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Brickell Restaurant Week

600 Brickell World Plaza.
Miami, FL 33131


Brickell and Downtown Miami is striving to be Miami's new culinary epicenter….

Brickell Living brings the inaugural Brickell Restaurant Week to the community highlighting the best cuisine and cocktails in the city.
Brickell Living will host its inaugural Brickell Restaurant Week (BRW) and its Kick Off Event, at the beautiful 600 Brickell World Plaza in the heart of Brickell, Miami on Thursday, May 12, 2016. The “Kick Off Event" will be supporting their 2016 beneficiary partner, the Irie Foundation.

Twenty-five percent (25%) of all net proceeds from ticket sales will be donated to this impactful charity. The Irie Foundation was founded by DJ Irie in May 2011. They seek to improve the lives of South Florida youth through education and extracurricular opportunities that may not otherwise be available to them.
Brickell Restaurant Week (May 12-19) is a restaurant promotion and marketing tool that celebrates the diverse culinary scene in Downtown Miami and Brickell created by locals primarily for enhancing community engagement and development.

Miami’s restaurant scene has exploded in the past few years. The greater Downtown Miami is bursting at the seams with more than 300 restaurants. Brickell Restaurant Week will feature special ‘prix fixe’ lunch and/or dinner options at Downtown Miami’s finest restaurants such as Area 31, Marion Restaurant, Touche, Americal Social, Segafredo, Akoya, Crazy About You, Dolores But You Can Call Me Lolitas and more.




During Brickell Restaurant Week, participating restaurants will offer a Prix Fixe option for lunch and/or dinner. Each option will include 3 courses (appetizer/soup/salad, entrée, and dessert) for lunch and dinner at the special prices listed below (excluding alcohol, tax and gratuities). Lunch is $20/pp and Dinner is $35/pp. 



Brickell Restaurant Week Kick-Off (May 12) will be a festive and fun night under the stars at 600 Brickell World Plaza. Guests will dine on delicious culinary tastings from over 25 local chefs, restaurants and specialty stores while imbibing on beer, wine and cocktails from the official Bar Sponsor, Blue Martini. 

A few sponsors and participants include FIU Graduate School or Business, Evian Water, MBU Consulting, Whole Foods, Pasion del Cielo, Casamigos Tequila, Fireball Whiskey, Maven Cocktails and much more! Listen to melodious beats by the DJ and enjoy a night out celebrating Downtown Miami and Brickell as a dining destination with the community.



Tickets to BRW’s Kick Off Event are now on sale! Pre-sale General Admission tickets are $50 per person and VIP tickets are $100 per person. Tickets available at:

http: BRWKickoff.eventbrite.com. Make sure to get your tickets now before this event sells out! For more information visit www.brickellrestaurantweek.com
General Admission ($50) ticket includes:

⦁UNLIMITED food and drink tasting from over 25 premier food & beverage purveyors!

⦁Access to Official BRW Kick Off Afterparty at Area 31 with 1 complimentary Casamigos Tequila cocktail

VIP Admission ($100) ticket includes:

⦁UNLIMITED food and drink tasting from over 25 premier food & beverage purveyors!

⦁Exclusive VIP Lounge Area!

⦁Exclusive access to VIP restaurant experience and a VIP bar (Blue Martini)!

⦁Exclusive 1hour preview!

⦁Opportunity to mix & mingle with other VIPs, Miami community influencers and leaders, participating chefs & beverage representatives and media!

⦁Access to Official BRW Kick Off Afterparty at Area 31 with 1 complimentary Casamigos Tequila cocktail
About Brickell Living Inc.

