Within the broader FSA, there are a number of sub-zones each of which may contain one or more food establishment, wine establishment, or food and wine establishment. In the figure below, there is significant sub-zone pooling between Lake Mary and Celebration and significant spacing between that core and the northern and southern extremes.
Restaurant
|
Cuisine
|
Web Site
|
Antonio’s
|
Italian
|
http://antoniosonline.com/
|
Bern’s
|
Aged Steaks
|
http://www.bernssteakhouse.com/
|
Bohemian Hotel -Celebration
|
Grill
|
http://www.celebrationhotel.com/dining/restaurant/
|
Capa
|
Spanish
Steakhouse
|
http://www.fourseasons.com/orlando/dining/restaurants/capa/
|
Capital Grille
|
Steakhouse
|
http://www.thecapitalgrille.com/home
|
Chatham’s Place
|
Fine Dining
|
http://chathamsplace.com/
|
Christner’s
|
Steak and Lobster
|
http://christnersprimesteakandlobster.com/
|
Cress Restaurant
|
Globally Inspired
|
http://www.cressrestaurant.com/
|
Del Frisco Double Eagle
|
Steakhouse
|
http://delfriscos.com/steakhouse/orlando
|
Eddie V’s
|
Prime Seafood
|
http://www.eddiev.com/home
|
Enzo’s
|
Italian
|
http://enzos.com/Welcome.html
|
F&D Kitchen & Bar
|
American
|
http://fdkitchenbar.com/
|
Highball & Harvest
|
Southern-Inspired
|
http://www.ritzcarlton.com/en/Properties/Orlando/Dining/
|
K
|
Farm-to-Table
|
http://krestaurant.net/
|
Kabooki Sushi
|
Japanese
|
http://www.kabookisushi.com/
|
Luma
|
Casual American
|
http://www.lumaonpark.com/
|
Mise en Place
|
Modern American
|
http://www.miseonline.com/restaurant/
|
Morimoto Asia
Norman’s |
Asian
New World |
https://www.patinagroup.com/morimoto-asia
http://www.normans.com/ |
Peperoncino
|
Regional Italian
|
http://www.peperoncinocucina.com/
|
Prato
|
Italian
|
http://www.prato-wp.com/
|
Ruth’s Chris
|
Steakhouse
|
http://www.ruthschris.com/restaurant-locations/lake-mary
|
Scratch
Spanish River Grill |
Small Plates
Spanish Latino Fusion |
http://scratchtapas.com/
http://thespanishrivergrill.com/ |
Terramia
|
Italian
|
http://terramiaaltamonte.com/
|
The Ravenous Pig
|
Gastropub
|
http://www.theravenouspig.com/
|
Victoria & Albert’s
|
Modern American
|
http://victoria-alberts.com/
|
Vines
|
Steak and Fine Dining
|
http://www.vinesgrille.com/
|
I need to reiterate that this restaurant list is based on my favorites and probably reflects my wine preferences. The steak offerings would pair well with my Bordeaux and Napa wines while my Italian collection is at home in Enzo's, Peperoncino, and the like.
Of the steakhouses, Bern's aged meats are legendary and a meal at the restaurant is incomplete without a tour of the meat aging room, the kitchen, and the wine cellar. Do not leave without doing dessert. I have captured one of my many great Bern's experiences in the following post (http://mowse.blogspot.com/2014/07/the-night-lights-went-out-at-berns.html). The 50,000 or so wines in the cellar are a legacy of the yeoman collecting effort by the restaurant's founder and is the raison d'etre for many a cross-country trip to the locale.
All of the other mentioned steakhouses will meet and exceed your expectations in terms of the quality of the food, level of service, and wine list. Capa is relatively new but has established a strong foothold with its tapas-inspired small plates and robust steaks. It also has an excellent wine list which was honchoed by Jill Davis as Sommelier before she left for Del Frisco's Double Eagle. I have eaten at the Del Frisco Double Eagle once in a pre-opening affair so have not yet rated its food. The wine offering is a stupendous 10,000 bottles which are attractively stored and displayed throughout the restaurant.
Other than Bern's, the restaurants I enjoy going to most are Victoria & Albert's, Cress Restaurant, Luma, Eddie V's, Norman's, Morimoto Asia, and Mise en Place. Of these, Morimoto Asia is the newest. Eddie V's is a member of the Darden chain but do not be fooled by this fact. Both the menu and wine list are extensive and of extremely high quality. As is the actual food. The environment is also extremely pleasing to the eye. This is probably the third or fourth best restaurant in the FWA.
