Author: Joseph Hayes
Works of art too gorgeous to eat—well, almost.
Sweet dreams come true, like peanut butter satin pie and berry cream tarts.
From real malts to a monster sundae, it’s time to chill out.
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.
An update on the local food scene in Orlando.
Tampa and St. Pete boast an abundance of worthy new hotspots and legendary mainstays where you can eat, drink and be merry.
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.
Five intriguing cream liqueurs sure to fill your household with cheer.
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.
These days the multitudinous variety of rolls available from full-service sushi places just isn’t enough, so now there are choose-your-own adventure options. Choice is good.
Even though that old standby, Steak ‘n Shake, has been pairing, well, steaks and shakes for more than 80 years, the latest wave of burger joints has reintroduced milkshakes and house-made custard to a new generation.
Here are some Orlando-area favorites that have kept the hometown burger fires burning, some for decades.
These days, the almost insane number of burger variations is easily matched by the diverse creations of artisanal brewers.
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.
Fast casual burger joints are taking Orlando by storm.
Orlando has every fry style imaginable, curly and straight, shoestring thin and wedge thick, potatoes and veggies and chick peas—oh my!
Whether bare of embellishment or adorned with every imaginable trimming, hamburgers are a big, delicious business.
Benoit Glazer, Timucua have given us 15 years of beautiful music.
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.
Eye-opening treats from St. Augustine.
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 prime provisions and tiptop proprietors, Swine & Sons grabs a big market share of goodness.
Farm-Haus cooks up dinner to your door
Five new inductees enter our Dining Hall of Fame.
With its menu of Asian, Latin and Continental influences, Kasa shines downtown.
Chef Kathleen Blake answers the call of James Beard House.
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.
These 3 local hot sauce brands will add a kick to your next meal.
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.
Maxine’s, veteran chef focus on seafood.
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.
The Oviedo location of this multi-shop chain opened in November and is the first on the East Coast.
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.’’
Crowdfunding sites like Kickstarter let everyman help entrepreneurs achieve their dreams, from food trucks
to films.
The white-jacketed servers and supper club atmosphere complement the superb seafood
choices at Ocean Prime.
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.
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 upper end of International Drive is getting some eye-popping additions.
Victoria & Albert's, Cask & Larder draw national kudos.
Epcot's International Food & Wine Festival features new cuisines.
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.