Brickell Living Inc. is an independently-held, media company and engagement marketing agency working with businesses and brands who want to penetrate niche consumer markets. They focus on driving behavior-changing results through the power of engagement. Brickell Living specializes in the design and execution of brand and sponsorship activation programs, cause marketing, b-to-c events, community building and mobile marketing. For more information visit www.ourbrickell.com or their popular Instagram page www.instagram.com/brickell_living

About Irie FoundationThe Irie Foundation was founded by DJ Irie in May 2011. The Irie Foundation seeks to improve the lives of South Florida youth through education and extracurricular opportunities that may not otherwise be available to them. With a particular emphasis on the arts, the foundation’s ultimate goal is to improve the graduation rate among the young people it serves. Middle school students will be mentored and encouraged to remain in the program through high school and will receive scholarship money towards college or trade school tuition. For more information, visit www.iriefoundation.org #INSPIRIE #ASPIRIE


Photos C/O Blue Martini 
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The Meatball Stoppe

7325 Lake Underhill Rd.
Orlando, FL 32822
(407) 270-6505
View Website Here

Last year, I told you about a little spot in East Orlando called The Meatball Shoppe. I say little enthusiastically though, because the shop is small inside, but full of great flavor and great character. That great character is attributed to the owners of this establishment - Isabella Morgia di Vicaria, a first-generation American, born of Italian heritage in Brooklyn, NY. and her Husband Jeff Morgia. You can see more of that review here

The Meatball Shoppe is now called The Meatball Stoppe, and they have added a few more things to the menu then just meatballs.

The concept of The Meatball Stoppe is to bring you the classic and traditional Italian meatball and then take it in a different direction. The menu is based on tradition fused with innovation that brings new life to the ‘classic meatball’. Patrons can expect to find a combination of an old world style with a retro feel and fresh originality. Everything from classic meatballs, to mediterranean style and the all new buffalo bleu chicken meatball is on the menu.

What's new is a selection of Italian favorites recreated as only Isabella could do with a selection of entrees titled Famiglia Favorites. It is here you will find such items as Baked Ziti, Eggplant Stack and Lasagna Bolognese. Additionally a few side items or starters have been added like fried calamari, bruschetta, caponata, and The Meatball Stoppe serves beer now too.


The Caprese Salad features tomato, mozzarella and a house made pesto.

The Bruschetta with crostini was pretty fabulous in a very decadent red sauce with fresh mozzarella melted in it.

I was very impressed with the Fried Calamari at the The Meatball Stoppe. I can honestly tell you..this is some of the best I have had in Orlando. The sauce had a bit of a bite to it as well. Very tender calamari, and it was served properly with the tentacles as well as the rings.

The Eggplant Sandwich is a winner. I admit, I have to have meat everyday, but I have some vegetarian friends, and If this was all I could eat...I'd be pretty happy without meat. This sandwich is stacks of fried eggplant with mozzarella, arugula, red onions and a pesto mayo on a focaccia bun.

New to the meatball section of the menu is the Chicken Parmigiana meatball with Buffalo Bleu Cheese sauce. A very tasty addition that is gluten free also.

The Eggplant Stack is a delicious stack of breaded eggplant with a mixture of imported cheeses and a roasted tomato sauce.

Of course you can never go wrong with Nona’s Traditional Italian Meatball with a fried egg in the top.

The Meatball Stoppe has always had great cannolis, and they are the perfect size.

 
Sfogliatelle is a traditional Italian pastry that is flaky on the outside and stuffed with a lemon ricotta filling. These are served piping hot and the filling just oozes out of them once they are opened. This was a very tasty treat.

Isabella believes her meatballs are special and are a representative of the best of many cultures including the Mediterranean and Latin American Countries. Jeff says his love of meatballs comes from the nostalgia that takes him back to when he was growing up, and they’re warm, inviting and are universally loved by all. 


Whether you are in the mood for some great meatballs or some really good Italian family favorites, stop by the Meatball Stoppe and say hello.

The Meatball Shoppe Menu, Reviews, Photos, Location and Info - Zomato
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MoviEola Returns to Lake Eola Park

512 E. Washington Street
Orlando, FL 32801

The city of Orlando's free monthly movie in the park series is back for summer 2016:

The City of Orlando invites residents and visitors to MoviEola, a free monthly movie series at Lake Eola Park in Downtown Orlando.

Beginning on Friday, April 29, and continuing on the last Friday of every month through August, a free, family-friendly movie will be shown on the East Lawn. The event will start at 6:00 p.m. with lawn games, the playground, music and food available for purchase at the park with the feature movie showing at 8:00 p.m.

Orlando is known as a City for Everyone and that includes being a place where individuals and families of all types can enjoy the unique experiences and quality of life found only in Orlando. MoviEola at Lake Eola Park is one of Orlando’s many family-friendly activities and amenities in our Downtown, which also includes public art installations, museums, cultural and art festivals, green spaces and playgrounds.


