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Showing posts with label Craft Beer. Show all posts
Showing posts with label Craft Beer. Show all posts

The Parkview



136 S Park Ave.
Winter Park, FL 32789
(407) 647-9103
View Website Here



Downtown Winter Park has been known as a foodie destination for quite some time, and it's quite the popular spot for Winter Park Locals.

With restaurants like Luma and Prato with local celebrity chef Brandon McGlamery, The Coop by John Rivers and a host of other great restaurants that fill up the area, one is sure to find something great to eat.

The Parkview once upon a time was known as Eola Wine Company, which was a cool place to grab a glass of your favorite wine, or sample something new, but offered nothing in the way of food. Back in 2015 Eola Wine Company was sold, and the the location occupying 136 S. Park Avenue turned into The Parkview.

Chef Brad Holmes is the current executive chef, and he is doing everything in his power to make sure The Parkview gets its place on the map as an official destination for the cool kids and foodies alike that visit Winter Park.

Everything here is made using only the finest and freshest ingredients possible, when they are available. Chef Brad is also making sure all of his assistants know the menu inside and out, because he is very big on quality and consistency, and that's a really good thing.

The menu here has a big focus on small bites and bar fare, because after all, wine and food go hand in hand. Items like Baked Brie, Baked Gnocchi, Beer Cheese & Pretzels, Confit Chicken Wings, and a truly amazing Truffle Mac & Cheese are great items to enjoy while sampling a flight of wine, or enjoying one of the many specialty craft beers available.

The Confit Duck, Pulled Pork and the Roasted Artichoke crostini’s are enough to share, or simply enjoy it all to yourself. Charcuterie Boards and a variety of fresh salads are also plentiful here with assorted meats accompanied with local jam, house cured olives, chef’s butter, grapes, sweet pickled peppers, caper berries and walnuts, and a variety of fresh greens used in the salads.

If you require a more complete meal, Chef Brad and The Parkview have you covered there also, with a nice selection of chef’s specials and a flatbread selection that will leave you full and satisfied. Items like Braised Short Rib Wellington, Fresh Catch en Papillote, Roasted Lamb, Roasted Bone Marrow, Thai Curry Mussels and a Confit Duck flatbread are wonderfully delicious and wholesome meals to cure your dinner cravings.


The Birdwatcher is a wine flight of crisp white wines featuring wines from Montinore Estate, Font-Mars, Terranoble, and Pazo das Bruxas. If you are not sure what you want, or like, The Parkview has a good selection of flights to choose from. If wine is not your thing, they have an incredible craft beer selection too.

Spring Salad was light and refreshing and features field greens, poached pear, dried cherries, smoked bleu cheese, candied walnuts and a champagne vinaigrette.

The Roasted Artichoke Crostini is pretty outstanding with roasted artichokes, red pepper pesto, pickled red onions, arugula and Manchego cheese.

Truffle Mac & Cheese is quite a popular dish at a lot of restaurants these days, but the one served up at The Parkview is quite spectacular. This is made with smoked Gouda cheese, Crimini mushrooms, Parmesan, Truffle oil and bread crumbs. This is a great dish to share at the table, but one bite into it, and you may try to put it all away yourself.

Aside of being beautifully presented, the Roasted Lamb is herb crusted and served with sauteed olives, roasted red peppers, artichoke and spinach, Tzatziki sauce and chili oil for a slight touch of heat on the end.

The Fresh Catch en Papillote is a classic French style of cooking in a parchment packet that features fresh fish of the day, and this day it was fresh Yellowtail cooked with crab butter, summer squash, zucchini slaw, lemon and herbs and served along side roasted potatoes, and green bean almandine. This is a very traditional dish, and the flavor was nothing short of extraordinary.

Chocolate Mousse with bacon cookies was an off the menu special dessert and it was a wonderful ending to our time at The Parkview.


The Parkview still has an incredible selection of wines in its current form, but now they also have an incredible selection of food and craft beers.

Since the the transition from Eola Wine Company, they have had a couple of head chefs come through the doors and pretty much build a menu from scratch with a very small kitchen that only has the bare necessities.

When you consider this, and the quality of food and wine here, this place is pretty amazing, and Chef Brad is doing an excellent job of adding yet another great dining option to the historic Winter Park area.

The Parkview is open on Sunday to Wednesday from 11 am to 12 am, and from Thursday to Saturday from 11 am to 1:45 am. They serve food late here and they also have a really good weekend brunch and happy hour specials with Tuesday Trivia.


Parkview Menu, Reviews, Photos, Location and Info - Zomato
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Tin & Taco

40 W Washington St. 
Orlando, FL 32801
(407) 425-4340
View Website Here

Say hello to one of Downtown Orlando’s newest restaurants, and quite possibly the newest hot spot in the area.

Tin & Taco is the all new custom and craft taco bar on Washington Street in Downtown Orlando serving up craft tacos and craft beer.

This space used to be occupied by a place called “What's Your Beef” that was a deli with breakfast and lunch options. Tin & Taco offers tacos, chips and salsa, queso, canned craft beers and craft soda from Stubborn Soda on the fountain tap.

Everything on the menu is available as a taco, a burrito, a bowl or a salad... and for your late night drinking excursions, you can even get your menu selection put into a bag of Doritos. In Mexico they call that Dorilocos, and it’s quite the Mexican street food craze.

