Portillo’s has opened a second location at Waterford Lakes in East Orlando at 315 N Alafaya Trail, Orlando, FL 32828. The new Portillo’s restaurant is designed with a diner theme, the 7,800 square-foot restaurant, indoor and outdoor seating for dine-in guests, as well as a Portillo’s Pick Up area, our Grab and Go retail section, and their signature double drive-thru lanes.
Portillo’s, founded in 1963 by Dick Portillo as “The Dog House” in Villa Park, Illinois, is a Chicago-based fast-casual chain famous for Chicago-style hot dogs, Italian beef sandwiches, and chocolate cake shakes.
Portillo’s specializes in Chicago-style hot dogs—steamed poppy seed buns loaded with all-beef franks, mustard, relish, onions, tomatoes, pickles, sport peppers, and celery salt—and Italian beef sandwiches, featuring thinly sliced, seasoned roast beef soaked in savory au jus, often with sweet or hot peppers.
Starting with a $1,100 investment in a small trailer, it grew to over 90 locations across 10 states, including three in Greater Orlando. The chain, sold to Berkshire Partners in 2014 and public since 2021, emphasizes quality ingredients and unique, nostalgia-themed restaurant designs.
The Florida Restaurant and Lodging Association (FRLA), founded in 1946 as the Florida Restaurant Association, merged with the Florida Hotel and Motel Association in 2006 to represent the state’s $111.7 billion hospitality industry. With over 10,000 members, including independent restaurateurs, hoteliers, franchises, and suppliers, FRLA advocates for legislative protection and promotes the industry. It provides food safety training through SafeStaff and supports career-building programs via its Educational Foundation and hosts events like the Florida Restaurant Show (coming to Orlando November 11-13) to connect professionals and showcase trends.
We recently spoke with Patrick Fore, CEO Lime Fresh Mexican Grill and Florida Restaurant & Lodging Association Central Florida chapter 2026 Incoming President about FRLA Central Florida Chapter and their upcoming plans.
Can you share your background and what led you to take on the role of president for the Central Florida chapter of the FRLA?
I’ve always been passionate about the hospitality industry, spending many years working hand-in-hand with restaurants, hotels, and related businesses. My involvement with FRLA began through my focus on industry advocacy, workforce development, and cultivating partnerships that genuinely support our members. Taking on the role of president was a natural progression, as it allows me to further serve Central Florida’s hospitality community by driving engagement, strengthening business opportunities, and ensuring our members have the resources and support they need to thrive.
Carlos Herrera, the Chief Economist for Coca-Cola North America, recently spoke at the chapter’s luncheon at Orlando World Center Marriott – what are a few key takeaways from his talk that you think restaurateurs and hoteliers should know going into 2025 and beyond?
Carlos Herrera provided valuable insights into the economic trends shaping the hospitality industry. Key takeaways included:
Consumer Spending Trends: While travel and dining demand remain strong, guests are becoming more cost-conscious, and we should expect a change to visit frequency. Value-driven experiences and exceptional service will continue to be crucial.
Labor Market Realities: The workforce shortage is expected to persist, making employee retention and automation key factors for success.
Supply Chain Stability: While some disruptions have eased, inflationary pressures on food and beverage costs require businesses to stay flexible with sourcing and pricing strategies. Partnering early and often can stave off costly annual increases.
Technology Integration: Digital ordering, AI-driven personalization, and sustainability initiatives will continue to shape guest expectations.
How would you describe the current state of the hospitality industry in Central Florida as we head into 2025?
The hospitality industry in Central Florida is resilient and growing, but not without its challenges. Demand for travel remains high, bolstered by strong leisure tourism and a return of conventions to the CFL area. However, labor shortages, increasing operational costs, and shifting consumer behaviors mean businesses must continuously adapt. Innovation, workforce development by early education programs, and consistent legislative advocacy will be key to sustaining our growth.
What do you think are some of the top challenges facing restaurants and lodging establishments in Orlando today? What are some strategies and programs that the FRLA promotes to aid in these issues?
Some of the biggest challenges include:
Labor Shortages: Finding and retaining skilled workers remains a top concern. FRLA supports this through workforce training programs, apprenticeship initiatives, and partnerships with educational institutions. Programs such as ProStart and HTM, which develop the next generation of hospitality professionals, are just a few ways FRLA is working to support industry growth on both sides of our hospitality industries.
