing aspect just brings out a feeling of family cook outs and togetherness.

What is something you wish people to know about Four Flamingos for their first time dining there?

Order the side dishes! Our sides are unique, delicious, and really round out the experience. So order a few for the table and share.

In fact, go family style all the way around if you can, it the best way to experience the menu, several of our entrees are best served shared, 16oz of swordfish is a lot for one person to take on, so get a few dishes from each section of the menu and take a tour, theses just something heartwarming about sharing a meal with the people you love, and your taste buds with thank me!

Future plans for Four Flamingos?

Being only 6 months into opening the world is still our oyster when it comes to our potential. Of course we will always be working on improving the menu and keeping it fresh but beyond that we have some exciting things in the works.

We have plans to start pairing up with wineries and distillers to do some really fun and unique paired dinner events, keep an eye out for our whiskey dinner with Redwood Empire later this summer, we will be bringing in their master distiller and offering a totally unique one night only paired menu.

And while we don’t have a hard start date on it yet a regular Sunday Brunch is on our radar, the Grand Cypress has had a void since La Coquina brunch came to an end all those years back and we are excited to offer our own brunch experience in the future.

Four Flamings – A Richard Blais Florida Kitchen at Hyatt Regency Grand Cypress
1 Grand Cypress Boulevard, Orlando, FL, 32836
1 407 239 3854
Open Nightly from 5:00 – 10:00PM
Complimentary Valet & Self Parking for Guests of Four Flamingos

New York Style Chicken and Rice at The Halal Guys in Lake Mary and Orlando, Florida – Plus Catering!

Ricky Ly

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Jun 11, 2022

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New York Style Chicken and Rice at The Halal Guys in Lake Mary and Orlando, Florida – Plus Catering!

New Yorkers and friends of New Yorkers in Central Florida! Ever miss that chicken and rice with white sauce from The Halal Guys cart?

Well – now you can get a taste here in Central Florida in two locations – East Orlando and Lake Mary!

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The Halal Guys’ journey began in 1990 with their three Egyptian founders who first sold halal food from the cart in NYC to Muslim taxi drivers who at the time had few outlets for authentic halal food in the five boroughs.

Thus, their famous platters of chicken and gyro over rice, falafel sandwiches, and crave-able sauces were born.

Locally, you may remember Mr. Tahir Ansari, who is sort of a local legend as one of the original owners of The Skull Kingdom in Orlando’s tourist district. In our recent interview (found below), he tells us he was inspired by his daughter’s visit in NYC to The Halal Guys to bring them here to Central Florida.

Today, led by Tahir’s nephew Johnny Ansari and team, people from all over Florida and beyong travel hours to Central Florida just to have a taste of The Halal Guys – and now they are available not only in East Orlando but also in Lake Mary as well as for catering for office luncheons and special events.

They make their rice fresh several times a day – in a large pot along side a special blend of Middle Eastern spices and garlic, and marinate and chop their famous chicken by hand on the hot griddle. From their platters to salads to sandwiches, they have a lot of great flavors to offer – Do visit soon!

Tasty Chomps Interview with Mr. Tahir Ansari, The Halal Guys Orlando

Tasty Chomps: Why is The Halal Guys special to you?

Tahir Ansari: About twenty years ago I was in NYC and received a call from daughter and when I told her that I was in Manhattan she told me to go eat at this food cart next to Hilton where I was staying and of course I laughed and made fun of her that instead of recommending me a good restaurant she is telling me to go eat at a food cart.

After a long discussion she said ” Papi just do it ” and hung up on me. So like a good father I went there and stood in the line behind about 100 people.

I started talking with an English couple in line and I said to them that I am here because my daughter forced me to come here but why are you here?

After a big laugh they replied that someone at the concierge desk forced them to come and try this food and of course time passed quickly after that.

Tell us about your upbringing and childhood – what we some motivations for you growing up?

I grew up in Pakistan with a very humble upbringing as a child who never had a bike and the only entertainment I had was watching American shows on television at my neighbor’s house.

The only thing I wanted to do after watching these shows was to become an American and live the life of these people I see in these American tv shows.

In 1973 someone arranged a free ride for me on a cargo ship that was going to New Orleans and that is how my dream became a reality.

What are some past projects that you have had in Central Florida?

In 1983 my lucky stars brought me to International Drive, Orlando and that changed my life 180 degrees. I started with T shirts & souvenir shops and then built a haunted house called Skull Kingdom, miniature golf courses and got involved in developing real estate in tourist areas.

