Holland America Line is elevating its culinary offering by partnering with world-renowned Chef Masaharu Morimoto, the cruise line’s Global Fresh Fish Ambassador, to debut Chef Morimoto’s first floating sushi bar, Morimoto By Sea.

The partnership includes Chef Morimoto’s new sushi bar featuring his signature sushi, sashimi, and small dishes aboard the Rotterdam, along with his existing Morimoto by Sea restaurant on Nieuw Amsterdam and pop-ups on their other 10 ships.

Holland America Line showcases its culinary excellence through a global fresh fish program, being the first cruise line to earn both Marine Stewardship Council (MSC) & Aquaculture Stewardship Council (ASC) certifications for sustainably sourced seafood. Chef Morimoto enhances this commitment by featuring fresh fish from 60 global ports.

Chef Morimoto’s presence at Disney Springs with his Morimoto restaurant strengthens the connection between Central Florida & Holland America Line. Central Floridians can enjoy easy access to Fort Lauderdale via Brightline, as well as last-minute cruise deals via the Standby program.

“With Chef Morimoto’s knowledge and expertise in the sushi world, it made sense for him to expand beyond his Morimoto By Sea restaurant and develop a specialized sushi bar featuring his signature style and flavors. We’re excited to extend our fresh fish options and give our guests access to another specialty venue with cuisine by such a renowned chef.” said Michael Stendebach, vice president of food, beverage and rooms division for Holland America Line. 

Here is a first look at some of the dishes at Morimoto By Sea:

For more information, visit: hollandamerica.com/en/us/onboard-experiences/dining/morimoto-by-sea

Sanford, Florida, has emerged as a vibrant hub for craft beer enthusiasts, boasting a thriving brewery scene in its historic downtown area. Local favorites like Wop’s Hops Brewing Company offer a diverse range of handcrafted beers, from IPAs to sours, often paired with gastropub-style food in welcoming taprooms. The scene has grown with additions like Brewlando, which recently acquired Sanford Brewing’s locations, expanding its footprint and preserving the area’s craft beer legacy. Annual events like the Pints n’ Paws Craft Beer Festival highlight the community’s passion, blending local brews with charitable causes, making Sanford a standout destination for beer lovers in Central Florida.

Here are ten craft breweries in Sanford you might want to explore:

1. Brewlando

Address: 400 South Sanford Avenue, Sanford, FL 32771
Phone:

Brewlando Sanford, formerly known as Sanford Brewing Company, held its soft opening on March 15, 2025, under the Brewlando banner. Guests can enjoy over 20 different in-house crafted beers, complemented by a diverse food menu, in a welcoming atmosphere.

2. Deviant Wolfe Brewing

Address: 121 W 1st Street, Sanford, FL 32771
Phone: 407-878-4367

Deviant Wolfe Brewing is known for its broad selection of true-to-style beers with a twist. They host a variety of events, including trivia Wednesdays, live music Saturdays, and yoga Sundays. A unique feature is their offer of a free beer to anyone who donates a racing medal, reflecting their community spirit.

3. Wop’s Hops Brewing Company & Kitchen

Address: 419 Sanford Avenue, Sanford, FL 32771
Phone: 407-878-7819

As Sanford’s first microbrewery, Wop’s Hops Brewing Company & Kitchen offers a historic and inviting atmosphere. Their dog-friendly beer garden is perfect for enjoying Florida’s warm weather while sipping on a fresh ale or cocktail. The brewery’s rich history and unique ambiance make it a standout destination.

4. Dees Brothers Brewery

Address: 210 Magnolia Avenue, Sanford, FL 32771
Phone: 407-732-4008

Dees Brothers Brewery is the culmination of two brothers’ passion for brewing great beer. Their state-of-the-art brewery offers a unique and unforgettable experience, with a mission to bring the community together over quality craft beer. Their rotating seasonal menu ensures a fresh experience with every visit.

5. Celery City Craft Beer Garden

Address: 114 S Palmetto Ave, Sanford, FL 32771
Phone: 407-915-5541

Celery City Craft Beer Garden remains a beloved spot for craft beer enthusiasts, boasting a vast selection of local and regional brews served in a relaxed, outdoor setting. Beyond the impressive beer list, patrons can enjoy a diverse food menu, including items from a Korean-inspired sushi kitchen, and participate in regular events like live music and trivia. This venue effectively combines a casual beer garden atmosphere with a lively social scene, contributing significantly to the vibrant downtown Sanford experience.

6. Community Brewhouse

Address: 115 Magnolia Ave., Sanford, FL 32771
Phone: 407-732-6931

Community Brewhouse is a nano-brewery that prides itself on being the birthplace of Sanford’s craft beer community. With a cozy atmosphere and a selection of craft beers, it’s a great place to relax and enjoy quality brews.

7. Shipyard Brewing Company

Address: 2650 Jewett ln, Sanford, Florida 32771

Set to open soon, Shipyard Brewing Company’s Sanford location will feature a tasting room offering flights, single pours, growlers, and packaged beer to go. Known for their core and seasonal offerings, this brewery is eagerly anticipated by the local community.

8. Rock Brew

Address: 214 Sanford Avenue, Sanford, FL 32771
Phone: 689-259-1879?

Rock Brew offers a large variety of U.S. craft beers, from hoppy IPAs to rich stouts, showcasing the best of American brewing culture. They also serve Brazilian pizza, providing a unique culinary experience alongside their diverse beer selection.

9. RockPit Brewing

Address: 10 W End Avenue, Sanford, FL 32771
Phone: 407-826-1773

RockPit Brewing combines a love for rock climbing and craft beer, offering a unique atmosphere and a variety of beer styles. The brewery also hosts food trucks and live music events.

10. Bowigens Beer Company

Address: 1014 State Road 436, Casselberry, FL 32707
Phone: 407-960-7816

Though just outside Sanford, Bowigens Beer Company is a must-visit for craft beer lovers. Known for its creative and award-winning brews, the taproom offers a rotating selection of IPAs, stouts, sours, and lagers. With a laid-back atmosphere and expert craftsmanship, it’s a great spot to explore bold, innovative flavors.

Today, the James Beard Foundation announced its list of chef and restaurant finalists for the James Beard Award, considered one of the biggest honors in the restaurant industry.

The announcement included nominees for Outstanding Restaurateur, Best New Restaurant, and the regional Best Chef awards, as well as finalists for three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service.

Sue and Jason Chin of The Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, The Monroe, and others) and Omo by Jont were recognized as finalists: The Chins for Outstanding Restauranteurs and Omo by Jont for Best New Restaurant 2025.

The mission of the James Beard Awards® is to recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to equity, community, sustainability, and a culture where all can thrive.

 Ômo by Jônt has been named a finalist for Best New Restaurant at the 2025 James Beard Awards and is the only restaurant in Florida to receive the finalist in this category.