Rising Costs: Inflation and supply chain instability impact profitability. FRLA provides resources and advocacy to help businesses navigate cost challenges.
Regulatory Changes: New local, state, and federal policies can affect operations. FRLA actively engages in advocacy to protect and promote a pro-business environment and ensures visibility and direction to navigate that future landscape.
What legislative issues are at the forefront for the hospitality sector in Florida, and how does your chapter plan to advocate for or against these?
Key legislative priorities include:
Labor Laws & Wage Regulations: Advocating for balanced policies that support fair wages while ensuring businesses remain economically viable.
Tourism Funding: Protecting funding for Visit Florida to continue promoting the state as a top travel destination is key.
Alcohol & Licensing Regulations: Supporting streamlined permitting and responsible beverage service policies that benefit businesses to keep safe and effective operations at the forefront of our tourism focused economy.
Short-Term Rentals: Ensuring fair competition and clear regulations for short-term rental properties to maintain a level playing field with traditional lodging establishments.
The FRLA Central Florida Chapter actively participates in Florida Tourism Day in Tallahassee, engages with local and state legislators, and mobilizes our members to advocate for industry-friendly policies.
Where do you see the Central Florida chapter of FRLA in the next five years, and what are your personal goals for the organization during your tenure?
In five years, I see our chapter as an even stronger advocate, resource, and networking hub for hospitality professionals. My personal goals include:
Expanding industry partnerships to provide greater member benefits.
Enhancing educational programs and providing resources to help businesses navigate emerging challenges.
Strengthening our advocacy efforts to ensure hospitality remains a leading economic driver in Florida.
Increasing member engagement through dynamic events and meaningful networking opportunities.
The Talk of the Town Restaurant Group was founded in 1974 by Charley and Ron Woodsby in Orlando, Florida. Before the Talk of the Town, Charley co-owned Gary’s Duck Inn on Orange Blossom Trail from 1963 to 1983 and launched Red Lobster with then-partner William Darden in Lakeland in 1968.
Initially a steakhouse restaurant, the Talk of the Town restaurant rebranded in 1984, with key locations becoming Charley’s Steak House and Texas Cattle Company, focusing on USDA Prime beef and fresh seafood. Steaks are often aged on site for 4-6 weeks, and flame-grilled over a 1200°F open pit using Florida citrus and oak wood for distinctive flavor.
The family-owned group, now led by Ron and his son Clark, operates six to seven upscale restaurants across Central Florida, including Orlando and Tampa, known for flame-grilled steaks and award-winning wine lists. The group’s foundation, started in 2017, has also raised over $3 million for local charities such as Kids Beating Cancer and Special Olympics Florida through a “Round Up for Charity” program.
We recently spoke with Talk of the Town’s CEO, Clark Woodsby, who is the 3rd generation of Woodsby’s to take over Talk of the Town Restaurants.
3 generations of Woodsby’s – Clark Woodsby (CEO), Charley Woodsby (Founder), and Ron Woodsby (President & Owner) – Photos Courtesy of Talk of The Town
Tell us about yourself and your background in culinary world.
I’ve been part of our family business my entire life and recently became the CEO. I’m proud to have worked every position in the restaurants and have a deeper connection with my team. My grandfather, Charley Woodsby, went to culinary school in New York, and I followed his career path by attending Culinary Institute of America.
What was your inspiration for opening Charley’s?
Charley’s Steak House was created as a high-end steak house for local guests, business travelers, and tourists. The inspiration was to embrace the life of my grandfather, Charley Woodsby, who placed hospitality and quality as his pillars of business.
For those who have never been describe your business to them.
Our philosophy of providing the finest extends from the kitchen to the wine cellar. Serving only USDA Prime & Choice steaks wood-grilled over a custom-built wood burning fire pit at 1,200 degrees. Charley’s strives to provide guests with the most unique dining experience in Central Florida.
What are your most popular items right now?
Our managers hand cut our steaks in the restaurants so I’d say any steak we offer will be incredible. We also offer seafood flown in daily at the height of season, and the greatest 2 inch thick pork chop served anywhere. We offer something for every guest.
What makes Charley’s Steak House special?
