Happy Friday everyone! Today’s letter is B. B for words like Breakfast or Brunch or Birthday (today’s my wife’s birthday so happy Bday to her), and Briarpatch. This Winter Park spot is a favorite of ours. We’ve been coming here for years when we want to treat ourselves, and it never disappoints. This time was the first time our kids came, and they definitely want to come back…like right now.
The reason is because everything is delicious and made with care. I got a California Benedict, my wife ordered an omelette, my son got a waffle with everything on the side so he could plate it himself and just dip the strawberries into the Nutella directly, and my daughter got the French Toast. Okay, everything was awesome. The omelette was super filling, fresh, and the egg was cooked just right. The bacon on my benedict was nice and thick and sweet, and I’m assuming the waffle was excellent because my son smashed that thing so fast without offering me a bite, that I was a bit offended and scared. But I want to tell you about this French Toast.
The slices of toast were thick! Sometimes French Toast comes out with these soggy thin slices, but not this one. It’s like a brick of bread where the outside was firm, but the inside was so moist (my daughter did let me have a slice). The texture on each bite was just great. You mix in the fresh fruit and that white cream, and it just balanced out the bread wonderfully.
Now, they are packed on the weekends, so I suggest getting there early, but it’s worth the wait if you have to stand in line for a little bit. So good eats, enjoy the pics, and I hope you have many Beautiful Brunchtacular Bites.
Southern Living Magazine’s Kelsey Glennon recently published their article “21 Best Restaurants in Orlando from Southern Living Magazine“. I was honored to give a few quotes on some of our favorites including Turci Pasta and Nile Ethiopian!
Someone on Reddit made a list using their google review ratings:
***The 21 Best Restaurants In Orlando, Florida***
Kaya: Filipino, 4.7 Google rating (203 reviews), $100+
Camille: Vietnamese, 4.6 (36), $100+
The Ravenous Pig: American, 4.5 (2722), $$$
Foreigner Restaurant: Fine Dining, 4.9 (54), $100+
The Strand: New American, 4.6 (486), $50-$100
Papa Llama: Peruvian, 4.5 (125), $50-$100
Pizza Bruno: Pizza, 4.3 (1780), $20-$30
Zaru: Noodle Shop, 4.6 (214), $20-$30
Shin Jung Korean Barbecue: Korean, 4.4 (977), $$
Danilo’s Pasta Bar: Pasta, 4.6 (27), $100+
Turci Pasta: Italian, 4.7 (1375), $30-$50
Bombay Street Kitchen: Indian, 4.5 (2442), $20-$30
AVA MediterrAegean: Mediterranean, 4.7 (4410), $100+
The first Chinese immigrants arrived in the United States during the California Gold Rush in the 1850s, seeking economic opportunities. As they settled in cities like San Francisco and New York, they brought with them their culinary traditions.
Initially, Chinese immigrants faced discrimination and were excluded from many professions. However, they found a niche in the food industry, particularly in the restaurant business. The earliest Chinese eateries in America were modest establishments known as “chow chows,” serving simple dishes like chop suey and chow mein.
In the early 20th century, Chinese cuisine underwent a transformation to cater to American tastes. Dishes were adapted, and new creations like General Tso’s chicken and fortune cookies emerged.
In the beginning, most Chinese restaurants were Cantonese style Chinese, deriving from the Guangzhou region of China where many immigrants came from. This is the style most Americans are accustomed to. In recent years, there has been great migration from other regions of China such as Sichuan and Beijing and Shanghai, and bringing their cuisine with them – including right here in Orlando.
Here is our list of some of the best Chinese restaurants in Orlando!
Best Chinese Restaurants in Orlando – Spring 2024 Edition
1. YH Seafood Clubhouse
Address: 8081 Turkey Lake Rd., #700, Orlando, FL 32819, United States
Ragazzi’s, a family-owned restaurant in College Park specializing in pizza and Italian cuisine, is run by two brothers, Alejandro Abreu and his sibling – with some great guidance from La Nonna (mom). Originally from Venezuela, they purchased the restaurant seven years ago, turning it into a family business.
The inspiration for their culinary journey came from La Nonna, Alejandro’s mother, who always had a passion for cooking. Their interest in Italian cuisine began with Alejandro’s grandfather, who hailed from Genova, a northern Italian city.
The family had the opportunity to live in Italy for several years, where they fell in love with the cuisine. Cooking at home together became their shared passion.
In 2016, they came across an opportunity to buy a business and decided to enter the restaurant industry driven by their love for the kitchen. Throughout this journey, the family has strived to make the Ragazzi’s more authentic, reflecting La Nonna’s recipes.
The menu at Ragazzi’s features a blend of Italian and American dishes. While their pizzas are the most popular items, their marinated chicken wings have also gained significant fame among customers.
We interviewed Mr. Alejandro Abreu about Ragazzi’s and their future plans.
Ragazzi’s in College Park
TastyChomps: What is your favorite Italian dish to prepare, and what makes it stand out?
Alejandro Abreu: Ragazzi’s has always stood out because of our pizza; it’s the star dish of our restaurant.
How do you ensure the authenticity of your Italian recipes, and what steps do you take to source quality ingredients?
We make everything in the restaurant, and all of our dishes are freshly made to order in-house. “La nonna” is always vigilant about ensuring that the restaurant’s standards are met.
Could you tell us about your menu, and what are some of the most popular dishes that customers love?
Our menu offers a variety of Italian and American dishes. In addition to our traditional Italian recipes, we also feature popular American dishes. The most popular items on our menu are our pizzas, but our chicken wings have also gained significant fame. We marinate them using our in-house recipe, making them a must-try at Ragazzi’s.
What is the most challenging aspect of running a restaurant, and how do you overcome it?
The most challenging aspect of running a restaurant is the personnel due to the high turnover of employees in the business.
What is your philosophy when it comes to creating dishes, and how do you balance traditional Italian flavors with modern trends?
Ragazzi’s philosophy is to uphold the essence of traditional Italian flavors while incorporating modern culinary trends. We balance the two by respecting traditional techniques and ingredients while infusing innovative elements to create a harmonious and enticing dining experience.
What are your future plans for the restaurant, and how do you see Italian cuisine evolving in the coming years?
Ragazzi’s future plans could include expanding our menu offerings, exploring new culinary concepts, enhancing the dining experience, or even opening additional locations. These decisions would depend on various factors such as market demand, customer preferences, and our vision of the restaurant.
The future of Ragazzi’s and the evolution of Italian cuisine will depend on a combination of factors, including customer preferences, market trends, and the ability of the restaurant to adapt and innovate while staying true to the essence of Italian culinary traditions.
Change of pace this week. I’m going to go with a local spot that lots of Taiwanese people probably already know about, Tammy’s Teriyaki House. This place has been around for years, and they make really good Taiwanese food. It’s the stuff that reminds me of Taiwan when we go there, and it’s a Mom and Pop kind of place. It’s not a trendy hip spot or anything like that, but a cool spot to bring the family for some really solid food. When we go there we get lots of different things like the sweet and sour pork ribs, the water spinach (when they have it), the squid soup, popcorn chicken, etc etc. BUT there is one thing that we always order, sometimes twice, the Fried Tofu. This is one of my favorite things to eat, and even my kids love it. We have to get them their own order, without the hot sauce.
It’s fried tofu with this spicy type of sauce on top with an amazing pickled cabbage. Each piece is nice and large, and they are fried to perfection. The outside is always so crispy, and the inside is so soft. The textures are just awesome, and then you couple it with the sauce and cabbage, just mmmmmm. Yeah…it’s really good. Anyway, I hope you guys go and try it out.
This last trip we also got the Honey Lemon Green Tea (not pictured, sorry), the Beef Noodle soup, and the Intestine Vermicelli (this a traditional dish, we really like it, but it might be for the adventurous eater). All really good!
Anyway, I hope you enjoy the pics below, and as always, thanks for reading and I wish you good eats!!
To celebrate this new release and the 10th anniversary of the Monsterverse, they have teamed up with Orlando restaurants Susuru&Juju to host “Monster Hours” on a few select upcoming dates!
During these “Monster Hours”, the restaurants will each be debuting special limited edition menu items (Godzilla Ramen at Susuru & King Kong Kaisen Don at Juju), along with their Godzilla and Kong cocktails, and fun giveaways! These special entrees are larger than any dish currently offered at either restaurant.
Details:
Godzilla Ramen will be available at Susuru & the King Kong Kaisen Don at Juju.
This promotion is taking place during “Monster Hour” from 5:30PM-6:30PM on Wednesday, March 20th, March 27th, & April 3rd.
Promotional item giveaways will be taking place during “Monster Hour” as well (no purchase necessary & while supplies last).
These two specials are the largest entrees that either restaurant currently offers.
