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Something to Crow About

Subtle flavors win the day over fiery spice at Black Rooster Taqueria.

Superb Seito

Owner Jason Chin and Chef Austin Boyd have elevated sushi and pan-Asian dining to a delicious new level.

Exquisite Emeril’s

Chef Douglas Braselman continues the 17-year tradition of tasty New Orleans cuisine at the Universal CityWalk gem.

A Twist on Flavor

From ribs to shrimp and grits, Outpost Neighborhood Kitchen adds seasonal spice to College Park’s dining scene.

Slate of the Art

Whether cooking snapper or spoonbread, Slate’s Dominic Rice is a master of textures and tastes—and he operates a mean oven.

Power Plants

Creative cuisine abounds at three new eateries emphasizing the good earth.

Flavorful Heritage

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.

Head North

To the North Quarter Tavern, that is, where Chef Matt Wall raises the bar on bar food.

Flying High

From seafood to fowl, the plates crafted by The Osprey Tavern’s Joseph Cournoyer-Burnett tell a story of delicious daring and creativity.

Ship Shape

Whether you crave flatbreads, fresh fish, or shrimp and grits, MOOR’s menu offers delightful culinary excursions.

Best of Both Worlds

From pastas to hearty beef dishes, Itar Bistro and Market superbly melds the flavors of Italy and Argentina.

Strong Point

A fantastic lodge setting combines with flavors of the Northwest to make Artist Point a prime Disney draw.

Split Personality

Sushi Lola’s chefs are always on a roll out front, while the back kitchen turns out tasty Korean dishes.

City Light

With its menu of Asian, Latin and Continental influences, Kasa shines downtown.

Feel the Heat

At Txokos, Chef Henry Salgado uses a giant grill to perfection, turning out masterpieces of Basque cuisine.

COOP d’etat

John Rivers rules—again. The barbecue king’s venture into fried chicken, catfish and other down-home cuisine has produced pretty much perfection.

Tastes of Home

With dazzlingly authentic dishes, Mamak brings the flavors of Malaysia to Orlando.

The Pie is Cast

Francesco’s offers primo pizza, along with a bounty of other Sicilian delights.

Small Wonders

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.

Southern Expression

At Soco, Chef Greg Richie delivers down-home cuisine highlighted by creative international twists.

Sleek Teak

RusTeak glides into College Park with a prodigious range of offerings, from steaks and flatbreads to a venison burger and sweet potato “tots.’’

Prime Time

The white-jacketed servers and supper club atmosphere complement the superb seafood choices at Ocean Prime.

When Pigs Fly

With a combination of Latin, African and American flavors, Pig Floyd’s is the real thing—and really good.

Culinary Masterpiece

With simple ingredients, exemplary preparation and a wealth of experience, Chef Scott Copeland has hit on a winning recipe at Artisan’s Table.

Puttin’ on the Ritz, Y’all

At Highball & Harvest, Chef Mark Jeffers serves up scrumptious Southern fare in posh surroundings.

Tapas Temptation

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.

Luck of der Irish

Schumann’s Jäger Haus, the Mulvaney brothers’ venture into German cuisine, is a winner all around, from schnitzel to spatzle.

Inn Harmony

At Hamilton’s Kitchen, Chef Marc Kusche excels with European accents on everything from pork belly to snapper.

Vision Statement

A chef’s dreams come true at Tartini, where pizzas and pasta dishes are meticulously crafted works of art.

Comforts of Home

From pierogis and schnitzel to a stunning apple strudel, family-run Chef Henry’s is bursting with Eastern European delights.

Bloom Time

Yuki Hana, with its exotic takes on sushi and more, carves out a place on the thriving Japanese dining scene.

Top Tchoup

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.

Craft Trio

Three intimate eateries have taken over old spaces, with a common thread of reuse, repurpose and refresh.

Pure Pleasure

Brown’s New York Deli brings a delicious kosher slice of the Big Apple to Maitland.

Wish They All Could Be California Grills

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.

Sea Change

Eddie V’s makes a formidable mark on Restaurant Row with superb seafood, steaks and service.
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