We’ve served our community for over 50 years in Central Florida and are family owned and operated. We make every decision with hospitality as a top priority. Celebrations, business dinners, and family gatherings are events that our team understands and executes to ensure amazing guest experiences. We also cook over a custom wood burning fire pit using dried oak and fruit wood. Our cooking technique is an active ingredient in our steaks and is something you can find only at our restaurants.
What are some of your favorite places to eat and drink around town?
The Strand, Pizza Bruno, and Chatham’s Place
What’s new and upcoming for you all in the coming year?
We are currently in construction of a new Charley’s in Tampa, Westshore with Sarasota, Lakewood Ranch coming soon.
What are some of the most memorable moments over time at the restaurant?
Celebrating team member milestones. We are so fortunate to have 10, 20, and even 30-year team members on our team. They are the fabric of our business and the reason we’ve been able to maintain a consistently high standard of excellence. Also, meeting new people that love our restaurants and share their experiences with me.
Gather around the table for a memorable Easter meal catered by award-winning chefs. Plate Above Catering’s Easter menu is perfect for a mid-morning brunch or traditional Easter Sunday dinner.
The Easter brunch menu is for gatherings of at least 8 people and starts at $185. Enjoy a symphony of flavors tailored for this special holiday. From fresh Cured Salmon to Blueberry French Toast Bread Pudding, our Easter Sunday Brunch menu satisfies every savory and sweet craving. Customize your Orlando Easter experience by selecting your favorites or the entire spread.
Easter Brunch Menu Highlights:
Cured Salmon
Mushroom & Gruyere Pinwheels
Potato & Sausage Frittata
Candied Bacon
Blueberry French Toast Bread Pudding
And a delightful selection of more culinary treasures!
As you know, they offer to go ordering, and just extended the deadline to Monday, April 14.
You can access the menu here: Easter-Holiday-Menu-2025.pdf. There is brunch to go, or dinner – which includes herb encrusted leg of lamb, spiral cut honey ham, herb stuffed pork loin or prime rib.
Plate Above is passionate about supporting workforce training programs that train individuals and help them secure stable employment and build economic security for their families.
As a testament to their commitment, they proudly donate a portion of their profits to The Culinary Training Program at Second Harvest Food Bank of Central Florida. This 16-week culinary program provides adults facing barriers to employment with the culinary and life skills training needed to pursue a full-time sustainable career in the food industry.
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:
Morimoto Fresh Tuna PizzaPork Gyoza DumplingTempura Calamari SaladSushi PlateAngry Lobster Pad ThaiAngry Lobster Pad ThaiFresh Seabass XOHouse Fried RiceWok Seared Bok ChoyWasabi Mashed PotatoWhite Chocolate Lime Ganache
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:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 2025James 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!”
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.
Easter returns this year on Sunday April 20, 2025 – bringing local dining specials as restaurants across the city roll out festive menus to celebrate the season, blending springtime flavors with holiday traditions.
From lavish brunches featuring honey-glazed hams and pastel-hued desserts to creative dinner offerings infused with local flair, these establishments cater to families, foodies, and anyone looking to savor a memorable meal.
Whether you’re craving a Southern-inspired spread, an Asian twist on Easter classics, or a decadent dry-aged steak special, Orlando’s culinary scene promises something for every palate this coming Easter Sunday weekend – here are a few from our selection (check back often for updates~!) :
A Guide to Easter Specials in Orlando – Roundup 2025
Address: 5847 Grand National Dr, Orlando, FL 32819 Phone: (407) 248-9400
Tabla Indian Restaurant is an award-winning destination for authentic Indian, Indo-Chinese, and Thai cuisine. Led by a team of expert chefs, we focus on crafting dishes with subtle, complex flavors that capture the essence of the region. Our special menu promises to delight with a wide variety of dishes, from Tandoori kebabs and flavorful curries to regional favorites like Rogan Josh, biryanis, and signature dishes such as butter chicken and our vegetable curry. All of our dishes are made with fresh, high-quality ingredients and seasoned with home-ground spices to create unforgettable meals.
Kissimmee Location: 7804 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34747 Phone: (321) 245 55 55
Bring the best of Brazil to your table! Our Churrasco Combo includes 1 LB picanha, 1 beef rib bone, 1 LB bavette, 0.5 LB Brazilian sausage, and 0.25 LB pork belly—all paired with rice, feijoada, potato salad, collard greens, farofa, and 12 cheese breads. Serves up to 4 people. Perfect for sharing this Easter, impossible to resist!