“What an amazing full circle moment for myself and the Omo by Jont and Hive Hospitality teams,” said Chef Ryan Ratino. “My 20 year old self eating at Luma, wanting to do it on Park Ave one day would have never dreamed of this! Very happy to be a part of the Orlando dining community and what’s to come!” 

Congratulations to all!

Full List:

https://www.jamesbeard.org/awards

Restaurant and Chef Awards ceremony will be held in Chicago on Monday, June 16, along with the Lifetime Achievement and Humanitarian of the Year Award honorees. Tickets for the 35th anniversary of the James Beard Restaurant and Chef Awards in Chicago can be purchased here beginning at 3 P.M. ET on Wednesday, April 2. The Awards will be broadcast live on Eater.

The brand new Tabla Indian Cafe & Sweets from Tabla Cuisine is officially open!

They are conveniently located inside Clarion Inn & Suites next to Tabla Restaurant; you do not need to be a hotel guest to stop by and self-parking is free.

This is a new concept featuring quick and easy options inspired by the street food and sweets (mithai) found in India, according to Tabla co-founder and owner Nora Jain.

They are open daily from 6AM till midnight. Definitely check them out for delicious Indian food on the go!

For more information, visit: https://order.toasttab.com/online/tabla-cuisine-grand-national-5847-grand-national-dr

Tabla Indian Cafe & Sweets – Across from Universal Orlando Resort
5829 Grand National Dr, Suite A, Orlando, FL 32819
(689) 245-2510

After going viral at local markets, EGGDOSE is ready for its brick and mortar debut in Ivanhoe Village

The humble egg has become a quasi-gourmet item recently, thanks to price fluctuations and internet memes. It shows that the appeal of the delicious and nutritious oval marvels is still strong, and that appeal shows if you’ve ever been in line for an EGGDOSE sandwich.

The pop-up concept focuses on high-end, quick-service breakfast, and they are set to open their first permanent location inside the City Food Hall in Ivanhoe District. We speak with Matias Suarez about their restaurant and newfound success as well as upcoming plans via e-mail.

Tell us about yourself and your background in culinary world.

EGGDOSE was founded by Geyson Suarez (my father), Samuel Suarez (my brother), and me, Matías Suarez. The idea for EGGDOSE was born from our desire to build a meaningful business, combined with my previous experience in the fashion/marketing industry and a strong ambition to create a massive brand.

Our journey began in the midst of struggle. We were facing a difficult financial situation with our previous business—a women’s clothing boutique. It was a tough decision whether to try and revive it or pivot in a completely new direction. I took time to reflect, analyzing the best business opportunity while considering my skills and resources as an entrepreneur.

Through this process, I realized that my greatest asset was my team—my dad and my brother. My father had years of experience working in breakfast restaurants after we moved to the United States, and my brother had a deep passion for food. Meanwhile, I had a strong background in brand creation, marketing, and entrepreneurship. It was the combination of these strengths that led to the birth of EGGDOSE.

Now, after an incredibly successful first year, we are proud of what we’ve built—and this is just the beginning.

What was your inspiration for opening EGGDOSE?

Our extreme desire was to create something that is the best in its industry, in this case, being the best in the breakfast food scene in the United States, which is our goal for the next 5 years.

What are your most popular items right now?

1. The Maple dose sandwich: our signature French toast made with our secret mix, smoke thick-cut bacon, soft scrambled eggs, sharp cheddar cheese, with powdered sugar and real maple syrup.

2. The scrambled bacon sandwich: Artisan locally made brioche bun, soft-scrambled eggs, smoke thick-cut bacon, sharp cheddar cheese, fresh chives, and our signature hollandaise sauce called the EGGDOSE sauce.

3. The Steak: Artisan locally made brioche bun, two smoked Picanha steak cuts, cotija cheese, pickles, cage-free fried egg, caramelized onions, and house-made chipotle aioli.

Tell us about your journey to Orlando.

From very humble beginnings, we arrived in Orlando from Colombia in 2017, and we’ve been doing pop-ups for 3 years now. Even before EGGDOSE, we were doing clothing pop-ups.

What makes your dishes special?

Balance, quality ingredients, and our touch and twist.

What are some of your favorite places to eat and drink around town?

We like places like Domu or Hawkers, but we eat more at home.

What’s new and upcoming for you all in the coming year?

Our opening at City Food Hall Orlando, located in The Yard at Ivanhoe Park, and a second location happening in 2025-2026. Our Menu is going to be expanded in our physical locations, we will add insane breakfast bowls that are amazing, two special sides, fresh-squeezed orange juice and coffee beverages.

Visit them soon at City Food Hall in Ivanhoe District and follow them online at @eggdosefl on Instagram to find out where they will be next.

Orlando’s food scene boasts an array of Asian bakeries that blend tradition, innovation, and irresistible flavors, offering everything from fluffy chiffon cakes to crusty sourdough and delicate French-Asian pastries.

From the Mills 50-charm of Bakery 1908 and Paris Baguette to the hidden gems like Sun Pearl Bakery in Chinatown Plaza and Sweet Bakery tucked inside iFresh Market, these establishments showcase the diversity of Asian baking artistry across the city and its surrounding areas, including Winter Park and Winter Springs.

Whether you’re craving the Vietnamese flair of Paris Bánh Mì Café Bakery, the health-conscious treats of Light on the Sugar, or the cozy creativity of Picasso Moments and Qi Dragon, this list of ten standout bakeries—many with multiple outposts—promises a delightful journey for your taste buds.

1. Bakery 1908

Location 1: 2021 E Colonial Dr, Orlando, FL 32803
Phone: 407-668-4128

Location 2: 12399 S Apopka Vineland Rd., Orlando, FL 32836
Phone: 407-778-1437

2. Chiffon Culture Bakery Café

Location 1: 3122 Corrine Dr, Orlando, FL 32803
Phone: 321-972-5167

Location 2: 5256 Red Bug Lake Rd., Winter Springs, FL 32708
Phone: 407-637-5130

3. Light on the Sugar Bakery Café

Location 1: 4270 Aloma Ave Ste 112, Winter Park, FL 32792
Phone: 407-916-0215

Location 2: 501 Orlando Ave Ste 225, Winter Park, FL 32789
Phone: 321-972-8047

Location 3: 429 N Alafaya Trail, Orlando, FL 32828
Phone: 407-203-1227

4. Paris Baguette

Location 1: 415 South Orlando Ave., Winter Park, FL 32789
Phone: (689) 946-4040

Location 2: 15996 New Independence Parkway, Winter Garden, FL 34787
Phone: (689) 407-7991

5. Paris Bánh Mì Café Bakery

Location 1: 1021 E Colonial Dr. Orlando, FL 32803
Phone: 407-866-2012

Location 2: 4969 International Dr Ste. 3E11B, Orlando, FL 32819
Phone: 321-247-5101

