55 new restaurants, bars and sweet shops opening in Orlando this year

In contrast to last year’s spate of big, splashy openings, this year’s crop of soon-to-open restaurants appears a lot more grounded, with many opting for smaller spaces and smaller menus. That’s not to say we won’t see sizable eating houses backed by corporate fat cats — looking at you, Fat Rosie’s, Harlow Grove and O-Ku Sushi — or new concepts from James Beard-nominated local restaurateurs Johnny and Jimmy Tung or Jason and Sue Chin.

We will, but there seems to be a clear shift in the ever-risky world of restaurants, reflective of uncertain times, a sputtering economy and rising food and labor costs. Value is what’s attracting consumers to restaurants — value without compromise in the guest experience. If anything, the restaurants listed below will only serve to solidify Orlando’s position as one of the most culinarily diverse cities in the South. From live-fire cooking and back-alley eats to sweet dessert soups and omakase treats, this list will help you navigate our culturally rich landscape in 2026.

Amalfi
The restaurant from the owners of Mangia Italian Gourmet in Avalon Park will bring “contemporary coastal” Italian flavors to the east Orlando community. The restaurant will take over the space recently vacated by Mejana Grill & Bar in Avalon Park. (Opening March, 12001 Avalon Lake Drive, amalfiavalonpark.com)

Antalya Turkish Grillhouse
Shoppers at the Orlando Vineland Premium Outlets craving a more substantial and satisfying food option can cross the street and indulge in the sizzling sustenance of shish, adana and iskender kebabs. Cheesy kunefe is never a bad idea. (Open, 8133 Vineland Ave., antalyaorlando.com) 

The Baker’s Son by Valerio’s
It’s not just about scratch-made breads, baked goods and pastries at this popular Kissimmee bakery, but also a savory bill of fare of Filipino American delights including longanitsa loaded fries, Philly bistek sandwiches, sinigang popcorn chicken and loco moco. A full café menu features ube and pandan lattes as well as soft-serve ice cream. This is the fourth location in the country, with others in Texas (Houston and Sugar Land) and Jacksonville. (Open, 4797 W. Irlo Bronson Memorial Highway, Kissimmee, thebakersonusa.com)

Baires Grill
The Miami-based Argentinean steakhouse from the same folks who run Corazon by Baires brings smoky grilled meats, house-made empanadas, crispy milanesas argentinas and an extensive wine list spotlighting Mendoza, Salta and Patagonia wine regions to the former Mooyah space inside the Hollywood Plaza Garage. Baires Grill also happens to be the official restaurant of the Argentine Football Association. (Open, 8050 International Drive, bairesgrill.com)

Café De Wan
Delightful Turkish delights including vibrant Turkish breakfast plates, soups, pide, borek, bagels, fresh-baked breads and lahmacun greet guests to this charming Casselberry eatery. Warm carrot baklava filled with ice cream? Yes, please. (Open, 1015 State Road 436, Casselberry, instagram.com/cafedewan_)

Chuanlu Garden Clay Pot
Leon Liu is back at it. After last year’s dueling Chuan Lu Gardens controversy, Liu sold the Chuan Lu Garden briefly located in the old Peter’s Kitchen space to the Ming’s Bistro folks (subsequently dubbed “Ming Garden”). Now the chef has taken over the old Chili Star space and will open “Chuanlu Garden Clay Pot” specializing in Cantonese dishes cooked in earthenware vessels. (Opening spring, 5062 W. Colonial Drive)

Chubby Cattle
David Zhao’s all-you-can-eat wagyu joint is coming to Pointe Orlando and yakiniku lovers are salivating over the thought of tabletop-grilling cuts of highly marbled American, Australian and Japanese beef. And seafood too. (Opening 2026, 9101 International Drive, chubbycattle.com)

Eastwood
After the success of Nuri’s Tavern and June, Team Market Group can now turn their focus to what is arguably their most ambitious venture — a 3,300-square-foot, live-fire restaurant promising meats, fish and veg seared over a custom wood-burning grill and large-scale smoker. (Opening late 2026, 1024 N. Mills Ave., instagram.com/eastwoodorlando)

Eola Food Hall
The 15,000-square-foot, two-story venue across the street from the Orlando Public Library will have 10 vendors, a “small fine dining restaurant,” a wine room/speakeasy and a cocktail bar, not to mention panoramic floor-to-ceiling views of Lake Eola Park. The official vendor lineup has yet to be announced but expect birria tacos, açai bowls, Thai cuisine, burgers and wings. (Opening April, 150 Central Blvd., eolafoodhall.com)

