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Showing posts with label Octopus. Show all posts
Showing posts with label Octopus. Show all posts

Pizza Bruno


3990 Curry Ford Rd.
Orlando, FL 32806
View Website Here


By now, just about everybody in Central Florida who loves Pizza and just loves good food in general, has heard about or has been to Pizza Bruno. 

If you have not been yet, or are in the minority of people who don't know about one of Orlando’s best pizza places, then this article is for you.

Pizza Bruno was opened as a Neapolitan style pizzeria that is a hidden gem off the beaten path where tradition meets creativity. Pizza Bruno isn't just a pizza place, it's a passion with Italian roots and family traditions from Chef/Owner, Bruno Zacchini who developed a passion and philosophy for great food.

Although Pizza Bruno is wildly popular, it has for the most part, remained relatively underground in the Orlando area, but that is part of the craze and lure of such an establishment. Often times places like this become the stuff of legends and folklore, and when you finally get to try it, you are let down. That is not the case here. Chef Bruno and his team are doing their best to keep the food and experience magical.

The Neapolitan style pizzas are made with a simple dough, fermented at cold temperatures for up to 48 hours, topped with the best ingredients and cooked in 90 seconds at temperatures of up to 1000 degrees. The base dough and sauce are both vegan, and they also offer Daiya Vegan mozzarella as well as a gluten free crust for a $2.00 up charge.

Just as Italian food has always emphasized a simplicity in flavors and ingredient driven dishes, Pizza Bruno treats their pizzas the same. From the delicious California tomatoes & sea salt they use in the sauce to the locally sourced Italian sausage they use, they pride themselves on letting the ingredients shine and the food speak for itself.

The Pies here are baked in a wood fired oven that is fed with kiln dried red oak that helps the food take on a beautiful leopard spotted char and get that unique wood fired flavor. They do serve more than pizza at Pizza Bruno, and the garlic knots have become legendary...if you can get them, as they are made in limited batches. Other items include, Octopus, Wood Fired Cauliflower, Charcuterie and Cheese boards, Meatballs and salads.

Beer, Wine, and Amaro cocktails are served up at Pizza Bruno. They have a $20 corkage fee per 750ml of wine or beer. This is my favorite local craft brewery Crooked Can with Cloud Chaser. 

The Heirloom Caprese with local heirloom tomatoes, fresh Mozzarella, basil and balsamic glaze is a great way to start your visit, and it’s big enough to share.

Wood Fired Cauliflower is served in a hazelnut romesco sauce and topped with golden raisin agrodolce and Pecorino Romano, and it is simply amazing.

Quite simply one of the best Octopus dishes I have ever had. The octopus at Pizza Bruno is wine braised, wood-fire roasted and served with a seasonal vegetable accompaniment.

This Blanca Pizza with Mozzarella, Lemon Ricotta, Garlic, Rosemary, Arugula, and Pecorino Romano is just fantastic and full of great flavors. 

The Ninety Two Pizza is pretty damn spectacular as well with Red Onion, Oregano, Chili Flakes, Olives, Peppers, Mushrooms, Italian Sausage, Pecorino and Mozzarella.

Do not miss out on any of the Cannoli’s served up at Pizza Bruno, they are all next level delicious. This is a Nutella Cannoli with nutella, chocolate chips and sliced almonds.

This is a Classic Cannoli with a classic Cannoli filling, chocolate chips and powdered sugar.

I saved the best for last, with this Caramel Delight Cannoli that is out of this world wonderfully delicious with coconut mascarpone, chocolate covered cannoli shell, toasted coconut and caramel sauce..,it’s pretty much a cannoli from heaven above.

Chef Bruno and his staff strives to push creativity & raise the bar for the food they serve up here, to bring Orlando something different & unique and keep up a cult like following. This place is just plain good and you will not regret anything on the menu.

Pizza Bruno does not have a phone line, so they do not deliver, nor can you call ahead and place a take out order. They do however, allow for you to order to go with in house takeout, online ordering, and they will deliver via Uber Eats only. 


And yes, I went later in the evening on a Saturday night, and they were out of the legendary garlic knots...It happens, so I'll Be Back...Soon!

Pizza Bruno Menu, Reviews, Photos, Location and Info - Zomato
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New Menu at Canvas

13615 Sachs Ave.
Orlando, FL 32827
407-313-7800

Lake Nona’s premier waterfront restaurant with chef driven, New American fare, has just launched a new menu featuring 22 additions. The changes are designed to showcase the best in fresh and upscale cuisine with an approachable feel.