Rob Bair was a former part owner of Gringos Locos. He had the idea to start Tin & Taco as a more “grown up” version of Gringos with a focus on quality eats and craft beers that are good anytime of the day, not just after you have had way too much to drink.

The name comes from a basic idea: Tin = Craft beer served in cans only, and Tacos = Tacos.

I have been twice, and my assistant at Tastes of Orlando (Katie Hinton) and my wife, who both work downtown have practically made T&T their go to restaurant for lunch. So far, it’s been nothing short of awesome.

A look at the beer cooler full of craft beers from local breweries, like my favorite, Crooked Can, to more commonly known craft beers like Lagunitas and DogFish Head.

Chips and house made salsa with a side of Beer Cheese Queso. T & T makes a different queso every week using various beers from the cooler.

I tried the Boom Boom in burrito form for my first visit. The Boom Boom is certified Angus ground beef, pico de gallo, potato sticks, spicy boom boom sauce and rice. If you get this as a bowl, it is served over shredded lettuce. Very fun to eat and very tasty.

The Chick Magnet in bowl form features shredded chicken, pico de gallo, shredded jack and cheddar cheese, cotija cheese, cilantro garlic sauce and is served atop shredded lettuce and rice. Really great flavors all around.

Craft beer, out of Tin cans = Tin & Taco

The Tacosaurus on the left is full of ground beef, lettuce, jack and cheddar cheese, pico de gallo, cotija cheese, and most importantly Crushed Doritos. On the right is the Hail Caesar with chicken, Applewood smoked bacon, potato sticks, Parmesan cheese and Caesar dressing. What's not to like?

B-O-B taco on the left with chicken, Applewood smoked bacon, pico de gallo and homemade ranch. Notorious P.IG. on the right is made with slow & low braised pork, craft beer queso, spicy boom boom sauce, salsa and cotija cheese. Both were exceptionally delicious. All taco tortillas at T&T are first covered in cheese, then grilled just enough to make a cheesy crunchy crust.

The food here is not only delicious, but it's fun to eat in a cool atmosphere. Yes, this place is very small with a limited amount of seating, so depending on what time you come here, you may be sitting at a communal table, or your best bet may be to get your food to go.

The food comes out in a timely fashion and the staff here is always on top of things and can help answer any questions you may have about the menu. They are always changing the beer queso and adding new specialty tacos throughout the month, so stop by sometime soon and have a burrito, a bowl, a taco, or just get it all put into a bag of Doritos.

Tin & Taco is open from Monday to Thursday from 11:00 am until 9:00 pm, while staying open late on Fridays to 3:00 am. Saturday hours are from 6:00 pm till 3:00 am and they are closed on Sunday.

0Tin &  Taco Menu, Reviews, Photos, Location and Info - Zomato
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Hourglass Brewing

480 S. Ronald Reagan Blvd
Longwood, FL 32750
(407) 262-0056
View Website Here


Founded in 2012 in a small building behind a massage parlor with seating for 12, Hourglass Brewing is the embodiment of humble beginnings. 

The dream of two friends that began brewing on their back porch, funded by the sales of toy collections, musical equipment, and some family help,  they take pride in a slightly tongue in cheek status as being the “Oldest brewery in Longwood, FL”.

They are obsessed with finding the perfect ingredient every time – from locally grown tropical fruits, to Indian and South American herbs, hops from Africa and Japan, or malt from Chile and Scotland ensuring you always get the best glass of beer possible.

The spacious 240 seat taproom is uniquely decorated with nostalgic remembrances, geek culture, and the work of local artists. Stacked with table top and console games for free play, they also host frequent live music and comedy nights.

Tastes Of Orlando was recently invited to a beer pairing dinner that featured fresh brews from Hourglass and food from local area restaurants. It was a fun time with good food and even better beer.


The evening started with Saison du Sablier, a 6.9% ABV crisp, dry & refreshing Belgian Saison. It was Paired with Natural Springs Dairy blue cheese on Old Hearth Bread Company sourdough.

Our second course was the Honeybell Wit, a 5.4%ABV that is a well balanced beer with spicy black pepper notes & a soothing citrus character. This was paired with Chicken Pad Thai from Thai Delight. Both were perfectly paired and delicious.

The third course featured Brown Beer, Brown Beer, What Do You See?, a 6.1% ABV Smooth and full bodied with malt forward flavor. The pairing of a hamburger slider with pork belly & battered cheese curds from The Spot was spot on.

For something really interesting, the fourth course featured Morlock Stout, with a 6.8% ABV that is a smooth & full bodied milk stout with chocolate, paired with a Choco Taco from Wako Taco.

The evening ended with Violet, a 7.4% ABV smooth, rich & complex blueberry sour. This was paired with Cheesecake provided by Pickles Delicatessen. I'm not a fan of plain cheesecake, but washing each bite down with the blueberry beer was quite a flavorful experience.

Come grab a pint and relax on the dog friendly patio or take a peek behind the glass walled brew house to observe the daily brew process. One visit and you’ll see why the Hourglass taproom is as distinct as the beers that are poured there.

They have different events throughout the week with live bands, themed nights, trivia nights and cask tastings. It's really an eclectic spot with cool people and some of the best brews in Central Florida



The Hourglass Brewery Menu, Reviews, Photos, Location and Info - Zomato
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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
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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/


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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
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