Fan Hwa
Owner Eric Jiang (Sushi Izuki, Jiang’s Kitchen) will also open this Chinese dessert and bao shop in the heart of Mills 50. The corner space will feature an inviting interior design with natural wood tones, open kitchen and “modern Chinese aesthetics.” Sweet dessert soups called tong sui will be the specialty here, as will bao both sweet (red bean paste) and savory (barbecue chicken). (Opening May, 709 N. Mills Ave., instagram.com/fanhwadessert)

Fat Rosie’s Taco & Tequila Bar
The festive Chicago-based chain setting up at the Waterford Lakes Town Center specializes in scratch-made tacos, fajitas and a 3-pound “El Patron Gordo” burrito that, if downed in 12 minutes or less, is free. (Open, 749 N. Alafaya Trail, fatrosies.com)

Flatlands Bar & Grill
Simply Capri owner (and former Patina Restaurant Group CEO) Nick Valenti will veer away from the comforts of Italian fare and dabble in cheffy bar-and-grill and steak-forward cuisine with this new concept situated directly across from Simply Capri at Flamingo Crossings. (Opening May, 124 Ruby Red Place, Winter Garden, flatlandsbarandgrill.com)

Flavors of Jamaica
The old Aardvark space will soon see dishes like ackee & saltfish, curry goat roti and jerk chicken being cooked to order. This will be the third FOJ location in the region, to go along with outposts in Kissimmee and Ocoee. (Opening March, 2610 S. Ferncreek Ave., flavorsofja.com)

Fragaria
Who knew plant-based, New Zealand-style ice cream (that’s vanilla ice cream blended with real fruit in a specialty machine to produce an airy, velvety soft-serve) could be so popular in Maitland? But here we are. The parlor has taken over the space previously occupied by Melt Brownie and Sourdough Bread House. (Open, 110 N. Orlando Ave., Maitland, fragariaicecream.com)

Harlow Grove Restaurant & Lounge
Billed as Winter Garden’s “premier full-service restaurant and lounge,” this two-story restaurant space in the Smith & Main complex will comprise a “dynamic” first-floor lounge, an upstairs dining room, and a veranda terrace under the shade of a century-old oak tree. The menu draws inspiration from global flavors. (Opening March, 186 S. Main St., Winter Garden, harlowgrovewg.com)

Hayashi Tarō
It’ll be another busy year for Lewis Lin. The Susuru and Juju chef will open Neko San this summer, but prior to that, he’ll bring this “omakase bento” store to the Royaltea space in Mills 50. Three different omakase bento boxes will be available to go, though an eight-seat counter inside will proffer more options. A ceremonial tea (ocha) experience will also be offered. (Opening April, 714 N. Mills Ave.)

Hooked Fish Camp
From the folks who brought us F&D Prime, F&D Cantina and F&D Woodfired Italian Kitchen comes this new venture inspired by classic coastal fish camps. Expect fresh, approachable seafood dishes, to served out of the old Hooters building near the Seminole Towne Center in Sanford. (Hey, maybe they can reuse the first part of the old sign.) (Opening spring, 550 Towne Center Circle, Sanford, hookedfishcamp.com)

Holy City Zoo BBQ
Greg and Kristina Gaardbo, who ran the Chicago Culinary Kitchen in Palatine, Illinois, will bring their brand of barbecue and craft beer (she’s a cicerone) to the revamped Longwood Retail Center. The pair will introduce a “global” style of barbecue with Egyptian, Mexican and Korean ingredients flavoring the base of traditional American barbecue from various regions, including Texas. (Opening April, 190 S. Ronald Reagan Blvd., Longwood, holycityzoobbq.com)

Krispy Rice
A Japanese teppanyaki concept akin to the wildly popular Pepper Lunch (an outpost of which is also slated to open this year) will tender their do-it-yourself dishes on the Mills 50 site of the now-demolished 7-Eleven. Krispy Rice will join Jiang’s Kitchen and Little Sister Dumpling on the site along with the already-opened Kōri Bakery & Dessert and Tiger Sugar. (Opening summer, 729 N. Mills Ave., instagram.com/krispyrice_orlando)