6. Picasso Moments Cafe and Bakery

Address: 8231 S John Young Pkwy, Orlando, FL 32819
Phone: 407-203-8126

7. Qi Dragon

Address: 7400 Southland Boulevard Suite #109, Orlando, FL 32809
Phone: 407-816-3663

8. Sunpearl Bakery

Address: 5082 W. Colonial Dr. Orlando, FL 32808
Phone: 407-299-3256

9. Sweet Bakery inside iFresh Market

Address: 2415 E Colonial Dr Orlando, FL 32803

10. Tous les Jours

Location 1: 3191 W Colonial Dr Orlando, FL 32808
Phone: (407) 286 – 0326

Location 2: 1230 W Fairbanks Ave., Winter Park, FL 32789
Phone: 321-316-4969

Location 3: 5555 S Kirkman Rd., Orlando, FL 32819
Phone: 407-317-6985

Sourdough Bread House in Casselberry, Florida, is a charming Turkish café and bakery that has become a local gem for some of the best artisanal sourdough bread in Orlando as well as delightful breakfast and lunch offerings.

Located at 5761 S US Hwy 17/92, Suite #1021, Casselberry, FL 32707, it’s tucked away in an easy-to-miss spot alongside State Road 17-92, near the flyover bridging State Road 436. Founded in 2017 by Turkish couple Euhan and Hulya —him a former civil engineer turned bread enthusiast, her a psychology graduate turned pastry chef—the business began in Maitland before relocating to its current, larger Casselberry space after five years to meet growing demand.

The menu blends Turkish and American flavors, featuring standout dishes like the Turkish breakfast (with sunny-side-up eggs, creamy avocado, rich cheeses, tahini molasses, and sour cherry jam), menemen (Turkish scrambled eggs), and sucuklu yumurta (eggs with Turkish sausage). American classics like omelets, French toast, and Philly cheesesteaks are also served, always accompanied by their signature sourdough.

We spoke with co-owner Hulya about the restaurant and how they began after a coup attempt in Turkey in 2016 prompted husband Euhan to stay in the U.S., transforming his love for bread into a thriving business. Their commitment to quality earned them the Best Breakfast award in the 2022 Orlando Sentinel Foodie Awards. Whether you’re savoring a Turkish coffee or grabbing a loaf to go, this spot offers a unique, authentic experience worth seeking out.

Tell us about yourself and your background in culinary world. What was your inspiration for opening Sourdough Breadhouse?

Tell us about your journey to America

In 2016, a coup attempt shook Turkey. At the time, my husband was vacationing with friends in the United States. The unrest prompted a pivotal decision: he chose not to return to Turkey and instead built a new life here. Previously a civil engineer and businessman, he knew pursuing engineering in the U.S. wasn’t feasible. Instead, he turned his passion for sourdough bread into a business, launching his venture between late 2016 and early 2017 in Maitland. Meanwhile, I had graduated with a degree in psychology in Switzerland. Unable to practice my profession, I channeled my energy into the pastry world, opening my own bakery shop there.

In 2018, a mutual friend saw potential in uniting us. Despite our different professional backgrounds—his in engineering and bread-making, mine in psychology and pastries—this friend believed our shared dedication to our crafts would spark something special. We met for the first time in New York, and the connection was instant. We both felt we could build a remarkable partnership, personally and professionally. Since that moment, we’ve fueled each other’s growth with love, support, and motivation. We later married in Sanford, inspiring the “Florida” concept for our store in Casselberry, where the restaurant’s colors and design reflect this vibrant theme.

By the end of 2018, I made the bold choice to leave Switzerland behind and join my husband in the U.S. Together, we nurtured our small shop in Maitland. After five years of steady growth, the rising demand from our customers led us to relocate to a larger space in Casselberry, allowing us to better serve our community.

Since then, we’ve been partners in every sense—professionally and personally. My husband oversees management and kitchen operations, while I handle customer relations and integrate Hülya’s Patisserie, a venture I began in Switzerland, into our shop. Together, we delight in crafting new recipes, testing them, and sharing the results with those we care about.

Tell us about your sourdough bread and the Turkish Breakfast! What makes your sourdough bread special?

For us, sourdough bread is nothing short of a miracle. Crafted with just four natural ingredients—flour, starter, salt, and water—it transforms into a wholesome, additive-free product. Rich in natural probiotics and easy to digest, it’s a healthy choice that doesn’t compromise the body. Given how often people eat bread daily, we see offering this clean, natural option as a valuable service for health-conscious individuals. Our commitment to purity guides every step, from carefully sourcing ingredients to upholding impeccable kitchen hygiene. We aim to satisfy ourselves first—ensuring every loaf meets our standards—before delighting our customers.

Our journey reflects a blend of resilience and reinvention. My husband’s shift from civil engineering to sourdough mastery and my transition from psychology to pastry artistry brought us to this point. Together, we’ve created a business rooted in love for our craft and a shared vision of providing exceptional, natural food. The move to Casselberry marks not just an expansion of space, but an expansion of our dream—one we continue to pursue with unwavering dedication.

Our sourdough bread is baked fresh daily, available for retail sale and served to customers during breakfast and lunch. We also accept custom orders for an array of specialty breads, including olive parmesan, cinnamon raisin, cranberry walnut, zaatar & olives, and tomato olive garlic sourdough. These are prepared within three days to ensure freshness. Among our most popular offerings is the walnut sourdough, distinguished by its slightly purple hue as the walnuts meld with the dough—a visual and flavorful treat.

I was born and raised in Switzerland to a Turkish family, and my husband is also Turkish. This heritage inspired us to diversify our menu with Turkish breakfast options, such as menemen (a Turkish-style scrambled egg dish) and sucuklu yumurta (eggs with Turkish sausage). These additions have been warmly received, with customers consistently praising both our bread and the full menu.

Tell us about Hulya’s Patisserie

In 2025, we aim to share our bread with a wider audience. As Hülya’s Patisserie, I envision expanding within our current store—once we’ve built enough momentum—and eventually opening my own standalone bakery shop. This growth will allow us to bring our unique offerings to more people in the community. A defining feature of our restaurant is that everything is made from scratch. Hülya’s Patisserie plays a key role here, supplying freshly prepared, homemade baked goods that complement our bread and main menu without stealing the spotlight. From cakes to cookies, every item is crafted with care.

As Hülya’s Patisserie, I’ve also decided to enter a competition to celebrate the expertise I’ve honed over the years in delighting customers. My creations lean toward light, European-inspired treats tailored to refined palates—think cream-based cakes, delicate cookies, and other baked goods. Should I advance to the semifinals, anyone with a Facebook account can support me by casting free votes once every 24 hours. The winner will receive a $20,000 cash prize and the chance to meet Buddy Valastro, a renowned pastry chef I’ve admired since my days in Switzerland. Meeting him would be a dream come true, a testament to my journey and passion.

