Sushi Lola’s chefs are always on a roll out front, while the back kitchen turns out tasty Korean dishes.
With its menu of Asian, Latin and Continental influences, Kasa shines downtown.
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.
With dazzlingly authentic dishes, Mamak brings the flavors of Malaysia to Orlando.
Francesco’s offers primo pizza, along with a bounty of other Sicilian delights.
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.
RusTeak glides into College Park with a prodigious range of offerings, from steaks and flatbreads to a venison burger and sweet potato “tots.’’
The white-jacketed servers and supper club atmosphere complement the superb seafood choices at Ocean Prime.
With a combination of Latin, African and American flavors, Pig Floyd’s is the real thing—and really good.
With simple ingredients, exemplary preparation and a wealth of experience, Chef Scott Copeland has hit on a winning recipe at Artisan’s Table.
At Highball & Harvest, Chef Mark Jeffers serves up scrumptious Southern fare in posh surroundings.
The Spanish mainstay is the star at Fuego, which offers a tasty selection of hot and cold dishes at its dining room inside Celebration’s Meliá hotel.
Schumann’s Jäger Haus, the Mulvaney brothers’ venture into German cuisine, is a winner all around, from schnitzel to spatzle.
At Hamilton’s Kitchen, Chef Marc Kusche excels with European accents on everything from pork belly to snapper.
A chef’s dreams come true at Tartini, where pizzas and pasta dishes are meticulously crafted works of art.
From pierogis and schnitzel to a stunning apple strudel, family-run Chef Henry’s is bursting with Eastern European delights.
Yuki Hana, with its exotic takes on sushi and more, carves out a place on the thriving Japanese dining scene.
From pork chops to Korean fried chicken, Chef Ryan Vargas infuses Emeril’s Tchoup Chop with creativity. And he can do wonders with the sizzling robata grill.
Three intimate eateries have taken over old spaces, with a common thread of reuse, repurpose and refresh.
Brown’s New York Deli brings a delicious kosher slice of the Big Apple to Maitland.
A makeover freshened up the menu and dining room, but left intact the Disney mainstay’s 19-year tradition of superb food and an outstanding view.
Eddie V’s makes a formidable mark on Restaurant Row with superb seafood, steaks and service.
Cappadocia draws on a diverse food history from the homeland, with charcoal-grilled meats that are out of this world.
Chef Henry Moso watches and learns from others—and Kabooki Sushi diners are reaping the benefits.
With items like duck lovers pizza and buffalo burgers, The Smiling Bison takes ‘bar food’ to new heights.
From an on-site brewery to dazzling smoked dishes, Cask & Larder beckons diners to make themselves at home.
Santiago’s Bodega offers tasty tapas in an inviting space, but some kinks need ironing out.
With its modern Mediterranean flavors, the casual Carmel Café & Wine Bar is cause for celebration in Winter Park.
At B&B Junction, in the old 4 Rivers spot, Aaron Quinones crafts creative burgers as well as a superb mac ’n cheese.
Some bear goofy names, but the sandwiches, soups and salads at That Deli are seriously good.
The Vietnamese comfort food at Ha Long Bistro is deliciously predictable—but with a few surprises.
At Wasabi in Florida Mall, the meal is on the move atop conveyor belts. So bring the kids and grab some fun.
There’s a whole lotta cooking going on at Hotto Potto—and you’re doing it.
A tasty dish at a department store eatery? That’s just one of five unexpected culinary pleasures that dining critic Joseph Hayes found hiding in plain sight.