The epic battle continues! Legendary Pictures’ cinematic Monsterverse follows up the explosive showdown of ”Godzilla vs. Kong” with an all-new adventure that pits the almighty Kong and the fearsome Godzilla against a colossal undiscovered threat hidden within our world, challenging their very existence—and our own. “Godzilla x Kong: The New Empire” delves further into the histories of these Titans and their origins, as well as the mysteries of Skull Island and beyond.
Get ready to hop into the Easter spirit at HAVEN Kitchen on March 31st.
Join us from 11am to 3pm for a Easter buffet-style brunch with beautiful spring décor and live entertainment followed by an exciting egg hunt in the Sculpture Garden.
Indulge in a variety of offerings:
– Extensive pastry display
– Seafood station
– Carving station
– Decadent dessert display
And so much more
It’ll be an egg-cellent time!
Easter Brunch
$110.00 per person
Easter Brunch + Sculpture Garden Egg Hunt
$130.00 per person
Join us for a delightful Easter Brunch featuring a delectable a la carte menu. Indulge in Japanese inspired breakfast specialties and our renowned illume signature Sushi rolls. Choose from a variety of tasty entrees, including a special kid-friendly option. Make your Easter celebration truly unforgettable with us! Available March 31st.
Celebrate at UnReserved Food Bazaar over a traditional Southern brunch buffet featuring a full seafood raw bar, carved Easter lamb and prime beef and savory crêpes. Sip special Easter Mimosas as you enjoy live entertainment including a visit from the Easter Bunny offering the perfect moment for a family photograph as well as Easter Egg painting for kids. Available on March 31st
Menu: $135 adult / $55 children (4-12) / free 4 & under
Easter is right around the corner, and we can’t wait to welcome guests to Grande Lakes to join all the festivities. The Ritz-Carlton Orlando will be hosting a Cotton Tail Tea at the Lobby Lounge, and a delicious Easter brunch at Highball & Harvest.
JW Marriott Orlando will be hosting an Easter Breakfast at Citron, an Easter Brunch at Primo, a Springtime Festival on Valencia Lawn and a Bunny Hop Cookie Workshop inside Whisper Creek Farm: The Kitchen.
We will also be continuing our Grande Easter Egg Hunt tradition on Da Vinci Lawn Easter Sunday from 10 am – 12 pm.
View more details about our Easter events and reserve your resort experiences here: https://spr.ly/6180XdxEu
Try something new and make Leg of Lamb, you will enjoy every bite!
Elevate your Easter celebration with our selection of premium, pre-seasoned centerpieces that promise to impress your guests without the hassle. From the robust flavors of Chicago Style Prime Rib to the aromatic allure of Garlic Rosemary Lamb and the zestful tang of Dry Rubbed Chimichurri Tri-Tip, we have curated a lineup that guarantees an easy yet sophisticated feast.
Latitude & Longitude Restaurant at Orlando World Center Marriott – the largest Marriott property in the world – will host a new epic Easter Brunch Buffet this year!
Easter Brunch Buffet
SUNDAY MARCH 31, 2024 | 11AM – 3PM
$85++ for adults, $30++ for children ages 4 – 12, complimentary for children 3 and under.
Highlights: Carving Stations: Whole Roasted Mojo Pig , Smoked Prime Rib w/Horseradish Cream, Natural Au Jus & Yorkshire Pudding ENTREES: Eggs Benedict w/Truffle Hollandaise, Striped Bass w/Smoked Trout Caviar Beurre Blanc , Seared Chicken w/Morel Cognac Cream Sauce, Paella Action Station w/Clams, Mussels, Chicken, Chorizo, Bomba Rice Raw Bar: Cold Water Oysters , Poached Shrimp w/French Cocktail, Assorted Sushi Rolls Cold and Hot Breakfast Selections including omelettes, charcuterie, chorizo, Pastries and Bakery Items
Florida Rock Shrimp Chowder Soup Soup , Salad & Bread stations Dessert Bar
Order your complete Easter Celebration by March 21st.
We’ll cook the food, and you celebrate the season.
A portion of our 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.
This Easter, Tabla is celebrating with a special Easter Menu from March 27th -31st.
With locations in Orlando, Lake Nona, Winter Park, and Oviedo, Tabla has been known for their restaurants specializing in Indian , Indo-Chinese , Thai and Asian Fusion.
Some say Christianity in India dates back to the earliest followers of Jesus in the first century C.E. Christianity’s arrival in India is traditionally attributed to the apostle Thomas, one of the original 12 disciples of Jesus. According to a popular tradition, Thomas traveled to the Malabar Coast, a region on the southwest side of the subcontinent.
It was in this area he’s said to have established seven churches, laying the groundwork for a community known as the Thomas Christians or Syrian Christians. This Christian community is among the oldest in the world.
Appetizers:
Tandoori Broccoli ($8.99)
Butterfly Methi Shrimps with Mango Mint Sauce ($16.99) Main Course:
Cheese Ravioli with Spinach Sauce ($22.99)
Asparagus Kofta with Cashew Sauce ($23.99)
Pudina Rice with Hariyali Lamb Chop ($26.99) Dessert:
Lauki Halwa ($7.99): classic Indian dessert made from grated bottle gourd (lauki) and cooked to perfection with ghee, milk and sugar.
The Drake Kitchen + Bar recently opened its brand-new downtown Orlando dining room and gathering place featuring a curated, locally sourced menu of elevated global tapas and hand-crafted cocktails.
Chef-owner Heberto Segura, who runs the restaurant with his pastry chef wife, Rona tells us, “Ours is a restaurant for the community where everyone is invited to join us for good times, delicious food, and the hospitable service you’d expect in a favorite gathering spot,” Segura says. “We have an adventurous passion for sourcing and presenting inventive seasonal dishes that we procure locally whenever possible with due credit to our local crafters and producers.”
More from the press release:
The Drake menu will be eclectic and fun with a nod to the farmers and crafters, growers and fishmongers whose products are on the menu, Segura says. Snacks and starters will range from the Broken Egg, a fried duck egg with potatoes, garlic aioli, and Lady Edison ham to Gulf Coast Cobia with Tomato Mignonette and plantain chips. Vintage cheeses and artisan-cured and smoked charcuterie will be served with home-baked rustic breads and accoutrements.
Creative main dishes featuring Prime Aged Beef NY Strip Steak and Madeira Beach Red Fish sit side by side on The Drake menu with vegetarian options like Fungi John Mushroom Risotto. Arroz de la Costa, which serves two, is a seafood lover’s dream with lobster, octopus, giant prawns, black rice, and green chickpeas.
Desserts by Chef-owner Rona Segura will promise a sweet ending, from Goat Cheese Pan Basco with roasted seasonal fruit to Chocolate Budino—double chocolate cream, hot coffee caramel and sesame tuile.
And the drinks menu pays tribute to many local brewers, distillers, and small batch producers who share the Segura family’s passion for creating their products with love. The signature 36 Barrels crafted cocktail of Gunpowder Gin and Garden Party green apple & thyme liqueur is a nod to the restaurant’s borrowed theme of old-fashioned community and revelry.
The Duck & Drake and The Drake restaurants’ monikers originate with the lost-to-history Duck and Drake Inn once located just off the Strand in London, where co-conspirators gathered in May 1604 to plan the infamous Gunpowder Uprising. At that time, it was deemed a safe place for revolutionaries to gather, and The Drake Kitchen + Bar will promote its peace-loving, hospitable dining environment with decorative elements that hark back to that legendary plot, with gunpowder barrels included and displayed above the bar. Design elements include a Community Wall promoting diversity where “everyone is welcome, everyone is equal,” Segura says. A Sky Wall is an ode to the restaurateur’s mantra, “blue skies and chill vibes.”
The Segura family’s dream to open a fine-dining restaurant in Orlando began to take shape in 2017 with their gourmet food truck that checked all the culinary boxes—fresh local ingredients, global flavors, creative fare, and sharing portions that earned kudos from diners and critics. The Duck & Drake Kitchen, with its celebrated menu of gourmet tapas, is in residence at Digress Wine in College Park. It will remain in its College Park location as a sister restaurant to The Drake Kitchen & Bar, located at 361 N. Rosalind Ave. Suite 1, Orlando.
Heberto, who attended the Florida Culinary Institute at Lincoln College in West Palm Beach, Fla., met Rona in Las Vegas, where he was executive chef of New York-New York Hotel and Casino. He also served as executive chef and culinary consultant of restaurant development for The Harwell Group and had asserted his skill in the kitchens of the Boca Raton Resort & Club and The Mandarin Oriental before seizing the Las Vegas opportunities. He was executive chef of Raglan Road Irish Pub & Restaurant in Disney Springs, Orlando, before striking out to launch his Duck & Drake Kitchen food truck in residence at Digress Wine in Orlando.