Sourdough Breadhouse

5761 S US Hwy 17 92 Suite #1021, Casselberry, FL 32707

Phone: (407) 636-5204

Menu: sourdoughbreadhouse.com

Did you know the Spa by JW at JW Marriott Orlando Bonnet Creek Resort & Spa near Disney Springs recently earned a prestigious Forbes Travel Guide 4-star accreditation? They are the first Spa by JW in the world to receive this honor.

The Spa by JW at JW Marriott Orlando Bonnet Creek Resort & Spa offers a distinctive wellness experience, beginning with an intention ritual and Himalayan sound bowl at the entrance to set a tranquil tone.

The spa also features unique female and male relaxation lounges alongside a coed waiting area, fostering a tailored yet inclusive atmosphere.

With 10 treatment rooms, it provides specialized treatments for both couples and singles, including options like the HydraFacial.

An adjacent salon enhances the experience, offering manicures, pedicures, updos, blowouts, and more, ensuring a comprehensive pampering session.

Want to win a 50-minute couples massage at the Spa by JW at JW Marriott Orlando Bonnet Creek Resort & Spa? Giveaway link: https://www.instagram.com/p/DHcbjjGNZaz/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Spa by JW
14900 Chelonia Pkwy, Orlando, FL 32821
(407) 919-6318
https://www.marriott.com/en-us/hotels/mcojb-jw-marriott-orlando-bonnet-creek-resort-and-spa/spa/

The award-winning Raglan Road Irish Restaurant & Pub at Disney Springs is the place to be this St. Patrick’s Day Weekend! Enjoy the fun for four days at their annual Mighty St. Patrick’s Festival with live Irish music, award-winning Raglan Road Irish Dancers, new Irish dishes, and signature drinks from March 14-17.

There will be performances by notable Irish bands flown in for the festival including: Screaming Orphans, Clada, Men of Aran, Clann Uí Huiginn, Briste, The Road West, and Northern Crossing.

The festival will also feature outdoor bars, Celtic face painting, giveaways, and more.

Reservations are recommended for March 14-16. On St. Patrick’s Day, March 17, a $20 cover charge applies.

Raglan Road Irish Restaurant & Pub at Disney Springs
1640 Buena Vista Dr. Orlando, FL 32830
(407) 938-0300
raglanroad.com

Enjoy a 3-course dinner pairing the best culinary creations and hand-picked wines by a sommelier. With limited seating available, you will want to be part of this exclusive night out in Orlando.

Date: Wednesday, March 19th

Time: 6:30 PM

Location: Quantum Leap Winery, 4404 Edgewater Dr., Orlando, FL 32804

Tickets: https://shop.plateabove.com/products/plate-above-catering-wine-dinner

Plate Above Catering is a well-regarded catering company in Orlando, Florida, known for creating memorable culinary experiences for a variety of events, including weddings, corporate gatherings, parties, and intimate family occasions.

The company is led by award-winning Chef Jill Holland and emphasizes personalized, high-quality service using fresh, locally sourced ingredients. A portion of its proceeds supports Second Harvest’s Culinary Training Program, a 16-week initiative that trains adults facing employment barriers for careers in the food industry, adding a community-focused mission to its work.

They offer fully customizable catering options, from elaborate full-service events to convenient meals-to-go. Their services cover a wide range—weddings with tailored menus reflecting couples’ stories, corporate events designed to stay on budget and schedule, and holiday feasts like Thanksgiving or Easter dinners with dishes such as sage butter turkey or bourbon-glazed pork chops. Their team, including Catering Sales Manager Lanette Jarvis and banquet captain Rebecca, works closely with clients to execute events seamlessly, from planning to cleanup. They also offer add-ons like drink packages featuring cocktails or wines, enhancing the dining experience. for more information visit, plateabove.com

Quantum Leap Winery, previously located in Orlando’s Mills 50 district, moved to College Park late last year and is known for its sustainable approach to winemaking—sourcing quality wines globally, transporting them in large vessels to Orlando, and finishing them locally—and often hosts events like wine tastings, club parties, and themed gatherings. for more information visit quantumleapwinery.com

Owners and chefs Joseph and Rose Nguyen, from Seattle, Washington, bring a taste of authenticity to the newly opened An Vi in Casselberry. Their menu showcases the rich, vibrant flavors of Vietnamese cuisine, from crispy banh mi to steaming bowls of pho, all made with fresh ingredients and a lot of love.

Want to win a $75 gift card to An Vi? Giveaway link:  https://www.instagram.com/p/DHJUSUPRRbL/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Here are some popular dishes at An Vi:

Be sure to visit An Vi for delicious Vietnamese food in the Casselberry area!

An Vi
1052 FL-436 N
Casselberry, FL 32707
(321) 972-1503
anvirestaurant.com

Florida’s MICHELIN Guide adds 14 new entrants, including 6 for the Orlando / Central Florida area.

Big congratulations to Banh Mi Boy and Kai Kai of the new Mills Market who join Unigirl on the list, as well as Chef Sonny Nguyen’s Gyukatsu Rose, Chef Tyler Brunache’s Smokemade Meats + Eats, Walala, and Chef Michael Collantes’ Bar Kada! (PS I am still confused why Winter Park gets its own city section rather than being lumped in with Orlando)

Congratulations to All!

From the Michelin Guide:

Orlando

Bánh Mì Boy
Cuisine: Vietnamese

Located inside Mills Market, Bánh Mì Boy brings a Vietnamese look, feel, and flavor to this food hall. As the name suggests, bánh mì, or sandwiches, are indeed the focus (try the crispy pork belly with roasted garlic mayo and house pat? on French bread for a deeply savory and satisfying meal). It’s not just about the classics, though, and fusion finds include a French dip with a side of pho broth, as well as a Vietnamese-style cheesesteak. The create-your-own summer roll option is undoubtedly one of their most appealing options, with the ability to pick from a variety of proteins (think pork belly and lemongrass chicken) to vegetables, spices, and sauces. Iced coffee or fresh sugar cane juice round out this spot-on meal.

Micah Cox / Bánh Mì Boy

Gyukatsu Rose
Cuisine: Japanese

This food stall in the East End Market is from the same team behind Domu. Pull up a seat at this Japanese-focused counter and the concept becomes immediately clear as they fire up the grill—it’s all about gyukatsu, or breaded beef cutlets. The menu is simple, and the only decision needed is whether you want one portion or two. Sided by cabbage salad, rice, and soup, the beef arrives on a tray seasoned, lightly fried, and sliced, and from there, it’s in your hands, searing on your grill and seasoning with soy and onion sauces to your liking. End on a sweet note with their frozen matcha pudding layered with Oreo crumble and brûléed sugar on top.
It’s a hot ticket, so reservations are a must.

