New Tastes!

Hotels

Newk's Eatery

1448 N Alafaya Trail
Orlando, FL 32828
(407) 601-1148
Newk’s Eatery is the latest arrival in the ever changing world of Fast Casual restaurants.

As time goes on the concept of fast casual keeps getting more popular in the United States. Maybe it’s because we are so busy and pressed for time, or maybe people like the simplicity of a place that does not offer full table service, but promises a higher quality of food.

Founded in 2004 by Don Newcomb, Debra Bryson and Chris Newcomb in Oxford, Mississippi, Newk’s was born out of a personal passion for the kitchen. Many of the staple menu items are from treasured Newcomb family recipes and that is how the “Newk’s” name came to fruition. The restaurant is committed to sourcing the finest ingredients with nothing that is pre chopped, pre sliced or pre packaged.

Inside you will find an open kitchen design so guests can see all the sights and smell all the smells of the meals that are being made. The menu consists of made from scratch sandwiches, salads, soups and California style pizzas using fresh and flavorful ingredients. As you walk inside Newk’s , you order your food, you pay, and then receive a number for your table. As you seat yourself a staff member will bring out your food when ready.

The centerpiece of all Newk’s restaurants is a pretty jazzy condiment bar. Here guests can find pickles, olives, peppers, roasted garlic, bread sticks, Parmesan, and a variety of hot sauces to add to the food they order.

Inside is very spacious and open with an option of booths or tables to sit at. If you are in a real hurry, there is also an area for grab and go food that features pre made sandwiches, soups and salads in a chilled display case.

The Cobb Salad has sliced flame grilled chicken breast, crumbled bacon, Arcadian mixed greens, diced hard boiled eggs, crumbled Gorgonzola cheese, sweet grape tomatoes, green onions, pecans, house made croutons and a creamy bleu cheese dressing. This salad was big enough to share with great flavors and texture.

The “Newk’s Q” pizza is a 10 inch pie topped with sliced flame grilled chicken breast, signature white BBQ sauce, crumbled bacon, ripe Roma tomatoes, jalapenos, house shredded mozzarella and provolone cheeses over a crust brushed with chili oil. I was really impressed with the crust and flavors on this pizza. It had a decent amount of heat and plenty of toppings.

During our visit we really enjoyed the food we tasted, and I can certainly say we will go back again. Newk’s menu is not only fresh, but it's also affordable. Only a few items top the $12.00 range with most items in the $7.00 to $9.00 range for really good quality food.

The Alafaya location is the first for Newk’s Eatery in Central Florida. The brand is looking expand to twelve corporate owned locations in the Orlando area over the next five years, and plans to grow to more than 300 units in the United States by 2018.

Newk's Eatery is open daily from 11:00 am to 10:00 pm.

Newk's Eatery Menu, Reviews, Photos, Location and Info - Zomato
Read more ...

Danketsu

11425 Lk. Underhill Rd.
Orlando, FL 32825
(407) 988-3093
View Website Here


Danketsu is the all new Asian Fusion restaurant on Orlando’s east side. Although there is a big focus on Korean BBQ, the menu has plenty to offer in terms of sushi, noodles, hot pot and other popular Asian dishes.

Fusion cuisine or fusion
 food, is a general term for the combination of various forms of cookery and is offered in several forms. Danketsu may not cross mix dishes with one another, but they are certainly a regional fusion restaurant. Regional fusion combines different cuisines of a region into a single dining experience like combining the various cuisines of different Asian countries. 

So the name Danketsu derived from Japanese, that is pronounced (don-ket-su) which means combination, union, and unity…. is a very fitting one.

The location on Lake Underhill was formerly a Hooters Wings, that has been closed for a few years now. The outside received a new paint job and got new signage, but the inside has been beautifully redone. The bar has a pretty cool mural painted on the wall with vibrant colors. Of course there are the obligatory super large TV screens with a large projector screen at the front of the restaurant. The main dining room is very open and spacious with plenty of regular tables and seating at the bar.