Rona, a consummate self-taught culinarian who loves to bake and create pastries, rose through the ranks of renowned kitchens of the Venetian Hotel and The Palms Casino Resort before joining Caesar’s Palace. There, she took on roles at the much-heralded Rao’s Italian and Payard Patisserie & Bistro. In Orlando, she was on the culinary team at Roy Yamaguchi’s Dr. Phillips’ area restaurant, Roy’s.
Located on the ground level of the Radius Apartments, the 100-seat restaurant features
a main dining room, bar, parlor, and covered patio.
The Drake Kitchen + Bar
361 N. Rosalind Ave., Suite 1
Orlando, FL 32801
Tuesday-Saturday: 11 a.m. – 10 p.m.
Sunday Brunch coming soon
V’s Diner, located in Casselberry, posted a message on their social media this week asking for support from the community in light of financial strain. Despite initial community support for their vegan offerings, sales have declined recently, making it difficult to sustain operations. The partners are meeting to determine if they can afford to stay open. They’re asking for support through social media sharing and patronage to give the business one more chance. They express gratitude for the community’s support thus far and hope to see patrons during regular hours on Friday, Saturday, and Sunday.
Friends, we just wanted to be fully transparent with what has been going on with V’s Diner. When we signed our lease we had budgeted for a build out within a 4 month timeframe. Ultimately that ended up being 18 months and over five times the cost, six times after including rent.
When we opened our doors the community came out in droves, fully supporting V’s and our mission to deliver some of the best vegan food in town and we couldn’t thank you enough for that support. Yes, we have had some consistency issues and staffing issues but being a new business that takes some time to sort out and through a lot of hard work we have got those things where they need to be.
We have been closed the last few days because the partners have been meeting trying to figure out IF we can afford to stay open because recently sales have declined fairly drastically and unfortunately our expenses have remained the same.
So where is V’s going from here? Short of someone coming in to buy the entire company, we have decided to give this thing one more shot and do everything we can to remain in business. We ask you to please do what you can to support us any way you can. If you can’t eat here please share our information on social media and let your friends know we’re here. If you can eat here please stop by, say hello and share that experience with your friends on social media.
In closing we want you to know that your support has meant the world to us and whatever happens it has been an amazing experience for all of us involved. See you regular hours Friday, Saturday, and Sunday.
Thank you – V’s Diner
According to their website, “V’s Diner is unique in that the proteins of all of our comfort food — burgers, gyros, cheesesteaks and more — are all made from scratch. Nothing mass produced with chemicals and preservatives, frozen for months on a cross country journey. We make it fresh and healthy. The way food is supposed to be.
“In traditional cooking meat is a very important element. It’s the center of a lot of dishes and what we’re trying to do is give plant based meat as much respect, care and attention as someone would do with actual meat at a barbecue place. Not just black bean burgers or fried tofu.””
When family comes to town to visit, you have to bring them somewhere good to eat. For me, it’s a mark of pride that my family leaves Orlando thinking about what they ate here, so when my cousin flew in from California, I took her to Aji. This is one of my favorite spots, and she said she can’t get good ceviche up in the Bay Area, which makes me sad. But Aji always makes me happy 🙂 We ordered two things, plus a salad, and the Mango, Fresa (strawberry), and Maracuya (Passion Fruit) juice. We got the Jalea and the Aji Explosion! (note, all mentions of the word Explosion! will be followed by an !)
If you like ceviche, get the Aji Explosion! It’s ceviche with yellow and roasted pepper sauces, and avocado. It comes with shrimp and beef tenderloin skewers sticking out from the top too. If you don’t know what ceviche is, it’s raw fish that is cook or marinated in a type of citrus like lemons. It’s sooooo good! There’s a good portion of fish, and the sauce it’s marinated in perfectly matches the tenderness of the fish. It’s a perfect compliment. It’s a flavor Explosion!
We paired that lightness of the ceviche with some good ol’ fried seafood, but this Aji’s fried seafood called Jalea, so it’s not stuff you get from a fast food kind of place. This is fried calamari, fish, shrimp, yuca, and a mussel. Their fried food is not heavy. The batter is not dense at all, and the seafood stands out. Everything tastes so fresh. It’s just really good.
So here are some pictures, and I hope you try them if you haven’t already. It’s a taste Explosion!
Another shot of the Jalea. It’s a big plate. My son loves this with the pickled onions.
A Spring Soiree, 6pm Monday, April 22, at the Emeril Lagasse Foundation Kitchen House & Culinary Garden, 26 E King St., College Park. Benefitting the non-profit Edible Education Experience, which empowers students and communities with life skills from the garden to the table. (www.edibleed.org) – tickets go on sale March 13, 2024.
It’s a great line-up of chefs, presenting 6 courses:
Chef Lordfer Lalicon – Kaya
Chef Wendy Lopez – Reyes
Chef Fabrizio Schenardi – Four Seasons Orlando Resort
Chef Ian Russell – Smoke & Donut
Chef Kevin Fonzo – La Tavola
Chef Jamie McFadden – Cuisiners
Maria Mercado- Sampaguita Ice Cream
6 courses including wine, beer, and a welcome cocktail, $275 / person
(Sponsored private tables: VIP table for 6 in the kitchen, $7,500; Private 10-top table in fireplace room, $7,500.)
There is a myth that oysters are safe to eat only during months containing the letter “R” in their name (i.e., September through April), when oysters were primarily harvested from the wild rather than farmed. Thanks to advancements in food safety handling, monitoring, and oyster farming, the “R” rule is no longer strictly necessary and oysters can now be safely enjoyed year-round.
Typically, West Coast oysters are known for their subtly sweet with a strong briny flavor, sometimes reminiscent of cucumbers or melons, while East Coast oysters have a milder taste and a softer, more tender texture due to less salty waters.
Oysters are full of vitamins and nutrients including Omega-3 Fatty Acids, protein, zinc, copper as well as vitamin B12, which plays a crucial role in brain health.
Some buddies of mine invited me out to the Magic vs. Jazz game last week (Magic won), and we went to Thrive to grab some dinner first. This was my first time at Thrive, and I love trying new places. Now, Thrive is a cocktail lounge and eatery, which is usually not my style as I don’t drink, but I do enjoy eating, and they had some good eating. We ordered a bunch of stuff, 2 rolls, an order of Hamachi, Mr. Rice Guy, Tofu Fighters, some noodles, and all were really good. However, the All-Star of the night had to be the Drunken Belly.
It’s Pork Belly Bites served over some Sushi Rice, and they make it perfectly. The pork bites were crispy on the outside, and super juicy and tender on the inside. They cover it in this sweet sauce, and you balance that with the sweet rice and scallions, and your mouth just goes mmmmmmmm. I recommend trying this if you are into delicious things.
Anyway, I assume you want to see some pictures, so please see below. The Magic may have beaten the Jazz this night, but I was real winner. Thanks for reading and I wish you good eats!!
You may have seen Chef Jes Tantalo around town before, cooking up behind the scenes at places like East End Market in Audubon Park and Lineage Coffee. Now, she brings her Southern-, Pittsburgh-, and Italian-inspired cuisine to Audubon Park’s Redlight Redlight on Corrine Drive, creating a refined yet comforting dining menu to pair with their house-brewed beers and seltzers. We visited her at Redlight Redlight one afternoon to catch up with her on the new things happening with her this year and on the new menu.
What would you say are the most popular dishes right now — or your favorite dishes — on the menu?
The shrimp and beans is like a sneaky hit. I have a love for beans, love for vegetables and shrimp. It’s a good, quick saute item, very homey, and it comes with some fresh potato chips.
I’ve been doing the cabbage for a couple years, and I love it so much. It’s just a nice char sear, and then there’s a curry emulsion sort of hollandaise-adjacent type of sauce.
The [pork] cutlet’s been a hit on the pub side, throwing on carrots and fried greens. I try to balance it between a quick snack versus something you can make a full meal out of. Right now, we just keep expanding on that as we sort of find our groove and get our routines and see what happens.
Where are you sourcing for your menu?
I frequent the Monday night market here in Audubon, and so I use a lot of Everoak [Farm], Winter Park Urban Farm, Zenn [Naturals] Farm. Trying to get more mushrooms from the Florida Mushroom King [Florida Shroom King Mushroom Farm]. He’s working on upping his production. Fleet [Farming]’s out there, get a few things from them. Wild Ocean [Seafood Market] is predominantly where I get my seafood. Trying to keep it Florida based. If there’s a good technique going into it, and it’s just picked, it’s just going to be maximum flavor, which is really what we’re after.
What are some tips for home cooks or chefs?
Shop your farmers markets. The fresher the vegetables, the better they taste. And I think the easier they are to cook because they require some of those basic techniques like a quick blanch or a little roast. So you can actually put less effort into it because it’s so packed with flavor and it’s so fresh.
