Spring comes with the promise of rebirth, rejuvenation, and regrowth; it’s nature’s way of expressing “it’s time to party”. And to celebrate the season in our corner of the sunshine state, we have rounded up a list of the hottest tables in Central Florida; where these local chefs are literally resurrecting our palates and Orlando’s culinary scene bite by bite.
If like us, your eternal mantra embodies “Eat Local be Local”, step into Millenia 106, conveniently located near Mall of Millenia. At the helm is Chef Bruno Fonseca, a culinary artist, sporting his trusted chef’s knife as his paintbrush with a dedicated menu sourced from a palette brimming with fresh and local ingredients; be it produce, seafood, or meat.
A Le Cordon Bleu graduate and instructor, whose arsenal includes star-studded kitchens: Todd English’s Bluezoo, Ritz Carlton, and the Governor’s Club in Tallahassee; Chef Bruno’s “think globally, eat local” is etched in each and every painstakingly prepared dish shimmering with only the freshest ingredients; dishes designed with the sole purpose of nourishing your body as well as nurturing your epicurean soul, that is the essence of Chef Bruno.
By supporting local farmers, not only is your food more nutritious and flavorful, you are boosting the local economy. It’s literally building your community one plate at a time. After all, it takes a village to raise a child, and that child my fellow foodies, is yours and mine.
Our sensational spread consisted of Raw Oysters with watermelon Mignotte, Smoked Fish Spread, Chicken Liver Mousse, Grilled Whole Snapper with guasacaca sauce, potatoes,
fennel, beets, oranges, Half a Bird over parmesan polenta, Burger 106, and Berry Crumble. Watermelon, chicken, chicken liver, oranges are all from Orlando Farms. Snapper was caught in Cape Canaveral, Carrots are from Sugar Top Farms.
If life, permits only one sit-down meal with your friends and family – make it count. Call Millenia 106 at (407) 930-6206.
A relationship forged by the grandest twinning of all – art, food, and wine. Francois and Susie Lorin antique art dealers, Chef Yun a Korean transplant trained in Japan, Bar Manager Blake Cain – a budding sake sommelier, are collectively creating an extravagant experience in the most unassuming ambience of all – Umi.
Whether you are celebrating a special occasion or enjoying a relaxing family night, well-made sushi and sashimi is a treat worth splurging on. From the House Cured Salmon; Nigiri Moriawase:Bluefin toro topped with white sturgen caviar, Hamachi with yuzu tobiko, Salmon seared with wasabi pear aioli, Kanpanchi topped with amebi and uni, and a Kumoto Oyster with truffle foam; Crunchy Hako Osaka style spicy tuna, and Hokkaido fried shichimi-breaded calamari wrapped with hokkaido scallops, were all pristine morsels of heaven.
And if Sushi isn’t your thing, Chef Yun’s pays homage to his Korean heritage creating luxurious show-stoppers with their extensive Robato and Korean fusion dishes, that will appease even the pickiest eaters. Add Kimchi Croquettes, Tonkotsu Ramen Soup, and the Robatayaki Squid flame-licked to perfection on a bichotan (imported white oak charcoal), to your “must eats” list.
Embellished with a stellar curated list of sake, beer, and wine showcasing both domestic and International liquid elixirs, you will be hard pressed not to wave good-bye to the ubiquitous martinis and margaritas. Since we are equal opportunity drinkers and eaters, the Hitachino white ale, Kintoki golden amber barrel aged sake, and Regis Bouvier Marsannay rose all paired delightfully with our mesmerizing multi-course meal at the most wallet-friendly prices.
On a roll, with little time to dedicate to a full-fledged spread, stop by Umi, perched on the neglected north corner of Park Avenue, Monday through Thursday 5:00pm – 6:30pm for 6$ sushi and sake happy hour bites. If Sushi Pop is the gold standard in CFL, Umi well-deserving is a close second, Winter Park’s best kept secret.
Like fine wine which only accentuates with age, at Mt Dora’s most lauded restaurant 1921 by Norman Van Aken, its best to sit back, relax, and allow maestro Chef Camilo, Pastry Chef Gloriann, GM Scott and his stellar staff work the magic. Chef Camilio digs deep into his Latin roots while meticulously creating sophisticated renditions that tantalizes all your senses, including a weekly changing Sunday Supper (at ridiculously low prices) and exclusive Wine Dinners. Come prepared to embark on a culinary global expedition to France, Spain, Italy, SE Asia, South America without leaving your dining chair. Bravo!!
Speaking of accolades, CFL’s most luscious spot in town Se7enbites was recently featured on Triple D’s Super Star Chef Guy Fieri’s show. Pastry Chef/Owner Trina Gregory-Propst is literally rocking our taste buds with sublime sandwiches and cookie-centric sweet treats. Did I mention the best damn PIE, I will gladly hand-wrestle my children for!
From sizzling-succulent steak to sweet, slow-cooked sides, all masterfully crafted highlighting the eponymous 11 ingredients and signature 11 spice blend, the newly appointed Chef de Cuisine Jake Brenchely, is elevating Reunion Resort’s restaurant Eleven to new heights. Our splendid spread consisted of: Waygu Beef Carpaccio with baby fennel, foie gras cream, gooseberry; Roasted Halibut with lobster, almond milk, English peas, ramp pesto, preserved lemon; 1855 Ribeye with steakhouse sides, and Preserved Raspberry Crumble.
There has never been a better time to explore Orlando’s booming culinary scene. These talented chefs are creating exquisite bites that rival the best in Florida, if not the country. Show some love to your local chefs and community. Make your reservations today!
Loving these drool-worthy photographs? Contact The Primlani Kitchen to discuss your food photography options.
Until next time, have a delicious day!!