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!
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 the Ivanhoe Village district. We spoke with owner Matias Suarez about their restaurant and newfound success as well as upcoming plans via email.
Tell us about yourself and your background in the 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.
The Eggdose team: (from left) Matias Suarez, Geyson Suarez, manager Nick Boehm and Samuel Suarez. (RICKY LY)
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 five years.
What are your most popular items right now?
The Maple Dose sandwich: Our signature French toast made with our secret mix, smoked thick-cut bacon, soft-scrambled eggs, sharp cheddar cheese, with powdered sugar and real maple syrup.
The Scrambled Bacon sandwich: Artisan locally made brioche bun, soft-scrambled eggs, smoked thick-cut bacon, sharp cheddar cheese, fresh chives, and our signature hollandaise sauce called the Eggdose sauce.
The Steak sandwich: 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 three 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 Eggdose soon at City Food Hall in Ivanhoe Village and follow them online at @eggdosefl on Instagram to find out where they will be next.
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!
Did you know that the Grande Lakes Orlando resort has a new Magic Show available for guests? “The Magic Show” by America’s Got Talent finalist Drew Thomas at Grande Lakes Orlando, is now taking place on weekends Fridays and Saturdays at 7:00PM and 9:00PM throughout all of 2025.
Hosted at The Ritz-Carlton and JW Marriott, this electrifying show blends mind-bending magic, large-scale illusions, humor, and audience participation in an intimate setting at the luxurious hotel. Guests can expect vanishing acts, defying natural laws, and immersive suspense that blurs reality and illusion. With limited seating, this VIP experience promises laughter and wonder.
Our family recently experienced this lovely magic show by the charming Drew Thomas and his wife Rebecca – who is not only his partner on stage but also in life – and it was such a wonderful time with jaw dropping acts – you just have to see it and experience it in person ASAP!
One great thing about seeing a show at Grande Lakes is the fantastic options for Pre-Show Dining from MICHELIN-Recommended Knife & Spoon (steak, seafood) or Highball & Harvest (Southern fare) at the Ritz Carlton to MICHELIN-Recommended Primo (Mediterranean-Italian) or Whisper Creek Farm: The Kitchen (small plates) at JW Marriott Orlando. Plus dining includes parking validation.
We visited Chef Scott Pizzo at Highball & Harvest to dine on their fantastic Parker Rolls and Southern fare like shrimp and grits paired with artisanal cocktails. Chef Pizzo, a Le Cordon Bleu grad, honed his craft under Norman Van Aken at The Ritz-Carlton and later at The Ravenous Pig, shaping his passion for regional, seasonal flavors.
Check out the Magic Show and dinner soon at Grande Lakes Orlando Resort!
A Mosaic Cake – known as Mozaik Pasta or Mozaik Kek in Turkey – is a visually stunning, handcrafted gourmet treat featuring crushed cookies blended into chocolate sauce with fresh fruits or nuts, shaped into a chilled triangular prism. It’s a company started by Mehmet Tascioglu who we spoke with recently about his inspiration behind the brand.
Mehmet, what inspired you to start Mosaic Cakes, and how does your cultural background influence your baking, especially with the creation of the Turkish Mosaic Cake? Could you share the story behind your Mosaic Cake?
Hello! My name is Mehmet, and I’m the proud founder of Mosaic Cakes (mosaiccakes.com), a family-owned pastry business based in Southeast Michigan.
I have always been very entrepreneurial, as this started from a young age. My dad, an automotive professional, was one of many who lost his job in the Great Recession. My mom only worked part-time, so it was very scary for them when the recession struck since they were raising two very young children – myself and my younger brother. She ended up losing her job a few months later as well. With two young children to support, my parents made sacrifices, including giving up vacations, to maintain financial stability.
While my parents focused on rebuilding their careers, they also vowed to raise me with the spirit of the entrepreneurial American dream. That meant no allowances, cash gifts, or freebies, ever – I had to work for every nickel. As a teenager, I explored various ventures like mowing lawns, tutoring, e-commerce, blogging, and graphic design, but those markets were saturated.
When I was 18 years old, I realized the right idea was right in front of me all along – Mosaic Cakes! Growing up, my mom would always make these delicious chocolate cakes, the original recipe rooted in over a century of Turkish culinary heritage. The premium chocolate and butter cookies gave a mosaic tile resemblance, hence the name. I realized one important thing, though, as I learned the recipe and shared Mosaic Cake with my friends: very few people in the US had ever tried a Mosaic Cake. My friends loved it, but no one knew what it was!
We founded Mosaic Cakes in 2022 with a mission to share a piece of our Turkish heritage by introducing one of our most nostalgic and delicious recipes. While chocolate mosaic cake is a beloved treat in various parts of the world, it remains a hidden gem in the U.S.
Mosaic Cakes (mosaiccakes.com) now serves all 50 states with a dozen flavors and unlimited love. We offer wholesale to premium coffee shops, restaurants, hotels, catering companies, and businesses looking for unique, premium desserts. We also retail from our website and ship nationwide.
With my parents’ support, we are on a mission to spread our handcrafted, gourmet Mosaic Cakes across Michigan and the world. We believe Mosaic Cakes will become a popular dessert in the U.S. They are a joy to make, a joy to eat, and a joy to share!
What challenges have you faced in introducing traditional Turkish desserts like the Mosaic Cake to a broader audience, and how have you innovated or adapted your recipes to suit different tastes or dietary preferences?