Hyperbolic Brewing
The former Hammered Lamb space will see “traditionally decocted European lagers, fruited sours, IPAs and premium barrel-aged ales” being poured as steamy season sets upon us. The 10-barrel brewhouse and taproom will have a covered 1,000-square-foot outdoor seating area and will offer eats via a yet-to-be-announced culinary partner. (Opening summer, 1235 N. Orange Ave., instagram.com/hyperbolicbrewingco)

Jiang’s Kitchen
Soup dumplings, like their signature truffle pork XLB, and “premium” sushi rolls will be hand-crafted inside a modern, “Zen-inspired” space next door to Kava Kulture and Deeply Coffee. Scallion pancakes, Taiwanese popcorn chicken, dan dan noodles and more will also be offered. Owner Eric Jiang (who’ll also open Chinese dessert and bao shop Fan Hwa in Mills 50) says he’s planning a second Jiang’s Kitchen near the Millenia Mall before the end of the year. Jiang recently opened Sushi Izuki, an omakase house in O-Town West. (Opening April, 27 E. Robinson St.; opening November, 4724 Millenia Plaza Way, jiangskitchen.com)

Joe & The Juice 
The Danish coffee chain will open its first area location in the old Doshi space with a menu filled with fresh juices, smoothies, shakes, sandwiches, breakfast bowls and pastries. Oh yeah, and coffee. (Opening summer, 1040 N. Orlando Ave., Winter Park, joejuice.com)

Kappo Tsan
The kappo-style restaurant fusing “Japanese craftsmanship with Taiwanese soul” by Norigami chef David Tsan also has former Hanamizuki chef-owner Toshi Kishimoto taking charge of the cooked items. Guests can opt from tasting-menu offerings or à la carte selections. Former Soseki and Bar Kada beverage director Benjamin Coutts oversee the wine and sake program. (Open, 11815 Glass House Lane, kappotsan.com) 

Little Sister Dumpling
Little Sister Dumpling, a fast-casual operation offering a wide variety of dumplings from classics to modern twists to vegan options, will open next door to Tiger Sugar in 2026. Expect small plates and noodle dishes, as well as beer and wine options and late-night vibes on weekends. (Opening spring, 713 N. Mills Ave., instagram.com/littlesisterdumpling)

Mecatos Bakery & Café
The home-grown chain offering Colombian baked goods, hot bites, desserts, fruit smoothies and, of course, coffee will move into the Hannibal Square building once occupied by The Coop. Owner Edwin Lurduy says the space will receive a thorough refresh, including the outdoor area. Unlike other Mecatos bakeries, this one will have on-premise roasting so that “customers can see the process and have access to freshly roasted coffee daily” and a liquor license for coffee-based cocktails. (Opening summer, 610 W. Morse Blvd., Winter Park, mecatos.com)

Moon Wok Kitchen & Lounge
Modern takes on Cantonese fare greets guests to this tourist-sector hot spot where hand-crafted dim sum, wok-fired staples and Chinese barbecue are the stars. The concept from the owners of Twenty Pho Hour has Kai Kai BBQ founders Jerry and Jackie Lau helping out in the kitchen, so naturally the char siu pork, roast duck and beef ho fun rule. Craft cocktails and mocktails are also offered inside the fetching space. (Open, 11701 International Drive, moonwokkitchen.com)

Naya Comida + Barrita
Agave Azul’s Juan Rios is bringing a contemporary Mexican wood-fire concept to anchor the Trelago Market in Maitland. The menu will be centered around three elements dating to pre-Hispanic times — wood fire, nixtamal and mezcal. Naya will be inspired by the Pacific Coast of Riviera Nayarit, serving hand-crafted tortillas using organic masa imported from Mexico along with mezcal and tequila-centric cocktails. (Opening spring, 601 Trelago Way, Maitland, instagram.com/nayacomida)

Neko San
On the heels of opening Hayashi Taro, Lewis Lin will then open this nigiri-focused sushi-ya and sake bar next door to Susuru — the restaurant that started it all for him. “Neko” is the Japanese word for “cat,” a name he chose in memory of the felines that once patrolled the area behind the restaurant and who held a special place in the hearts of Susuru’s workers. It’ll offer budget-friendly omakases and more. (Opening summer, 8546 Palm Parkway, instagram.com/nekosanfl)