And, you know, just not being scared of the things that you haven’t had. Like kohlrabi is not scary — it’s just not something that you see everywhere. You can almost cook it as many ways as a potato.
Do you know about this hidden gem inside the Orlando International Airport?
Located on the lobby level, McCoy’s Bar and Grill has been serving inside the MCO for over 30 years, offering an eclectic array of menu items (including their famous crawfish chowder), from fresh sushi and calamari to the McCoy’s kids menu.
If you’re waiting to catch a flight, their Lobby Bar also serves refreshing cocktails until midnight daily in addition to their McCoy’s to-go daily from 7 a.m. to midnight.
They recently debuted a new menu on March 1, 2024 drawing inspiration from chef Jose Alberto “Beto” Ortiz Lopez. We had the chance to catch up and interview with him about his background and the debut of the new menu – read on!
New Spring Menu Highlights at McCoy’s
* Street brisket tacos – Smoked brisket with a Crispy Monterrey Jack cheese custard, topped with citrus corn salad and Chipotle ranch.
* Fresno Jam Meatballs – their traditional meatballs tossed in a homemade fresno pepper jam
* Mexican street corn Dip – Fresh sweet corn combined with Monterrey jack cheese, red onion, jalapeno, lime juice and garnished with queso fresco and tajin, served with Crispy tortilla chips
* Fish Tacos – Fried Blackened Mahi Mahi with tropical Cole slaw, Savory pickled red onion topped with roasted poblano mayo and queso fresco
* Crispy tuna tartar – Tuna tartar with yuzu miso honey on top of crispy fried rice paper, garnish with micro cilantro
Tasty Chomps Interview with Chef Jose Alberto “Beto” Ortiz Lopez, McCoy’s
Ricky Ly, Tasty Chomps: What inspired you to become a chef?
Chef Beto Ortiz Lopez: During my childhood growing up in UVM-GLION Tabasco, Mexico, my grandmother would cook all of her traditional recipes for the entire family. Over time, my mom continued cooking with the same techniques and recipes as my grandmother had. The distinctive smells that came from the kitchen every time she cooked, made me feel that we were together. When I cook for my family, friends or my wife, it is my way to say how much I care for them and love them.
What are some lessons learned in the kitchen that you carry to this day?
Always make sure you have a dry towel on you and your knife is sharpened daily. The team you work with is your family, and you should respect everyone that works with you no matter their position, you never know where you meet again.
What are some advice you would give to someone who is starting out on their cooking journey?
Look for ways daily to enhance your knowledge, improve your skills, and be open to learning. When relocating, go to farmer markets to try local products, try a variety restaurants from different regions, read culinary books, and absorb information from your chefs by asking questions.
Growing up, what are some of your favorite childhood memories around food?
During my childhood, I would visit the local markets with my grandma and sister to try all the street food. We went to all the tianguis in merida, Tabasco, Mexico City to sample tortas de lechon, relleno negro, tacos de cochinita and traditional Yucatan food. We always celebrated with food during birthdays, family reunions and quinceanera parties as a way to keep closed with our large family.
Tell us about this new menu – what are the inspirations and what are you most excited about?
Local Florida flavors mixed with American traditional dishes and topped with a Latin Flare,
For someone who has never been to McCoy’s before, how would you describe it to them and what is special or unique about McCoy’s?
McCoy’s is special place where you will enjoy a warm welcoming from our crew, who have perfected their hospitality. We make our menu with love and give special attention to the diversity of the culture in our area. Our menu items consist of traditional American cuisine with international flavors, with love and care mixed in. From our famous crawfish chowder, to our best seller cobbler dessert or our savory Hot chicken sandwich, there is always a dish for any palette!
This is one of the best restaurants I have ever had the pleasure of dining at in my life. I still remember fondly the first time I ever tried the “pasta explosion” and the “escargot & gnocchi” at Bull & Bear – truly among the best dishes I have tasted not only in Orlando, but in all my travels.
If you have not visited the Waldorf Astoria Orlando’s award-winning Bull & Bear recently, the restaurant and hotel late last year finished up new renovations including a brand-new look and feel. Thankfully, many of the classic dishes remain – but there are a few new decadent additions with the revamp as well.
Named one of the Top 100 Restaurants in the United States by Open Table, Bull and Bear also has introduced several newly refined dishes (and table-side preparation) as well as new hand-crafted cocktails.
Some of their new dishes include:
The Grand Seafood Tower – Complete with oysters, jumbo shrimp, Alaskan king crab, chilled lobster and more
The Bull & Bear Carving Board – Inclusive of a tomahawk steak, fried chicken, a Maine lobster tail, and your choice of two sides
The iconic $100 Baked Ootato – served with petrossian Ossetra Caviar, jamon iberico de bellota, sour cream, and a gold leaf touch
The Ring of Yuzu for dessert – Strawberry whipped ganache with a basil sponge cloud, garnished with strawberry and presented with a cloud of liquid nitrogen!
We spoke with Bull and Bear‘s chef de cuisine Juan Suarez as well as Waldorf Astoria’s food and beverage director Justin Jaret about the new changes as well as his inspiration behind the menu.
Tasty Chomps Interview with Chef Juan Suarez, Bull & Bear Chef de Cuisine
Ricky Ly: Tell us about your childhood -– what inspired you to become a chef?
Chef Juan Suarez: I was born and raised in San Juan, Puerto Rico, and cooking was an integral part of my upbringing, largely by the culinary traditions my father introduced. I began cooking with my grandmother at the age of two, and can’t recall ever wanting to be anything else. I started my career in the kitchen at the age of 12, and I’ve been cooking professionally for 23 years now. I had my first executive Sous Chef job at Big Fin Seafood, I then became Sous Chef at the James Beard nominated Cask & Larder and later spent 6 years working at the Ravenous Pig.
What are some of the new menu items and inspirations behind them?
We have added new dishes across all sections of our menu, including our dessert offerings and an all-new cocktail menu. One dish that is near and dear to my heart is the Carabineros Shrimp Seafood Paella. With my father originating from Spain, our family tradition included gathering every Sunday while my dad would cook Paella. This dish celebrates my Spanish heritage and draws inspiration from Sunday family gatherings where paella and music were always on the menu.
Another new dish is The Tomato, which sits in our salad section of the menu. After the success of our lemon, our team was inspired to create another puzzling dish guests could enjoy. While it appears you’ve been served a whole raw tomato, the surprise that unfolds as Burrata cheese is sure to delight.
Tell us about this baked potato…
The Baked Potato is luxury personified. It is made with a large Idaho grown potato that is sous vide for five hours in olive oil and aromatics. The dish is completed tableside as our team tops The Baked Potato with butter, sour cream, chives, Jamón Ibérico de Bellota, Petrossian Royal Ossetra Caviar, and an edible gold leaf. At $100 it’s the height of indulgence.
What are some of the most popular items right now at the restaurant?
Our classic dishes, such as the Pasta Explosion and The Lemon continue to shine and are always crowd pleasers. The Carving Board, a new addition quickly becoming a guest favorite, offers a selection of beloved dishes including the Bull & Bear Fried Chicken and Tomahawk Steak for Two, among others.
It was inspired by the overwhelming popularity of our Bull & Bear Fried Chicken, which was often ordered as an appetizer. We designed this board to eliminate the need for guests to choose between favorites, allowing them to enjoy a bit of everything.
Plans for the menu in 2024?
In 2024, you can expect a menu that continues to blend tradition and innovation, offering both timeless classics and exciting surprises. Our team’s dedication to growth means there are always new exciting menu items in the works!
Bull & Bear is one of the best restaurants in Orlando period. What makes it such a great restaurant in your view?
The legacy behind Bull and Bear is the foundation we build upon to continue to create a great restaurant. Our goal is always to be one step ahead of the trends, while paying tribute to our past, and creating innovative dishes that wow our guests. This is what drives us at Bull & Bear. We utilize only the best ingredients and combine traditional cooking techniques with technology and innovation.
We showcase tableside preparations as much as possible to give our guests an interactive show, and we love to use optical illusions and showmanship to demonstrate our passion on a nightly basis. Though, what truly sets Bull & Bear apart is the flawless fusion of tradition and innovation, evident not just in the menu but also in its service model.
The collaboration of four team members per table creates a unique and personal touch for each guest, which certainly leaves a lasting impact. I, as Chef de Cusine, and our General Manager Lia Moretti partner to ensure everything from kitchen to dining room is perfectly orchestrated. In short, it is a true pleasure to dine at Bull & Bear and our team makes every guest feel special.
What local ingredients do you use in the menu?
While we have a deep appreciation for our imported ingredients, we love partnering with local farms and farmers to ensure that we are representing a sense of place that rings true to what it means to be in Central Florida.