Address: 1200 Epcot Resorts Blvd. | Lake Buena Vista, FL 32830—Inside the Swan Hotel Phone: (407) 934-4000
Make this Easter unforgettable with festive family fun at the hotel! Enjoy egg hunts on our sandy beach, surprise basket deliveries on Easter morning, and plenty of springtime cheer. Then, treat your tastebuds to an egg-stra special Easter brunch at Garden Grove on April 20, 2025, from 7:30am to 2:00pm. With something for every bunny, it’s the perfect way to celebrate the season together. Get ready for a “hoppy” holiday to remember!
Celebrate at UnReserved over a traditional Easter brunch buffet with a mimosas station as you enjoy live entertainment, including a visit from the Easter Bunny! A perfect moment for a family photograph as well as cookie decorating for kids!
Chroma Modern Bar + Kitchen is serving up a festive Easter weekend with a special à la carte menu. Enjoy handcrafted cocktails like Violet Fields and Basil & Berry Bloom, followed by goat cheese croquettes with Calabrian chili honey. For the main course, savor a flavorful roasted leg of lamb with rosemary and garlic, then finish with a decadent chocolate coconut cake. Celebrate Easter with delicious bites and seasonal flavors!
Celebrate Easter with a festive “Easter Bunny Meet-and-Greet” brunch at Dockside, next to Canvas, on April 12 & 13. Kids can take a keepsake photo with the Easter Bunny while enjoying a delicious breakfast spread featuring bunny waffles, cinnamon rolls, scrambled eggs, bacon, and more. Coffee and juice are included, with Bloody Marys and mimosas available for purchase. A fun-filled holiday experience for the whole family!
Address: 8046 Via Dellagio Way Orlando Florida 32819 Phone: (407) 615-8888
A spectacular Easter Brunch Buffet awaits, featuring the freshest seafood, delicious brunch favorites, and bottomless mimosas for just $25 per person. Enjoy a feast of flavors while celebrating with family and friends in a lively atmosphere. Reserve a table today for an unforgettable holiday dining experience!
Address: 6100 Wave Hotel Drive Phone: (407) 675-2000
Hop along to Garni Cafe on April 20 from 11am to 3pm and join us for an Easter brunch with special menu items, a dessert buffet, and live entertainment, followed by an egg hunt in the Sculpture Garden.
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.
Build Your Own Bowl & Cardamom CoffeeButter Chicken Melt Burger. This was our favorite!Chicken Tikka PizzaDessertsRose Milk Tea with Popping Boba
They are open daily from 6AM till midnight. Definitely check them out for delicious Indian food on the go!
Adega Gaucha Steakhouse is a modern steakhouse featuring Brazilian style “Gauchos Chefs” carving tableside endless cuts of meats, chef-driven cuisine, handpicked wines, and exceptional hospitality providing a unique and unforgettable dining experience.
They also offer a gourmet table with over 50 unlimited options of assorted salads, hot dishes, carpaccio, charcuterie board, fruit and vegetables.
They are the only Brazilian steakhouse in Orlando featuring dry-aged picanha (aged 21-35 days) as part of their churrasco experience.
Dry aging is a traditional method of aging meat, typically beef (like steak), where large cuts are stored in a controlled environment—usually a refrigerated room with specific temperature, humidity, and airflow—for an extended period, ranging from a few weeks to several months. Unlike wet aging, where meat is vacuum-sealed in plastic and aged in its own juices, dry aging exposes the meat to air, allowing it to hang or rest on racks uncovered. During this process, two key things happen: moisture evaporates from the meat, concentrating its flavor, and natural enzymes break down connective tissues, enhancing tenderness. The exterior develops a hard, dark crust (often called the “pellicle”), which is trimmed off before cooking, leaving behind a richly flavored, tender interior.
Dry aging is prized for several reasons, elevating both the taste and texture of steak in ways that wet aging or fresh meat can’t replicate.
They have three locations: Orlando: 8204 Crystal Clear Ln Kissimmee: 7804 W Irlo Bronson Mem Hwy Deerfield Beach: (Coming Soon!)
