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.
From pastas to hearty beef dishes, Itar Bistro and Market superbly melds the flavors of Italy and Argentina.
A fantastic lodge setting combines with flavors of the Northwest to make Artist Point a prime Disney draw.
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.