Initially, we didn’t sell a single cake as we focused on perfecting our recipe using fresh, premium, Michigan-sourced ingredients. We spent countless hours sampling and gathering customer feedback, developing flavors like Pistachio, Raspberry, White Chocolate, and Carrot through trial and error.
After our public launch, we faced significant challenges with online orders. Expanding our reach required strategic marketing and creative solutions due to limited funds. Encouraging consumers to embrace a new culinary concept was not easy. We had to gain support from customers who loved our cakes and relied on word-of-mouth and our friends’ professional marketing help. As more customers tried our cakes, we saw an increase in repeat business. We also partnered with coffee shops and restaurants to wholesale our cakes, adding flavors like Biscoff, Hazelnut, and Oreo. Hopefully in the near future, we hope to have a gluten free Mosaic Cake as well!
As we scaled, improving production capacity while maintaining high quality was crucial. We developed systems for onboarding and training talent to ensure consistent quality production efficiently. Efficiency is key to our success. Using premium ingredients like chocolate, cacao, butter, and eggs, whose prices jumped significantly, required us to find ways to be more efficient without increasing prices. We challenge ourselves every day to improve our efficiency in every aspect of our business.
Being a young entrepreneur has its unique challenges. During job interviews, some people have abruptly left the call when they realize I’m the owner, not a sales intern. People often doubt my ability to run a successful business due to my age.
Despite these challenges, I remain optimistic and excited to grow Mosaic Cakes alongside my family. Every obstacle has been a learning experience, and every success has been a testament to our hard work and dedication.
What makes this dessert unique compared to other cakes, and how do you maintain its authenticity and quality?
Mosaic Cakes produces handcrafted, gourmet cakes made with natural, premium, and local ingredients. Each cake consists of crushed up butter cookies folded into our signature chocolate sauce, perfectly paired with fresh fruits or crunchy nuts, depending on the flavor. Served cold, our cakes pair amazingly well with coffee, milk or other treats.
We offer different flavors – Double Chocolate, Raspberry, Pistachio, White Chocolate, Biscoff, Oreo, Hazelnut, and Variety Pack! We also have limited edition specials based on the season, such as the Valentine’s Day Mosaic Cake, Holiday Editions, and custom cakes for graduations and birthday. A typical triangular cake contains 11 slices and serves 11 to 15 people. Sizes and shapes vary for specialty cakes.
Most importantly, we ship nationwide! But better yet, all customers from Michigan receive FREE shipping as a courtesy to our local supporters. We make our cakes fresh, then freeze and ship them to ensure they arrive in perfect condition and ready to enjoy!
Our cakes are shipped in insulated containers with ice packs, carefully wrapped and sealed in our signature Mosaic Cakes box. We recommend storing the cakes in the freezer until you’re ready to enjoy them. Simply thaw for 10 minutes before serving. Leftover cake can be stored for up to 7 days in the refrigerator or up to 90 in the freezer. This makes it convenient for busy lifestyles to have a delicious, unique cake on hand for yourself, to serve to guests, or to bring as a gift.
If you haven’t tried a Mosaic Cake yet, this is your opportunity! While we don’t have a brick-and-mortar store (yet), we’d love for you to enjoy one of our cakes. Order online at mosaiccakes.com!
How has the community responded to your bakery, Mosaic Cakes? Are there any plans to expand your menu or perhaps introduce other traditional Turkish pastries to your offerings?
As we don’t have a brick and mortar location, we’ve been building a nationwide community, and are grateful for support around the US! People overwhelmingly react with positive feedback to our Mosaic Cakes, and we strongly believe the amazing taste and premium quality of our cakes is the #1 reason we are growing as fast as we are!
We are always expanding with additional Mosaic Cake flavors! For Valentine’s Day, we offer the Limited Edition Valentine’s Day Mosaic Cake and the Valentine’s Variety Pack, both of which feature heart-shaped Mosaic Cakes! We also have other new flavors and seasonal specials – stay tuned for future announcements by following our Instagram page (mosaic_cakes). As for additional Turkish pastries, that is something we may introduce in the future!
We can’t forget to thank our customers for supporting our journey in growing Mosaic Cakes! Many of our loyal customers have been from all around the US – ranging from metro Detroit to southern Florida to all the way out west in California! Our customers are so valuable because they’re willing to put their trust in me and order a cake – many of whom had never tried a Mosaic Cake and had only seen photos and videos. This isn’t ice cream or another common treat – it takes courage to spend $50 on a gourmet treat you’ve never tried before. And for that, I am deeply grateful to our amazing customers who carry our family business forward.
Pricing:
Raspberry Mosaic Cake: $50
Pistachio Mosaic Cake: $50
Double Chocolate Mosaic Cake: $45
Valentine’s Day Mosaic Cake: $27-45
Other Flavors (Biscoff, White Chocolate, Carrot, Hazelnut, Variety Pack): $50
Get ready to laissez les bons temps rouler (let the good times roll!) at The Pointe Orlando’s Mardi Gras celebration on Saturday, March 1 from 8 to 11 p.m., where adults can let loose and embrace the festive spirit.
This free event at The Pointe (9101 International Drive) features live Zydeco music, a shower of beads, a photo booth, and the chance to craft your own Mardi Gras umbrella, all paired with food and drink specials from The Pointe’s eclectic venues. Keep the party going upstairs at Live! at The Pointe with roaming entertainment, a burlesque show, and more, or snag tickets for Mardi Gras Live! to unlock exclusive perks at select bars and restaurants.
