We start the year off with a lot of Orlando dining news. In this week’s round-up: new openings, new chefs, and some local beverage news. Are you hungry? Let’s dive in…
The Southern-inspired, farm-fresh restaurant PB&G at Four Seasons Resort Orlando now has its own custom bourbon.
In partnership with Four Roses Distillery in Lawrenceburg, Kentucky, this particular bourbon has been aged in a charred oak barrel since October 2004, and is made up of 60 percent corn, 35 percent rye, and a 5 percent malted barley base.
In this week’s Orlando dining news round-up: chef’s dinners, new openings, and festivals. Are you hungry? Let’s dive in…
Christner’s Prime Steak & Lobster is hosting another of their Cutting Board Dinner Series on Friday, October 21, with the Chateau Ste. Michelle Wine Dinner. Enjoy four courses, including the main course of USDA Prime Strip with Osage Spinach and Chateau Potatoes. Cost is $135 including tax and gratuity. For reservations, please call 407.645.4443.
I love pretty much all Italian food, but I love it even more when the restaurant can make me crave a dish a week later. That happened after a recent visit to The Meatball Stoppe on the east side of Orlando.
Owner and chef Isabella Morgia di Vicari invited us to join a few other bloggers to check out her menu, and I enjoyed some of her twists on classic Italian dishes.
In this week’s dining news round-up, chef’s dinners, limited menus, and new openings. Are you hungry? Let’s dive in…
Emeril’s at Universal Orlando has a new head chef, Doug Braselman, and he’s introducing a new spring menu that will feature a lot of locally bought ingredients.
In this week’s dining news round-up, a new brunch, chef’s dinners, and new openings. Are you hungry? Let’s dive in…
Marlow’s Tavern Waterford Lakes is debuting a new Sunday brunch menu from 11:30am to 3pm.
Noteworthy dishes include Traditional Chilaquiles (corn tortillas melted in roast ranchero sauce with three fried eggs, sour cream, vine ripe tomato, avocado, cilantro and smoked chili cream), Chicken & Waffles, Lemon Ricotta Pancakes, and The “Champagne” of Breakfasts (Fried chicken sliders, apple-wood smoked bacon, breakfast sausage, juevos rancheros and house-made hash browns, served on a silver platter with a fresh cracked, ice cold Miller High Life).