WHERE:
Lake Eola Park – East Lawn
512 East Washington Street
Orlando, FL 32801

WHEN:
April – August 2016 on the last Friday of the Month

Event begins at 6:00 p.m. - Movie starts at 8:00 p.m.


MOVIEOLA DATES AND FEATURES:

Friday, April 29, 2016 featuring “Inside Out

Friday, May 27, 2016 featuring “Goosebumps

Friday, June 24, 2016 featuring “Cinderella” (2015 Version)

Friday, July 29, 2016 featuring “Jurassic World” 

Friday, August 26, 2016 featuring “Minions
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Crimson Tavern

7499 Augusta National Dr.
Orlando, FL 32822
(407) 851-9000

Just a mile from the Orlando International Airport, you will find the Orlando Airport Marriott Lakeside. I’ve stayed at this hotel before, and it's a wonderful place for tourists and locals alike. I have also eaten at the hotels main restaurant Crimson Tavern on a few occasions. 

Crimson Tavern focuses on locally sourced cuisine with an impressive array of delights for breakfast, lunch, and dinner, and is redefining what hotel dining is all about. The property's management is comprised of a group of die-hard "foodies" and as a result, Crimson Tavern embodies what is on the cutting edge of the modern food movement: Farm-to-Table cuisine. 

Farm to Table has also gotten quite controversial recently as Laura Reiley, the food critic at the Tampa Bay Times wrote an article worthy of a Pulitzer Prize titled Farm to Fable. In the series of articles, Laura goes in depth to report and investigate how the average restaurant consumer is being lied to about where Tampa Bay area restaurants were sourcing their food from. You can bet this happens in Orlando and all over the country as well.

It's really a staggering article and worth a read if you love food like I do. Here is the link : Farm To Fable

I bring up the article from the times, because Crimson Tavern is one of the few restaurants that I know of, that you can see with your own eyes where they source food from. The restaurant has its own 2,500 square foot Chef's Garden and the culinary team works hard to develop partnerships with many of Orlando's best purveyors to source the finest ingredients available in the region. 


It isn’t too often that many of the items which appear on a diner’s plate come from just a few hundred feet away. In the restaurant’s own chef’s garden, diners are invited to take a stroll through the nearby 2,500 square foot area and see what is ready to be harvested and will soon end up on the menu or quite possibly, on their plate that very evening.

Executive Chef Anthony Hull also pulls from his own roots back in England and resurrects many old school cooking techniques including pickling, jamming, and preserving to prepare much of what diners see on the menu. Chef Hull, truly strives to define the “farm to table” culinary movement with a philosophy that includes a strong connection to the surrounding farms and artisans. They also invite the local farm community to grow for them, which helps these farms to sustain a way of life.

I was recently invited to a special Milk & Honey dinner where we sat outside in the chef’s garden. The theme of course was food and drinks made with or using milk and honey infused products in the ingredients.


Our first beer pairing was the Swamp Head ‘Wild Night Honey Cream Ale.” That honey you see next to the beer is from While the Sun Shines Apiary in Central Florida and is about as fresh and delicious as honey can be.

The Swamp head went really well with the first course of Charred House Ricotta with garden greens, preserved lemon and crispy garbanzo.

Our second course was a dish of local seafood that featured jumbo shrimp, fresh fish and crispy frog legs in a coconut curry sauce with cauliflower. This dish was paired with a Loveblock Sauvignon Blanc.

For our third course we had a rather special treat of a homemade ‘Fwaffle” which is a waffle made with Foie Gras served with crispy chicken skin sausage and honey braised shallots with a house vinegar gastrique.

The “Fwaffle” was paired with Ten Ten Havakon Milk Stout that gave a nice amount of sweet and bitter to compliment the meal.

In an effort to showcase how Chef Hull and his team recycle and reuse food in a variety of interesting ways, we were treated to house baked bread with a candle made of rendered lamb fat. As the candle burns, it creates quite a flavorful dip for the bread.