Victoria & Albert's continues to roll along as a bastion of high-end fine dining even in the face of declining support for this style among area restaurants and patrons. The Chef (Scott Hunnell) is one of the most respected in Orlando and a a seat at his table was second only to season tickets at Lambeau Field in desirability. Disney has since amended its policy such that you have to be staying at the Grand Floridian in order to buy out the table. That was a bummer but we can still dine at the Queen Victoria Room and get the same menu as is being served at the Chef's Table. The problem is that a max of 16 people are so accommodated. Some of my experiences at V&A are captured in the following posts (http://mowse.blogspot.com/2014/07/victoria-and-alberts-queen-victoria.html and http://mowse.blogspot.com/2012/05/dinner-at-chefs-table-at-victoria-and.html).
The most interesting tastes grace your palate when you pay a visit to Cress Restaurant. Chef Hari Pulapaka (a math professor by day) and his wife Jenneffer (a Podiatrist by day) have created a treasure in the far reaches of the FSA; but it is worth the bother. These folks, along with Bill Budzinskifrom the Elusive Grape (the wine bar across the street), have given us something to look forward to every time we launch in their direction. Some stories about these two locations follow.
Of the steakhouses, Bern's aged meats are legendary and a meal at the restaurant is incomplete without a tour of the meat aging room, the kitchen, and the wine cellar. Do not leave without doing dessert. I have captured one of my many great Bern's experiences in the following post (http://mowse.blogspot.com/2014/07/the-night-lights-went-out-at-berns.html). The 50,000 or so wines in the cellar are a legacy of the yeoman collecting effort by the restaurant's founder and is the raison d'etre for many a cross-country trip to the locale.
All of the other mentioned steakhouses will meet and exceed your expectations in terms of the quality of the food, level of service, and wine list. Capa is relatively new but has established a strong foothold with its tapas-inspired small plates and robust steaks. It also has an excellent wine list which was honchoed by Jill Davis as Sommelier before she left for Del Frisco's Double Eagle. I have eaten at the Del Frisco Double Eagle once in a pre-opening affair so have not yet rated its food. The wine offering is a stupendous 10,000 bottles which are attractively stored and displayed throughout the restaurant.
Other than Bern's, the restaurants I enjoy going to most are Victoria & Albert's, Cress Restaurant, Luma, Eddie V's, Norman's, Morimoto Asia, and Mise en Place. Of these, Morimoto Asia is the newest. Eddie V's is a member of the Darden chain but do not be fooled by this fact. Both the menu and wine list are extensive and of extremely high quality. As is the actual food. The environment is also extremely pleasing to the eye. This is probably the third or fourth best restaurant in the FWA.
Victoria & Albert's continues to roll along as a bastion of high-end fine dining even in the face of declining support for this style among area restaurants and patrons. The Chef (Scott Hunnell) is one of the most respected in Orlando and a a seat at his table was second only to season tickets at Lambeau Field in desirability. Disney has since amended its policy such that you have to be staying at the Grand Floridian in order to buy out the table. That was a bummer but we can still dine at the Queen Victoria Room and get the same menu as is being served at the Chef's Table. The problem is that a max of 16 people are so accommodated. Some of my experiences at V&A are captured in the following posts (http://mowse.blogspot.com/2014/07/victoria-and-alberts-queen-victoria.html and http://mowse.blogspot.com/2012/05/dinner-at-chefs-table-at-victoria-and.html).
The most interesting tastes grace your palate when you pay a visit to Cress Restaurant. Chef Hari Pulapaka (a math professor by day) and his wife Jenneffer (a Podiatrist by day) have created a treasure in the far reaches of the FSA; but it is worth the bother. These folks, along with Bill Budzinskifrom the Elusive Grape (the wine bar across the street), have given us something to look forward to every time we launch in their direction. Some stories about these two locations follow.
The Elusive Grape
http://mowse.blogspot.com/2015/01/chef-hari-pulapakas-cress-restaurant.html
Cress Restaurant
http://mowse.blogspot.com/2011/11/james-beard-nominees-charity-dinner-at.html
http://mowse.blogspot.com/2011/09/central-florida-james-beard-nominees.html
Well the stories can go on and on but I think the point has been made. Right @marcygordon? Orlando is far from a foodie wasteland.
Last updated 12/1/15
©Wine -- Mise en abyme
No comments:
Post a Comment