How has Central Florida changed in the past few decades?

Early eighties is when Epcot Center, new airport and convention center was built, from there onwards Orlando has never looked back. I consider myself a very lucky and proud resident of this community.

How did you get started in the food industry?

I started with Cicis pizza in the food industry and my children still operate these in Florida and Tennessee.

What are some of your favorite lessons learned over the years?

The most important lesson I have learned in my business life is that when an idea comes to your mind you have to take action on it, without an action nothing will ever materialize and you will never know if it was a good idea or not. One successful action will justify all the unsuccessful actions you made.

What are you plans for the near future?

We have two Halal Guys now and plan to open a few more and I am hoping that my nephew Johnny Ansari will take it to the next level as I am ready to retire.

The Halal Guys – Lake Mary

7025 Co Rd 46A Ste 46A, Lake Mary, FL 32746

(407) 878-7647

The Halal Guys – East Orlando

688 N Alafaya Trail #103, Orlando, FL 32828

(407) 271-8606

Also, for a limited time, visitors and catering orders at the Lake Mary and East Orlando locations can get 10% off their orders by mentioning “TastyCHOMPS”!

For those interested in catering for your next office luncheon or special event – text or call (text preferred) 321-588-0400 with inquiries.

Missing Orlando Restaurants in the 2022 Florida Michelin Guide? An Add-On Michelin Wish List …

Ricky Ly

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Jun 10, 2022

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Missing Orlando Restaurants in the 2022 Florida Michelin Guide? An Add-On Michelin Wish List …

Truly there were some great calls on the list from the Michelin folks this year, but if I were to give out Michelin awards, in addition to the ones who won (listed below) this year, I would add the following….just for fun…maybe one day…

Original List from Michelin

ORLANDO – MICHELIN BIB GOURMAND

Domu

Papa Llama

The Ravenous Pig

Swine and Sons

Bombay Street Kitchen

Z Asian

The Strand

ORLANDO – RECOMMENDED RESTAURANTS

Pizza Bruno
Kabooki Sushi
Se7en Bites
Sticky Rice
Shin Jung
Maxine’s on Shine
Tori Tori
Hawkers
Black Rooster Taqueria
The Pinery
Bacán
Primo at JW Marriott Grande Lakes Orlando
Selam
Four Flamingos, A Richard Blais Florida Kitchen at Hyatt Regency Grand Cypress
Ravello at Four Seasons Orlando at Walt Disney World
The Polite Pig
Sear + Sea at JW Marriott Bonnet Creek
Orlando Meats
Prato
Citricos
Morimoto Asia

For more, visit: https://guide.michelin.com/us/en/florida/orlando/restaurants

What Ricky of Tasty Chomps would add …

Ricky Ly’s Add-on Michelin Wish List

ORLANDO – MICHELIN ONE STAR

Bull and Bear at Waldorf Astoria
Victoria and Albert’s (when open)
Takumi-Tei at Japan Pavilion, Epcot
Luke’s Kitchen
The Osprey
The Chef and I at the Hall on the Yard
Aurora at The Celeste Hotel
The Flying Fish

ORLANDO – MICHELIN BIB GOURMAND

Pho Huong Lan
Nile Ethiopian
Taste of Chengdu
Hunger Street Tacos
Tortas El Rey
Seito Sushi Baldwin Park
Susuru
Highball and Harvest at The Ritz Carlton, Grande Lakes Orlando
YH Seafood Clubhouse
Soupakase at Soupa Saiyan by Chef David Tsan
The Pass Progressive Kitchen
Hinkley’s Meats

ORLANDO – RECOMMENDED RESTAURANTS

Tabla Indian Cuisine
illume at JW Marriott Bonnet Creek
Reyes Mezcaleria
Nile Ethiopian
Korea House
Mamak
Kai Asian Street Fare
Hemisphere at Hyatt Regency Orlando
Cappadoccia
Ceviche House
Isan Zaap Thai
Camille
King Cajun Crawfish
Mediterranean Deli
Chicken Fire

This is just a list for fun…. apologies if any have been missed, I am sure I am missing some!