Our fourth course was a dish of milk fed lamb “Pot au Feu” with bunching onions, potatoes and heritage carrots. This was perhaps some of the most flavorful and tender lamb I have ever tasted. We were served “Sir Adrian’s Mead” for our drink...which is a house made alcoholic beverage made with fermented honey and various spices….and is very potent.

For a palate cleanser before our final course, we enjoyed Hibiscus Tea picked right from the garden.

Our fifth and final course for the evening was a fabulous Warm Olive Oil cake with house spun whey ice cream, smoked honey and strawberry.


Additionally, Chef Hull and his team looked closely at ways in which they could not just recycle, but reuse food scraps from the kitchen and came up with the following efforts, which are now in place:

-Coffee grounds are recycled and used as a natural pest deterrent in the Chef’s Garden


-Scraps from the roasted beets are used to make the beet cured salmon appetizer.

-When fish are cleaned in the restaurant, the skins are boiled and pureed into cat food for the two rescue cats that live in the garden and keep the squirrels and snakes away.

-The kitchen dehydrates onion peelings to make onion powder, and mushroom stems for powder to add to the house-made steak seasoning for additional umami flavor.

-When there is an abundance of fresh herbs from the Chef’s Garden, they are dried to save and use at a later date.

-If there is an excess of any items harvested that cannot be used fresh, they are pickled and preserved.

-Beef fat is rendered and put into the Béarnaise sauce. The hotel is also experimenting with making beef fat candles, which can be served to guests who can dip bread in the fat as it melts.

-All bacon fat from breakfast is saved and used for braising greens, re-fried beans, and enriching the house-made barbecue sauces.

-The restaurant menus are printed on 100% recycled paper, and when damaged or reprinted, old menus are cut up and used as underliners in the restaurant.

-Used soap from guest rooms is given to a company called Clean the World who purifies it and reforms it into bars which are then sent to Third World countries.

From communal tables to private dining rooms and microbrews to wine flights, Crimson Tavern has the perfect evening for you. Regional charcuterie, international cheese plates and many other seasonal specialties all have a place on the menu. 


If you want a restaurant that is casual and friendly and offers locally sourced ingredients with an honest farm-to-table mentality that you can see up close and personal… stop by and say hello to Chef Hull and his team at Crimson Tavern.

The restaurant can fit 80 people, the private dining room can seat up to 16, and semi-private dining on the upper deck is up to 30 guests. Lunch is served from 11:00 a.m. to 5 p.m. and dinner is from 5 p.m. to midnight.

Crimson Tavern Menu, Reviews, Photos, Location and Info - Zomato
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Christner's Hosts 5-Course Grgich Hills Estate Wine Dinner

729 Lee Rd.
Orlando, FL 32810
(407) 645-4443

Christner’s Prime Steak & Lobster is hosting an interactive wine pairing dinner featuring wines from Grgich Hils Estate on Saturday, April 23 at 7 p.m. 

Guests are invited to join Christner’s Sommelier, Dan Colgan, along with Frank Markovich of Grgich Hills Estate for an evening of fine wines and delicious dishes from Christner’s menu in one of Christner’s private dining rooms.

For $130 per person (tax and gratuity included) guests will partake of five courses, each expertly paired with fine Grgich Hills Estate wines. Grgich Hills Estate, an award winning vineyard and winery located in Napa Valley, is dedicated to natural winegrowing and sustainability, farming each of its five estate vineyards without artificial fertilizers, pesticides or herbicides to handcraft its elegant wine portfolio.

The evening will begin with introductions by Dan Colgan, followed by five courses featuring:

-Reception: Grgich Hills Estate Fumé Blanc

-First Course: Crab Stuffed Shrimp paired with Grgich Hills Estate Chardonnay.

-Second Course: Seared Ahi Tuna and Caesar Salad paired paired with Grgich Hills Estate Merlot.

-Main Course: USDA Prime New York Strip, Chateau Potatoes, Sautéed Mushrooms, and Broccoli Au Gratin paired with Grgich Hills Estate Cabernet Sauvignon.