If you know ahead of time that you want Korean BBQ or Hot Pot, let the host station know and they will seat you in the section that has booths with tables that have built in burners and a table grill. Even if you decide after sitting at a regular table, they will gladly move you.

We started out with the Tuna Tataki that featured thinly sliced seared tuna served with ponzu sauce. The tuna was really good and delicately sliced with a very light sear.

Just to sample the quality of the sushi rolls at Danketsu, we ordered the Combo Set D. They have a decent selection of sushi, nigiri and sashimi on the menu with some pre selected roll options in the combo sets. The combo set D features a California roll, spicy tuna roll and a spicy salmon roll. The rice was nice and sticky and did not fall apart after dipping in soy, and the fish was fresh with a nice kick to it.


The Yakisoba noodles were the only disappointment of our evening. The noodles themselves were cooked well and had great consistency, but really lacked any flavor or toppings. For $13.00 I expected more chicken and vegetables.

The Miso Ramen was a very large portion and tasted exceptional. I would advise Danketsu to put more descriptions in the menu. Quite a few items lack any information that tells the guest exactly what they are getting. The miso ramen is simply listed as noodles in miso base, and that sounds rather plain especially when you look at the picture of the dish we got. Our server was also unsure of what the ramen came with.


Overall, we really liked Danketsu and since we live on the east side, we will certainly return. The prices are very reasonable and the portions are large. With two sake bombs, two beers and all of the food pictured above, our bill was $68.00... we had plenty left over for lunch the next day too. 

The restaurant is fairly new, so I will give them some more time for adjustments and training servers to know the menu better. On our next visit we are doing the Korean BBQ and a Hot Pot...so stay tuned for that.

Danketsu is open from 4:00 pm to 2:00 am Monday to Sunday, and features nightly drink specials like $5.00 sake bombs on Friday and various specials for sporting events.

Danketsu Menu, Reviews, Photos, Location and Info - Zomato
Read more ...

Tony Roma's

8560 International Dr,
Orlando, FL 32819
(407) 248-0094
View Website Here


By now, you should all be familiar with the Tony Roma’s brand. It's only one of the most popular and famous restaurants all over the world. The restaurant was even debated about in Ice Cube’s popular movie from 2002, Barbershop.

In case you didn't know, Tony Roma’s is a full service, casual dining family restaurant where you can find premier BBQ ribs and steaks in locations across the world. With over 150 family restaurant locations on six continents, Tony Roma’s is one of the most globally recognizable names in the industry.

Since its beginning nearly 40 years ago, Tony Roma’s has been focused on serving its signature Baby Back Ribs. The company has won numerous awards across the country for the “Best Ribs” and also has won nationally acclaimed industry recognition as “The Best Ribs in America.” Over time with different concepts and too many additions to an ever growing menu, the folks at Tony Roma’s felt the menu was drifting out of place a little bit and have decided to revamp every location and do a menu re-do.

The goal is to remind people that Tony Roma’s is still a great place for ribs and a variety of other dishes that every guest will be satisfied with, even if ribs aren't your thing. In addition to some crazy new and delicious ribs on the menu, guests will be delighted with an extensive selection of steaks and seafood entrees along with unique appetizers and mini desserts. 


If you don't feel like grabbing a table and just want to stop at the bar for a drink or two, the all new Bones & Bites menu will be appealing to you. This is a small plates menu where guests can order such things like 2 ribs at a time, bison sliders, meatballs and other items for a quick snack with lots of flavor.

The buildings for each location are being redesigned too, with a concept that will set a standard for the brand and future Tony Roma’s restaurants around the world. The flagship Tony Roma’s restaurant on International Drive in Orlando is currently undergoing this transformation. When it is all done, the 8,800 square foot restaurant will feature a new sense of arrival, new indoor/outdoor bar, three private dining rooms and brand specific decor.



