As the year winds down, a look back at trends, arrivals, departures and convivial conversations.
Help us name the best restaurants in Central Florida, and you could win a dinner for two at a top restaurant!
At Fig’s Prime, Victor Gonzalez demonstrates a mastery of many cuisines, whether Continental, American or Caribbean.
We’re hopelessly trapped between morning and afternoon—and loving it. Here are some local best bets for the popular repast.
At Terralina, Tony Mantuano is drawing upon his grandmother’s culinary wisdom to create superb Italian dishes. And loving every minute of it.
Chinatown Plaza occupies a plain expanse on West Colonial Drive. But the flavors to be had at its eateries, bakeries and groceries offer a rich sampling of Asian cuisines, opening a new world to adventurous diners and shoppers.
From duck nachos to tuna poke, Roberto Treviño presents a magical Latin-Asian menu at El Buda.
Meet 13 women who bring incredible talent to a part of the O-town table that is dominated by men no more.
The Edison/Maria and Enzo’s complex at Disney Springs shines with superb food in fantastical surroundings.
Hunger Street presents delicious, authentic creations that include grilled cheese, fried avocado, and hibiscus flower.
Market to Table is a Winter Garden gem, with Chef Ryan Freelove offering a menu of seafood, fowl and more, enhanced by house-made seasonings.
Wherever he goes, Chef Tim Keating raises the level of culinary excellence. His latest success can be found at Urbain 40.
Reyes Mezcaleria, Jason Chin’s venture into Mexican cuisine, is a winner, with an experienced staff turning out both the familiar and fantastic.
Our dining critic journeys into the bizarre, healthy, spirited, "who knew?" and just plain cool and delicious. Lobster ice cream anyone?
Rick Bayless’ enthusiasm for authentic cuisine has brought a delightful restaurant to Disney Springs.
A restaurant veteran takes an upscale fish camp vibe and runs with it.
The Petrakis powerhouse trots out exemplary fare at The Polite Pig, sticking with local providers while continuing to reinvent their porcine empire.
Much has changed at Flying Fish. And the new cuisine created by Chef Tim Majoras is magnificent.
Nearly two years old, Plant Street Market remains a foodie destination, with reliable mainstays and some tasty new entries for pizza and sushi lovers.
Chef Daven Wardynski works wonders at the Omni Amelia Island Plantation Resort as a keeper of fine cuisine, not to mention bees.
From superb French cuisine to creative craft cocktails (and a heavenly happy hour), the restaurant earns its place as a downtown gem.
As Disney Springs nears completion, the new flavors dished out by famous faces are causing quite a buzz.
Norman Van Aken’s 1921 restaurant combines superb cuisine and artistry in the heart of Mount Dora.
From cheese sandwiches to meatballs, these restaurants zero in on one culinary category—and produce some tasty variations on a theme.
The fare is varied at culinary festivals cranking up for the fall. Here’s a guide to some favored feasts.
Owner Jason Chin and Chef Austin Boyd have elevated sushi and pan-Asian dining to a delicious new level.
Chef Douglas Braselman continues the 17-year tradition of tasty New Orleans cuisine at the Universal CityWalk gem.
Whether cooking snapper or spoonbread, Slate’s Dominic Rice is a master of textures and tastes—and he operates a mean oven.
In celebration of Orlando magazine’s 70th anniversary, we catch up with four previous inductees into our Dining Hall of Fame.
Our readers choose their annual favorites in dozens of categories, from bests for takeout and steak house to favorites for pizza and burgers. Plus, Orlando magazine Dining Critic Joseph Hayes weighs in with his top picks for notable newcomer, jazziest brunch, barbecue legend and more.
Creative cuisine abounds at three new eateries emphasizing the good earth.
At Urbain 40, Chef Jean-Stephane Poinard draws on his expertise and that of generations before him to create out-of-this-world French dishes.
Dining critic Joseph Hayes has searched the city for the yummiest sweet treats—from pies and chocolates made with TLC, to killer ice cream sandwiches and popsicles. So pick up a napkin, drop the calorie counter and dig into a slice of sugar heaven.
To the North Quarter Tavern, that is, where Chef Matt Wall raises the bar on bar food.
From seafood to fowl, the plates crafted by The Osprey Tavern’s Joseph Cournoyer-Burnett tell a story of delicious daring and creativity.