Tickets for Mardi Gras Live! are available at Axs.com to unlock additional food and drink specials at the Houndsmen English Lounge, Palm Tree Club, PBR Cowboy Bar, Sal’s Pizza, Shark Bar, and Sport & Social.
Bring your beads and your appetite for fun—it’s time to celebrate at The Pointe with Mardi Gras-themed music and costumed revelers ready to party the night away. This event is created especially for grown-ups who know how to let loose and have fun.
It’s all happening at Pointe Orlando on International Drive on Saturday, March 1 from 8 to 11 p.m.
Guests enjoy FREE admission to celebrate the magic of Mardi Gras with festive flavors and lively fun including:
A live band with Zydeco tunes that’ll get your toes tappin’ to funky beats
Beads, beads, and more beads. Catch ’em if you can.
Strike a pose in the photo booth with your krew and capture the memories of this epic night to make all your friends FOMO.
Need some garb? Deck out your own Mardi Gras-themed umbrella to get in the spirit!
Food and drink specials are available from various bars and restaurants at The Pointe including Live! at The Pointe.
Stay social @pointeorlando on Instagram, Facebook, and @ThePointeOrlando on TikTok, with #GetToThePointe #PointeMardiGras
Partygoers can keep the party going upstairs at Live! at the Pointe, with roaming entertainment, a burlesque show, parade and more as part of the complimentary event experience.
Tickets for Mardi Gras Live! are available at Axs.com to unlock additional food and drink specials at the Houndsmen English Lounge, Palm Tree Club, PBR Cowboy Bar, Sal’s Pizza, Shark Bar, and Sport & Social.
About Pointe Orlando
Pointe Orlando is located at 9101 International Drive, just a short drive from Orlando’s major theme parks, and across the street from the Orange County Convention Center. Pointe Orlando is a unique dining and entertainment destination with more than 20 venues including an eclectic mix of award-winning restaurants, bars, and edutainment options to provide unforgettable experiences day and night. Fondly referred to as The Pointe, it’s playtime for adults, with or without the kids. So, whether for a solo outing, a family get-together, or a night out, there’s never a dull moment at The Pointe.
Pointe Orlando is owned and operated by Brixmor Property Group, a leading owner and operator of more than 360 high-quality, open-air centers across the nation.
Smokemade Meats offers a classic Central Texas barbecue experience, with scratch-made food served in a no-frills but welcoming atmosphere. You can order their low and slow barbecue online in advance or queue up in line at their counter-style service restaurant.
We spoke with Tyler Brunache, owner/pitmaster at Smokemade Meats + Eats about his journey into the world of barbecue, recent accolades such as winning “Best BBQ in Florida” by Texas Monthly, and upcoming plans.
Tyler Brunache (ANTHONY ESCALANTE/COURTESY OF SMOKEMADE MEATS)
What’s Texas-style barbecue, and how did your inspiration get started?
Central Texas–style barbecue is about time, traditions and methods. Each day of service requires several days of preparation, including 24 hours of attention on the smoker and resting after, to ensure our smoked meats speak to the love and care we have for this classic method of barbecuing. We only ever use wood — never faster, less flavorful alternatives. We keep seasonings to a minimum, so the meat and technique can speak for itself. Most Texans forgo heavy sauce on their barbecue meats. Central Texas barbecue sauce is thinner than the typical thick bottled barbecue sauce that might be in your home … and it always packs a flavorful punch — a little goes a long way!
… Aaron Franklin’s YouTube videos sparked my initial interest in Central Texas–style barbecue, leading me to Austin to … learn the craft. … I met the owners of Goldee’s, who … took my barbecue to the next level. Goldee’s Barbecue is Texas Monthly’s current No. 1 ranked barbecue restaurant. They have been both my friends and mentors, always lending a hand or an ear to help us be the best we can be.
Tell us about your background and journey to bringing Smokemade Meats to Central Florida.
I was born and raised in Orlando, and after graduating from FSU, I returned to work for my family’s construction business. However, … it wasn’t the right fit for me. While exploring different options, I realized that my true passion lies in sharing my love of food with the city that helped shape me.
What are the most popular items right now? Tell us about the process of making some of your dishes?
Brisket is king at Smokemade. Whether you order it sliced by the half pound, chopped in a classic BBQ sandwich topped with coleslaw, or try our Brisket Cheesesteak griddled to order. My current Smokemade go-to is the direct-fire smoked chickens cooked over direct coals. We dry-brine our half chickens on the bone, then season with our house blend of spices before cooking to smoky & juicy perfection. Also, don’t pass on our smoked chicken salad sandwich if you see it as a daily special.
What was it like to be recognized by Texas Monthly as the best barbecue in Florida?
It was a dream come true! Honestly, it is the best achievement of my career so far and really gave me some form of validation that I’m doing what I’m meant to do. Texas Monthly magazine is the highest acclaim to receive when it comes to Central Texas barbecue, and Daniel Vaughn is the definitive US expert on barbeque. It was an honor to meet him and talk to him about our food.
Smokemade was the only barbecue restaurant in Florida to receive recognition, and Daniel recommended everything he tried … [and] that readers take a loaf of bread home. (Smokemade guests can order loaves of freshly baked white bread, as available, daily.)
What are some of your favorite places around Orlando for a bite to eat when not at Smokemade?