The restaurant will have a dramatic entrance with a fire feature that welcomes guests as they step inside. A modern interpretation of a classic hand hewn style will be reflected in the interior design, with the use of mixed materials such as exposed box beams, warm wood floors, and painted tongue and groove walls.

Whether you choose to enjoy the the new indoor/outdoor bar, or sit inside, Tony Roma’s is aiming to be a gathering place where guests will enjoy an extensive collection of craft beers and cocktails, like this Crooked Can Cloud Chaser and Moscow Mule.

Even with new additions, the things that Tony Roma’s always did good will remain intact, including the always delicious Romarita’s.

Getting back to what made the brand famous, is of course ribs. So it was time to put some spin old favorites, like these all new Pastrami Pork Ribs that have been marinated for 48 hours in agave mustard glaze.

One of my favorite new rib entries that I tasted, was the Crispy Pork Ribs that have been deep fried and and tossed in a fiery Buffalo sauce. Frying Ribs is certainly out of the box thinking, and these were pretty amazing.


Along with some unique rib options on the Bones & Bites menu, guests will also find  items like the Bison Slider made with grass fed bison patties, American cheese, caramelized onions and sweet pickles.

In the appetizer section of the menu is where you will find the all new Chicken Lollipops. These are Frenched wings with fiery Buffalo sauce and bleu cheese coleslaw that are as unique as they are tasty.

If you need some roughage in your life, the entree salads have been redone too. This is the Chicken Caesar Salad which we really enjoyed. Other new salads include the Roasted Chicken Salad and a Kogi BBQ Steak & Noodle Salad.

Of course the World Famous Baby Back Ribs are as good as they have ever been. After all, this is what put Tony Roma’s on the map. Succulent, juicy and just fell right off the bone.

Something new to the American market is the Tender Marinated Lamb Ribs. These ribs have been very popular at Tony Roma’s in Malaysia. The lamb ribs are flame grilled in signature seasonings and finished with a savory reduction of honey and plum combined with fresh juice and hand cut ginger. I love lamb...in every form, and this lamb centric rib serving was just plain awesome.

Finishing out our evening we sampled two desserts. The first of which was the Crispy Brownie Bite Sundae with fried brownies topped with ice cream, caramel, fudge and strawberries. This dessert was chewy, sweet, crunchy and ridiculously good.

The Banana Cream Pie was our second dessert and every taste gave me warm thoughts of my grandmother's made from scratch banana pudding, with a few extra toppings.

The restaurant design facilitates all types of guest dining occasions, from couple’s night out to family and friends’ get togethers to business meetings. Guests can dine in one of the three new beautifully appointed private dining rooms with state of the art audio and visual equipment to make the most of any business meeting or casual social gathering. 

The dining rooms will seat between 30 to 60 people each with the ability to accommodate a total of 120 people. A designated Sales Manager will help plan every private dining event, coordinating all details and customizing menus to ensure each event is one your guests will not soon forget.

During the construction period, the restaurant will be closed for lunch, but open daily at 5 p.m. for dinner. Half of the restaurant re-do is done now, with completion of the other half expected by the end of September.

Tony Roma's Ribs Seafood & Steaks Menu, Reviews, Photos, Location and Info - Zomato
Read more ...

4 Rivers Smokehouse Launches 12th Location...



874 W Osceola Pkwy
Kissimmee, FL 34741
(844) 474-8377
View Website Here


The sophisticated quick service, Texas inspired smokehouse that is redefining the art of smoking one brisket at a time, has opened its 12th location in Kissimmee.

This new location adds to the brand's growing list of Florida locations. The 4,750 square foot building is located at 874 West Osceola Parkway in Kissimmee and opened its doors on August 10. The restaurant will employ 75 new team members bringing the employment count for the Central Florida based brand to 632. This Smokehouse marks the brand’s sixth opening in the Orlando area and 12th opening overall.