To name a few – our Arugula and Radishes are Frog Song Organics in Alachua County, and we utilize Play of Sunlight mushrooms, harvested here in Central Florida. Moreover, our Heirloom Tomatoes are from The Villages Grown and we proudly source our Clams from Cedar Key. In 2024 we continue to seek to further expand localization efforts and consistently procure exceptional local ingredients.
Interview with Justin Jaret, Director of Food & Beverage at Waldorf Astoria Orlando
Tell us about this new renovation – what were the inspirations behind it?
As guests step into Bull & Bear, they’ll notice a transformed space with the heightened experience of a classic steakhouse accented by notes of Mid-Century Modern era style. We looked a lot at the legacy of the original Bull and Bear in the Waldorf Astoria NYC when pulling inspiration.
Bull & Bear is a timeless expression of an enduring culinary institution—the American Steakhouse. Our brand is rooted in the heritage and elegance of the original 1931 New York location, while firmly being in the here and now. It conveys the dedication to tradition and modern innovation of our dining experience. The biggest challenge was that we didn’t want to alter the feel of Bull and Bear, while completely altering the look. I think we landed exactly where we wanted to with both the look and feel.
What else is planned for the restaurant in 2024?
For us, 2024 will be all about the details. We are committed to continuing to drive success with a strong focus on unique tableside moments and personalized guest experiences. We can also say that our menu development is far from finished. The Tomato and the Carabineros Shrimp Seafood Paella, among other new items, are just the beginning of what we have in store for our guests. With that being said, our beloved Bull & Bear favorites are here to stay.
Tell us about the history of Bull & Bear and how it started – what legacies can be found in Orlando?
The history of Bull and Bear predates the Waldorf Astoria Orlando. It all started in NYC in a time where a steak and a martini were a lunch time staple. The original restaurant was named after the stock market, to be either “Bullish” or “Bearish” while trading. When Waldorf Astoria Orlando first opened its doors, we aimed to pay homage to the iconic Waldorf Astoria New York, as we proudly stood as the only newly constructed Waldorf property outside of New York City. We named all of our food and beverage outlets after our counterparts in New York.
Bull and Bear started as a typical Orlando Steakhouse, however, we quickly realized that we wanted the experience to be more of a show than just a dinner. The Chefs went through a period of research and development to create unforgettable dishes like the Lemon, the Bull & Bear Fried Chicken, and the Pasta Explosion. To us, Bull and Bear is a place where you can indulge in the service of the past, while experiencing the creativity of the future. Over time, we found that we were a true representation of our name. We need to be both “Bullish”, willing to take risks and innovate, as well as “Bearish,” discerning and consistent.
Beyond culinary excellence, Bull & Bear has cultivated a loyal community of regulars since its opening. This sense of community, along with the low turnover rate and a unique service model where four team members collaborate to serve each guest, distinguishes the restaurant. The team’s unique service model allows staff to authentically engage with guests, fostering a culture of appreciation.
Chef Juan Suarez, weaves his Hispanic heritage into the culinary narrative through dishes such as his seafood paella, and General Manager Lia Moretti, a trailblazer in the industry, contributes to the restaurant’s diverse leadership. In essence, Bull & Bear isn’t just a restaurant; it’s a dynamic blend of tradition and innovation, a community hub, and a bastion of culinary excellence led by a diverse and passionate team. This is all brought together and elevated by the culmination of the Waldorf Astoria Orlando’s full reimagination which elevates the entire Bull & Bear experience from arrival or post dinner drinks in Peacock Alley.
For more information about Waldorf Astoria Orlando or to make a reservation, please visit the hotel’s website or call 407.597.5500.
For more information about Waldorf Astoria Hotels & Resorts, visit stories.hilton.com.
Photos by So May Ly Photography
UPCOMING EVENT – SAVE THE DATE – EPICURIOUS: SIP & SAVOR
The epitome of culinary decadence, Epicurious Sip & Savor is an immersive, gourmet event that invites you to explore the art of the palette. Showcasing over 35 tastings through interactive programming, intimate wine tastings, and hands-on culinary experiences, Epicurious Sip & Savor brings together an incredible roster of chefs, wine and spirit experts, and top culinary talent for a deliciously unforgettable evening. Enjoy inspired bites, lavish libations, and fresh flavors as you taste your way through eight culinary kiosks and nine pop-up bars.
Date: Friday, December 6, 2024
Time: 6pm – 10pm
Location: Signia by Hilton Bonnet Creek Ballroom (new location due to weather)
Pricing: $100* for tickets purchased before March 31, 2024. Regular priced tickets are $165 per person. Purchase tickets here.
For discounted Sip & Savor room rates and information, please email BonnetCreekEpicurious@hilton.com. Tickets are non-refundable and non-exchangeable.
The Hyatt Regency Grand Cypress Resort celebrated its 40th anniversary recently during an evening event that included Orange County Mayor Jerry Demings, and Central Florida Lodging Association (CFHLA) President and CEO Robert Argusa and the guests of honor, 14 employees who have worked at the hotel for 40 years.
The employees were honored during a ceremony in which General Manager Paul Joseph announced the dedication of an island at the resort to the group, naming it Ruby Island after the 40th “ruby” anniversary and announcing plans for a special bench to be installed in their honor.
During the ceremony, Mayor Demings proclaimed Feb. 1, 2024 as Hyatt Regency Grand Cypress Day. In 1984, the hotel opened as one of Orlando’s first major resort properties and helped pave the way for the area’s tourism boom.
Through the decades, the resort has continued to maintain its prominence as one of the area’s signature accommodations, earning recognition in 2023 as a top Orlando resort by readers of Conde Nast Traveler and earning the Orlando Sentinel’s Top Places to Work award.
“Forty years is a special achievement and everything we’ve accomplished over that time is thanks to our incredible team,” said Joseph. “What better way to celebrate this milestone than by honoring these talented and dedicated staff.”
The 14 employees honored for their 40 years of service were:
Annette Dennard, Security
Binh Nguyen, Culinary
Chau Nguyen, Cafeteria
David Osborn, FourFlamingos
Jean Weliver, FourFlamingos
Kip Conway, Event Services
Linda Reed, Security
Mike Wainwright, FourFlamingos
Million Ketema, Event Services
Robert Platz, Culinary
Robert Torres, Guest Services
Sherman Smith, Event Set up
Steve Click, Guest Services
Thac Pham, Stewarding
We spoke with Mr. David Osborn, a server at Four Flamingos restaurant about his time at the Hyatt Regency Grand Cypress below:
Name: David Osborn
Role when started at HRGC: Server assistant
Role now: Server
Tasty Chomps: First of all – congratulations on 40 years!! That is a lifetime of service!!
David Osborn: Thank you very much! Little did I know I’d stay for 40 years!
What was Orlando’s tourist scene like 40 years ago when HRGC?
Back then it was mostly families. Disney was the main draw. We did not have all the big groups like we do today.
What was it like in those first few years?
Everything was very new and exciting. Orlando did not have a resort like the Hyatt Regency Grand Cypress, so if you wanted an upscale hotel, you stayed with us.
What was living in Orlando like then? What were some favorite places to eat back then?
It was always very fun. There was definitely less traffic! We had no Restaurant Row, you would go to Winter Park for dining. Park Plaza Gardens had the best steak tartare.
What are some special memories over the years that you recall the most at HRGC?
During Christmastime, we had a big, beautiful star with lights hanging in the atrium. You could see it while driving on I-4! New Years Eve was so elegant, too. They would have snow on the drive and bring guests up in a horse-drawn sled.
What do you value most about working at HRGC?
I’ve made lifelong friends here that I will always have. That cannot be replaced.
From hidden mom-and-pop shops to Michelin Guide–recommended restaurants, Orlando’s colorful Mills 50 District neighborhood is truly a cultural gem. Home to vibrant murals and bricklaid streets and a mix of eclectic and diverse food, art, and nightlife, the district’s official name of “Mills 50” comes from the intersection of Mills Avenue (U.S. 17-92) and State Road 50 (Colonial Drive).
Joanne Grant, executive director of the Mills 50 Main Street program, said in an email that “‘personality’ is what makes Mills 50 so special. It is distinctive and one of a kind. There is no other Main Street in Orlando like Mills 50. The amazing selection of restaurants, the unique watering holes, the locally owned shops, public art in the form of murals, art boxes & art drains, the business owners & residents — are what make Mills 50 so special.”
In the 1980s, after the fall of Saigon and the end of the Vietnam War, Vietnamese refugees began settling in Central Florida and opening up shops and restaurants in Mills 50, leading it to become home to one of the largest and most concentrated areas of Vietnamese restaurants, markets and businesses in the state of Florida — and affectionately called Little Saigon or Little Vietnam.
Today, the face of the district continues to change and transform. Second- and third-generation businesses have been opening up in the district as the older generations have retired, and that continues this year with new projects from The Strand and a new business plaza opening up on the northeast corner of Mills Avenue and Colonial Drive.