Led by Executive Chef Bryan Thoman, the Canvas restaurant menu features new American cuisine that is influenced by Florida’s Southern and Latin American roots with a focus on seasonal and regional produce as well as an abundance of fresh, Florida seafood. The chef driven menu is filled with shareable appetizers, creative salads and sandwiches, hearty entrees, and wood grilled pizzas and flatbreads.


Chef Bryan Thoman’s brand new dish selection reflects an array of reinvigorated plates which cater to the diverse palate of each guest. Items like Habanero Glazed Chicken Wings, Black & Blue Burger, Seared Scottish Salmon Fillet, and others are perfect entrees for summer.

Many of the dish ingredients present a library of herbs, tomatoes, and peppers grown in the restaurant’s outdoor garden, highlighted in plates like the Heirloom Tomato Panzanella Salad and Vegetarian Bianco Flatbread.

Every detail of Canvas has been thoughtfully designed and planned to create a welcoming space for guests. The restaurant’s exhibition style kitchen opens to the main dining room while floor-to-ceiling windows provide picturesque waterfront views.


The Summer Vacation cocktail at canvas, truly tastes like one. This is made with passion fruit, lemon, pineapple, Solerno blood orange liqueur and my all time favorite rum, Flor de Cana.

This Strawberry Rhubarb Mule is certainly not your average mule. The drink contains mint, housemade strawberry-rhubarb jam, Fever Tree ginger beer & Reyka vodka. Reyka Vodka is the only vodka in the world made with a Carter-Head still, and the only vodka served in a tiny one… really love the mini still for a mule mug.

Jumbo Lump Crab Cake features arugula, pickled fennel, and jazzy Louisiana remoulade for a nice flavor with a little bite on the end.

Slow Roasted Pork Belly at Canvas is always a great choice. Made with soy-key lime marinade, charred celery, pickled fennel, mint and a mango jalapeno sauce, this pork belly is filled with great flavors.

Octopus is not for everybody, but if it’s cooked right, you might become a fan, and this Sherry Braised Octopus is a great way to challenge your taste buds. Cooked in a Cast iron skillet with chorizo, crispy fingerling potatoes, wilted arugula and caper vinaigrette, this was some of the best octopus I've had.

The Heirloom Tomato Panzanella is a great new addition for summertime. This salad contains Bermuda onions, basil, mint, garlic roasted ciabatta, arugula and a red wine vinaigrette.

Don't take your chances burning good meat on your grill… head over to Canvas and order this Grilled Prime New York Strip Steak with goat cheese potato au gratin, wilted baby spinach and some wonderful garlic butter, you won't regret it.

When you have your own garden and are as creative as Chef Thoman, you don't make a boring old cheesecake, you make a Pistachio, Strawberry and Rhubarb Cheesecake with goat cheese, and a salted caramel brittle. It was ridiculously good too.

The market part of Canvas is open daily for breakfast and lunch. Guests can stop in and have a meal at the market’s communal table or chose from a variety of grab and go options, gourmet coffee, and fresh-squeezed juice and smoothies. The market also has comfortable seating and nooks where patrons can enjoy food and complimentary WiFi.

The 278 seat Restaurant part of Canvas is open Monday through Thursday from 5:00 pm to 10:00 pm, Friday and Saturday from 5:00 pm to 11:00 pm and Sunday from 5:00 pm to 9:00 pm.

The Bar Opens daily at 3:00 pm, and the market is open from 9:00 am to 7:00 pm.

Canvas Restaurant And Market Menu, Reviews, Photos, Location and Info - Zomato
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Hyde Beach Kitchen + Cocktails

111 S Surf Rd
Hallandale Beach, FL.

(954) 699-0901  
View Website Here

Hyde Beach Kitchen + Cocktails is one of the latest openings of the renowned SBE group. SBE, for those not in the know, is a global hospitality and entertainment company helmed by Chairman and CEO Sam Nazarian which comprises a thriving collection of award winning hotels, residences, restaurants and nightlife destinations. 

When it comes to the business of mixing food and fashion, you'd be hard pressed to find a company that does it better then SBE. Some of their partners include designer Philippe Starck and photographer Matthew Rolston. The Chef’s SBE works with are some heavy hitters too,  like José Andrés, Katsuya Uechi, Danny Elmaleh and Michael Schwartz, (who has won the prestigious James Beard award) to name a few. Of course they have locations all over, but most of the company's ventures are in South Florida, Southern California and Vegas.