Sandwiches, Dinner Plates and Signature Stackers are among the many menu selections available at the new location. Signature Stackers rank among the favorite with items such as the Texas Destroyer with smoked brisket topped with onion rings, jalapenos and melted provolone cheese, or the Messy Pig with pulled pork between two layers of slaw, pickles and jalapenos.

The Smokehouse Cuban which is a grilled and pressed sandwich made with smoked pork and ham served on Cuban bread topped with layers of onion rings, pickles and melted provolone is also a hot item.

Similar to other smokehouses, this new location will have sweets on hand, including over sized southern inspired cookies, bars, innovative cupcakes and cakes on display at check out. Chef John Rivers’ cookbook, The Southern Cowboy along with his sauces and rubs will be available for purchase in store as well.

In addition to the new Kissimmee location, 4 Rivers Smokehouse announced its plans for expansion into Coral Springs later this year, with an additional location slated for Atlanta in 2017. The Kissimmee location will be open Monday through Thursday from 11 a.m. to 8 p.m. and Friday and Saturday from 11 a.m. to 9 p.m. For more information regarding the Kissimmee location, please visit www.4rsmokehouse.com.


4 Rivers Smokehouse, Kissimmee Menu, Reviews, Photos, Location and Info - Zomato
Read more ...

Chef Norman Van Aken's 1921 Is Set To Open This Summer...


142 E 4th Ave
Mount Dora, FL 32757
352-385-1921
View Website Here


Chef Norman Van Aken, Florida’s only multiple James Beard award winning chef, author of six cook books and a memoir, and known as the founding father of New World cuisine, announces his newest restaurant, 1921 by Norman Van Aken (“1921”).

Opening in Mount Dora this summer, the refined rustic restaurant has a forward thinking outlook on ingredients and culinary traditions that encompass the local community, as well as Florida cuisine.

Situated in a converted home built in 1921, the restaurant serves as a reminder that America, and its varying historic cuisines, are made up of a vast array of recipes and flavors imparted by a wide range of explorers and immigrants. These culinary styles have become entrenched in the land and local communities found throughout Florida and the world.

“With close access to some of the best local produce, meat, and seafood Florida has to offer, Mount Dora is a fitting location for us in terms of sourcing ingredients for our menu and connecting the restaurant with the local community that shapes our philosophy,” said Chef Van Aken. “I will be working directly with Chef de Cuisine, Camilo Velasco, to celebrate modern cooking while also incorporating time honored traditions of Florida.”

The philosophy of 1921 embraces sustainable practices when sourcing ingredients. The restaurant will work closely with local farms and purveyors within Mount Dora and the surrounding area, maintaining an allegiance to the local growers, producers and food artisans of Florida.

Chef Van Aken states, “1921 is my love letter to Florida and encompasses the totality of the state from its cuisine to its art to its culture and beyond. Just as the Modernist artists create their works from the tapestry of varying art styles, we create our menu out of the intricate matrix of cuisines found here.”

Working in collaboration, Chef Van Aken and Chef Velasco will serve up hand crafted cuisine from the state of the art kitchen. Menu offerings at 1921 will change regularly, providing guests the opportunity to experience a wide selection of fresh Florida flavors from snacks and starters such as the Grilled Okeechobee Mushroom Tostadas ($9), to flatbreads and salads like the Smoky Maduro Plantain Flatbread ($14) and Florida Avocado and Summer Squash Salad ($11).


Main plates include such items like the Wood Grilled Eye of Ribeye with red chimichurri marinated sweetbreads, ember roasted carrots and tomatillo ($36) and the Sour Orange Mojo Roasted Cornish Hen ($24), cooked in 1921’s wood oven.