“Mills has a lot of rich history,” said Quay Hu, owner of Qreate Coffee, in an email. “It was the first place I went to when I moved here in 2003 to get authentic Chinese and Vietnamese food. The culinary scene has blossomed through the years making it one of the best places for local eats. I love this area so much and the main reason I put Qreate Coffee here.”
This February is a great time to explore the Mills 50 District. February 10, 2024, marks the Vietnamese/Chinese Lunar New Year — it’s the year of the Dragon! — and the district is bustling with Lunar New Year festivities throughout the month, complete with Chinese lion dancing, firecrackers and dragon parades. Visit asiatrend.org/events for a great list of upcoming events.
Field to Feast is one of the best food and drink events of the year here in Orlando, and for such a great cause.
Edible Orlando magazine’s Kendra Lott, Katie Farmand and Pam Brandon joined with the Walt Disney World culinary team, Master Sommelier George Miliotes and farmer Hank Scott of Long & Scott Farms to continue the tradition of Field to Feast, benefitting Second Harvest Food Bank Kids Cafe, an after-school meal service program that provides food to children in Orange, Seminole, and Osceola counties.
On Saturday February 10th, top chefs from Walt Disney World Resort offered locally sourced fare paired with stellar wines at this open-air event at Long and Scott Farms in Mt Dora.
Organizer Pam Brandon tells us, ” It was a stellar, sunny day on the farm, and the Disney chefs outdid themselves. Best of all, we raised $43,000 for Second Harvest Kids Cafes – that is just ticket sales and the raffle.”
“So over the last nine years, we’ve raised more than a quarter of a million dollars for the Kids Cafes, all thanks to the generosity of Disney, George Miliotes, farmer Hank Scott, and so many volunteers.”
Orlando will be one of only eight destinations (and one of two U.S. destinations) profiled in season 7 of the popular Netflix show, “Somebody Feed Phil,” an unscripted culinary travel series starring Phil Rosenthal, premiering on Friday, March 1.
The “Everybody Loves Raymond” creator and his production crew filmed in Orlando last year, eager to showcase the destination’s award-winning, diverse and evolving dining scene.
Visit Orlando, the destination’s official tourism association, worked for over a year to secure this opportunity to feature Orlando in more than 190 countries and eight languages, including English, Spanish, Portuguese and French.
Following the unscripted and unrehearsed nature of the show, Rosenthal and his production crew spent a week exploring Orlando’s lesser-known and multicultural food scene.
Visit Orlando’s team connected Rosenthal and producers for “Somebody Feed Phil” with Orlando businesses, award-winning chefs, noted local personalities, elected officials and foodie experts to highlight Orlando’s culinary gems.
The local businesses visited by the “Somebody Feed Phil” crew include everything from Michelin starred restaurants to immigrant-owned businesses to multicultural and fusion options favored by locals. The full list will be revealed once the episode makes its debut March 1.
View the teaser trailer of Somebody Feed Phil: Season 7 here featuring Orlando’s Puerto Rican-inspired Crocante and Chef Yamuel Bigio.
Pardi Gras at The Pointe Orlando is a Free Mardi Gras Event coming up on Friday, March 1 on I-Drive – Read on about the event from our friends at The Pointe!
Forget bedtime stories, y’all – Pointe Orlando’s throwing a Pardi Gras bash that’ll rewrite the definition of “playtime for adults!” Mark your calendars for Friday, March 1st, from 7 PM to 10 PM, because this ain’t your kid’s finger-painting fiesta.
We’re talkin’ beads flyin’ faster than confetti on Bourbon Street, live music hotter than a Tabasco habanero, and a DJ droppin’ beats to make your inner flamingo strut its stuff.
And the best part? This Pardi for grown-ups is FREE! That’s right, no cover charge, no stuffy dress code (unless you wanna channel your inner Mardi Gras royalty, we won’t judge), just pure fun for anyone who knows how to let loose.
Here’s a peek at the Pardi perks:
A live band that’ll turn your frown upside down: From zydeco that’ll get your toes tappin’ to funky beats that’ll make you forget your name, buckle up for a genre gumbo that’ll leave you singin’ “Mardi Gras!” at the top of your lungs.
DJs spinnin’ tunes hotter than a jalapeño: Our resident DJ will be mixin’ the hottest tracks to keep the Pardi going between sets.
Beads, beads, and more beads: Catch ’em if you can (or duck and cover, we won’t tell)! We’re showerin’ the place with enough beads to make even Beyoncé jealous.
A photo booth that’ll capture the craziness: Strike a pose with your crew and capture the memories of this epic night to make all your friends FOMO.
Need some garb? Head to the umbrella station and deck out your own Mardi Gras-themed umbrella to get in the spirit!
So put down your grown-up responsibilities, grab your best friends, and your most outrageous Mardi Gras spirit, because Pointe Orlando’s about to get lit! We’ll see you in the courtyard, shakin’ it like a brass band on Bourbon Street!
Remember, grown-up playtime starts at 7 PM on Friday, March 1st. Just Get to The Pointe and let the Pardi Gras begin!
Don’t forget to tag us in your pics using #PointePardiGras! We wanna see all the fun you’re having!
MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend and today, the Michelin Guide released a sneak peek of the 2024 MICHELIN Guide Florida selection featuring nineteen new additions spread across the Sunshine State.
From key lime pies to Cuban sandwiches, Florida’s ever-growing list of MICHELIN Guide restaurants (137 if you’re keeping count) is as diverse as they come. With this year’s newest additions spread across Miami, Orlando, Tampa, and Winter Park, that list has gotten even larger.
In Orlando, there are five new restaurants (including one in Winter Park). Some of these have opened very recently so these Inspectors are very up to date. Read on for the Michelin Guide’s notes and the full list.
What other Orlando restaurants are missing from this list right now? Join the conversation on facebook.com/tastychomps!
This sleek, Mills 50 eatery is located in the same strip as the Tien Hung Market. With an upbeat playlist and an attractive dining room, the restaurant specializes in chewy noodles made from wheat sourced from Japan’s Kagawa Prefecture. Ikura, tempura and top-notch ingredients like Hokkaido uni and A5 Kagoshima wagyu pair with broths of wonderful smokiness and depth.
Mike Collantes, Chef/owner of Soseki, has another hit on his hands with Sushi Saint. This downtown temaki spot lures guests with its lounge-y vibe and contemporary design. The team takes great care in sourcing high-quality rice and nori for their cone-shaped temaki, and while the hand rolls take center stage, their small plates, like Sichuan cucumbers with chili crunch, are worth trying.
There are just two seatings a night at this intimate omakase, where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn’t gild the lily.
Chef Tung Phan has taken the pop-up and given it permanence at this space just off Lake Baldwin. Rooted in French techniques, Vietnamese flavors are given a refined twist here. Salmon over king trumpet noodles in a tamarind and pineapple sauce is creative, but the best may be saved for last. The sweet potato brioche topped with a “gold” chocolate ice cream and Vietnamese coffee sauce is an elegant finale.
The large Szechuan menu features many of the classics served in a traditional family-style manner, and the solid cooking shows its skill with layered flavors and bold takes. First, tuck into the cucumber salad, with its punch of soy and garlic, before settling into the Chongqing chicken with its chili and peanut garnish.
Cheba Hut is a “Toasted” sub concept that has been curing munchies since its start in 1998. Featured on the Food Network show Diners, Drive-Ins, and Dives with Guy Fieri in 2010, Cheba Hut has grown to over 130 locations across more than 20 states.
The menu features over 30 signature sub sandwiches (made with Parisian style bread), as well as a variety of Rice Krispy treats, salads and munchies.
Here in Orlando, Cheba Hut “Toasted” Subs on East Colonial aspires to be the local spot for “Dank Food and Chill Vibes” – The UCF / east Orlando location also has a secret menu as well as a craft beer bar that features 16 beers on tap, including local beers from neighborhood breweries. Happy hour is from 4:20-7:10 PM, of course.
What really sets Cheba Hut apart, though, can only be experienced in their shops. They combine homegrown food with real people in a relaxed environment.
Despite its cannabis theme, there is no actual cannabis in its sandwiches or food as that is not legal here in Florida yet. Per their FAQ, there are zero amounts of any marijuana products in its food. Cheba Hut is also a family friendly restaurant.
Cheba Hut was founded in Tempe, Arizona in 1998 by Scott Jennings and a group of his college friends. According to legend, the original restaurant was started with only $40 in capital. The founders wanted to create a hangout spot that matched their relaxed lifestyles, so they came up with a sub sandwich shop concept focused on food, fun, and marijuana innuendos. The first Cheba Hut opened near the Arizona State University campus and quickly developed a devoted local following.