As I’ve said before, the areas around Hallandale and Hollywood beach have always been great beach destination towns, but have lacked anything that could really be called fine dining. Of course it goes without saying that the area has always paled in comparison to the beach and dining scene in South Beach as well.


Hyde Beach Kitchen + Cocktails is really a big step in the effort of bringing to Hallandale Beach, the same elite style of service and signature brand of "cool" that has become synonymous with the Hyde brand, as seen in South Beach, Las Vegas and on Hollywood's Sunset Strip. The building itself is an evolution in Oceanside entertainment, and is certainly in line with the SBE brand and what they convey. The space is three stories tall with three distinct floors of indoor, outdoor and beachfront event space.
 

The approachable beachside first floor offers quick bites, fresh pressed juices, and a rejuvenating spa. The second floor is home to Hyde Beach Kitchen + Cocktails where diners can enjoy the fresh seasonal and contemporary American cuisine by award winning Chef Danny Elmaleh. The third floor features a secluded poolside lounge offering distinct dishes and craft cocktails. Hyde Beach is somewhat of a tapas restaurant, in the idea of ordering single plates of food to sample, but the plates here are large and are meant for sharing. A couple dining could easily order three or four separate items and more than likely end up with leftovers.

Chef Danny Elmaleh takes you on a contemporary culinary journey mixed with local fresh flavors and hand-squeezed cocktails at three full service bars. The menu features New American cuisine with signature dishes like Wasabi Tuna Tartar, Rock Shrimp Tacos, Pumpkin Butter Rolls, Oxtail Bucatini, Branzino with cannellini beans as well as decadent Raw Bar for starters. 

Pumpkin Butter Rolls are a must have item at Hyde. These are perfect to share with maple butter and rosemary and salt, but after one bite...you may not want to share.

Ceviche is made with yuzu (a type of Japanese citrus), lime, serrano chili, tomato, red onion, cilantro and fresh seafood. For another unique touch, for dipping you are offered, tortilla chips, plantain chips and cassava chips.

The Smoked Mushrooms we tasted were extraordinary and delicious. They were so good in fact, I could give up eating meat and just have these as a replacement.

Pulpo Gallego or Galician Style Octopus is a tapa that is served all over Spain today. Although Hyde Beach did a wonderful job in presentation, It is a very simple dish with cooked octopus served with boiled potatoes, olive oil and sweet Spanish paprika. I'm not the biggest fan of octopus, but this one at Hyde Beach is certainly worth eating again. 

In addition to being loaded with very fresh and delicious crab meat, the Crab Cake at Hyde Beach is served atop a house made tartar sauce with dill pickles.

We sampled quite a few cocktails during our visit, as one would be required to do at an establishment with cocktails in its name. Everything we tasted was fresh uniquely flavored, but our favorites were the Hibiscus Punch on the left and the After Sunset Margarita on the right. Every cocktail on the list here features freshly muddled ingredients, house made syrups, freshly extracted juices and of course premium alcohol. 

Green Kale is a salad made with kale, tofu, kimchi vinaigrette, pumpkin seeds, golden raisins, and sesame seeds. This was probably one of the best salads I have had. The kimchi vinaigrette gave it a distinct Asian flavoring and the pumpkin and sesame seeds gave it a nice crunch.

The Oxtail Bucatini was fabulous. The ox tail is red wine braised and served atop house made noodles with garlic bread crumbs and marjoram.

Branzino is the name of a European sea bass that is very popular in Northern Italy. This fish was cooked perfectly with a nice sear and a crispy outside and a flaky and moist inside. The Branzino sat atop cannellini beans, cherry tomato, nicoise olives, and artichoke.

Hyde Beach calls this a Classic Banana Split with a few hidden touches. One of the hidden touches is an awesome Belgian waffle that just set this dessert over the top. I will never look at banana splits the same now, and will be unimpressed if it does not compare the one at Hyde Beach. Yes...it was that good.
Hyde Beach Kitchen + Cocktails accommodates up to 650 guests with a private dining room, outdoor patio, poolside lounge, and beachfront property for private events.
 