The restaurant’s dynamic beverage and bar program will feature a library of unique spirits with multiple ice shapes as well as cocktails including barrel-aged, carbonated on tap, and seasonal creations. 1921’s Wine Director, Scott Geisler, will work closely with Chef Velasco to complement the menu, selecting from the restaurant’s list of global wines varying from eclectic to familiar, recent releases, and storied vintages. Additionally, the beverage program will highlight draft beers from multiple Central Florida craft breweries as well as a variety of bottled and canned beers from around the world.


The opening of Chef Van Aken’s highly anticipated 1921 restaurant completes the elegant Mount Dora Modernism Museum complex. The creation, design and execution of this exceptional cultural, shopping and dining collaboration is the brainchild of partner Main Street Leasing.  A feast for the eyes, as well as the palate, the restaurant features an extensive collection of artwork, with select pieces on loan from the Modernism Museum. This unique joint partnership between Main Street Leasing and Chef Van Aken brings the art of dining to life in its truest sense.

Reservations are available beginning Tuesday, August 16th by calling (352)-385-1921, or by going to http://1921nva.com/


Read more ...

Reggae Fest at Bahama Breeze

1200 N Alafaya Trail
Orlando, FL 32828
(All Locations)
(407) 658-6770
View Website Here



At Bahama Breeze, Caribbean inspired food, handcrafted tropical drinks, and a vibrant island atmosphere allows you to feel a million miles from home, any day of the week. Like sunshine on your face, it’s always warm and welcoming and a great place to gather with friends and share a tasty plate or two or five with no worries.

From trying jicama or plantains to jerk chicken pasta, you can enjoy the islands one taste at a time, discovering new flavors and favorites along the way. Every Bahama Breeze has live music in the evenings with Caribbean soul and contemporary tunes, musicians keep the energy lively and the atmosphere friendly.

This summer, you don’t have to go all the way to the Islands to celebrate Reggae Fest, because Bahama Breeze is having their own Reggae Fest until August 13th. This festival is bringing the “don’t worry, be happy” attitude to life with the sounds, tastes, sights and vibes of Jamaica. The night will take on a rhythm of its own as live music fills the air, while Jamaican food and drinks lift the spirits.

Since nothing says summer like good food, good vibes and good music, Reggae Fest will feature an outrageously delicious Jerk-Everything platter, party-friendly buckets of Red Stripe beer, and One Love, a new signature cocktail. Guests will also be treated to amplified sounds of summer inside the restaurant with signature reggae playlists from Gary Gunn as part of the brand’s ongoing partnership with the world-renown artist and music curator.



Bahama Breeze will turn up the party every Saturday during Reggae Fest, featuring live bands in all 36 locations across the country. Jamaican Jerk Saturdays will feature the top Reggae talent in each city, every week, so that guests can enjoy the best live music of the islands all summer long. While dancing their cares away to the sounds of of the Caribbean, guests can also experience pop up rum punch bars, games, giveaways and more.

A pair of One Love Cocktails got our party started with Malibu Banana Rum, pineapple, orange and guava juice..and topped with more Appleton rum. A very island style cocktail treat.

The Firecracker Shrimp were buttermilk battered and crispy fried shrimp with a Sriracha aioli that had a nice kick to each bite.

The Seared Sesame Crusted Ahi Tuna is served chilled with greens, tomatoes, cucumber and sweet mango glaze and was very fresh.

An Ultimate Pina Colada and a Bahama Mama served in pineapples are perfect drinks for an island getaway at Reggae Fest.

The Curry Goat is one of the special dishes for Reggae Fest and is served over a bed of rice. Curry goat is a big deal in Jamaica, and I've had it in Jamaica before… this rendition is pretty spot on from Bahama Breeze.

The Breeze Bites were pretty tasty as well with crisp fried yuca stuffed with melted cheese and cilantro-crema dipping sauce.

During Reggae Fest, Bahama Breeze will have Red Stripe Buckets available, as Red Stripe is the official beer of Jamaica. You can also mix and match too, like we did.