Here are the Orlando Awardees of the 2022 MICHELIN Guide – Florida- PLUS an Interview with Gwendal Poullennec, International Director of MICHELIN Guide

Orlando

Ricky Ly

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Jun 9, 2022

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Here are the Orlando Awardees of the 2022 MICHELIN Guide – Florida- PLUS an Interview with Gwendal Poullennec, International Director of MICHELIN Guide

Parents, mentors, friends and family cheered on local Orlando, Tampa, and Miami chefs this evening as the first ever Florida Michelin Guide were announced at the Ritz-Carlton, Grande Lakes Orlando Resort. Looking over the list, I was proud of our city as the quality and expertise of our local restaurant scene has undoubtedly improved these past few decades, rivalling restaurants I’ve tried in major cities including New York City and LA. There were so many others who would just as easily have deserved a place on these lists, and hopefully, one day they will be, too.

Scroll on for the full list of Orlando awardees as well as an Interview with Gwendal Poullennec, International Director of the MICHELIN Guide, and remarks from the MICHELIN Guide Chief Inspector.

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The inaugural edition of the MICHELIN Guide Miami, Orlando and Tampa had inspectors finding a total of 14 One-MICHELIN-Star restaurants and a Two-MICHELIN-Star restaurant in all of Florida.

ORLANDO – ONE MICHELIN STAR

Kadence

Capa

Knife and Spoon at The Ritz Carlton, Grande Lakes Orlando

Soseki

ORLANDO – MICHELIN BIB GOURMAND

Domu

Papa Llama

The Ravenous Pig

Swine and Sons

Bombay Street Kitchen

Z Asian

The Strand

ORLANDO – RECOMMENDED RESTAURANTS

Pizza Bruno
Kabooki Sushi
Se7en Bites
Sticky Rice
Shin Jung
Maxine’s on Shine
Tori Tori
Hawkers
Black Rooster Taqueria
The Pinery
Bacán
Primo at JW Marriott Grande Lakes Orlando
Selam
Four Flamingos, A Richard Blais Florida Kitchen at Hyatt Regency Grand Cypress
Ravello at Four Seasons Orlando at Walt Disney World
The Polite Pig
Sear + Sea at JW Marriott Bonnet Creek
Orlando Meats
Prato
Citricos
Morimoto Asia

For more, visit: https://guide.michelin.com/us/en/florida/orlando/restaurants

“As you can see, Miami, Orlando and Tampa have very much to offer to international food and wine enthusiasts,” said Gwendal Poullennec, International Director of the MICHELIN Guides.

“These talented chefs and their committed teams create culinary experiences matched only by the amazing attractions of each city. This very first selection of the MICHELIN Guide in Florida highlights glittery Miami, storied Orlando and breathtaking Tampa, offering a unique blend of international cuisine and Florida flavors. Local foodies as well as travelers will enjoy exploring these mesmerizing and rich Florida culinary destinations.”

L’Atelier de Joël Robuchon Miami, led by Director of Culinary Operations Alain Verzeroli, received two MICHELIN Stars.

Here are the One-MICHELIN-Star restaurants from Orlando, with inspector notes from each (inspector comments in full on the MICHELIN Guide website and mobile app):

Capa (Orlando, Steakhouse)
At the Four Seasons Resort Orlando at Walt Disney World; this steakhouse also flaunts a decidedly Spanish accent. Kick things off with ace tapas before indulging in a main dish, like flame-kissed ribeye with tamarind-ancho sauce.

Soseki (Orlando, Fusion/sushi)
This tiny operation with Chef Mike Collantes at the helm is an ideal illustration of a contemporary meal expressed by way of an omakase. A laser-like focus on local Florida produce results in a menu that changes monthly.

Kadence (Orlando, Japanese cuisine/sushi)
The omakase opens with hot dishes and cool sashimi. This is food that’s free-spirited, yet manages to honor the classic methods. Pacing is on point in sashimi like hamachi and hirame. Nigiri, like snapper with lemon and sea salt, will have you yearning for more.

Knife & Spoon (Orlando, Steakhouse)
This iteration from Chef John Tesar inside the Ritz-Carlton Orlando, Grande Lakes, is the picture of plush. Care and skill are the hallmarks of this team, as they turn out contemporary steakhouse fare woven with seafood.

Michelin Bib Gourmands

The MICHELIN Guide inspectors found 29 restaurants worthy of the Bib Gourmand designation, which recognizes great food at a great value. These are restaurants where one can have two courses and a glass of wine or dessert for under $49. There were 19 in the Miami area, seven in the Orlando area and three in the Tampa area.