Did you know that Adega Gaucha Steakhouse also features whole churrasco meals for pickup or delivery? This is a great option for those who like to stay home and enjoy the Brazilian steakhouse experience!
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.
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.
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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.
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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.
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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
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.
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.
Lost Irish Whiskey Coffee
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.
Clada
The festival will also feature outdoor bars, Celtic face painting, giveaways, and more.
Bucket hat from their merchandise storeSharing Board – When Ireland Dates America, Pull The Boxy, Irish EggScrumpet City, You Say Pork Tacos, Steak Agus Eggs, Heaps Of HealthyIt’s Ok To Drool – Famous Bread Pudding French Toast Style, Vanilla Mascarpone, Mixed Berries, Crispy Maple Glazed Bacon
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.
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.
Science & Wine: A Toast to Learning and Discovery Food & Wine Fundraiser for Orlando Science Center is Saturday, April 26 By Christian Lebron
Experience an evening of fine wine, gourmet food, live music, and captivating science at Science & Wine, Central Florida’s most distinctive wine event! Join us from 7 to 10 p.m. on Saturday, April 26th, 2025, for a night of tasting, learning, and supporting the Orlando Science Center’s mission to inspire science learning for life.
This annual event offers more than just a wine-tasting experience. It’s a celebration of the senses, where each sip tells a story—from the vineyards to the glass, from the subtle tannins to the influence of terroir. Whether you’re a seasoned wine enthusiast or just getting started, this event will deepen your appreciation for the art of wine.
Presented by Southern Glazer’s Wine and Spirits, this annual fundraiser offers an exciting opportunity to indulge in wines from some of the world’s top wine regions, paired with exceptional cuisine from local Central Florida chefs. Plus, you’ll support a cause that inspires a lifelong passion for science.
This year’s food vendors include a mouthwatering lineup serving irresistible flavors that will have you returning for more! You’ll get to enjoy tasty offerings from 4 Rivers Smokehouse, Black Rooster Taqueria, Chaun Fu, Crisp & Green, Dubsdread Catering, Flutes Champagne Bar, Kelly’s Homemade Ice Cream, Nueva Mesa, Oviedo Olive Oil, Pearson’s Catering, Sonny’s BBQ, Superica, The Moderne, and Yak & Yeti.
In addition to the exceptional wine and cuisine, the evening offers the chance to bid on exclusive silent auction items that add even more excitement to this unforgettable experience. Imagine enjoying a $200 credit for Brightline, perfect for your next adventure, or indulging in a 3-day, 2-night stay at a Marriott Villa with stunning destinations, including picturesque villas in Europe and Mexico.
To top it off, you could walk away with dazzling stud diamond earrings, the perfect timeless accessory. These incredible prizes will elevate your experience while contributing to a cause that sparks scientific curiosity and discovery. And don’t think we didn’t come prepared with some cool science experiences for you!
Hands On Demonstrations
Join Dr. Robin Back from UCF’s Rosen College of Hospitality Management for an exciting and interactive tasting experience as we explore the fascinating connection between our senses of smell and taste.
This hands-on session will reveal how small changes in what we eat can completely transform the wine in your glass… for better or worse. Using a unique pairing of wine and jellybeans, Dr. Back will demonstrate how aromas influence flavor perception and show how different foods can dramatically alter the taste of wine.
TICKETS
Ready to sip, savor, and discover? Early bird tickets are available now for the discounted price of $120 but this special price is only until March 31st! Afterwards, general admission tickets will increase to $135 each. Orlando Science Center members can always get their tickets for only $110. Gather your group of friends and score our lowest ticket price with 10 tickets for $1,000, that’s only $100 each!
Grab your tickets today and be part of an oenological odyssey where science meets wine in the tastiest way possible. For more information on the event or to get tickets, visit www.osc.org/wine.
Science & Wine is a perfect blend of discovery, flavor, and fun. Whether deepening your appreciation for wine, enjoying fantastic food, or supporting a great cause, Science & Wine promises an unforgettable experience.
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)
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.
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.
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.
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.
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.
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.
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 Whiskeyto give away a $50 gift card to two lucky winners!
The Whiskeyon 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!
