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Fuel BBQ


120 S Park Ave.
Sanford, FL 32771
(407) 328-4848
View Website Here


It’s still amazing to me, being born and raised in Sanford FL., that the little small town and not much of a downtown has, almost overnight become a foodie and craft beer destination.

There is literally blocks and blocks of craft beer places to visit, and almost as many restaurants, from fast casual to full service, the food scene in Sanford has been making quite a bit of noise lately.

The owners of The Alley, a family owned and operated live music venue in the Historic District of Downtown Sanford that specializes in live performances of all genres of music that has been in business since 2005, decided to get in on this all new foodie craze and opened up Fuel BBQ.

Chris and Michelle Johnson decided to open the small space they had next to the Alley Bar and turn it into a fast casual simple service BBQ joint with an emphasis on Old School Slow and Low BBQ.

With the help of Pit Master Clay Watson, who also moonlights in a blues rock band, they put together a pretty simple and straightforward menu of BBQ classics like Brisket, Ribs, Jim Beam infused High Octane Pulled Pork, Grilled Chicken and a variety of sides.


The St. Louis style ribs are pictured here with the customary side of cornbread and BBQ Beans. The ribs were very tender and fell off the bone, but the flavor was not very impressive, and these had some fatty sections, more than what I am accustomed to. The beans however, are delicious. 

Meats are available by themselves, or on a Kaiser roll bun. The Brisket at Fuel is pretty impressive. It has great char and bark, and really good flavorings. This one was served up on a Kaiser Roll with nothing else except for choice of available housemade BBQ Sauces that are at the table.

High Octane Pulled Pork is made with the traditional pork butt that you would get on the basic menu selection if you order Pulled Pork, but this one is made with a High Octane Jim Beam Bourbon sauce to give it a little extra kick.

The Bus Stop, is a sandwich creation of Brisket and regular Pulled Pork with Coleslaw, although the coleslaw is on the side. As you can see from the above photos, I am not very impressed with the creativity at Fuel BBQ. I understand the part of ordering meats, or a sandwich, but the sandwiches are just really plain and boring, even this one...I feel like I missed the Bus. I am probably spoiled by some other local places as well, but adding a few extra things to these sandwiches would go a long way.

I did really like the variety of table side sauces they had available, especially the Mustard.

Overall, It was good, not great BBQ. I really feel like if they put a bit more creativity into making sandwiches and maybe a few different menu items...and a tad more seasoning into their overall smoke process, they could be really really good.

Fuel BBQ is Closed on Monday, but they are open everyday from 11:00 am to 9:00 pm, with the exception of Friday and Saturday, as they stay open until 10:00 pm.

Fuel BBQ Menu, Reviews, Photos, Location and Info - Zomato
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Miami Grill is Open in Kissimmee

4799 W Irlo Bronson Memorial Hwy.
Kissimmee, FL 34746
(407) 785-6745
View Website Here

Miami Grill, the trailblazing fast casual concept led by a stellar senior management team that includes board member, Armando Christian Perez (a.k.a. Pitbull), and known for its fresh, modern approach to South Florida’s flavorful fare, is growing in the Central Florida region by adding its first Miami Grill restaurant in Kissimmee (located at 4799 West Irlo Bronson Memorial Highway).

Positioned near the tourist areas of the Orlando theme parks, the new 2,400 square foot restaurant offers seating for 62 guests, will be open late night and has a double window drive-thru to provide expedited service.

“It’s the first time we are building the new prototype from the ground up,” said Jonathan H. Vogel, Chief Operating Officer for Miami Grill. “We are thrilled to be part of such a vibrant community and we look forward to bringing the sizzle of South Beach to Kissimmee. Our fans have been telling us how excited they are to have us as part of their community.”

The new restaurant comes on the heels of the Miami Grill & Bar that opened in Daytona Beach earlier this year.

This location offers guests a diverse menu featuring signature items such as Philly cheesesteaks, wings and gyros as well as antibiotic and hormone free Angus steak burgers, grilled chicken and fish, delicious fresh made salads, beer and wine and the iconic fan-favorite, Miami Grill seasoned fries.


The menu will also have a Latin flare including Cuban sandwiches, empanadas, tostones, Materva and Jupina soft beverages, and imported Latin Presidente beer. It’s all served up with excellent guest service, high quality ingredients served fresh and made to order and a South Beach vibe.

Guests will also have a choice of having their favorite menu items delivered to them by Uber Eats, Door Dash or Postmates. Catering will be available to make that special occasion, event or party a hit with family, friends and co-workers. Additionally, guests will be invited to sign up for a loyalty program where they will earn extra perks.

“Our belief is quite simple – Everything Goes,” added Vogel. “We always want to deliver a best-in-class dining experience for our guests.”

“We’re excited to expand the brand to the Kissimmee/Orlando market,” says Evan Friedman, Executive Vice President. “The expansion of Miami Grill is crucial to our overall success and we look forward to developing the brand throughout Central and North Florida. We are actively seeking qualified franchise partners and additional sites in the DMA.”


The chain started with a single restaurant in Key West, Florida in 1983: Mr. Submarine. From there, it experienced rapid growth as “Miami Subs” during the 90’s, garnering a cult-like following. In 2012, Miami Subs partnered with international music sensation “Pitbull” to truly take the company to another level, while subsequently rebranding as Miami Grill.