The 2022 Miami, Orlando and Tampa restaurant selection will join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in Florida and around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to book unforgettable hotels and make restaurant reservations through partners OpenTable, Resy and SevenRooms.

We spoke with Gwendal Poullennec, International Director of the Michelin Guides via e-mail to get more insight about the awards for readers.

Tasty Chomps Interview with Gwendal Poullenec, International Director of the Michelin Guides

Tasty Chomps: What is the demographic make up of the judges?

Mr. Gwendal Poullenec – The team of anonymous MICHELIN Guide inspectors includes men and women of various ages and backgrounds – more than 15 nationalities.

These international food experts all have at least 10 years of experience in the hospitality industry. Many have a culinary degree, experience in a professional kitchen and even a sommelier certification.

Besides their technical skills, they are most of all open-minded, curious, and able to embrace worldwide culinary scenes in their whole diversity and authenticity.

How do they judge? Can you take us through the process?

The MICHELIN Guide is unique because the decision to award a Star strictly considers only the food on the plate. The inspectors receive two years of training in the MICHELIN Guide’s methodology. They assess restaurants following five universal criteria:

o Quality of products
o Mastery of cooking technique
o Harmony and balance of flavors
o Personality of chef reflected on the plate
o Consistency between visits

This ensures that the quality of a Starred restaurant is the same around the world.

No one can tell the difference between a regular customer and a Guide inspector. Who they are, when they are visiting, and where they are dining are all kept secret. They choose restaurants to visit by doing extensive research, monitoring the market and documenting their experiences. They make their own reservations using aliases and pay the check just like any other restaurant guest.

Whether it’s for a recommended restaurant, a Bib Gourmand or a Star award, the decisions are made collaboratively to ensure consistency in the ratings. Not only is this system applied globally, but the decisions are also reviewed annually to ensure that restaurant-goers get up-to-date, relevant recommendations.

Why is it special for people who only know Michelin as the tire company?

The MICHELIN Guide was the first provider of restaurant recommendations.

Brothers Andre and Edouard Michelin founded their tire company in Clermont-Ferrand, France, in 1889. They knew that the more drivers were on the roads the more tires they could sell.

So they produced small red booklet in 1900 as a travel companion for new motorists. It included maps, as well as places to find mechanical repairs, food and lodging. The famous Michelin Stars debuted in 1926. And the rest is history.

Globally, out of more than 15,000 restaurants in all the Guides, only 14% of the selection has a MICHELIN Star. Less than 3% of the global selection is made up of two-MICHELIN-star restaurants. And less than 1% of the selection, or 134 restaurants in the world, makes up the three-MICHELIN-star category.

Can you share the impact of receiving a Michelin rating on a restaurant? And on the impact of tourism for a city?

It’s an achievement many chefs and their teams have worked for years to achieve. It’s also being part of a family, made up of the most talented professionals worldwide. These restaurants receive added attention from foodies, and reservations become a hot ticket.

Being a MICHELIN Guide destination elevates tourism for a destination. According to a 2019 study by Ernst & Young, 61% of frequent travelers would choose to visit a destination with a MICHELIN Guide presence over a comparable location without one.

57% of these travelers would extend their stay if a Michelin selection is offered, and 71% would increase their spending.

Remarks from the Michelin Chief Inspector at the recent US Travel IPW 2022 Conference in Orlando:

Hello everyone. As you have just heard from the international director of the Guides, Michelin goes to great lengths to keep its inspectors’ identity secret and to preserve the integrity of the selection process, so I’m unable to give you my name or show my face.

So I’ll simply introduce myself as the Michelin Guide’s Chief Inspector in North America. I rarely get an opportunity to share the inspector team’s perspectives with a large group, so this is a very special treat for me today. I can’t be too specific though, because it would ruin Thursday’s epic surprise-and-delight!

Florida was a fantastic experience for me and the inspector team. The inspectors quickly grew to appreciate the pulse of the Miami dining scene, which often includes zesty flavors, attractive design and seemingly a DJ booth in the corner of every restaurant.

This state is clearly a global dining destination where chefs from around the world want to set up shop. But there’s also home-grown talent here as well. We really enjoyed the diverse dining scene among – and within – the three counties we covered for this first selection to Florida.

Miami-Dade County is a truly international hotspot that includes prominent, globally renowned restaurant teams as well as chefs born and bred right here in the Sunshine State.

The city of Orlando and surrounding areas in Orange County is one of the world’s most frequented tourist destinations for its iconic theme parks. Yet it also showcases extraordinary eateries run by chefs and teams whose talents are on par with some of the finest restaurants in the world. And they’re tucked into places you might or might not expect.