Jam Hot Chicken, Hinckley Meats, Deli Desires, Black Magic Pizza, Riccup, Lemongrass Thai, Wa Sushi, Kaya, Kabooki, and the Strand all come to mind.
What are some upcoming plans?
Our new 1,000-gallon Primitive Pits smoker is being delivered early in the new year, which increases our capacity for catering and the ability for daily specials. … We’ve come up with some fun stuff for 2025 … so follow along on social media or sign up for our newsletter to be the first to know.
Along Corrine Drive between Leu Gardens in the west to Baldwin Park in the east, the beloved and quirky Audubon Park Garden District is one of the tiniest commercial districts in the United States, but it packs a lot of flavor into that small space. The district is known for two community passions: sustainable living and food innovations.
It’s no surprise that one of Central Florida’s first food halls was founded here: East End Market has become a trailblazer and incubator for some of the best restaurants in Orlando.
The neighborhood is also home to the Audubon Park Community Market. At the time of its founding, it was a local farmers market, the only one where you could actually meet the grower. A few years ago, Market Director Gabby Lothrop pursued making the market SNAP-certified, so more people could get fresh groceries and vegetable plants there. Since then, those concepts have expanded to other markets, but Lothrop’s was the first. (She has consulted to help some of the others.)
Gyukatsu Rose
We spoke with Jennifer Marvel, executive director for the Audubon Park Garden Main Street District, via email:
What were some classic food and dining establishments in the past?
The one that surprises people the most is the Krispy Kreme that used to be where Sushi Lola’s is now. It opened sometime in the 1950s. It is listed in the 1958 phone book, so that would make it one of the earliest Krispy Kremes in Florida. People still pine for Junior’s Diner; Bikes, Beans & Bordeaux Cafe; and P is for Pie [Bake Shop]. We need more restaurants! Not a dining establishment, but where Flower No. 5 is was once a liquor store called JW Liquors. (Also in the same 1958 phone book. You can learn a lot from those bygone relics.)
What makes the Audubon Park Garden District special in your opinion?
Neighborhoods can have true character and charm when regional and national brands can’t dominate the landscape for one reason or another. Our community has benefited from the fact that Corrine Drive is actually made up of numerous properties, all owned by different people with their own pursuits. It’s those locally owned small businesses that give the neighborhood its unique vibe and character. Stardust [Video & Coffee] set the tone years ago for quirky community engagement, so between that, Park Ave CDs’ many activities, Joybird Books’ programming, our own community events, and everyone else, I’d say it’s just a cool, authentic place.
What are some popular things to do and eat in the District?
Kelly’s Homemade Ice Cream — which makes all their ice cream by hand in their Corrine Drive location — is the obvious top answer here, but I want to give them a special shout out for their Banana Pudding Ice Cream. It’s literally my favorite ice cream of all time anywhere. Looking for a crazy amount of food for a crazy low price? Totzilla at Stardust does not disappoint. In fact, I want Totzilla right now. The salmon and avocado flatbread at Lobos Coffee Roasters is my go-to there every time, as is their fresh, handmade limeade. I keep saying I’m going to get their limeade to go and then walk over to Stardust and pay them to put a shot of Tito’s in it. I think that would be sheer perfection. Finally, the Florida shrimp and white bean dish at Redlight Redlight is heaven for $15. So good.
What are some new things happening this year in the District?
We’re doing Night Owl Thursdays now, where participating shops stay open until 8, and one Thursday night a month we’re bringing in live, outdoor music, a wine stroll, games and more.
Featured Stops and Eats in Audubon Park Garden District
Soups: Cheesy Tomato And Spinach With Cheese Tortellini Soup, Cheesy Tomato And Spinach With Cheese (No Tortellini) Soup, Creamy Cauliflower And Roasted Garlic Soup, Thai Coconut Seafood Soup, African Peanut Stew Soup, Chana Masala with Lentils and Rice Soup
MegaCon 2025 is one of the premier pop culture events in Orlando, Florida, taking place this past week from February 6 to February 9, 2025, at the Orange County Convention Center, and renowned for celebrating all things pop culture, including comics, sci-fi, horror, anime, gaming, celebrity autographs and experiences, and more.
It was really a blast especially checking out the Neverending Story set created by special effects artist John Marks!
2026 DATES ANNOUNCED: THURSDAY, MARCH 19 – SUNDAY, MARCH 22
Fans can already look forward to MEGACON Orlando 2026, as dates were announced for next year’s convention: Thursday, March 19 through Sunday, March 22, 2026.
MEGACON Orlando’s 2025 celebrity appearances included: Jude Law; Priscella Presley; Katey Sagal; Mel Gibson; the Howard Family; The Breakfast Club’s Molly Ringwald, Ally Sheedy, Anthony Michael Hall and Judd Nelson; the Weasley Family from the Harry Potter series; Stranger Things stars Joseph Quinn and Jamie Campbell Bower; Matt Smith; Ashley Eckstein; and many more.
Highlights from MEGACON Orlando 2025 included:
Special appearance by Todd McFarlane
Legendary comic artist Todd McFarlane, creator of Spawn and co-founder of Image Comics, made a special appearance at MEGACON Orlando, thrilling fans with his insights and iconic work. As one of the industry’s most influential figures, McFarlane captivated audiences with his stories, creative process, and groundbreaking contributions to comics. Attendees had the rare opportunity to meet the visionary behind Spawn and celebrate his lasting impact on the world of comics and pop culture.