-Dessert: Chocolate Mousse paired with Grgich Hills Estate Red Zinfandel

For reservations, please call 407-645-4443


Christner's Prime Steak & Lobster Menu, Reviews, Photos, Location and Info - Zomato
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Ryan's Pizza

4 Harrison St.
Cocoa, FL 32922
321-634-5555


Ryan’s Pizza & Pub is a family owned and operated pizza restaurant located in the heart of Cocoa Village, FL. Since its inception in 2006, Ryan’s has grown to be the best and largest Irish pizzeria in Brevard County.

While the family restaurant has become famous for pizza, they also make fresh salads, subs and wings and offer a draft selection of fourteen different beers, including Guinness.

Ryan's used to be located at 405 Delannoy Avenue in the corner of Cocoa Village that the family pizzeria occupied for almost a decade. While the pies they served up were good, the space was tiny and cramped, so they have moved into a new two story location just up the street at 4 Harrison Street with views of the Indian River and Riverside Park in the newly renovated Parkside Place complex.


With Ryan's now in place, the transformation of Parkside Place is complete. What was once an empty space, is now a stylish and colorful block of businesses that includes Village Cycle Shoppe, Bobbi's at Parkside boutique, Village Idiot Pub, Daddy Ultra Runs running store and Grimaldi's Candies.

The new Ryan's almost doubles its seating, going from 150 to 287. Downstairs features brick muted greens and reds. Brick archways mark entries to the spacious kitchen and bar area. Picture windows across the front of the restaurant frame views of the park across the street. The design of the custom bar embraces the past with an Old World-feel of the original location.

The downstairs bar area includes reclaimed Brevard Hotel doors and wood-look floors to add warmth and texture but easy maintenance," she said. The Brevard Hotel, once a riverside landmark, was torn down in the 1990s. On the second floor there's a covered bar area, plus expansive seating on a shaded deck, all with panoramic views of the river.


Garlic Parmesan Waffle Fries are an excellent starter at Ryan’s. These waffle fries are covered in garlic butter, fresh chopped garlic, and Parmesan cheese. At $5.99 they were a good deal and more than enough for three people to share.

Pizza has always been the focal point at Ryan’s, and this one was just as good as I remember at the old location. We went big..real big as in a 24” pie. We opted for the Ryan’s Special with pepperoni, sausage, ham, bacon, beef, onions, green pepper, mushroom and black olive on a crispy, fresh crust with house-made sauce. We did leave olives off of one side for one of our guests. 

Since I’m in Brevard quite often, as I have family there, I am glad to see the further development of Downtown Cocoa and the whole area in general. The section where Ryan’s is at is quite a welcome addition with great eats, drinks and views of the river and the park. If you find yourself on the space coast any time, do yourself a favor and stop in at Ryan’s. 

Ryan's Village Pizza Menu, Reviews, Photos, Location and Info - Zomato

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Morimoto Asia - Beer Dinner with Crooked Can Brewery


1600 Buena Vista Dr.
Orlando FL. 32830
(407) 939-6686
View Website Here


If you have been keeping up with all things Disney, more specifically the rebranded Disney Springs, you have heard about the complete redesign and all of the new restaurants that are open, with more scheduled to open soon.

Morimoto Asia is one of those new restaurants that is located at The Landing at Disney Springs, which is an entertainment and dining retail district. With an overhaul and rebranding of this portion of the resort, Disney Springs is aiming to present a fresh and new face to the Magic Kingdom that is sure to be an extraordinary experience.

Morimoto Asia is the first collaboration with Patina Restaurant Group and Chef Masaharu Morimoto and the Japanese master chef’s first pan-Asian restaurant. Morimoto Asia offers an entirely new experience for guests, led by the creativity of Chef Morimoto, already one of the most inventive forces in Asian cuisine. The Patina Restaurant Group was built on the belief that culinary excellence is an art form, and that a superb visit to a cultural venue should be matched with equally inspired cuisine. This is a dynamic collaboration that has resulted in a restaurant that looks wonderful and delivers on the promise of culinary excellence.

Morimoto Asia is full of eye catching chandeliers, glass light sculptures and unique exhibition kitchens that showcase traditions like Peking duck carving and dim sum. Inside the 36-foot tall, two story layout of Morimoto you will find lounges, private dining spaces, and an exhibition glass encased kitchen that allows guests a behind the scenes glimpse of the culinary action. The second level sushi bar and lounge have a separate entrance.





