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.
Celebrating the achievements of five new inductees into our Dining Hall of Fame.
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.
Whether you crave flatbreads, fresh fish, or shrimp and grits, MOOR’s menu offers delightful culinary excursions.
Yes, they’ve come to take you away. So enjoy the journey with our mouthwatering guide, including an analysis of Burgermania, the Burger Bucket List, chains and local faves, a map of the burger galaxy, and the newest arrival in town: the O-Mag Burger. Wanna try it? Click on "Meet Beth'' for details.
Plant Street Market is home to more than a dozen culinary vendors who offer an eclectic mix ranging from wontons and chocolates to pretzels and brews.
Here’s some advice on navigating the finer-dining scene with children—along with who’s putting out the welcome mat.
With prime provisions and tiptop proprietors, Swine & Sons grabs a big market share of goodness.
From simple beginnings, the Southern staple has made itself right at home in the finest restaurants.
Five new inductees enter our Dining Hall of Fame.
At Txokos, Chef Henry Salgado uses a giant grill to perfection, turning out masterpieces of Basque cuisine.
John Rivers rules—again. The barbecue king’s venture into fried chicken, catfish and other down-home cuisine has produced pretty much perfection.
Capa at the Four Seasons grasps the true meaning of tapas with flavorful aplomb. But Chef Tim Dacey can also cook up a mean Porterhouse.
At Soco, Chef Greg Richie delivers down-home cuisine highlighted by creative international twists.
From his wild child past to his transcendental philosophy about food, Chef Norman Van Aken remains every bit as colorful as his matchless Florida cuisine.