Chef José Andrés has brought the talents of his culinary team to Disney Springs. And the results—from a spread of ribeye and piquillo peppers to a half-dozen kinds of paella—are mouthwatering.
At Sushi Pop in Winter Park, Chef Chau Trinh refines the concept and menu that has made his Oviedo restaurant a favorite. And the results are superb.
The poke phenomenon is thriving in Orlando, with plenty of homegrown and chain eateries to satisfy our cravings for the marinated-fish specialty.
Wolfgang Puck’s new venture at Disney Springs showcases the true talents of the famed chef, with standout offerings of pasta, seafood and pizza.
El Inka Grill draws on Asian and European influences for a culinary lineup that spotlights fish, ceviche and potatoes.
Bar 17 Bistro at Universal’s Aventura Hotel boasts great views and an inventive menu.
Two engineers walk into a Semoran Boulevard mini-mall and open a restaurant. And the result is no joke.
The menu at Southern Spice spotlights Indian dishes of a region that many diners may have overlooked. Notice is hereby served.
At Fig’s Prime, Victor Gonzalez demonstrates a mastery of many cuisines, whether Continental, American or Caribbean.
The H Cuisine mostly lives up to the buzz, as three chefs create delectable Turkish cuisine with a twist.
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.
Wherever he goes, Chef Tim Keating raises the level of culinary excellence. His latest success can be found at Urbain 40.
Some impressive food heroes team up lakeside to make the reinvented Waterfront a success.
A restaurant veteran takes an upscale fish camp vibe and runs with it.
Nearly two years old, Plant Street Market remains a foodie destination, with reliable mainstays and some tasty new entries for pizza and sushi lovers.
At Earls, Chef Simon Zanotto’s energy is reflected in the delicious diversity of the menu, from avocado toast to chicken and ribs.
Strong Water Tavern pairs small-plate gems and rum concoctions for a memorable experience at Universal’s Sapphire Falls.
From burnt ends to gator ribs, barbecue wizard Kenny Gilbert cooks up perfection at his Fernandina Beach eatery.
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.
Built on the site of a legendary lounge, Bulla Gastrobar dazzles with a tasty lineup of Spanish tapas, entrees and libations.
Norman Van Aken’s 1921 restaurant combines superb cuisine and artistry in the heart of Mount Dora.
The flatbreads shine at Lake Nona’s Canvas, which is worth the drive for its takes on Latin, Caribbean and Cuban creations.
The small plates at Tapa Toro are a delightful mix of Spanish and Mediterranean influences. And the paella pit cooks up tasty experiences aplenty.
Tiffins at Animal Kingdom wows with a fascinating theme and otherworldly takes on fish and lamb.
Subtle flavors win the day over fiery spice at Black Rooster Taqueria.
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.
From ribs to shrimp and grits, Outpost Neighborhood Kitchen adds seasonal spice to College Park’s dining scene.
Whether cooking snapper or spoonbread, Slate’s Dominic Rice is a master of textures and tastes—and he operates a mean oven.
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.
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.