The sparkling city of Tampa has a wealth of excellent dining options that cover myriad cuisines and feature high-quality products and impressive preparation.

The Florida selection brims with stimulating flavors and impressive menus from a range of cuisine types that include Cuban, Colombian and Indian to Mediterranean, French and Japanese. And the list goes on. As they say, it’s a small world after all.

People often wonder about the secret lives of Michelin Guide inspectors. Well, we are all veterans of the hospitality industry and many of us have a culinary degree, experience in a professional kitchen, and even a sommelier certification. We make recommendations only for the Michelin Guide and do not work for media outlets or other companies. And it’s also important to note that the team of inspectors includes people of various ages and backgrounds to ensure complementary profiles.

We choose potential restaurants to visit when creating a new or updating a current selection by doing painstaking research, monitoring the market and documenting our experiences. We make our own reservations using aliases and pay the check ourselves.

Whether it’s for a recommended restaurant, a Bib Gourmand or a Star award, these important decisions are made collaboratively to ensure consistency in our ratings. Not only is this system applied globally, but the decisions are also reviewed annually to ensure that restaurant-goers get up-to-date, relevant recommendations and that they receive the dining experience they expect.

Thanks again for the opportunity to let me tell you a little about being an inspector and about our first selection around Miami, Orlando and Tampa! We hope you’re as excited to experience the selection as we were to discover the dining treasures of Florida.

Special Thanks to Dipika Hernandez of Visit Orlando for her assistance with this report.

Bite30 by Orlando Weekly’s Special 3 Course Pre-Fix Menu Runs now thru July 10, 2022

Orlando

Ricky Ly

-

Jun 6, 2022

0

Bite30 by Orlando Weekly’s Special 3 Course Pre-Fix Menu Runs now thru July 10, 2022

During Bite30, participating restaurants offer special prix fixe menus that offer multi-course dinners at a set price of $33.

Diners get the opportunity to try multiple dishes on the restaurant’s menu for about the cost of a single entree, and restaurants get to showcase their specialty dishes to the new customers attracted by their Bite30 menu!

Restaurant-hop through the City Beautiful, experience delicious food, service and ambiance of the restaurants you really should know about.

HOW IT WORKS

IT’S SIMPLE!
1) CHECK OUT THE LISTED RESTAURANT MENUS.
2) CHOOSE YOUR RESTAURANT.
3) GO EAT!
There’s no need for special cards or coupons, just ask for the Bite30 menu.

RESERVATIONS SUGGESTED.

These restaurants are offering you a great deal, delicious food and fantastic service so you can experience the best they have to offer. It’s a great way to try diverse dishes, multiple courses and many unique restaurants … all at a discount!

Please remember, tax and gratuity is not included in the price.

To ensure Public Safety, we are requiring participating restaurants to adhere to the most up-to-date COVID-19 guidelines.

WIN PRIZES
SNAP PICS OF YOUR BITE30 MEALS AND COCKTAILS!
Hashtag #Bite30 and #PublixAprons for your chance to win restaurant gift certificates!

Featured Bite 30 Restaurant

AURORA AT THE CELESTE
4105 North Alafaya Trail, Orlando, FL 32826, USA

Make your reservation today at opentable.com/r/aurora-orlando

2022 PARTICIPATING RESTAURANTS

1803 PIZZA KITCHEN
1803 Winter Park Road, Winter Park, FL, USA

310 LAKESIDE
301 East Pine Street, Orlando, FL, USA

310 PARK SOUTH
310 South Park Avenue, Winter Park, FL, USA

AMERICAN SOCIAL
7335 W Sand Lake Rd, Orlando, FL 32819, USA

ARTISAN’S TABLE
55 W Church St, Orlando, FL 32801, USA

AURORA AT THE CELESTE
4105 North Alafaya Trail, Orlando, FL 32826, USA

BITES & BUBBLES
1618 North Mills Avenue, Orlando, FL, USA

BLU ON THE AVENUE
326 South Park Avenue, Winter Park, FL, USA

BROKEN SPOON RESTAURANT & LOUNGE
120 International Pkwy suite 140, Heathrow, FL, USA