Headquartered in Boca Raton, FL, Miami Grill is the hottest fast casual concept to hit the market, developed by the same owners as Miami Subs, Miami Subs Capital Partners 1, Inc. and key equity partner, Armando Christian “Pitbull” Pérez. 

Miami Grill and its “Everything Goes” concept embody the taste and sensations of South Beach and provide a diverse menu unlike any other chain in the category. For franchising and other information, visit www.miamigrillfranchise.com.
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James Beard Blended Burger Project Kicks off Summer!

Just in time for the summer sizzle season, the James Beard Blended Burger Project has kicked off at the below restaurants in Central and South Florida

Available at participating locations through the end of June, the Blended Burger Project is a contest challenging restaurants to create a burger that blends protein with at least 25% finely chopped, fresh cultivated mushrooms in a restaurant movement that strives to make the iconic burger more sustainable and even better for customers and for the planet.

Now is the time to make a difference through the delicious food we create. There are more opportunities than ever to be recognized for making a sustainable difference on your menus. For the last four years, chefs across the country have joined The Blended Burger Project, a movement that strives to make the iconic burger even better for your customers and for the planet by blending at least 25% fresh mushrooms into your burgers.

Here are some of the Florida participants, with two Orlando Entries:

Cracked by Chef Adrianne, Miami:

Chef Adrianne’s Blended Burger is an 8 oz. patty blend of Chuck, Short Rib, Shiitake and Portobello. Topped with Hot Pepper Jelly, American Cheese, Cracked Sauce and shaved White Onion, served on a bun.

Shula Burger, All Locations:

Foraged Mushroom & Beef Burger at all lShula Burger locations throughout Florida ($6) - Ground beef, oyster mushrooms, mushroom ketchup, olive oil dressed baby kale, feta cheese.

C.W.S Bar + Kitchen, Lake Worth.

Brotherly Love Burger ($17) - A superb combination of dry aged bone marrow blended beef, portobello mushrooms, shiitake mushrooms, roasted garlic, rosemary and topped with cashew cheddar cheese and served on an egg/dairy free roll with hydroponic bibb lettuce, beefsteak tomato, red onion and signature bistro sauce.

Ravenous Pig, Winter Park.

Duxelle Burger ($18) - Certified angus beef blended with mushroom duxelles on a brioche bun with porcini aioli and fontina cheese.

American Kitchen Bar & Grill, Lake Buena Vista.

La Vaca Trufa (The truffle cow) House Grind Certified Angus Beef, Kissimmee River Mushrooms, Summer Black Truffle, Smoked Wagyu Beef Fat Aioli, Melted Tomato Ketchup,Shredded Iceberg Lettuce, Local Sesame Challah Bun.

Vote for your favorite “blended burger” below based on: (1) culinary creativity, (2) best flavor profile and (3) presentation.

Voting begins Monday, May 27 at 12:00am ET and concludes at 11:59pm ET on July 31.

The 25 entries that receive the most online votes will advance as finalists. A panel of food experts selected by the James Beard Foundation will determine 5 winners from the top 25 finalist entries with the most online votes. All voting and judging by the panel of experts will be based on the following equally weighted critera: (1) culinary creativity, (2) best flavor profile and (3) presentation.

To Vote, go to: https://www.jamesbeard.org/blendedburgerproject/vote

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Bite30 returns for 2019


Bite30
June 1, 2019 - June 30, 2019
Participating Restaurants
Orlando, FL


Orlando's most delicious month has already started, as Bite 30 2019 kicks off! Running for the month of June, Bite 30 encourages diners to enjoy innovative dishes and fine dining at an affordable price. 

Dinner menus are set at a fixed price of $30 for three or more courses from innovative chefs at 30+ restaurants in the Orlando area, and a few interesting choices outside the city too!

Presented by Publix Aprons Cooking School, Bite30 is a month-long restaurant
week (June 1-30) that encourages diners to enjoy innovative dishes and fine dining at an affordable price.

Dinner menus are set at a fixed price of $30 for three or more courses. Attendees will have the opportunity to laud Orlando’s thriving culinary scene by turning their taste buds onto an array of diverse cuisine, prepared by talented chefs, using fresh ingredients.

This special event will feature dishes from several restaurants including:

La Boucherie, Urbain 40, 1921 Mount Dora, Chroma Modern Restaurant + Bar,

UMI, The Strand, Cafe TuTu Tango, Artisan’s Table, Stubborn Mule, RusTeak,

Boca, Kaizen Izakaya (formerly Amura Downtown), Smiling Bison, Reel Fish,

Bulla Gastrobar, The Rusty Spoon, The Outpost, Maxine’s on Shine, Tennessee

Truffle and more!
Menus are posted at www.bite30.com.

Tickets are not necessary to attend, but reservations are strongly recommended. Participants are encouraged to snap pictures of food, dining out with friends, beer/wine/cocktails, restaurant staff, or anything which captures the essence of the Bite30 experience.

An Instagram contest will be running through the month giving attendees the opportunity to enter by simply following Orlando Weekly on Instagram (@orlandoweekly), and including the hashtag #bite30 with theirpictures.

Each week one lucky winner will receive seats at a Publix Aprons Cooking School class, as well as gift cards from Bite30 restaurants.

Diners get the opportunity to try multiple dishes on the restaurant’s menu for about the cost of a single entree, and restaurants get to showcase their specialty dishes to the new customers attracted by the Bite30 menu! Restaurant-hop through the City Beautiful, experience delicious food, service and ambiance of the restaurants you really should know about.






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