Just as the new hotels and condos are giving way to a new and improved Hollywood beach and a new Hallandale beach, the restaurants are coming around too. Hyde Beach Kitchen + Cocktails is sure to be a favorite among beachgoers, foodies and nightlife connoisseurs alike, as this hybrid destination looks to charm guests with enticing energy and innovative cuisine.
 

Dinner starts at 6:00 pm daily, and they close when the party dies. If you get a chance and are staying in the area, I highly recommend a visit to Hyde Beach Kitchen + Cocktails. Chef Danny Elmaleh and the staff here have done an excellent job of bringing flavor, flare, style and great dining to Hallandale Beach. 

Hyde Beach Kitchen + Cocktails Menu, Reviews, Photos, Location and Info - Zomato

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Cuba Libre Restaurant & Rum Bar


Pointe Orlando 
9101 International Drive
Orlando, FL 32819
(407) 226-1600



Cuba is a cultural cauldron where the cuisines of many ethnicities have been gently simmered to create what is now the Criollo (home-style) cuisine of the island. Blending native ingredients and cooking traditions with those of South America, Spain, Africa, Asia and a few others, Cuban cuisine is a savory mix that reflects its colorful culture. A cuisine that is not only intriguing to the American palate but also a perfect match for it.


This political intrigue and mystique and the Cuban refugees that fled to America  have put Cuban culture, and in particular, its food, on the U.S. culinary map. With the growing U.S. Latino population (now the largest minority) Latin food has hit  center stage in defining what is served on the American plate. Not since the great immigrations from Asia and Europe has a culture had such an impact on American eating habits.

At Cuba Libre Restaurant & Rum Bar they celebrate the Cuba of a bygone era, a time of intrigue and romance and a time and a place now forbidden. The memories of  Myer Lansky, mob casinos, ‘51 Buicks, Desi Arnaz, conga lines, El Malecon, and Tropicana showgirls are alive and well. Cuba Libre is dedicated to celebrating that great Cuban heritage and strives for continuing exploration of Cuban flavors, music, art and traditions.

Cuba Libre serves attractive presentations of contemporary and classic Cuban fare while immersing guests in the island’s architecture, music and art. The flavorful cuisine, moderate pricing and energetic atmosphere of this upscale casual dining concept appeal to diners across a wide spectrum. The restaurant’s atmosphere offers a unique combination of Latin flavor, warmth and splendor - from the “movie set” recreation of an Old Havana street scene to the guayabera uniforms and steamy Cuban rhythms. One-of-a-kind millwork and architectural salvage including unique doors, gates, cabinetry, furniture and accessories help capture the essence of old Cuban architecture. Colorful exotic foliage and large potted palm trees add to Cuba Libre’s open-air, tropical ambiance.
The menu features classic and contemporary Cuban cuisine, which is influenced by the island’s native Tainos as well as its Spanish, African, Creole and Asian immigrants. While grounded by Cuba’s culinary traditions. Cuba Libre’s carefully created menu combines beef, poultry, pork and seafood with exotic fruits, root vegetables, herbs and seasonings. The contemporary cuisine is flavorful and savory, but only rarely spicy. In keeping with the gracious social character of Cuba, the menu includes tapas which are small tasting plates designed for sharing.

Along with all of the wonderful food, a substantial emphasis has been placed on the beverage offerings. Cuba Libre features a broad selection of Cuban drinks and offers at least 100 varieties of rum as well as other premium liquors. Cuba Libre’s rums hail from such tropical climates as Brazil, Haiti, Nicaragua, Tortola and Venezuela to name a few. Rum enthusiasts can sample such specialties as Zaya 12-Year from Guatemala, Mount Gay Extra Old from Barbados or Cruzan Estate Diamond from the U.S. Virgin Islands. Rum is a sophisticated and versatile spirit.  While it is perfect as a mixer in classic and tropical cocktails, it also has the same qualities and complexities of a venerable distilled beverage like scotch and cognac, making it ideal for sipping after dinner.

Cuba Libre’s classic Cuban cocktails are the closest one can get to those served in the saloons that Hemingway loved.  Rums are combined with fresh fruits and other ingredients to create a variety of signature tropical cocktails, sangrias, frozen drinks and batidos – Cuban milkshakes.  Cuba Libre’s uniquely refreshing house specialty, the mojito, is made from the authentic Cuban recipe, combining rum, freshly squeezed lime juice, fresh mint leaves, a splash of soda and most distinctively, guarapo– raw sugar cane juice pressed on site with a special extractor.  

