While pretty people migrate to the near-northern end of Park Avenue for sustenance, a new burger joint at the foot of the tony thoroughfare will ensure even the bargain-conscious are fed. Modern patty shack BurgerFi, a South Florida chain, will anchor Park Avenue's southern extremity (538 S. Park Ave.) with its "better burger" concept and promise of all-natural, grass-fed beef, not to mention Kobe beef hot dogs, gourmet toppings, and craft beer and wine. Target opening date: July 15. Another BurgerFi is set to open Sept. 1 in the former Blockbuster Video on Lake Mary Boulevard.
That pungent aroma can only mean one thing: yet another new Indian restaurant on Lake Mary Boulevard. Aroma Indian Cuisine, along with Darbar and Memories of India, makes three Indian eateries sitting within a mile of each other. Early review: After one visit, the kitchen appears to be in fine form.
If you're a downtowner who despises the everyday grocery store experience, take heed: A Fresh Market is coming to the soon-to-be-built Mills Park development on the corner of Mills Avenue and Virginia Drive. Jordan Worrall, spokesperson for Fresh Market, wouldn't confirm the opening, but Joanne Grant, executive director of Mills 50 Main Street, has already posted the December groundbreaking on the grass-roots NPO's website.
Do Good Farms, an initiative by the folks behind Ocoee's House Blend Café, is looking for volunteers to set up their aquaponics farm. Aquaponics combines fish farming with hydroponics to create sustainable, low-tech, low-cost and reproducible food systems. Their goal is to help empower people in Central Florida, Haiti, India and Africa to grow their own food using aquaponics. Send an email to House Blend's Josh Taylor (email@example.com) if you're interested in helping out.
Nose-to-tail dining is about to get a boost thanks to James and Julie Petrakis. Whole-beast cookery will be a part of Cask & Larder, the couple's latest venture, slated to open Labor Day in the former Harper's Tavern locale in Winter Park. A special menu will allow diners who order in advance to devour whole animals (suckling pig, entire lamb), thanks to the enormous smoker left behind by former tenant O'Boys Bar-B-Q.
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