Chef Hari Pulapaka's dedication to sourcing local quality food has placed him among those chefs who are identified as a leaders in Central Florida of the movement known as New American Cuisine.
Chef Fonzo rotates the menu every season, with a unifying focus on fresh herbs and vegetables. A great Italian-American restaurant that steps out with style & precision,and a new interpretive flare.
Chef Blake inspires a team of women chefs towards good nouveau-southern cooking with endless trendy retro cocktails. Wonderful gastropub delicacies inspired by local and sustainable farms.
Chef Richie creates regional Far East Asian style that is vividly flavored and quality that you find in a real "in-country" experience. You have never had Asian food that tasted fresher or lighter.
Chef Hunnel is also an alchemist,that dabbles in the science of foams and reductions,along with exquisite plating.He has developed & maintained the top fine dining restaurant in the area & on the sea.
Menu highlights include conch fritters and fried-fish sandwiches. Come on the weekends for live music and lively dancing. Read more.
Love this place .... Perfectly priced Family Meet Up! Shrimp, Oysters, Fish!
Chef Tony Adams has a handmade & locally sourced food truck, catering and charcuterie company.Out of the combined experiences, he’s developed a cooking style that isn’t easy to pin down.But it works.
I got the steamed mussels and a cup of red (tomato-based) fish chowder to open the show. The main event was a gigantic bowl of Red Neck Scampi: Shrimp and grits. It was delicious. Read more.
The fajita sauce was so good, I used the tortilla rounds to soak up the juice. By the way, tortillas are not made for absorption. Read more.
It took considerable self-restraint to keep from eating the plate. In other words, it was amazing. Read more.
Our chef was superb. Sure he did the old steakhouse standby routines such as the "Japanese egg roll" and the "onion volcano." But our guy incorporated his own tricks that included a bobble-head doll. Read more.
Seafood is the specialty here. Crab cakes, clams, crab legs, shrimp and of course, oysters, are all on the menu. But they also have an amazing array of sandwiches and burgers for nonseafood lovers Read more.
We ordered the Mystery Appetizer, which the night we were there was Shrimp Jammers, shrimp stuffed with Monterey Jack cheese. Cooked just right, they were gone in 60 seconds. Read more.
They've got classic favorites like General Tso's chicken and beef with broccoli (with fresh, quality veggies) but they also go all out for duck, lobster and scallop dishes as well. Read more.
The Lasagna was cheesy and meaty and saucy -- and huge. The Frutta Di Mare had a big handful each of the clams and mussels in the shell, four large shrimp and a mountain of spaghetti. Read more.
Except for the cheese- and potato-filled Pierogies, vegetarians need not inquire. Think sauerbraten, sausages, goulash, pork loin, smoked ham, beef-stuffed cabbage, roasted duck, chicken and meatloaf. Read more.
Translated as "pancakes on high," the name dates to the original owners in 1979 who served crepes -- thin French pancakes -- in the second-floor restaurant. Read more.
WARNING: Do not go to this place if you are on a diet. If on the other hand, your palate allows for fine, deep-fried food, you will have one foot in heaven. Read more.
The kitchen is open for breakfast, lunch and dinner. I like that I could sit in the same booth all day and eat all three of my big meals without moving. On a scale of 1 to 10, we averaged out to 8. Read more.
The lamb shank was baked to fall-off-the-bone perfection just as the menu promised. I opted for two helpings of fresh veggies and skipped the rice. Read more.
As soon as the appetizers arrived, we knew this was a kitchen that prided itself on presentation as well as the quality of its cooking and fresh ingredients. Read more.
It's day-at-the-beach casual, with excellent people-watching. Loved the crab cakes and the Bang Bang Lettuce Wraps, and the Mahi Mahi and grouper sandwich was great.. Read more.
Standard Mexican dishes and combos, all fresh and tasty. But we loved the banana burrito: fried crispy, drizzled with caramel sauce and chocolate and served with vanilla bean ice cream. Read more.
Go where the locals eat and you'll end up here. Juicy, crispy Buffalo wings, massive entrees smothered with toppings and options, and you can stroll to the beach afterward to work off the calories. Read more.
Everything we tried was flavorful and abundant, but don't miss the spicy, creamy, crunchy Bang Bang Shrimp or the Mussels Josephine (shellfish swimming in tomatoes, garlic, basil and lemon wine sauce) Read more.
My husband, Tim, ordered the rib-eye steak -- cooked medium -- with hollandaise sauce and blue crab laid on top of the meat. His dish came with green beans and some tasty french fries. Read more.
The beef teriyaki was cooked to a perfect medium, cut on the diagonal and mixed with sliced veggies and a tangy/sweet sauce. Read more.
The colorful dragon was certainly fancy, with a lemon-slice head of horns and big orange roe eyes, and the tempura tail and fish-egg scales was great, but the spicy raw tuna roll is my new favorite Read more.
Check out the daily specials written up on the chalkboard when you walk in and the cute alligator decor throughout. And the stuffed flounder was worth the drive. Read more.
We ordered some of the buffalo wings for which this restaurant is famous; they were delicious, not too spicy and with just enough sauce. The wings come with celery, carrots and blue cheese. Read more.
The shop has lots of unique goodies. Organic and fine foods line the shelves -- the type you'd expect a culinary type to swoon over. There is a small eating area with wooden tables. Read more.
It kind of has the feeling of an old fisherman's hideaway by the sea -- a nautical place where a man like Ernest Hemingway might have enjoyed sipping whiskey (except there's no hard spirits here). Read more.