A Once-in-a-Lifetime 40th Anniversary Panel with The Breakfast Club
Fans packed the room at MEGACON Orlando 2025 for an exclusive 40th-anniversary reunion panel of The Breakfast Club featuring Molly Ringwald, Ally Sheedy, Judd Nelson, and Anthony Michael Hall. The iconic cast shared behind-the-scenes stories, reflected on the film’s legacy, and even imagined where their characters might be today. With laughter, nostalgia, and heartfelt moments, the panel celebrated the lasting impact of this beloved coming-of-age classic, proving that The Breakfast Club remains just as powerful four decades later.
Anime fans checked out a Japanese-Style Maid Cafe and vintage Japanese Video Games
Maid Café Mikkusu brought its Akihabara-style maid café presentation, similar to the ones in Japan, to MEGACON Orlando. Fans enjoyed a kawaii meet and greet with the maids, a short stage performance, games, and other immersive elements. At Wasabi Anime’s Japanese Video Game, fans enjoyed the museum and interactive experience, which showcased consoles and games from the 1980s onward. Imported from Japan, fans had the chance to play anime-based games they might not have ever experienced before!
Cosplayers stole the show with incredible looks
Cosplay encounters were endless at MEGACON Orlando. Fans had the opportunity to strut their costumes on a Cosplay Red Carpet. Plus, fans once again participated in the Masters of Cosplay Grand Prix, for a chance to win prizes for their looks. For the first time ever, MEGACON Orlando hosted the Masters of Cosplay Grand Finale, where Cosplay award-winners from all over North America competed for the grand prize of $10,000.
New & Exclusive This Year
New additions for MEGACON Orlando 2025 include Anime After Dark, Comic Xplosion, Cosplay HQ, Book Nook, and Zen Areas, providing attendees with fresh and exciting ways to explore their fandoms. At Anime After Dark, attendees joined together for the ultimate celebration of anime culture and had the chance to meet their favorite voice actors, get autographs and dance the night away to the hottest K-pop hits. On Friday, February 7, 2025, MEGACON Orlando attendees were also treated to an unforgettable after-hours event at Universal Orlando Resort.
Orlando is home to some of the best restaurants in America, and more new restaurants are opening up every week it seems – which is a great thing for foodies here in Central Florida. Below are some of the…
10 Hot and New Restaurants in Orlando To Try in Spring 2025
Chubby Cattle and Wagyu House are two concepts under Chubby Group, known for AYCE Wagyu dining. Chubby Cattle offers BBQ and Shabu-Shabu, sourcing directly from prestigious ranches like Toriyama in Japan. They use a tiered pricing system (Silver, Gold, Diamond) with member discounts. Wagyu House complements its BBQ with premium seafood, also following a tiered pricing model. Both brands are expanding, with plans for over 70 locations by 2025 including right here in Orlando.
We spoke with April Li, marketing director about the two concepts to learn more – read on!
Wagyu House and Chubby Cattle BBQ/Shabu share many similarities but also have distinct differences. All three brands follow an all-you-can-eat (AYCE) concept. However, Chubby Cattle Shabu specializes in Japanese-style hot pot, while Wagyu House and Chubby Cattle BBQ focus on Japanese BBQ.
All three brands offer a three-tier pricing structure:
WAGYU HOUSE & CHUBBY CATTLE BBQ:
Silver tier is priced at $55 with a member price of $49.99.
Gold tier is priced at $75 with a member price of $65.
Diamond tier is priced at $85 with a member price of $75.
CHUBBY CATTLE SHABU:
Silver tier is priced at $45 with a member price of $38.
Gold tier is priced at $78 with a member price of $68.
Diamond tier is priced at $98 with a member price of $88.
Each tier includes everything from the previous tier, plus additional premium items. Beyond the extensive selection of appetizers—including sushi, hand rolls, fried dishes, vegetables, and seafood—we offer three types of Wagyu beef:
American F1/F2 Wagyu, sourced from Masami Ranch in Northern California, where we partner directly for ranch-to-table freshness.
Australian Full-Blood Wagyu.
Japanese A5 Wagyu.
Our $28 annual membership covers dining benefits for two guests per visit, providing a $10 discount per person and a complimentary birthday meal across all states under the same concept.
Among the most popular menu items are:
Japanese A5 Wagyu cuts, including A5 Short Rib, A5 Top Blade, and Full-Blood Wagyu Steak.
Salmon Nigiri & Scallop Sashimi with Caviar & Uni.
Beef Tongue Platter.
Frenched Rack of Lamb.
Wagyu House Atlanta is our largest location (13,000+ sq. ft.), featuring a stunning rooftop bar with an Atlanta city view. Compared to Chubby Cattle, Wagyu House offers additional premium seafood options such as:
Grilled Prawns.
King Crab & Jumbo Shrimp.
Premium Seafood Platter.
This combination of AYCE Wagyu, Uni, Caviar, Foie Gras, and King Crab offers an exceptional value for an $80 per-person BBQ experience.
The Evolution of Chubby Group & Their Wagyu Supply Chain
Chubby Group originally specialized in Chinese hot pot. However, after establishing our own Wagyu supply chain, we built a strong competitive edge. Unlike other restaurants that purchase Wagyu in portions cut, Chubby Group directly imports whole Wagyu cattle through exclusive partnerships.
We are the sole U.S. partner of Toriyama Ranch (Japan).
We have an investment agreement with Wagyu Master (S Food Inc.), Japan’s largest Wagyu exporter.