Alex Gonzalez / Gyukatsu Rose

Kai Kai 
Cuisine: Chinese 

They’re no strangers to these parts, having run a popular food truck before, but Jerry and Jackie Lau’s food stall inside Mills Market is proof that they’re here to stay. Kai Kai shines a spotlight on Cantonese cooking. Not sure where to begin? Take one look at that case of barbecue and roasted meat tempting from just behind the counter and it becomes clear. Sold by the pound or as a meal with steamed rice and two or three selections (crispy pork, soy sauce chicken, and char siu are go-to choices), the menu also includes noodle and rice dishes, as well as an entire section devoted to dim sum. Roast duck bao is a surprising delight, as is the fried mochi pork dumpling with just a hint of sweetness that delivers an impactful bite.

Terrence Gross / Kai Kai

Smokemade Meats + Eats
Cuisine: Barbecue

Central Texas-style barbecue in Orlando? You bet, at this spot off busy Curry Ford Road from owner/pitmaster Tyler Brunache. Concrete floors, simple tables, and a lengthy menu written on butcher paper are a sign that this place is serving up the real deal. It’s a classic meat and sides affair, and they even make their own white bread that’s sliced and served alongside your selections. Pork ribs in a black pepper and salt rub are tender and incredibly flavorful with a nice hit of smoky edge, while the jalapeño-cheddar sausage gives Texas a run for its money. Sides like collard greens studded with garlic and mac & cheese are just two of the can’t-miss accompaniments.

Lisa Wilk / Smokemade Meats + Eats

Walala Hand-Pulled Noodle House
Cuisine: Chinese 

It’s not just a name at this spot run by a father-daughter duo—it’s a promise. It’s all about Lanzhou-style hand-pulled noodles here, where counter seats face a glass-enclosed kitchen displaying bubbling broths and noodles being pulled. A massive bowl of savory, clear broth tangled with noodles and tender beef shank is a house classic; add Chinese pickles for an extra pop of flavor. Sub beef short rib for the shank and you’ll discover another signature dish or opt for the dry-style noodles with ground pork and peanuts. While you’re here for the noodles, there are plenty of other tempting options, including pan-fried dumplings and buns, and if you’re lucky, Chinese fried dough with warm soy milk for dipping.

Winter Park

Bar Kada
Cuisine: Japanese/International 

While Soseki is known for its intimate stature and serious tasting menu, Bar Kada is its perfect complement. Located in the same building, this space has triple the seats along with a more casual concept (note the disco ball for further proof). Expect the same commitment to quality and the strong creative streak seen at Soseki, only here it’s dressed down to fit the laidback vibe. The Japanese dishes with global influences have plenty of personality and deliver on bold flavors, as in the kinilaw-style spicy-sweet sashimi or roasted maitake mushrooms in a ponzu beurre blanc. Cocktail and wine offerings are deep, but the sake selection is a real standout, and the knowledgeable bartenders make a seat at the bar especially interesting.

Fernando Delgado / Bar Kada

The 5th Annual Orlando Wine Festival & Auction at Four Seasons Resort Orlando at Walt Disney World Resort was pure magic!

Perfect weather, incredible dishes from Orlando’s top chefs, a fantastic selection of fine wines, amazing auction items, and special appearances by Orlando Magic players, coaches, and legends created an unforgettable experience!

Congratulations Paolo Banchero on winning the 2024-25 Rich & Helen Devos Community Enrichment Award! This award recognizes Paolo’s work off the court including: Paolo’s Starting Five, Boys & Girls Club meet-and-greets at Orlando Magic home and away games, Boys & Girls Club holiday shopping spree with teammate Kentavious Caldwell-Pope, and a free basketball camp at the same Seattle gym he played in his whole life. Paolo received $20k for the charity of his choice and then donated $38k. Truly an inspiration on and off the court!

The record-breaking event raised nearly $2 million for the Orlando Magic Youth Foundation to help at-risk kids.

To celebrate St. Patrick’s Day, we’re teaming up with the award-winning The Whiskey to give away a $50 gift card to two lucky winners!

The Whiskey on Restaurant Row offers gourmet burgers and a massive selection of Irish whiskies (90 different ones to be exact!) from smooth single malts to bold, peaty drams. Come experience some of the best gourmet burgers in Orlando and raise a proper Irish toast. Sláinte!

Giveaway contest: https://www.instagram.com/p/DHBZ91quK_L/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Award Winning Burgers – their signature gourmet burgers are always ground fresh and cooked to order with top-grade beef, blended with short rib, brisket, and chuck.

Live Music 7 Nights a Week – they feature local artists and bands covering rock classics from the 70’s, 80’s, and 90’s.

Massive Whiskey Selection – Proudly serving over 1000 kinds of Whiskey, Bourbon, Scotch, & Rye. Explore the whiskeys of the world… No passport required!

The Whiskey
7563 W Sand Lake Road
Orlando, FL 32819
(407) 930-6517
downatthewhiskey.com

Isan Zaap, the Michelin Guide Bib Gourmand awarded Thai restaurant, recently were bestowed another honor – this time for their pad thai!

The Best Pad Thai award is part of an event sponsored by Singha Beer, aimed at promoting Pad Thai in Thai restaurants across America.

Chef/Owner Fin Patsawee tells us, “We were truly honored to win this competition, as it highlights the importance of this iconic dish.”

Singha Beer is a popular Thai lager brewed by Boon Rawd Brewery, Thailand’s oldest and largest brewery, founded in 1933 and a cultural icon in Thailand and one of the country’s most recognized exports.

Chef Fin says that Isan Zaap’s pad thai stands out because “because of our unique recipe and cooking techniques. Timing, the way we work with the ingredients, and the precise seasoning are all crucial to creating the perfect balance of flavors. “For those who haven’t tried it yet, our Pad Thai offers a delightful mix of textures and tastes that truly captures the essence of Thai cuisine.”

“To me, pad thai has always been a comfort dish. A dish that I eat and it makes me think of home. It may be a common dish you can find at every Thai restaurant but everyone has their own version. My version was taught to me by my grandmother. I have kept her recipe that has been passed down every generation and stayed true to it. I would like to thank everyone who voted for us and enjoying our version. We want everyone to enjoy our pad Thai and and all of our other dishes as well.”

Congratulations on this great honor, Isan Zaap!

By Tacy Callies

In honor of International Women’s Day on March 8, Tasty Chomps was invited to Chayote Barrio Kitchen to sample some of the delectable dishes coming from the female leadership team in the kitchen of acclaimed Puerto Rican Chef Mario Pagán’s restaurant. The passion, drive and talent of four female chefs are helping propel Chayote to new culinary heights.

