Mia’s Italian Kitchen recently announced they are now offering a “Bottomless Dining” option to their menu, and we were invited to put it to the test.
If you aren’t familiar with the restaurant, it’s located on I-Drive, just south of ICON Park. Its menu is based on the memory of Alexandria Restaurant Partners’ founding partner Dave Nicholas’s great-grandmother Filomena Galeazzo Masucci, who arrived in the United States in 1904 from Naples, Italy.
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.
Earlier this month, I had the chance to visit Gardell Brothers Brick Oven Pizza in Hunter’s Creek, which was hosting the Peter Alden CD release party. I decided it was the perfect time to try out their food, too.
I started with their Pepperoni Bread appetizer. They take pizza dough, fill it with pepperoni and mozzarella, and roll it up breadstick style. You get three with marinara sauce for $5.25. They were so good! Like mini-pizzas you can dip. I would definitely get this again.
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.
Yesterday afternoon we headed out to the Four Seasons Orlando Resort at Walt Disney World. It’s a stunning place, but we were there to check out the Four Seasons Food Truck, which made a stop at the resort as part of it’s east coast tour.
The menu was prepared by Executive Chef Fabrizio Schenardi of the resort’s Ravello restaurant, and had a distinctive Italian flair.
We tried several items off the menu. The first was Arancini al Brasato, a ball of risotto with braised short rib and peas inside, coated in breadcrumbs and fried. It just exploded with flavor in my mouth. Everything was well-balanced, and I could’ve eaten these all day. Thankfully we only had two in the order, and there were other things to try.