Whiskey Burger – House Patty, Smoked Gouda, Arugula, Tomato, Applewood Smoked Bacon, Whiskey Onions and Dill AioliSurf N Turf Burger – House Patty, Arugula, Tomato, Whiskey Onion, Swiss Cheese, Crab Meat in Char Grilled Butter and Crab MayoBLD Burger – House Patty, Arugula, Tomato, Whiskey Onion, Provolone Cheese, Smoked Applewood Bacon, Sunny Side Egg and Sriracha AioliBlend of Boar, Elk, Wagyu and Bison, Whiskey Cheese, Brisket Chili With Beans and Potato RingsPhilly Cheese Steak PoppersTuna PokeChili
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!
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.”
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.
Ortiz (Photo courtesy of Chayote Barrio Kitchen)
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)
Chuleton (Photo courtesy of Chayote Barrio Kitchen)Torta de queso (Photo courtesy of Chayote Barrio Kitchen)
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.
Alicea (Photo courtesy of Chayote Barrio Kitchen)
Favorite Chayote dishes: Arroz con pollo pegaíto and pistachio tres leches
Arroz con pollo pegaíto (Photo courtesy of Chayote Barrio Kitchen)Pistachio tres leches (Photo courtesy of Chayote Barrio Kitchen)Rodríguez (Photo courtesy of Chayote Barrio Kitchen)
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
Ropa vieja lasagna (Photo courtesy of Chayote Barrio Kitchen)McVay (Photo courtesy of Chayote Barrio Kitchen)
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
Langosta (Photo by Tacy Callies)Chocolate torta (Photo by Tacy Callies)
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.
Coctel (Photo by Tacy Callies)
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.
Langosta (Photo by Tacy Callies)
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!
Chocolate torta (Photo courtesy of Chayote Barrio Kitchen)
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.
Left to right: Chorizo slider, coconut shrimp, cheese ball and tuna tartare (Photo by Tacy Callies)
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.
Milk bread (Photo by Tacy Callies)
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.
The 2025 EPCOT International Flower & Garden Festival is back this spring from March 5 to June 2, 2025.
Marking its 30th year, this annual event transforms the park with stunning floral displays, Disney character topiaries, themed gardens, and a variety of fresh, seasonal culinary offerings.
My favorite bites this year included the Chocolate Mousse Terrarium with matcha crumble and chocolate soil at Trowel & Trellis and the Honey-glazed Cauliflower with honey-roasted carrot purée, wild rice pilaf, spring vegetables, honey-blistered grapes, and sunflower brittle at Honey Bee-stro. The Brunchcot was super busy and popular as always – the avocado toast was art!!
I enjoyed checking out the new CommuniCore as well – loved the blueberry crumble cake at the EPCOT Farmers Feast there.
New Things Happening in 2025 for Epcot Flower and Garden Festival
This year’s festival introduces several fresh attractions and experiences:
New Entrance Topiary: A standout feature is the new topiary display at EPCOT’s main entrance, featuring characters from Moana 2—Moana, Maui, Heihei, and Pua.
Returning Topiaries: The Phineas and Ferb topiaries are making a grand return, adding a nostalgic touch for fans. Other notable topiaries include Groot from Guardians of the Galaxy (near Cosmic Rewind), Miguel and Dante from Coco in the Mexico pavilion, and a new display of Asha, Valentino, and Star from Wish at the main entrance.
Playalong Bay Play Garden: A new nautically inspired play area, presented by Smucker’s Uncrustables, pays homage to the Stormalong Bay pool at Disney’s Yacht & Beach Club Resorts. It’s designed for family fun with a high-seas adventure vibe.
New Gardens: Look out for themed gardens like the “Inside Out 2” garden, which ties into Disney’s storytelling, and a new activation in CommuniCore Hall showcasing Disney Horticulture’s work on topiaries and flower towers.
Garden Rocks Concert Series: The popular concert series at the America Gardens Theatre features new acts for 2025, including Maverick City Music (May 11-12), The Outlaws (May 23-24), The Cat Empire (May 30-31), and We The Kingdom (June 1-2), alongside returning favorites like Air Supply (March 9-10) and Rick Springfield. Performances occur nightly at 5:30 PM, 6:45 PM, and 8:00 PM.
New Dishes for 2025 Epcot Flower and Garden Festival
With 180 tasty bites available to try, every foodie will be able to find something delicious to enjoy, including the new Seafood Bake and S’mores Bar at Beach Grub.