The founders prioritized quality ingredients from the beginning. Despite the small startup budget, they insisted on fresh veggies, meats, and especially bread. The bread was considered crucial for constructing the perfect toasted sub.
Menu Highlights at Cheba Hut
Kali Mist – Spicy Club – Roasted turkey breast, bacon, chipotle mayo, jalapeño, avocado, pepper jack, lettuce, tomato, onion, pickle, Shake & House dressing
SECRET STASH – Local Secret Sandwich Menu
Greenway Ganja – Smoked Ham, Double Bacon, Dijonaise, Mustard, Pickle, Swiss and Shake
O-Town 1 Hitter – Pepperoni, garlic butter, marinara, ranch, banana pepper, green bell pepper, cheddar, provolone and shake
Loaded Not’chos
Pretzel Nuggets
Krispy Bar
Want to win a catering hot box of sandwiches (feeds 12-14) from one of the best sandwich shops in east Orlando? To enter, visit instagram.com/tastychomps for details
Late last year, Saigon Market announced they would close their doors after serving the Orlando community over 32 years since 1991.
My first memories of Saigon Market were on trips to Orlando as a young boy with my parents, driving the two hours or so from West Palm Beach, visiting Walt Disney World and then afterwards, dropping by Mills 50 for a hot rice plate of com dac biet from Anh Hong, Asian groceries at Dong A, Trung My, Tien Hung and Saigon Market, nail supplies for the shop, and maybe some buy 5 get 1 free banh mi sandwiches for the road.
In 2003, I enrolled as a freshman at the University of Central Florida and recall fondly the first of many trips to Saigon Market, especially on weekend mornings when the pastries from their onsite bakery were fresh and hot out of the oven. And of course, I remember meeting for the first time my friends Teresa and Tiffany Chan, who alongside their family, beamed from behind the counter serving customers like me. It was a home away from home.
For immigrants, these markets offer more than just produce and bottles of soy sauce – it’s a taste of home, reminiscent of family meals and holiday feasts made by grandma or auntie. For people so far from home, these places are oases where they could escape the pressures and stresses of being in a foreign land with foreign tongues, and just relish in a baked barbecue pork bun or some rolled banh cuon rice noodles.
I spoke with my long-time dear friend Teresa Ly Chan, daughter of the owners of Saigon Market and now founder of Sus Hi Eatstation, about her thoughts on the closing, memories of Saigon Market, and what the future holds.
Ricky Ly: How have customers and the local community reacted to the news of Saigon Market closing?
Teresa Ly Chan: I was personally overwhelmed by the support from our community. I worked at the market for a few days and was blessed with sooo many visits from my regulars! They watched me grow from a 5 year old to now a mom of 3 – it was surreal. Just knowing we will be losing our connection with them was quite emotional – there were definitely alot of tears. I handed out my business card to my closest customers so hopefully we can rebuild through there.
How and when did Saigon Market start in Orlando?
1991 is when we opened the market here in Orlando. We started the business back in St. Petersburg and opened up this second location. My mom and dad were managing the one in St.Pete while my aunt and uncle managed the one in Orlando. When my mom and dad separated, our family moved to Orlando to help my aunt and uncle.
What has been Saigon Market’s role in promoting and preserving Asian culture and cuisine in Orlando? What do you think Saigon Market meant to the immigrant community in Orlando?
We operated in an old school kinda way so it was very reminiscent of life in Vietnam. We kept things messy and most of our items didn’t have price tags. There was a scent when you walked through the doors that reminded me of my time in Vietnam (maybe a mix of fresh seafood and durian? lol) Hopefully all that we did was able to capture the essence of Vietnam and made our customers feel like they were home.
Can you share any of your favorite memorable stories or experiences of Saigon Market over the years?
My most memorable days were the countless busy weekends – Sundays especially. I remember going into work like I was going into war. It was a non-step mess from open to close. Since we offer so many things, we were constantly being pulled in multiple directions – packaging bakery, making sugar juice or baba, assembling banh mi, cashiering, answering questions, helping customers find items, etc. We were bombarded with loud customers shouting at each other, but it was always fun. When I was cashiering, no semblance of a line formed anywhere near my register. It was great. But above all, the relationships I formed with my regulars meant the most to me.
In your opinion, how has the market evolved or changed since its opening?
When we first opened Saigon Market, we focused primarily on meat and vegetables. We slowly started adding more offerings — dry goods, bakery, sugarcane juice, BBQ (roast pork, duck), ready-made meals, desserts, kimchi, banh mi sandwiches, boba, etc. Our tiny market did it all lol. With all the wonderful offerings, we never changed our systems. We still operated pen and paper, in a sense – very mom and pop, but we liked it that way.
Have there been specific challenges or successes that stand out in the market’s history?
The biggest challenge my family faced was probably when the kids started getting older and leaving the nest. We all started our own careers and families of our own. The stress of the store was left with aunt and uncle who did the best they could, but they were getting tired. They also didn’t want to pass on the store to any of us because they wanted us to start our own lives and not bare the burden. We all offered.
What is next for your family?
My aunt and uncle are retiring. They have been working the market for 32 years straight. They are most excited about having holidays off and being able to celebrate with family. My uncle’s passion is fishing so they will be moving to Clearwater to be near the water. All the kids are grown and working on their own careers. Saigon Market was beautiful for all of us – it really brought us together as a family. There’s something about overcoming and sharing vulnerabilities that brings people together and we did that.
How would you like the community to remember Saigon Market?
We would like to be remembered as the family market – the place where you’re guaranteed to see familiar faces each time you walk in. We would like to be remembered as a family who truly cared about our people and our community. Our employees stayed with us for years, decades even. We worked very hard, but we did it together as a family.
Michael Nguyen, who grew up going to Saigon Market and now owns and operates The Moderne across the street in Mills 50, spoke to us about his thoughts on the closing.
“As an Orlando native and of Vietnamese descent, Mills 50 has always been a home to me. For as long as I can remember, my family has shopped at Saigon Market. I have countless memories of that place. From wholesome ones like Co Linh drowning me in my favorite bakery items to mischievous ones of my youth like my brother and I releasing blue crabs on the market floor ( Co linh & Chu Khanh if you’re reading this IM SO SORRY!)
However, one of my most fondest memories is a recent one. We were missing a few items on our shipment to Moderne so I hurried on over to Saigon Market to get them. At check out, I’m greeted by Co Linh. We have the usual small talk and at the end she says “I’m proud of you Michael. I remember when you used to be a baby shopping with your mom. Now look at you! Such a businessman! Keep up the great work honey.” In the moment, I felt shy and bashful from receiving such praise from her. Shortly after, Saigon Market announced their closing. Heartbroken, I looked back at that moment and realized how symbolic it was. It felt almost as if a torch was being passed from one generation to another. And as proud as I am to receive that torch, I am absolutely gutted to say goodbye to such a staple in the community. Little Saigon will never be the same without Saigon Market.”
Farewell, Saigon Market – and my deepest appreciation and gratitude for the memories.
Grande Lakes Orlando, the 500-acre luxury Florida resort in the headwaters of the Florida Everglades anchored by The Ritz-Carlton Orlando, Grande Lakes and JW Marriott Orlando, Grande Lakes, is bringing a slate of new experiences for guests to experience in 2024 for the ultimate vacation in Orlando.
Through innovative new events and programming, curated partnerships, enhancements to award-winning amenities and sustainably-minded culinary offerings, Grande Lakes Orlando will continue to serve as a leading Orlando resort and vacation destination this year.
New Dining Experiences 2024 marks the 10th anniversary of the signature Southern-inspired Highball & Harvest, where the restaurant will unveil exciting activations throughout the year. Kicking off the celebration on February 25th, the restaurant will host Brunch at Birdie’s, a special brunch where diners can enjoy unique cocktails, live entertainment and bring their dogs to socialize.
The MICHELIN-recommended PRIMO will introduce new interactive classes exclusive to Grande Lakes Orlando, including an Art of PizzaClass, where guests will begin by touring the onsite garden to collect ingredients and then prepare their own fresh pizza. Additionally, PRIMO will offer a Primo Mixology Class where visitors can learn the tools of the trade and make cocktails with fresh ingredients.
Throughout 2024, Grande Lakes Orlando will continue to showcase its commitment to culinary excellence and sustainable cooking concepts across its 12 world-class and award-winning dining concepts, including with the recently introduced Green Menu at the One-MICHELIN-Star Knife & Spoon. The resort also prides itself on showcasing rotating seasonal menus and specials to showcase seasonal flavors, local Florida businesses and originative culinary experiences for guests and locals alike, utilizing fresh bounties from the on-property, organic Whisper Creek Farm.