This allows us to optimize each Wagyu cut for different cooking styles across our expanding portfolio of Japanese BBQ and Shabu-Shabu restaurants.
We also tailor menus based on regional demographics and cost structures. For example:
Wagyu House Atlanta offers seafood platters and king crab because of lower labor costs, increasing value for customers.
Chubby Cattle Shabu in Duluth introduced spicy soup bases to cater to local tastes.
Wagyu Selection & Customer Experience
Our Wagyu offerings come from the U.S., Australia, and Japan, giving customers the flexibility to choose based on their preferred fat-to-meat ratio:
Japanese A5 Wagyu: Extremely marbled, melts in your mouth, but can be rich in large quantities.
Australian Full-Blood Wagyu: Slightly leaner, offering a stronger beef flavor.
American Wagyu (F1/F2): Crossbred with Angus cattle, making it flavorful yet less fatty, ideal for extended dining.
Guests at Chubby Group restaurants can explore these distinct textures and flavors to find their perfect Wagyu preference.
Upcoming Expansion Plans & Membership Program
Currently, Chubby Group operates 32 locations and aims to open 35+ more in 2025, reaching 70+ corporate-owned locations nationwide.
Our Chubby Club membership program will soon offer two options:
Annual Membership.
NFT Lifetime Membership.
Members will enjoy discounts, rewards, and exclusive perks across all locations. We also plan to expand partnership benefits, creating a more diverse community with 1000+ brands around the brand.
Upcoming Brands & Concepts (2025)
In addition to expanding our existing brands, we are launching more new dining concepts focused on affordable, fast-casual dining:
Chubby Bowls (Winter 2025, NYC): North America’s first robot-powered, Wagyu-focused, healthy Chinese fast-casual restaurant.
Chubby Don (Summer 2025, Arcadia, CA): A Japanese-style hamburger concept.
Chubby Dumplings (Summer 2025): Dim sum and noodle-focused eatery.
Chubby Tan (Summer 2025): A beef tongue specialty restaurant.
And the closest upcoming opening will be:
NIKU X (February 2025, NYC): A Michelin-recommended luxury buffet BBQ.
NIKU X Miami is also opening in Miami later in 2025 at 555 Washington Ave., Miami Beach, Florida 33139.
Blue Amphora is a new establishment off of Goldenrod in East Orlando specializing in daily-made Turkish baklava, not just desserts but also savory items like börek and Turkish paninis, alongside a warm atmosphere with high-quality coffee. We spoke with their team recently and visited to try some amazing Turkish breakfast! Read on!
Tell us about yourselves and your background – For those who have never been, how would you describe eating at Amphora?
Blue Amphora is a new establishment that stands out with its freshly made baklava, prepared daily. Our top priority is to serve our products at their freshest, every single day.
In addition to baklava, künefe, muhallebi, and other desserts, we also prepare savory delights such as börek and traditional Turkish paninis, using only the finest ingredients, all crafted in our own kitchen under the supervision of Chef Celine.
Instead of frozen or dry sweets, we focus on delivering a truly fresh and flavor-packed experience. For those visiting Blue Amphora for the first time, this is not just a place for desserts—it’s also a warm and inviting space enriched with high-quality coffee and delicious savory options.
Simit – Turkish bagels
What are your most popular foods right now?
Among our most popular sweets are our freshly prepared pistachio, walnut, Nutella, and cold baklava varieties. Additionally, for the first time, Chef Celine’s special recipe brings you Dubai Chocolate Baklava, a modern fusion of Turkish baklava and the unique pistachio texture of Dubai chocolate.
This exclusive creation, first introduced at Blue Amphora, offers a one-of-a-kind experience for chocolate and baklava lovers.
What is Turkish breakfast and Turkish coffee like?
A traditional Turkish breakfast features a satisfying spread of cheese, olives, tomatoes, simit (a circular Turkish bread similar to a bagel), börek (pastry), paninis, and hot Turkish tea.
Turkish coffee, with its unique aroma and frothy texture, pairs perfectly with our desserts. In addition, we offer specialty coffee varieties such as Pistachio Coffee, Ottoman Coffee, and Dibek Coffee, providing a unique taste experience.
What’s new and what’s coming up for Amphora this year?
This year, at Blue Amphora, we are expanding both our dessert and savory menus. Due to high customer demand, we will soon introduce the Traditional Turkish Amphora Kebab sandwich to our menu.
With our corporate orders and catering services, we aim to reach even more people.
Moreover, even before opening our physical store, we had already been shipping our freshly made baklava nationwide across the U.S., and we continue to do so by preparing orders fresh daily and shipping them the same day.
Did you know about This bakery called Sweet Bakery in Orlando inside iFresh market?
Sweet Bakery chef/owner Ken Lei worked at Saigon Market for over 18 years in their bakery before they closed their doors. He took over the bakery inside iFresh about a year or so ago. I love coming here to get sweet cream buns as well as the pineapple bbq pork buns and the fruit style Asian birthday cakes – classic! Their ube mochi buns are also super popular.
Sweet Bakery at IFresh Market 2415 E Colonial Dr, Orlando, FL 32803
For made to order cakes and buns, call 407-286-1632
On Friday, February 28, 2025, Chef Norman Van Aken will host an exclusive five-course dining experience at his acclaimed restaurant, NORMAN’S in Orlando.
