In this week’s Orlando dining news round-up: new openings, new brunches, special dining events, and a couple of closings. Are you hungry? Let’s dive in…
1921 by Norman Van Aken will start Sunday brunch service November 13. The menu is a la carte and features dishes such as Corn Tamale Scramble, Acorn Squash Salad, Chicken & Waffles served with Asian spiced syrup, and the Full Moon Saloon Fish Sandwich with frites.
Hours are 11:30am to 2pm, and reservations are suggested. The restaurant is located at 142 East 4th Avenue in Mount Dora.
In this week’s Orlando dining news round-up: new brunch offerings, new openings, and two closings. Are you hungry? Let’s dive in…
DoveCote debuts a new Sunday brunch on November 6. The brasserie-style brunch menu features a variety of French-inspired dishes by Chef Clay, including his signature Croque Madame , Chicken & Sausage Casserole, Pearl Sugar Waffle and, of course, a classic French Fine Herb Omelet. Costs are a la carte.
In this week’s dining news round-up, several new openings, a beer dinner, and a pub crawl around the world. Are you hungry (and thirsty)? Let’s dive in…
The former Funky Monkey Wine Company space on Mills Ave is again changing to another brand, as the owners of FMI Restaurant Group are partnering with Hell’s Kitchen contestant Chef Ashley Nickell to open Restaurant ASH.
In this week’s dining news round-up are several chef’s dinners, free sushi, a new opening, an a closing. Are you hungry? Let’s dive in…
The COOP launches “A Southern Affair,” a new cooking demonstration series this month on March 16. Chef-owner John Rivers and Chef Whitney Miller will kick off the first demo with Crawfish-Pimento Mac n’ Cheese and White Chocolate Bread Pudding Beignets.
In this week’s dining news round-up, a closing, chef’s dinners, and new openings. Are you hungry? Let’s dive in…
Nine Dragons at Epcot‘s China Pavilion has a new prix fixe lunch menu in honor of the Year of the Monkey. The menu offers three courses for $17.98: Appetizer of spring rolls or pot stickers; a choice of three entrées – Happily Family (with sliced chicken breast, beef and shrimp stir fry), Moo Goo Gai Pan (with stir-fried chicken breast, mushrooms and snow peas), OR General Tso’s Chicken Buns Lunch Box (with three steamed buns and hot-and-sour soup); dessert is strawberry-red bean ice cream or ginger-caramel ice cream.
In this week’s dining news round-up, Dragonfly Robata hosts a sushi class, Cask & Larder’s brunch extension, new openings, plus much more. Ready?
Dragonfly Robata Grill & Sushi will be hosting their second Behind the Knife: Sushi Class on Saturday, December 19. Cost is $60 per person and during the course, Chef de Cuisine David Song will provide his students with the tips, tricks and techniques it takes to make perfect sushi rice, and how to recognize sushi-grade fish based on color, texture and smell.
In this week’s dining news round-up, we bring some tasty news about a new Mexican restaurant, new happy hours and lunch/brunch offerings, other new openings, and more…
Saint Anejo Mexican Kitchen + Tequileria has set November 9 as their soft opening date at their Winter Springs location (5248 Red Bug Lake Rd). The Mercado style demo kitchen will offer a 360 degree view of fresh food being prepared right in front of your eyes.
The food is traditional Mexican, drawing from all the regions of Mexico like street corn from Guanajuato to 24 hour slow roasted XX Equis Carnitas from Michoacán and Habanero Spiked Short Rib from Mexico City.
One of my favorite things about living in Orlando is I’m always discovering tasty places to eat, and last week was no exception.
Thanks to my new friend Kayla Becker of Orlando My Way, I found myself with a small group of local foodies at Stefano’s Grill in Dr. Phillips.
Stefano’s Grill is helmed by its namesake, Chef Stefano Tedeschi and his lovely wife Mary, and is described by them as an Italian Chophouse. The atmosphere is welcoming, and the seating can accommodate larger groups such as ours, as well as couples and families. Lighting is low and the color scheme is dark browns and reds.
American Gymkhana, the modern Indian restaurant that recently opened in Dr. Phillips has announced they will begin serving weekend brunch starting January 17.
Offerings for the brunch include egg dishes, like the Desi omelet with serrano chili; savory dishes, like the Mumbai Frankie wrap with gymkhana chicken and sweet peppers; and sweet dishes, like Banjara Chicken & Waffles.
All dishes have a modern Indian spin on the ingredients and spices, making brunch here unlike anything else offered in Orlando.
My husband and I were recently invited to American Gymkhana for dinner, and we were eager to try this new restaurant out. We discovered this is an upscale place, perfect for a date night. Our children eat Indian food all the time, but I would think twice before taking them here, as the atmosphere is better for adults. The faire is modern Indian from the colonial India era. For this evening, my husband, Kirk, and I went as a date – no kids. Yay us!
We ordered two appetizers: the Tandoori Portobello, Broccoli & Onion skewer, and the Malpe Shrimp (seasoned with fennel butter-pepper and garlic-cilantro-curry leaf pesto). Both were very good. The skewer was more spicy than I normally order (yes, I’m a wimp), but my hubby thought it was great.
This last week we were invited to check out a new restaurant opening in Dr. Phillip’s “Restaurant Row” called American Gymkhana, which offers what they call “Modern Indian” cuisine. Over an evening of drinks and passed samples, we were able to try quite a few things off the menu.
We started the evening in the lounge area, dubbed Hunter’s Cocktail Lounge. A short menu of signature mixed drinks were listed, along with a few wine and beer choices. Based on the bartender’s recommendation, I opted to try the Adraki Punch, a citrusy punch featuring fig-infused vodka, homemade honey-ginger syrup, and a mix of lemon and grapefruit juices. It was tangy, with a hint of sweetness, and I felt it paired well with the food samples. We were also offered champagne while we ate.