The festival’s Outdoor Kitchens offer a range of fresh, garden-inspired dishes, with several new items confirmed for 2025.
EPCOT Farmers Feast: Now located inside CommuniCore Hall, this booth will offer farm-fresh fare, that will change every few months during the festival season, with new dishes like:
General Info: The festival is included with regular EPCOT admission, though food, merchandise, and some activities (like dining packages for Garden Rocks) cost extra. Festival Passports, available at the park entrance, guide you through the booths and activities.
Crowd Tips: Weekdays, especially early in the festival, tend to have lower crowds compared to weekends or spring break periods. For the latest updates on menus, topiary locations, and concert schedules, keep an eye on the official Disney Parks Blog or the Walt Disney World website linked below.
This year’s festival blends tradition with fresh surprises, making it a must-visit for foodies, garden enthusiasts, and Disney fans alike!
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!
New Leaf Tea House in Casselberry, Florida, is a popular locally-owned boba tea spot that opened in late 2023, right on the corner of SR 436 and Red Bug Lake Road in the plaza with Colorado Fondue Company.
It’s a cozy cafe with handcrafted drinks— featuring hand-made tapioca pearl bobas, fruit teas, milk teas, lemonades, and coffees topped with cheese foam.
They also have specialty treats: house made ube cookies and other flavored cookies that change often as well as Japanese taiyaki, fish-shaped waffles stuffed with fillings like red bean or Oreo.
New Leaf Tea House is a vibe – perfect for studying or meeting up with friends —clean, modern, with Studio Ghibli art and a kid-friendly atmosphere, plus board games to kill time.
We spoke with Tom Young, co-owner of New Leaf to find out more! Read on:
What are the most popular items right now at New Leaf? Our five most popular items right now would have to be our Brown Sugar Milk Tea with Boba, Strawberry Matcha Latte, Thai Tea, Jasmine Milk Tea, and of course our classic Taro Milk.
For those who have never been before, how would you describe New Leaf to customers? We’re a family-owned tea shop offering a variety of Boba Teas, Coffee, Taiyaki, and fresh bakery items. All drinks and bakery items are made with care and passion, crafted from scratch in-house with the highest quality ingredients, We aim to always provide the freshest flavors possible. Our space is designed to be a welcoming environment heavily influenced on Japanese culture where you can relax, work, draw, read, play games, while enjoying your tea.
Tell us about your boba – what makes it special? We’re one of few boba shops in Orlando that makes our boba fresh in-house every day. Each morning, we roll the boba dough by hand, and our boba machine perfectly shapes each ball for the freshest, most chewy, and most delicious boba you’ve ever had.
What are some other unique items here and what makes New Leaf stand out? Our Taiyaki (Japanese fish-shaped cake) is one-of-a-kind. Like all our products, we make the Taiyaki batter in-house using our own specially crafted recipe. While we offer traditional fillings like Red Bean, we also get creative with unique options such as Oreo, Nutella, Strawberry Cream Cheese, and Guava Cream Cheese. We’re always experimenting with new flavors.
Tell us about your backgrounds and how New Leaf came to be? Our background is in tech and the pharmaceutical industry, but our true passion lies in Boba! The idea began years ago, when we traveled to different countries, sampling their drinks to inspire our own offerings. We spent years perfecting our recipes before finally opening New Leaf. As avid Boba lovers, we wanted to create a local spot where people could enjoy high-quality drinks, without having to drive over across the city and we’re thrilled to share our passion with the community.
What are some upcoming plans for New Leaf this year? We’ve had a blast hosting local events at New Leaf, and we’re planning more in the future! We’re always working on new and improved flavors. In the next month, we’ll be taking another trip to Japan, and we can’t wait to bring back inspiration from all the amazing food and drinks we try there. We plan to introduce more unique desserts and some savory options soon. Also, something many have requested that I’d love to offer is the option to purchase our loose-leaf tea to take home or have it freshly brewed and served right at your table for an even more special experience.
Tell us about the cookies! Our cookies are made with plenty of love! Baked in-house from scratch in small batches, we offer a rotating selection of unique flavors. Our Ube Cookies and Cream is a customer favorite, while my personal go-to is the Raspberry Cheesecake. Since our flavors change frequently, there’s always something new to try. For the ultimate experience, I highly recommend ordering them warmed up to enjoy them at their freshest!
