Joseph Hayes rounds up some of his most recent favorite dishes and restaurants.
Chef Greg Richie, of the popular Soco, interprets Far East specialties at Baoery Asian Gastropub, such as a superb bowl of ramen with kim chi, but my favorite item is the Korean fried chicken “Twin Dragons” bao ($8, above), served on a fluffy steamed xiaobao bun. baoery.com
Nothing revives a chilled body like a bowl of udon noodles, and the nabeyaki hotpot ($16.95) at Yamasan Sushi & Grill is a knockout. Fat noodles cooked with tender chicken, fish balls, enoki and shiitake mushrooms and a pair of tiny quail eggs—it’s a heart-warming dish. yamasanorlando.com
Dixie Dharma at the Market on South makes a dish to enlighten the non-vegans in the audience: Georgia peach Sloppy Joe ($11). A bold combination of sweet peaches, sautéed onions and spicy BBQ sauce, it is a messy and savory delight. marketonsouth.com
Chef Pino Miraglia creates silken pasta right at the counter of Rome’s Flavours, and cooks an authentic pizza rustica. Thick, chewy and covered in fresh tomatoes and imported mozzarella, it is true to the best of Italy. Search for Rome’s Flavours on Facebook.
Krungthep, featured in our February sweets spectacular for their desserts, also makes one of the best sandwiches in town: green curry chicken ($9) with eggplant, red pepper and mozzarella—and it comes pressed between Olde Hearth Bread Company’s finest. facebook.com/krungthepteatime