The evening will begin with a cocktail reception and hors d’oeuvres from guest chefs Mario Pagán (Chayote), Clay Miller (The Ravenous Pig), Wendy Lopez (Reyes) and Ryan Ratino (OMO by Jont) followed by a celebratory five-course fine-dining menu with wine pairings. Guest chefs Ryne Wood from BACAN, Andres Mendoza (Citricos), Camilo Velasco (Tiffins), Stefan Riemer (Walt Disney World) join Chef Van Aken to present this special dinner. This celebration is part of a nationwide series leading up to Jacques Pépin’s 90th birthday in December 2025.
The campaign, which preserves, protects, and promotes Jacques’ legacy, directly supports the JPF’s educational initiatives including free instructional videos on the website, YouTube and social media channels, and the established Community Kitchens Support program, empowering people facing barriers to employment through culinary training. Funds raised will be used to enhance the Community Kitchen grants, all educational programs, and to build the new JPF Learning Curriculum available on a dedicated educational website for Community Kitchens nationwide.
Recently, The Jacques Pépin Foundation (JPF) announced Pathlight HOME as one of their Winter 2025 Grant Awardees, awarded this month. One of 16 recipients this round, Pathlight HOME is one of Central Florida’s first and largest providers of permanent supportive housing. In addition to the $10,000 grant, Pathlight HOME will receive JPF-branded aprons for their students and a group membership to the Foundation.
“The JPF’s mission is realized in part by supporting programs that create opportunities through culinary training, and giving grants to these important, impressive, local organizations,” says Rollie Wesen, Executive Director of the JPF. “Pathlight HOME’s Culinary Training Program focuses on serving low-income and formerly homeless individuals, providing them with valuable cooking skills as well as on-the-job experience at their Sobik’s Cafe. The program seeks to partner with employers who offer fair wages and benefits, and adhere to EEO and non-discriminatory practices. Following graduation, they offer ongoing support to all of their alumni. We’re proud to support this impactful program and provide tools they need to continue creating meaningful opportunities for their participants.”
Chef Norman Van Aken of Norman’s spoke with us regarding the upcoming fundraising event via email. Read on!
What inspired the menu for this special 90th birthday celebration of Jacques Pépin? Can you share some details about the dishes that will be featured in the 5-course dinner menu?
Chef Norman Van Aken: The Jacques Pépin Foundation is one I have belonged to for a number of years. They were in the very early planning stages of ’90 at 90’ when they caught a video I did in appreciation for his seminal culinary book, ”La Technique”. I have a “Treasure Books” series online and it starred in it. They contacted me about the campaign and thus the seed was planted! Each of the Chefs I chose, (superstars of Orlando all) were asked to do a dish that they felt showed the teachings of the great Chef. And the menu surely reflects his genius!
What does Jacques Pépin mean to you personally and professionally?
Chef Pépin was one of the true mentors to many of us coming up in the kitchens when “La Technique” and “La Methode” came out. The books were massively rich with more photography than any other of that era. For a person like me who didn’t go to cooking school they were a lifeline! I was basically a line cook struggling to learn the craft in the kitchens of Key West at that time. With his warmth, vast knowledge and precision my skill set accelerated. Soon I went from that line cook to positions that gave me more pride and financial enhancement.
Have you had any memorable interactions with Chef Pépin that you can share?
I have had the pleasure of serving him and his lovely family over the years. . His fantastic daughter Claudine and I became friends. She took the amazing photo of Chef holding a copy of my memoir that I sent to his home in Connecticut. I’ve also appeared in the video series of cooking hosted by the Jacques Pépin Foundation. Over my desk I have a hand-written note from him that warms my heart each time my eyes fall upon it.
What do you hope will be the most memorable moment of the evening for the attendees?
That remains to be seen! I imagine the guests will find different moments their favorite. I love that about life. It is like cuisine. We can all find the flavors in our own way that make us marvel, savor and remember through the years.
WHEN: Friday, February 28, 2025 at 5 p.m.
WHERE: NORMAN’S, 7924 Via Dellagio Way, Orlando, FL
RESERVATIONS: Dinner tickets are $240 per person with an optional $75 VIP Meet and Greet Cocktail Reception available for an additional $75. Guests can learn more and purchase tickets here.
With a legacy spanning generations, Jacques Pépin continues to inspire culinary enthusiasts worldwide. For more information about the campaign, including how to attend additional dinners, host an event, or participate in a virtual celebration, please visit the official campaign website: www.celebratejacques.org.
5-Course Wine-Paired GALA Dinner
$240* (20% gratuity included) + tax
Add-on our VIP Meet and Greet Cocktail Reception (only available with GALA Ticket Purchase)
$75 + tax
Highlights
–5-course fine-dining menu with wine pairing
–Seating for 90 guests
–Select group of Orlando chefs presenting various courses and hors d’oeuvres
–Pre-Dinner VIP Meet and Greet Cocktail reception available ($90 add-on only available with GALA Dinner Ticket Purchase)
GALA Menu with Chef Presentations
Ryne Wood, BACÁN
Foie Gras Tart
Mango Gelée, Whipped Crème Fraîche, Ancho ‘Fleur de Sel
Scallop “Black Tie”, Kombu, Black Truffle, 10 Year Old Sake
Additional Details:
–Part of the proceeds will support the Jacques Pépin Foundation, which helps transform lives through culinary education, and our Jacques Pépin GALA proudly supports the 90/90 Celebrations in 2025.