Unique Partnerships Grande Lakes Orlando encourages guests to take advantage of its recently introduced partnerships across the sprawling property, including the Fifth Avenue Club at The Ritz-Carlton Orlando in partnership with Saks Fifth Avenue. The Ritz-Carlton is the only luxury Orlando resort with an exclusive Club Lounge featuring food and beverage presentations and access to special occasions, including opportunities to get a first look at Dior and Bottega Veneta’s latest lines during the Club Lounge’s “Thursdays with Saks” events.
Additionally, guests can enjoy the range of new experiences at the award-winning Ritz-Carlton Spa—voted #1 best hotel spa in the US in USA Today 10Best’s 2023 Readers’ Choice awards—as part of the resort’s new partnership with Swiss beauty brand, The Valmont Group. As part of the partnership, the spa offers signature treatments including the Energy of the Glaciers and Luminosity of Ice facials using Valmont products, among other treatments.
Grande Lakes Orlando also encourages guests to immerse themselves in aquatic adventures through its recently introduced partnership with Coastal Wake, the luxury wake-sport charter tour, which provides active water experiences including wakeboarding, wake surfing, tubing and more throughout the resort’s natural waterways. Additional new experiences through the Grande Lakes Sports program will be announced soon.
Planning Ahead for Signature Seasonal Programming Guests are encouraged to begin planning their spring, summer, fall and festive vacations with Grande Lakes Orlando and get excited for the resort’s beloved annual programming. With spring just around the corner, the property is already planning Easter activities including a dazzling egg hunt, Cotton Tail Tea, giveaways and more.
Easter at Grande Lakes
Featured Events
GRANDE EASTER EGG HUNT
Join the hunt for hidden treasures at the largest Easter egg hunt in
Orlando. Search high and low for colorful eggs scattered throughout
the Da Vinci Lawn. Sunday, March 31st, from 10:00am to 12:00pm.
Exclusive to overnight guests.
GOLDEN TICKET
Children arriving at The Ritz-Carlton and JW Marriott Orlando over
the Easter weekend will be welcomed with a special chocolate bar
(while supplies last). Five of the bars will have the treasured Grande
Golden Ticket! The five lucky Grande Golden Ticket winners from
each hotel will be honored at 12:00pm on 3/31 in the Citrus Garden.
They will receive an Easter-themed gift and a shipment of
50 pounds of chocolate from the Easter Bunny.
SPRINGTIME FESTIVAL
Hop into the joy of spring with
our enchanting Easter-themed
festival on the Valencia Lawn.
Interactive games, crafts and
more! 3/29 & 3/30 from
12:00pm to 5:00pm.
ART OF PIZZA CLASS
Master the art of pizza making, guided
by our chef’s at Primo. Begin your class
with a tour of our on-site garden, collect
ingredients to craft your fresh made
pizza and learn the techniques of dough
kneading, pizza stretching and our secret
to the perfect tomato sauce. 2/17 at 11:30am
Turning to summer, travelers can expect the return of GLO Summer Nights with spectacular weekly fireworks displays and exciting summer activities for children and adults. Visitors can expect an exciting Fall event complete with seasonal treats and festivities. Lastly, Grande Lakes Orlando will celebrate the November and December holidays in traditional epic fashion with Winter Wonderland programming which includes abundant festive culinary experiences, larger-than-life gingerbread house creations and the hotel’s second iteration of a holiday market right on property. More details about 2024 seasonal programming will be unveiled throughout the year.
Travelers are encouraged to take advantage of the resort’s popular overnight packages available all year for an ideal Florida vacation getaway, including the “Grande Escape Package,” which provides a $50 daily resort credit and complimentary parking and the “Family Escape Package,” which includes connecting rooms for large families and complimentary parking.
For more information about Grande Lakes Orlando and to book a stay at one of its two hotels, please visit www.grandelakes.com.
About Grande Lakes Orlando Hidden in the heart of Orlando, Grande Lakes Orlando sits on 500 lush acres at the headwaters of the Florida Everglades. The resort features a 582-room AAA Five Diamond Ritz-Carlton and 1,010-room JW Marriott hotel, which were voted the top two hotels in Orlando by Conde Nast Traveler and the Theme Park Respite winner by Good Housekeeping. The resort is home to USA Today 10Best’s Top Hotel Spa, the 40,000-square-foot Ritz-Carlton Spa, and The Ritz-Carlton Golf & Tennis Club, which features an 18-hole Greg Norman-designed championship course that hosts the PNC Championship every year. A dozen celebrated dining venues throughout include One MICHELIN Star Knife & Spoon, a steak and seafood restaurant led by award-winning chef John Tesar, and MICHELIN Recommended Primo, Mediterranean/Italian fare by multiple James Beard award-winning chef Melissa Kelly, a leader in the farm-to-fork movement. Grand Lakes Orlando restaurants source fresh ingredients from Whisper Creek Farm, an on-property 18,000-square-foot working farm, as well as on-site apiaries. The resort features a wide array of additional activities: kayaking, eco-tours on Shingle Creek, falconry, mountain biking and fishing school. Conference and meeting attendees have their pick of meeting space options located across 150,000 square feet plus more than 100,000 square feet of outdoor space. Grande Lakes is located 15 minutes from the Orlando International Airport, five minutes from the Orange County Convention Center and minutes from the major theme parks.
A ROMANTIC ESCAPE:
CELEBRATING VALENTINE’S DAY IN DOWNTOWN AVALON PARK
Love is in the air, and what better way to celebrate it than in the heart of Downtown Avalon Park? This Valentine’s Day, immerse yourself in a romantic atmosphere filled with exquisite dining experiences and enchanting events. Let’s explore the special offerings and delightful surprises that await you and your loved one in this charming corner of the city.
BONUS – want to win a give away date night in Avalon Park: including Flowers, Dinner and a Bottle of Wine? Visit instagram.com/tastychomps for more details on the giveaway contest!
ROMANTIC MEALS FROM LOCAL RESTAURANTS
Downtown Avalon Park boasts a diverse array of restaurants that cater to every palate. This Valentine’s Day, these culinary havens are pulling out all the stops to create memorable dining experiences. Picture a candlelit dinner under the stars, surrounded by the warm ambiance of your chosen venue.
From intimate Italian trattorias to upscale steakhouses, you’ll find a range of delectable options. Many restaurants are offering special Valentine’s Day menus featuring carefully curated dishes that are sure to tantalize your taste buds. Whether you prefer seafood, vegetarian options, or indulgent desserts, the chefs in Avalon Park are ready to make your evening unforgettable.
RESTO URBAN KITCHEN
PICO DE GALLO
SPOLETO ITALIAN KITCHEN
NOLA
A-AKI SUSHI AND STEAKHOUSE
MEJANA MEDITERRANEAN GRILLE
A HEART FOR HISTORY SPECIAL EXHIBIT AT THE AVALON PARK ARTS AND CULTURE CENTER
ROMANTIC STROLLS:
After your sumptuous meal, take a leisurely stroll through the charming streets of Downtown Avalon Park. Admire the twinkling lights, unique boutiques, and cozy cafes that line the sidewalks. The enchanting atmosphere is perfect for stealing a quiet moment with your special someone.
Consider taking a walk around the picturesque lakes or exploring the community gardens. The romantic ambiance of Downtown Avalon Park extends beyond its restaurants, creating the ideal setting for a romantic evening under the stars.
LIVE ENTERTAINMENT:
Valentine’s Day is not just about indulging in delicious cuisine—it’s also an opportunity to enjoy live entertainment. Many venues in Avalon Park host special events, from live music performances to comedy shows. Check the event calendar to see what’s happening during your visit and add an extra layer of enjoyment to your romantic celebration.
COUPLES’ ACTIVITIES:
For those looking to add a bit of adventure to their Valentine’s Day, consider participating in some of the couples’ activities organized by local businesses. Whether it’s a painting class, a wine-tasting event, or a cooking workshop, these activities offer a unique and interactive way to bond with your partner.
SWEET SURPRISES:
What’s Valentine’s Day without a touch of sweetness? Avalon Park’s bakeries and dessert shops are ready to satisfy your sweet tooth with special treats and desserts. Indulge in heart-shaped pastries, decadent chocolates, and other delightful confections that add the perfect finishing touch to your romantic celebration.
CAFE COQUI
We have strawberries covered with chocolate, we are having a heart cake decor event and new flavors for Valentines day on our coffee flights.
NUNO’S
GALENTINE’S ACTIVITIES:
Downtown Avalon Park is the epitome of romantic charm, offering an array of dining options, entertainment, and activities that make it an ideal destination for celebrating Valentine’s Day. Whether you’re a local resident or planning a special getaway, this vibrant community provides the perfect backdrop for creating lasting memories with your loved one. Embrace the love and magic that fills the air in Downtown Avalon Park this Valentine’s Day, and let the enchantment of the evening linger in your hearts for years to come. You will also want to checkout all of our Lunar New Year Activities happening in early February too!