The crown jewel of Reggae Fest at Bahama Breeze is the “Taste Of Jamaica” platter. It's got pulled pork, jerk chicken, beef empanada, callaloo, sweet plantains, yellow rice and black beans for a full belly. The flavors are pretty on point, and this dish is enough to share.

The Rum Cake is offered year round and is made with Bacardi Oakheart Rum, topped with a handmade raisin butterscotch sauce and vanilla ice cream. Its one of my favorite desserts, and is a great way to end your night of dancing, singing, eating and drinking at Reggae Fest at Bahama Breeze.

The party is over on August 13th, but anytime is a great time to visit your local Bahama Breeze as they always have live music in the evenings and a great selection of cocktails and food.

Bahama Breeze Island Grille Menu, Reviews, Photos, Location and Info - Zomato
Read more ...

Glenfiddich Scotch Pairing Dinner at Spencer’s For Steaks & Chops


6001 Destination Parkway
Hilton Orlando
Orlando, FL 32819
(407) 313-8625

As Scotch continues to take the aged spirit market by storm, it has been discovered that food enhances and unlocks unique flavors within the brown liquor. 
Setting out to highlight the versatility and complex tasting notes of Scotch, the Hilton Orlando will host a one-night Glenfiddich dining event at Spencer’s for Steaks and Chops. 

If you are a connoisseur of fine Scotch, The Glenfiddich name should be very familiar to you. The Glenfiddich Distillery was founded in 1886 by William Grant in Dufftown, Scotland, in the glen of the River Fiddich. The Glenfiddich single malt whisky first ran from the stills on Christmas Day, 1887. Glenfiddich has now become the world's best selling single malt. It is sold in 180 countries, and accounts for about 35% of single malt sales. Glenfiddich is currently managed by the fifth generation of William Grant's descendants.

There’s no better way to truly appreciate a fine Scotch then to pair it with food that is even finer.

Taking place on August 9th, the Scotch themed menu will feature Glenfiddich 12, 15, 18, and 21 paired and balanced with delicacies such as diver scallops, lamb loin and dry aged New York steak. A Caramel Cheesecake finishes the meal and pairs with the fresh pear, warm honey, baked apple and sweet toffee tasting notes within the scotches.


Guests are invited to join from 6:30 p.m. until 8:30 p.m. The full menu can be found here and reservations are currently being accepted on OpenTable

-Glenfiddich Scotch Pairing Dinner: Tuesday, August 9, 2016 6:30 - 8:30pm $78 Per Person

-Hors D’oeuvres: sturgeon caviar, caramelized shallot crème frachie, toasted brochie filet tartar, truffle, caper-dijon dressing king crab, honey-lime compressed melon, feta Paired with Glenfiddich 12 Year

-First Course: Diver Scallop leek, poached pear, crispy maple bacon Paired with Glenfiddich 15 Year.

-Second Course: Lamb Loin dates, spiced pine nuts, grumpy goat cheese, mizuna, whisky honey vinaigrette Paired with Glenfiddich 18 Year.

-Entree: Dry Aged New York apple glazed carrots, potato bleu gateau, sauce bordelaise Paired with Glenfiddich 21 Year.

-Dessert: Caramel Cheesecake brûlée figs, spicy banana whisky sauce, chantilly.




Spencer's for Steaks and Chops Menu, Reviews, Photos, Location and Info - Zomato
Read more ...

Maddey's Craft & Cru

116 W Church St
Orlando, FL 32801
(407) 601-2692
View Website Here

Maddey's Craft & Cru is the all new restaurant in Downtown Orlando from Chef Jason Schofield. 

His name may seem familiar to those of you who frequent this blog or if you are just a foodie in general. Returning to Florida in 2011, Chef Jason joined the Hennessey & Coyle restaurant group as executive chef and oversaw White Wolf Cafe and established Wolfie’s PizzaMia in the Ivanhoe district known to us locals as the “Ivanhood”. It was there he pioneered an ambitious program of handmade pastas, fresh-baked breads and house-made charcuterie that I had the opportunity to sample...it was delicious indeed.