Churrasco Steak a la Cubana

Empanadas

Grilled Baby Octopus

Mariquitas Cubanas

Ropa Vieja

Seafood Paella

Classic Mojito

Dinner is served from 5 PM-10 PM Monday through Sunday.
Latin Late Night is every Friday and Saturday from 10 PM until 2 AM.

Cuba Libre Restaurant & Rum Bar on Urbanspoon
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Primo by Melissa Kelly

JW Marriott
Orlando Grande Lakes
4040 Central Florida Parkway
Orlando FL 32837
407-393-4444

Primo by Melissa Kelly is another one of Orlando's great hotel restaurants. The Primo brand and name may sound familiar, because the Orlando Grande Lakes location is the second one of three locations. Chef Kelly's first restaurant in Rockland Maine, is a world class and critically acclaimed restaurant that is set in a 19th century Victorian style house.

The idea of Primo is a "home-grown" concept that emphasizes the freshest local ingredients to create imaginative and dazzling recipes that are based on contemporary Italian cuisine. Chef Kelly grew up on Long Island, and her earliest cooking lessons took place in her Italian grandmother's kitchen. In fact, she still favors Mediterranean accented foods.


Chef Kelly attended the Culinary Institute of America, Hyde Park, New York and graduated first in her class. Her post-graduate education took place in some of the top restaurant kitchens in the country with a resume that includes the posh Greenbrier Hotel, West Virginia, Bluebeards Castle, St. Thomas USVI and An American Place in New York.



Continuing to broaden her culinary skills,Chef Kelly moved west to work with Reed Heron of restaurant Lulu and the legendary Alice Waters of Chez Panisse. She is also the 2013 and 1999 James Beard Foundation's Best Chef: Northeast. She was also nominated in 1998.



In 2003 Chef Kelly partnered with JW Marriott to open a second Primo at Grande Lakes Orlando, and a third location followed in 2005 at JW Marriot Starr Pass Resort in Tucson, Arizona. Primo is a licensed agreement between JW Marriott, Chef Melissa Kelly and Price Kushner with the help of Mariano Vegel who is the Chef de Cuisine at Primo Orlando.

Primo by Chef Melissa Kelly features Italian flavors using ingredients cultivated from the resort’s on-site Organic Garden. The “home-grown” Primo concept pioneered farm-to-fork dining in Orlando upon opening in 2003.



The robust flavors that guests will experience are produced through classical cooking and preparation methods with strong inspiration from cuisines off the coastal regions of Italy, France and Spain. Primo cuisine features ingredients cultivated from the resort’s on-site Primo Organic Garden as well as the resort’s 7,000-square-foot garden at Whisper Creek Farm. Other ingredients are sourced from Central Florida’s small organic farms.



The Design and Decor of Primo is a Mediterranean setting, with the earthy colors of wood, stone and copper. There is an ambiance of colors as green, gold, amber, and rust offer an elegant, but casual atmosphere through the soft textured wall coverings, carpeting, window treatments, and fabrics. Special details include Venetian light fixtures, a mosaic entry, and an exhibition kitchen that creates a warm, yet sophisticated dining experience.



Here are a few examples of Chef Kelly's master culinary skills that you will find on display at Primo, Orlando Grande Lakes.



Slow Cooked & Grilled Octopus with lima beans, artichokes, calabrian pesto, ‘nduja sausage and smoky potato chips.



Cold Smoked Tuna Tartare with tonatto sauce, confit tomatoes, mint, sesame oil, bottarga, crispbreads.





Farmer Salad primo lettuces, garlicky levain croutons, house cured bacon, soft poached whisper creek farm egg, white balsamic vinaigrette.



Squid Ink Linguini  made with“Frutti Di Mare”calamari, jonah crab, rock shrimp, clams, charred pepper, tasso ham, pimenton crumb.





Sautéed Scaloppine of Pork Saltimbocca in a sage infused mushroom-madeira jus with prosciutto, spinach and roasted garlic mashed potato.



Caramello with a caramel pate choux-caramelized hazelnut gelato and toasted caramel marshmallow.



Primo is open only for dinner 7 days a week from 6 pm to 10 pm.



Prices: Appetizers $14.00 to $18.00
Entrees $30.00 to $53.00
Desserts $10.00 to $11.00



Primo by Melissa Kelly on Urbanspoon

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