BULLA GASTROBAR
110 Orlando Ave, Winter Park, FL, USA

CRESS RESTAURANT
103 West Indiana Avenue, DeLand, Florida 32720, USA

DELANEY’S TAVERN
1315 South Orange Avenue, Orlando, FL, USA

DOVECOTE
390 N Orange Ave, Orlando, FL 32801, USA

FEATHER & QUILL
Feather and Quill, The Grove Drive, Windermere, FL, USA

HÄOS ON CHURCH
123 West Church Street, Orlando, FL, USA

HUNGRY PANTS
3421 South Orange Avenue, Orlando, FL, USA

LA BOUCHERIE
7625 Turkey Lake Road, Orlando, FL, USA

MAXINE’S ON SHINE
337 Shine Ave, Orlando, FL, USA

MIA’S ITALIAN KITCHEN
Mia’s Italian Kitchen, International Drive, Orlando, FL, USA

OOTOYA SUSHI LOUNGE
621 E Central Blvd, Orlando, FL 32801, USA

OSPHERE
407 East Central Boulevard, Orlando, FL, USA

OUTPOST KITCHEN, BAR, & PROVISIONS
111 S Orlando Ave, Maitland, FL 32751, USA

PROVISIONS & BUZZ
4868 New Broad St, Orlando, FL 32814, USA

PUBLIX APRONS DR. PHILLIPS
7524 Dr Phillips Blvd, Orlando, FL, USA

PUBLIX APRONS WINTER PARK
440 Orlando Avenue, Winter Park, FL, USA

REEL FISH
1234 N Orange Ave, Winter Park, FL, USA

RUSTEAK THORNTON PARK
101 South Eola Drive, Orlando, FL, USA

SHIN JUNG KOREAN RESTAURANT
1638 East Colonial Drive, Orlando, FL, USA

TAPA TORO
8441 International Drive, Orlando, FL, USA

TAVERNA OPA
Taverna Opa Orlando, International Drive, Orlando, FL, USA

THE PINERY
295 NE Ivanhoe Blvd suite a, Orlando, FL 32804, USA

THE RAVENOUS PIG
The Ravenous Pig, West Fairbanks Avenue, Winter Park, FL, USA

VINIA WINE & KITCHEN
444 West New England Avenue, Winter Park, FL, USA

WINE 4 OYSTERS
1957 South Alafaya Trail, Orlando, FL 32828, USA

Details: https://bite30.com/

Local Father’s Day Specials in Orlando 2022

Ricky Ly

-

Jun 6, 2022

0

Local Father’s Day Specials in Orlando 2022

Check back often – this list will be updated as we get more!

Aurora at The Celeste Hotel in East Orlando

4105 North Alafaya Trail, Orlando, FL 32826, USA

Featuring a chef-attended pork extravaganza, potato bar, and more!

Father’s Day Buffet
June 19th 2022 from 11:00 AM – 4:00 PM
Featuring $3 Draft Beers!

Chef Attended Pork
Extravaganza!
-Whole Pig
-Pulled Pork
-bacon
-Pork Ribs
-Pork Loin
-Pork Sausage
-Pit Ham

Slider Station
-Wagyu Beef sliders
-All Beef hot dog Sliders
-Grilled cheese &
roasted tomato sliders
-buffalo chicken Sliders

Chef Attended Stations
-Carved Roast Beef
-Rotisserie style chicken
-tempura fried shrimp

Potato Bar
-Baked Potato
-Baked sweet potato
-roasted garlic smashed
potato
-Cajun potatoes

Vegetables
-Broccoli
-asparagus
-carrots
-cauliflower

Salads
-COLE SLAW
-POTATO SALAD
-COUS COUS PASTA SALAD
-Garden Salad
-fresh fruit

Desserts

-Bourbon Bread Pudding
-Cinnamon Croissant Beignet
-Triple chocolate cake
-Chocolate chip cookies

…and Ice Cream!
$50 per person

Curated by our executive chef mike trudnak

Reservations required

P: 689-205-0100 or E: mike.trudnak@thecelestehotel.com

Make your reservation today at opentable.com/r/aurora-orlando

The Whiskey on Orlando’s Restaurant Row

A Great Selection of Father’s Day Gifts – including:

-The Whiskey’s Hand Selected Whiskey’s

-Makers Mark Private select (The Whiskey)

-Makers Mark Private Select (Bacon not bits)

-Heaven’s Door Cask Strength

-Compass Box Artists Blend, Single Marrying Cask

-Hillrock (Multiple finishes)

The Whiskey Orlando
downatthewhiskey.com
7563 W Sand Lake Rd, Orlando, FL 32819

STK AT DISNEY SPRINGS

STK at Disney Springs
1580 E Buena Vista Dr, Orlando, FL 32830

Inside Look: Angel’s Soul food & BBQ in Sanford, Florida

Ricky Ly

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Jun 5, 2022

0

Inside Look: Angel’s Soul food & BBQ in Sanford, Florida

If you are ever in Sanford and looking for great Southern style soul food, check out Angel’s Soul Food just a short drive away from the historic Sanford downtown district. I recently tried their meatloaf with macaroni and cheese and green beans as well as smothered pork chop and they were quite delicious. Take a look below!

