Orlando Area Dining News Roundup February 2, 2018: Paddlefish, Chronic Tacos, Wine Bar George and More

- Michelle Snow

Paddlefish at Disney Springs celebrates its 1-year anniversary on February 4, and In the spirit of its birthday, mention "Happy Anniversary" to receive $1 oysters all day Sunday at the restaurant.

In this week’s Orlando dining news round-up: several new soon-to-be open restaurants, and an anniversary special. Are you hungry? Let’s dive in…

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Paddlefish at Disney Springs celebrates its 1-year anniversary on February 4, and In the spirit of its birthday, mention “Happy Anniversary” to receive $1 oysters all day Sunday at the restaurant.

In honor of the anniversary, you can read our first review of the restaurant: Out And About: Paddlefish Elevates Waterfront Dining At Disney Springs.

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It looks like Chronic Tacos is coming to Dr Phillips in Restaurant Row. No word on an opening date but in the meantime, you can check out the menu at chronictacos.com.

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Ron Rupert has been named as Executive Chef for Wine Bar George. This marks a reunion for master sommelier George Miliotes and Rupert, who were both part of the opening team of the award-winning California Grill when it opened atop Disney’s Contemporary Resort in 1995.

The food menu will include a selection of small plates, sharable plates, cheese and charcuterie boards, and desserts. Wine Bar George is expected to open later this Spring.

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The Orlando Weekly reports Sonny Nguyen, chef/owner of DOMU at East End market, will open a traditional Japanese pub called Tori Tori in the Mills 50 District this summer. It will open in the space next to King Bao at 720 N. Mills Ave.

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Bungalower reports that the owners of Gnarley Barley have started working their new concept Big Time Streetfood Co, which will open next to Burton’s Bar on E. Washington Street in Thornton Park.

The menu will be small and feature handheld dishes like burgers and hot dogs, along with grab’n’go basket options.

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That’s it for this week. If you have any Central Florida dining news to share, drop it in comments or send it to us via our contact form. We’ll credit you if we use it.

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