Chef Mónica Ortiz, Executive Chef
Chef Mónica’s culinary journey with Chef Mario began at the Ritz-Carlton Reserve Dorado Beach in Puerto Rico, where Chef Mario serves as culinary director. When Chef Mario expanded his legacy to Orlando, Chef Mónica embraced the challenge, relocating to help launch Chayote. As executive chef, she artfully weaves authentic Puerto Rican flavors into inventive dishes that honor local traditions while showcasing her forward-thinking approach to gastronomy. Her dedication to preserving cultural heritage and creating new culinary experiences stands as an inspiration for aspiring chefs everywhere.

Favorite Chayote dishes: Chuleton (bone-in steak) and torta de queso (cheese cake)

Chef Maria Alicea, Head Pastry Chef
Chef Maria brings a lifelong passion for baking and a dedication to inventive flavor combinations. Drawing inspiration from both classic pastry techniques and Puerto Rico’s vibrant culinary heritage, Chef Maria’s creations delight the senses with modern twists on familiar favorites. Whether she’s meticulously crafting a signature flan or experimenting with bold new flavor pairings, Maria’s commitment to quality and originality ensures that every dessert offers a memorable taste.

Favorite Chayote dishes: Arroz con pollo pegaíto and pistachio tres leches

Janelle Rodríguez, Pastry Chef
Chef Janelle discovered her passion for pastry after graduating from culinary school and interning at SeaWorld Orlando’s production bakery. She further honed her skills and creativity at the JW Marriott Hotel and the Marriott World Center, refining her personal style before joining Chayote’s opening team — an opportunity that reconnected her to her Latin roots. Drawing from these influences, she reimagines island classics and experiments with contemporary flavors.

Favorite Chayote dishes: Ropa vieja lasagna and coco peña

Briana McVay, Junior Sous Chef
Hailing from Metro Detroit and having found her calling in her grandmother’s Southern cooking, Chef Briana immersed herself in professional kitchens early, mastering everything from dim sum prep to pastry, line cooking and executive sous chef responsibilities. Her industry experience informs her creative fusion of soulful Southern flavors with the vibrant tastes of Puerto Rican cuisine.

Favorite Chayote dishes: Langosta and chocolate torta

Three-Course Menu
I had the pleasure of selecting from Chayote’s Prueba Prix Fixes menu on my visit. It’s a three-course menu consisting of an appetizer, entrée and dessert. Note that these are full-size portions, not tasting sizes.

I began with the coctel, which is the kitchen’s highly creative take on shrimp cocktail. Diced shrimp in a light horseradish sauce is served with a scoop of tomato sorbet. The malanga chips were an ideal vehicle to scoop up the expertly prepared combination of flavors.

For my entrée, I chose the langosta, which is a lobster thermidor with yuca mofongo. The lobster was melt-in-your mouth tender, and the citrus-tinged sauce was amazing. The only part I didn’t care for was the crispy “bacon” shiitake mushrooms, but that’s only because I don’t care for the flavor of shiitake mushrooms. If shiitake mushrooms are your thing, you’ll likely love it!

I’m not ashamed to admit dessert is often my favorite part of a meal. The chocolate torta was as beautiful as it was delicious! The banana ice cream, dark chocolate cake and hazelnut sauce worked extremely well together. The only thing that would have made it better would have been a warm lava center. But honestly, it didn’t need it.

In addition to the three-course menu, I was able to sample four of the items from the Small Bites portion of Chayote’s menu: bolitas (cheese balls), croquetas (coconut shrimp), choripan (chorizo sliders) and tartare (tuna tostones). The chorizo slider, covered in melted provolone, was the clear winner. It’s made with an Argentinean chorizo that has the taste and texture more similar to beef than pork.

Absolutely not to be missed at Chayote is the milk bread. It is soft, pillowy perfection made with coconut milk and topped with sunflower seeds. It’s decadent smeared with the smooth whipped butter. I had to restrain myself from eating the entire loaf. It’s 100% my favorite bread in all of the Orlando area!

The restaurant has been open for less than two years, but the women of Chayote are putting out some fabulous food. It would not surprise me one bit if they receive a nod from Michelin in the near future.

Chayote Barrio Kitchen is located at Winter Park Village, 480 Orlando Ave, C-134, Winter Park, FL 32789; Phone: (321) 343-3003.

Dubai Chocolate has become a global viral phenomenon – and now it has arrived in Orlando – from the Dubai Chocolate bar to chocolate covered strawberries, ice cream, and donutes, Orlando is definitely catching in on this new trend.

The chocolate bar originated from Fix Dessert Chocolatier in Dubai called “Can’t Get Knafeh of It.” It’s a milk chocolate bar stuffed with a mix of crispy knafeh (shredded phyllo pastry), pistachio cream, and tahini paste. Since it blew up on TikTok around late 2023, racking up millions of views, people have been obsessed, and it’s sparked a wave of copycats and homemade versions.

Here’s where to get some Dubai Chocolate in Orlando!

1. Peterbrooke Chocolatier

Address: 300 S Park Ave., Winter Park, FL 32789
Phone: 407-644-3200

2. Orlando Nuts

Address: 11977 S Apopka-Vineland Rd., Orlando, Florida 32836
Phone: (407) 778-1334

3. Frappe Latino

Address: 12399 S apopka Vineland Rd. Orlando, Fl 32836

4. AJ Chocolate House

Address: 552 S Park Ave., Winter Park, Florida 32789
Phone: 407-773-3491

5. Melt n Dip

Address: 7341 Sand Lake Rd. Suite 1081, Orlando, FL 32819
Phone: 407-286-3659

6. Shipley’s Do-nuts

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Address: 2255 S Semoran Blvd, Orlando, FL 32822

Phone: (407) 270-8707

Special call ahead

A Mosaic Cake – known as Mozaik Pasta or Mozaik Kek in Turkey – is a visually stunning, handcrafted gourmet treat featuring crushed cookies blended into chocolate sauce with fresh fruits or nuts, shaped into a chilled triangular prism. It’s a company started by Mehmet Tascioglu who we spoke with recently about his inspiration behind the brand.

Mehmet, what inspired you to start Mosaic Cakes, and how does your cultural background influence your baking, especially with the creation of the Turkish Mosaic Cake? Could you share the story behind your Mosaic Cake?

Hello! My name is Mehmet, and I’m the proud founder of Mosaic Cakes (mosaiccakes.com), a family-owned pastry business based in Southeast Michigan.

I have always been very entrepreneurial, as this started from a young age. My dad, an automotive professional, was one of many who lost his job in the Great Recession. My mom only worked part-time, so it was very scary for them when the recession struck since they were raising two very young children – myself and my younger brother. She ended up losing her job a few months later as well. With two young children to support, my parents made sacrifices, including giving up vacations, to maintain financial stability.

While my parents focused on rebuilding their careers, they also vowed to raise me with the spirit of the entrepreneurial American dream. That meant no allowances, cash gifts, or freebies, ever – I had to work for every nickel. As a teenager, I explored various ventures like mowing lawns, tutoring, e-commerce, blogging, and graphic design, but those markets were saturated.