Since leaving Hennessey & Coyle in 2014, Chef Jason has dedicated himself to the establishment of Schofield Restaurant Group as a premier consultancy for hospitality businesses and elite private clients throughout the United States. One of his first ventures was the boutique sandwich shop, This ‘N’ That Eats, which you can see my review of here. The menu there focuses on global sandwiches, cured meats and cheeses, as well as coffee made in the traditional sense of the region.

At Maddey’s Craft & Cru, Chef Jason’s idea was to bring the past, present, and future together in a restaurant quite unlike any other in Orlando. The restaurant location has been a few different names over the years, but it is inside the Bumby Arcade on Church street, which is an iconic part of downtown Orlando’s history. The menu is full of comfort classics and unique dishes like short ribs with glazed onion, lengua lardoons and truffled purple yam mousse. There is also a Wagyu beef NY strip that is cooked sous vide then dipped in liquid Nitrogen and plenty of house made pasta dishes.


All of the artisanal pizzas are made with flour that is milled on site and used for pastas, breads and desserts. The mozzarella, ricotta, and ricotta solatta are also made in house from raw milk. As you walk inside, you can see the pizza oven that can cook a pizza in a mere 180 seconds.

In keeping true with his tradition of procuring and serving fine cheeses, meats and other accoutrements, Chef Jason has a nice cheese board and a charcuterie board on the menu at Maddey’s with a great assortment of flavors and textures that are cured in house as well.

With a carefully curated beverage program heavy on craft beers and vintage cocktails, Maddey’s aims to affirm that comfort food and drink isn’t a stale relic of the past. The Florida Mule (top left) is made with St. Augustine Vodka, and the Lost in Translation (front) is made with Colkegan Single Malt Whiskey.

The Arancini are on the Bar Bites portion of the menu and they are an immensely flavorful take on a classic Sicilian dish with Pork confit, English peas, sage pea puree and Parmesan.

The Angus Burger is a mouthwatering lean Black Angus beef patty with Orlando’s own Pane D’Or bakery Pretzel Bun, Green Tomato Jam and Cheddar Cheese. The burger is served with shoestring fries that have been fried in duck fat for an ultimate burger and fry combo.

The show stopper is the Perfect N.Y. Strip. This is Wagyu Beef cooked sous vide dipped in liquid nitrogen, then deep fried in beef shortening topped with sal de flur, bone marrow butter and beef jus, served with parmesan fries. As far I can say...it is the perfect NY Strip Steak.

As part of a monthly changing menu that will feature new dishes and seasonal items, we also got to try the Pork Loin with broccolini and whey grits. The protein, a very large loin that was more than enough for two people, was cooked perfectly with a nice savory flavor.

This last drink is a dedication to a friend of ours who passed away recently and way too soon. The Final Boarding Call, is made with Aviation Gin, Boomsma Cloosterbitter, Bols Maraschino and a Lime… little did I know this drink would be the last one shared with Coleen Burns.
Coleen had a million-watt smile and a laugh so contagious it'd brighten anyone's mood. She was an avid traveler, so the name of this drink is fitting as she took her final boarding call to a better place. 

Maddey’s has brought the taste of the Burroughs to the City Beautiful by making its home on Church Street, in downtown Orlando in an awesome space. Maddey’s Craft & Cru doesn’t cut any corners when it comes to quality and authenticity of flavors. Traditional ingredients and nostalgic flavors are creatively injected into contemporary and worldly twists in Chef Jason’s from scratch executions. Stop by and see them soon and grab a Florida Mule.

***Note - Maddey's is temporarily closed due to unforeseen circumstances but plans to reopen in September and hopes to see the return of familiar and new faces in the fall.

Maddey's Craft & Cru Menu, Reviews, Photos, Location and Info - Zomato
Read more ...