About the Jacques Pépin Foundation:
Founded in 2016, the Jacques Pépin Foundation (JPF) was created to honor Jacques’ generosity and passion for sharing his culinary knowledge. The JPF’s work is focused on teaching and inspiring all people to cook. Among our programs, we provide hundreds of hours of free instructional videos, available to all, through social media channels, YouTube and our website to teach and enhance cooking skills, and still more to JPF members with access to recipes and videos from renowned and inspiring chefs through our JPF members’ Video Recipe Book Cook with Jacques Pépin & Friends. Our existing Community Kitchens Support program provides grants, cookbook libraries, and other resources nationwide for workforce development, designed for individuals who are under-resourced, enabling them to achieve success through employment in the hospitality industry. The Foundation works with existing Community Kitchens to build their curricula, train aspiring hospitality professionals, and foster a supportive community, hope, and opportunity for a brighter future. The JPF is a 501(c)3 charitable organization. To support the JPF or learn more visit our website: https://jp.foundationand follow us on Instagram.
Turci Pasta in College Park is known for its house-made pastas and unique take on Italian cuisine. Next door, sister restaurant Turci Panino features Italian-style sandwiches. Owner Vinicius Turci spoke with us about their upcoming plans, new dishes on the menu, and his favorite restaurantsnear and far. Read on!
Tell us about your restaurant industry background before opening Turci Pasta?
I come from a family of Italian immigrants, and food has always been in my blood and in my family’s. Before opening my first restaurant in Orlando, I worked in maritime food export, but I always traveled extensively, searching for the best food and observing how different restaurants operated. I had always dreamed of having my own restaurant, and I was able to make that dream come true here in Orlando.
What makes College Park a special neighborhood for your business location?
College Park is a charming, residential neighborhood near downtown Orlando, known for its welcoming atmosphere, tree-lined streets and vibrant community. The area’s unique blend of Italian restaurants, cafes and local businesses creates an inviting environment for both residents and visitors, while community events and green spaces enhance its appeal. It’s an ideal spot for a business seeking a neighborhood with character and a loyal local customer base.
How would you describe Turci Pasta to those who have not visited yet?
As the name suggests, our main highlight is our pasta, which is made fresh right here on-site. We even have a kitchen window where you can watch the pasta being made every day. Additionally, I wanted to bring a homestyle touch to our restaurant — all our sauces are made from scratch here. We’re a family-owned restaurant, with just my wife and me as the owners. Being a passionate diner who appreciates restaurants around the world, I always observe the best and strive to bring that experience to our customers.
Another unique aspect is our signature dishes — Italian-inspired plates with my own creative touch — which have become quite popular.
What are the most popular dishes at Turci?
I believe my signature dishes are the most popular because, in many restaurants, dishes tend to repeat, but here I’ve created exclusive options to provide a superior experience.
The pear ravioli with pear in wine is a top favorite, along with my reinterpretation of beef Wellington, where instead of the traditional puree and vegetables, I pair it with potato gnocchi in a three-cheese sauce. Another beloved dish is our black truffle ravioli, served as an appetizer, and our green pasta tortellacci stuffed with prosciutto.
However, I believe the standout today is the purple sweet potato gnocchi, both for its flavor and the unique visual appeal it brings.
What fall dishes do you recommend?
For this season, we’ll be offering pumpkin ravioli with a three-cheese sauce, walnuts and a finishing touch of aged balsamic reduction — a sweet and savory blend that perfectly captures the essence of autumn. This dish is a seasonal item, not on the current menu, and will be available in limited quantities each day.
We hear you are a foodie. What are some of your favorite dishes — around town here in Orlando and around the world from your travels?
Yes, I love dining out — I do it every day! Here are my favorites in the city:
Asian: Tori Tori and Zaru.
Italian: A lot of people ask me about Italian in the area, and I really like Enzo’s on the Lake.
Steakhouse: Adega Gaucha — the experience is unique, with a level of service I haven’t seen elsewhere in the region.
Pizza: The team at Antica [Wood Fired Pizzeria and Market] does an excellent job here as well.
Latin Food: Mrs. Potato [Restaurant] and Hocca Bar.
Now, around the world, there are many options, but I’ll keep the list short:
New York City: Sant Ambroeus.
Las Vegas: Wing Lei.
Paris: Chez Janou.
Rome: Luciano Cucina Italiana, the “king of carbonara.”
Florence, Italy: Regina Bistecca.
São Paulo, Brazil: Da Marino.
Naples: L’Antica Pizzeria da Michele.
Madrid, Spain: Amazónico.
Tell us about Turci Panino next door. What should people order there?
The Panino we opened last year next to Turci Pasta was inspired by the top-rated restaurant on Tripadvisor, All’Antico Vinaio in Florence, which now has several locations worldwide, including recently in the U.S. We use only imported ingredients, and the bread is locally made. Our paninos are large, enough to serve up to two people, and we make all our own spreads in-house, like pesto, truffle, pecorino cream, black olive, and pistachio cream, among others. We also work with prosciutto, Italian salami, mortadella with pistachios and more. It’s well worth a visit!
What are some upcoming plans for you and your family?
There’s so much more to come! I love what I do, and I’m passionate about creating and entrepreneurship. We started with Turci Pasta then opened Turci Panino in Orlando. Now, we’re building Turci Osteria in Maitland, which should be ready by mid-next year. It will be an Italian wine bar with an exciting, completely new menu. We also recently acquired a restaurant in Winter Park, where we’re still settling in, and more details will be coming soon. I have other projects in mind, but I’ll focus on completing these first before sharing more about what’s next.