When I was 18 years old, I realized the right idea was right in front of me all along – Mosaic Cakes! Growing up, my mom would always make these delicious chocolate cakes, the original recipe rooted in over a century of Turkish culinary heritage. The premium chocolate and butter cookies gave a mosaic tile resemblance, hence the name. I realized one important thing, though, as I learned the recipe and shared Mosaic Cake with my friends: very few people in the US had ever tried a Mosaic Cake. My friends loved it, but no one knew what it was!

We founded Mosaic Cakes in 2022 with a mission to share a piece of our Turkish heritage by introducing one of our most nostalgic and delicious recipes. While chocolate mosaic cake is a beloved treat in various parts of the world, it remains a hidden gem in the U.S.

Mosaic Cakes (mosaiccakes.com) now serves all 50 states with a dozen flavors and unlimited love. We offer wholesale to premium coffee shops, restaurants, hotels, catering companies, and businesses looking for unique, premium desserts. We also retail from our website and ship nationwide.

With my parents’ support, we are on a mission to spread our handcrafted, gourmet Mosaic Cakes across Michigan and the world. We believe Mosaic Cakes will become a popular dessert in the U.S. They are a joy to make, a joy to eat, and a joy to share!

What challenges have you faced in introducing traditional Turkish desserts like the Mosaic Cake to a broader audience, and how have you innovated or adapted your recipes to suit different tastes or dietary preferences?

Initially, we didn’t sell a single cake as we focused on perfecting our recipe using fresh, premium, Michigan-sourced ingredients. We spent countless hours sampling and gathering customer feedback, developing flavors like Pistachio, Raspberry, White Chocolate, and Carrot through trial and error.

After our public launch, we faced significant challenges with online orders. Expanding our reach required strategic marketing and creative solutions due to limited funds. Encouraging consumers to embrace a new culinary concept was not easy. We had to gain support from customers who loved our cakes and relied on word-of-mouth and our friends’ professional marketing help. As more customers tried our cakes, we saw an increase in repeat business. We also partnered with coffee shops and restaurants to wholesale our cakes, adding flavors like Biscoff, Hazelnut, and Oreo. Hopefully in the near future, we hope to have a gluten free Mosaic Cake as well!

As we scaled, improving production capacity while maintaining high quality was crucial. We developed systems for onboarding and training talent to ensure consistent quality production efficiently. Efficiency is key to our success. Using premium ingredients like chocolate, cacao, butter, and eggs, whose prices jumped significantly, required us to find ways to be more efficient without increasing prices. We challenge ourselves every day to improve our efficiency in every aspect of our business.

Being a young entrepreneur has its unique challenges. During job interviews, some people have abruptly left the call when they realize I’m the owner, not a sales intern. People often doubt my ability to run a successful business due to my age.

Despite these challenges, I remain optimistic and excited to grow Mosaic Cakes alongside my family. Every obstacle has been a learning experience, and every success has been a testament to our hard work and dedication.

What makes this dessert unique compared to other cakes, and how do you maintain its authenticity and quality?

Mosaic Cakes produces handcrafted, gourmet cakes made with natural, premium, and local ingredients. Each cake consists of crushed up butter cookies folded into our signature chocolate sauce, perfectly paired with fresh fruits or crunchy nuts, depending on the flavor. Served cold, our cakes pair amazingly well with coffee, milk or other treats.

We offer different flavors – Double Chocolate, Raspberry, Pistachio, White Chocolate, Biscoff, Oreo, Hazelnut, and Variety Pack! We also have limited edition specials based on the season, such as the Valentine’s Day Mosaic Cake, Holiday Editions, and custom cakes for graduations and birthday. A typical triangular cake contains 11 slices and serves 11 to 15 people. Sizes and shapes vary for specialty cakes.

Most importantly, we ship nationwide! But better yet, all customers from Michigan receive FREE shipping as a courtesy to our local supporters. We make our cakes fresh, then freeze and ship them to ensure they arrive in perfect condition and ready to enjoy!

Our cakes are shipped in insulated containers with ice packs, carefully wrapped and sealed in our signature Mosaic Cakes box. We recommend storing the cakes in the freezer until you’re ready to enjoy them. Simply thaw for 10 minutes before serving. Leftover cake can be stored for up to 7 days in the refrigerator or up to 90 in the freezer. This makes it convenient for busy lifestyles to have a delicious, unique cake on hand for yourself, to serve to guests, or to bring as a gift.

If you haven’t tried a Mosaic Cake yet, this is your opportunity! While we don’t have a brick-and-mortar store (yet), we’d love for you to enjoy one of our cakes. Order online at mosaiccakes.com!


How has the community responded to your bakery, Mosaic Cakes? Are there any plans to expand your menu or perhaps introduce other traditional Turkish pastries to your offerings?

As we don’t have a brick and mortar location, we’ve been building a nationwide community, and are grateful for support around the US! People overwhelmingly react with positive feedback to our Mosaic Cakes, and we strongly believe the amazing taste and premium quality of our cakes is the #1 reason we are growing as fast as we are!

We are always expanding with additional Mosaic Cake flavors! For Valentine’s Day, we offer the Limited Edition Valentine’s Day Mosaic Cake and the Valentine’s Variety Pack, both of which feature heart-shaped Mosaic Cakes! We also have other new flavors and seasonal specials – stay tuned for future announcements by following our Instagram page (mosaic_cakes). As for additional Turkish pastries, that is something we may introduce in the future!

We can’t forget to thank our customers for supporting our journey in growing Mosaic Cakes! Many of our loyal customers have been from all around the US – ranging from metro Detroit to southern Florida to all the way out west in California! Our customers are so valuable because they’re willing to put their trust in me and order a cake – many of whom had never tried a Mosaic Cake and had only seen photos and videos. This isn’t ice cream or another common treat – it takes courage to spend $50 on a gourmet treat you’ve never tried before. And for that, I am deeply grateful to our amazing customers who carry our family business forward.

Pricing:

• Raspberry Mosaic Cake: $50
• Pistachio Mosaic Cake: $50
• Double Chocolate Mosaic Cake: $45
• Valentine’s Day Mosaic Cake: $27-45
• Other Flavors (Biscoff, White Chocolate, Carrot, Hazelnut, Variety Pack): $50

Contact Info:

• Website: https://www.mosaiccakes.com/
• Instagram: https://www.instagram.com/mosaic_cakes/
• Facebook: https://www.facebook.com/mosaiccakes
• LinkedIn: https://www.linkedin.com/company/mosaic-cakes/?viewAsMember=true
• Other: https://www.tiktok.com/@mosaiccakes

Get ready to laissez les bons temps rouler (let the good times roll!) at The Pointe Orlando’s Mardi Gras celebration on Saturday, March 1 from 8 to 11 p.m., where adults can let loose and embrace the festive spirit.