The menu at Morimoto is described as Pan-Asian and was inspired and created by Chef Masaharu Morimoto, a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food.

Pan Asian food combines a little bit of everything from various Asian cultures, so at Morimoto Asia, you can find spectacular Chinese style spare ribs, Korean BBQ Kalbi short ribs, Vietnamese style Pho, Pad Thai cooked in the traditional Thai style, and of course lots of Japanese food with a large variety of sushi and sashimi.

Although Chef Morimoto has a wonderful selection of Sake and various other craft cocktails, beer goes with just about everything. As part of a special beer dinner pairing I was invited to, we were treated to a pairing from one of my favorite new brewers, Crooked Can Brewing Co. Crooked Can Brewery is an upstart craft brewery based in Winter Garden that is creating a cultural following with unique craft brews and excellent taste.


Our first course was the Spring Collection of Shellfish Ceviche that featured Alaskan king crab, Washington state mirugai (saltwater clam), Maine Uni (sea urchin), Salmon roe, and bean thread noodles. This was a very unique dish with all kinds of textures from the various ingredients that all worked really well together for a great starter.

The beer paired with the first course was Crooked Can’s seasonal Cherry Blossom Kolsch that will only be made for Morimoto Asia, and for a limited time. Very crisp and mild with excellent flavors and drinkability.

The second course was a Duo of Duck with Morimoto Peking Duck wrapped in flour pancakes, hoisin miso, apricot chili and scallions. The duck was accompanied with a consomme soup of daikon, carrots and foie gras. The duck was nice and crispy inside and full of flavor and the soup was a wonderful addition.

The second course was paired with Crooked Can’s Bock Humbug, which is a Dopplebock, or double bock which makes it a darker and maltier beer but slightly sweet with an ABV of 6.9%.

For our third course, we had a Trio of Chicken Satays with chicken skins, boneless chicken wings and chicken thigh with yuzo-kosho (a fermented chili and yuzu peel seasoning), Himalayan salt, spicy garlic glaze,peanut sauce and cilantro. All of the chicken was delicious and paired perfectly with Crooked Can’s Mc Swagger Amber Ale.

Our fourth course was Domestic Wagyu Sirloin “Ishiyaki” that is grilled tableside in a ceramic fire pot with a hefty cooking stone. This dish was served with kimchi fried rice cake, fresh wasabi and a smoked soy for dipping. Wagyu of any type is usually pretty good, and the one at Morimoto did not disappoint, and it was a fun experience to cook it yourself. This was paired with Crooked Can’s Stout beer that was very dark and full bodied.

Our fifth course, or the dessert course was Taiyaki, which is a Japanese style fish shaped pancake stuffed with sweet azuki beans. This was served with a matcha green tea gelato. I did bite the fish’s head off before I took a picture, but I couldn't resist trying the fun to eat dessert. Paired together with the gelato, this was a great ending to our food journey for the evening.

The dessert was paired with perhaps my favorite Crooked Can beer of all time… Cloudchaser. Crooked Can produces this wheat beer in the true Hefeweizen fashion that leaves it unfiltered and cloudy. The beer has unique flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum and notes of apples with little hop bitterness, and a moderate level of alcohol.

Although I had these on a separate visit to Morimoto Asia, It's worth noting the Morimoto Spare Ribs with cilantro and hoisin sweet chili glaze are probably some of the best you will find in Orlando. I don't say that lightly either..they are addictive and darn good.

Disney Springs is still being built up and undergoing a lot of change, but there are quite a few restaurants open already, and it's worth a trip to go visit… especially Morimoto Asia. The restaurant is beautiful inside and out with a two story dining space and they even have an upstairs outside section with a fun tabletop shuffleboard. The menu is fun and inviting and even the pickiest of eaters should be able to find something to eat.

Crooked Can is making its way into a lot of establishments lately, but the best way to get some is to go visit them directly at 426 W Plant St, Winter Garden, Florida 34787. They keep a steady rotation of current and seasonal brews on tap for consumption. They do Brewery tours on Sundays that max out at 12 people, so it's best to call ahead and plan a time at (407) 395-9520. You can find out more here: http://www.crookedcan.com

Morimoto Asia Menu, Reviews, Photos, Location and Info - Zomato
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