Angel’s Soul food & BBQ
https://www.facebook.com/soulfoodandbbq//
2516 Sanford Ave, Sanford, FL 32773 (407) 330-6590

TASTYCHOMPSORLANDO FOOD BLOG

Tasty ChompsA Local's Culinary Guide

Choose one appetizer, entrée, and dessert from the menu below:

STARTER:

Entrée:

DESSERT OR WINE:

The Chef’s Tasting Menu at The Chef and I counter

Here is a sneak peek at some of The Chef and I’s Tasting Menuwe tried recently:

Scenes from the Masters of the Craft 2022 event at JW Marriott Bonnet Creek

The Fry Basket (Near Test Track presented by Chevrolet®) – NEW!

Japan

China

America Gardens Theatre

Choose one appetizer, entrée, and dessert from the menu below:STARTER

TUNA TARTARE TACOS (3)

LIL’ BRGS* (additional $5)

ENTRÉE CHIMI LONG ISLAND STEAK 80Z

MAPLE RUBBED SALMON

WILD MUSHROOM RISOTTO

OPTIONAL SIDES (additional $10 each)

SWEET CORN PUDDING

PARMESAN TRUFFLE FRIES

DESSERT BAKED APPLE CRUMBLE

CHEESECAKE (additional $5)

BOVINE – FEATURED NEW MENU ITEMS:

Interview with JM Hospitality owner Joanne McMahon

Interview with Chef Zachary Mehner, Executive Chef of BoVine

Prato Summer Menu Highlight Dishes include: Hawaiian Yellow Tail Crudo – Peach , Capers

Athena Melon Crostini – Pepper Relish, Lemon-Ricotta

Red Wine Marinated Olives – Orange Zest, Chili, Caperberry

Watermelon Salad

Peach & Fennel Salad – Brown Butter Cream, Pistachio

Widowmaker Pizza – Hazelnut Romesco, Cavolo Nero, Fennel Sausage, Farm Egg

Mustard Spaghettini “Cacio E Pepe” – Radicchio, Speck, Balsamico

Leek Ravioli – Melted Vidalia Onion, Green Garlic Butter

Ricotta & Spinach Gnudi – Mushroom Broth, Zellwood Corn, Farm Egg

Southeast Steel Appliance Warehouse

Tasty Chomps Interview with Hien Q Pham and Huong Nguyen of Z Asian – Vietnamese Kitchen

Tasty Chomps Interview with Chef de Cuisine Eric Petrie – Primo at Grande Lakes

Ricky Ly of Tasty Chomps: Tell us about your experience growing up in New Jersey. What were some of your favorite memories around food growing up?

What inspired you to get into the food industry?

What are some of your favorite lessons learned in your years in the industry?

What are some of the most popular dishes right now at Primo?

Tell us about the spring menu – what are your favorites and why?

What is something you wish people to know about Primo for their first time dining there?

Future plans for Primo?

Tasty Chomps Interview with Four Flamingos’ Chef De Cuisine Shelby Farrell

Tasty Chomps Interview with Mr. Tahir Ansari, The Halal Guys Orlando

Ricky Ly’s Add-on Michelin Wish List

Tasty Chomps Interview with Gwendal Poullenec, International Director of the Michelin Guides

Featured Bite 30 Restaurant

Aurora at The Celeste Hotel in East Orlando

The Whiskey on Orlando’s Restaurant Row

STK AT DISNEY SPRINGS

DowntownMagazine PRO

TastyChomps.com

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Popular

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**LIL’ BRGS* (additional $5)**

ENTRÉE

CHIMI LONG ISLAND STEAK 80Z

DESSERT

BAKED APPLE CRUMBLE

Prato Summer Menu Highlight Dishes include:
Hawaiian Yellow Tail Crudo – Peach , Capers