This free event at The Pointe (9101 International Drive) features live Zydeco music, a shower of beads, a photo booth, and the chance to craft your own Mardi Gras umbrella, all paired with food and drink specials from The Pointe’s eclectic venues. Keep the party going upstairs at Live! at The Pointe with roaming entertainment, a burlesque show, and more, or snag tickets for Mardi Gras Live! to unlock exclusive perks at select bars and restaurants.

Tickets for Mardi Gras Live! are available at Axs.com to unlock additional food and drink specials at the Houndsmen English Lounge, Palm Tree Club, PBR Cowboy Bar, Sal’s Pizza, Shark Bar, and Sport & Social.

PS we are doing a giveaway on our Instagram to the experience the event!

Mardi Gras at The Pointe

Bring your beads and your appetite for fun—it’s time to celebrate at The Pointe with Mardi Gras-themed music and costumed revelers ready to party the night away. This event is created especially for grown-ups who know how to let loose and have fun.

It’s all happening at Pointe Orlando on International Drive on Saturday, March 1 from 8 to 11 p.m.

Guests enjoy FREE admission to celebrate the magic of Mardi Gras with festive flavors and lively fun including:

• A live band with Zydeco tunes that’ll get your toes tappin’ to funky beats
• Beads, beads, and more beads. Catch ’em if you can.
• Strike a pose in the photo booth with your krew and capture the memories of this epic night to make all your friends FOMO.
• Need some garb? Deck out your own Mardi Gras-themed umbrella to get in the spirit!
• Food and drink specials are available from various bars and restaurants at The Pointe including Live! at The Pointe.
• For more information, visit the event website.
• Stay social @pointeorlando on Instagram, Facebook, and @ThePointeOrlando on TikTok, with #GetToThePointe #PointeMardiGras

Partygoers can keep the party going upstairs at Live! at the Pointe, with roaming entertainment, a burlesque show, parade and more as part of the complimentary event experience.

Tickets for Mardi Gras Live! are available at Axs.com to unlock additional food and drink specials at the Houndsmen English Lounge, Palm Tree Club, PBR Cowboy Bar, Sal’s Pizza, Shark Bar, and Sport & Social.

About Pointe Orlando

Pointe Orlando is located at 9101 International Drive, just a short drive from Orlando’s major theme parks, and across the street from the Orange County Convention Center. Pointe Orlando is a unique dining and entertainment destination with more than 20 venues including an eclectic mix of award-winning restaurants, bars, and edutainment options to provide unforgettable experiences day and night. Fondly referred to as The Pointe, it’s playtime for adults, with or without the kids. So, whether for a solo outing, a family get-together, or a night out, there’s never a dull moment at The Pointe.

Pointe Orlando is owned and operated by Brixmor Property Group, a leading owner and operator of more than 360 high-quality, open-air centers across the nation.

Smokemade Meats offers a classic Central Texas barbecue experience, with scratch-made food served in a no-frills but welcoming atmosphere. You can order their low and slow barbecue online in advance or queue up in line at their counter-style service restaurant.  

We spoke with Tyler Brunache, owner/pitmaster at Smokemade Meats + Eats about his journey into the world of barbecue, recent accolades such as winning “Best BBQ in Florida” by Texas Monthly, and upcoming plans.

Tyler Brunache (ANTHONY ESCALANTE/COURTESY OF SMOKEMADE MEATS)

What’s Texas-style barbecue, and how did your inspiration get started?

Central Texas–style barbecue is about time, traditions and methods. Each day of service requires several days of preparation, including 24 hours of attention on the smoker and resting after, to ensure our smoked meats speak to the love and care we have for this classic method of barbecuing. We only ever use wood — never faster, less flavorful alternatives. We keep seasonings to a minimum, so the meat and technique can speak for itself. Most Texans forgo heavy sauce on their barbecue meats. Central Texas barbecue sauce is thinner than the typical thick bottled barbecue sauce that might be in your home … and it always packs a flavorful punch — a little goes a long way! 

… Aaron Franklin’s YouTube videos sparked my initial interest in Central Texas–style barbecue, leading me to Austin to … learn the craft. … I met the owners of Goldee’s, who … took my barbecue to the next level. Goldee’s Barbecue is Texas Monthly’s current No. 1 ranked barbecue restaurant. They have been both my friends and mentors, always lending a hand or an ear to help us be the best we can be.

(LISA WILK TASTECOOKSIP.COM/COURTESY OF SMOKEMADE MEATS)

Tell us about your background and journey to bringing Smokemade Meats to Central Florida.

I was born and raised in Orlando, and after graduating from FSU, I returned to work for my family’s construction business. However, … it wasn’t the right fit for me. While exploring different options, I realized that my true passion lies in sharing my love of food with the city that helped shape me.

What are the most popular items right now? Tell us about the process of making some of your dishes?  

Brisket is king at Smokemade. Whether you order it sliced by the half pound, chopped in a classic BBQ sandwich topped with coleslaw, or try our Brisket Cheesesteak griddled to order. My current Smokemade go-to is the direct-fire smoked chickens cooked over direct coals. We dry-brine our half chickens on the bone, then season with our house blend of spices before cooking to smoky & juicy perfection. Also, don’t pass on our smoked chicken salad sandwich if you see it as a daily special.   

What was it like to be recognized by Texas Monthly as the best barbecue in Florida?

It was a dream come true! Honestly, it is the best achievement of my career so far and really gave me some form of validation that I’m doing what I’m meant to do. Texas Monthly magazine is the highest acclaim to receive when it comes to Central Texas barbecue, and Daniel Vaughn is the definitive US expert on barbeque. It was an honor to meet him and talk to him about our food.

Smokemade was the only barbecue restaurant in Florida to receive recognition, and Daniel recommended everything he tried … [and] that readers take a loaf of bread home. (Smokemade guests can order loaves of freshly baked white bread, as available, daily.)

(LISA WILK TASTECOOKSIP.COM/COURTESY OF SMOKEMADE MEATS)

What are some of your favorite places around Orlando for a bite to eat when not at Smokemade?

Jam Hot Chicken, Hinckley Meats, Deli Desires, Black Magic Pizza, Riccup, Lemongrass Thai, Wa Sushi, Kaya, Kabooki, and the Strand all come to mind.

What are some upcoming plans?

Our new 1,000-gallon Primitive Pits smoker is being delivered early in the new year, which increases our capacity for catering and the ability for daily specials. … We’ve come up with some fun stuff for 2025 … so follow along on social media or sign up for our newsletter to be the first to know.

Smokemade Meats + Eats

1400 S Crystal Lake Dr, Orlando, FL 32806

smokemade.com

Photos Courtesy of Lisa Wilk of TasteCookSip.com