Nic & Luc All-Day Eatery 
Chef Leroy Bautista closed his popular Longwood eatery in late 2024, but Longwood’s loss is downtown’s gain. Bautista will present a menu of eclectic, farm-to-table breakfast and lunch fare from the old Daily News Deli & Grille space overlooking Lake Eola. Specialty small-batch preserves as well as a host of artisanal goodies will also be available for sale. (Opening March, 201 E. Pine St., nicandluc.com)

Noods
The sort of “Thai noodle soul” found in the back alleys of Bangkok is what this Metrowest noodle bar moving into the old China Grill space is promising. Aromatic Thai boat noodles (kuay teow reua) will be a signature offering, as will khao soi and blood-thickened nam tok noodles. (Opening early summer, 6433 Raleigh St., instagram.com/noods.noodlebar)

Oak & Stone
The beer and pizza tavern by Artistry Restaurants will join sister restos Boca, Atlantic Beer & Oyster and the Chapman on Park Avenue later this year. Oak & Stone will move into the 310 Park South space and feature stone-fired pies as well as an expansive self-serve beer wall very much like the restaurant’s eight other locations on the Gulf Coast. (Opening fall, 310 S. Park Ave., Winter Park, oakandstone.com)

O-Ku
Following the opening of Corner Chophouse in Hannibal Square, Indigo Road Hospitality Group will open its O-Ku concept (to join 11 others across the South) in Minnesota Row, a mixed-use development taking over the Winter Park Business Center. “Authentic Asian cuisine” in contemporary digs is what’s being promised. (Opening late 2026, 1311 Minnesota Ave., Winter Park, o-kusushi.com)

Olea Taverna
Nazih Sebaali, the man behind Grazie Modern Italian Kitchen in Audubon Park and Meza Mediterranean Grill in Baldwin Park, stays in his Med wheelhouse with the opening of this Greek concept set to take over The Local Bar & Grill space in College Park. (Opening spring, 3231 Edgewater Drive, oleataverna.com)

Oza Kai
Tim Liu, the man behind Mikado Sushi, Boku Sushi and Oza Izakaya, is bringing Oza Kai to Mills 50, complete with a 10-seat sushi bar where omakases will be presented and a 120-seat restaurant offering a menu of less formal Japanese fare. The space will host three “modern tatami rooms” as well as a sunroom and an outdoor lounge. (Opening late 2026, 1821 E. Colonial Drive, ozaizakaya.com)

Paper Kites
A new year means a new concept by James Beard Award-nominated restaurateurs Jason and Sue Chin is forthcoming. The duo are once again teaming up with developer Craig Ustler to transform the old Hoods Up auto shop in the Milk District into a pocha. The Korean pub is one that will be near and dear to the Chins’ hearts and speak to their heritage. (Opening late 2026, 2400 E. Robinson St., instagram.com/goodsalt_rg)

Pepper Lunch
Guests will sear their own meats and veg at this popular Japanese DIY teppanyaki chain. Just where exactly, we don’t yet know — and this is their second year on the list. (Opening 2026, location TBD, pepperlunchrestaurants.com)

Pomelo
The Southeast Asian bar concept by Top Chef Season 3 champ Hung Huynh will feature a fun menu of fire-grilled seafood, skewers, caviar, chicken nuggets and tropical cocktails to be served out of a lush yet casual 2,600-square-foot space. That space? The former home of Brass Tap in Mills Park. (Opening summer, 1632 N. Mills Ave., instagram.com/pomelo.fl)

PopUp Bagels
The chain that encourages customers to “grip, rip and dip” their bagels into various schmears will take over the old Soho Juice Co. space near the busy intersection of Orlando and Fairbanks avenues. (Opening spring, 646 S. Orlando Ave., Winter Park, popupbagels.com)

Q Sushi Omakase Bar
From a chef-owner with 28 years of experience in Japanese cuisine, this intimate, eight-seat omakase experience will be focused on seasonal Japanese fish and premium ingredients. High-quality sushi rice seasoned with traditional dark red vinegar and served with house-made soy sauce will be used to highlight “depth, balance and authenticity” of flavor. In addition to the omakase experience, Q will also offer a curated five-course option featuring traditional Japanese dishes as well as sushi. (Opening May, 67 N. Bumby Ave., instagram.com/q_sushi_orlando)

The Reverie
The Chez Vincent and Hannibal’s Lounge spaces will be combined into a “vibrant” dining room and bar with “warm textures” for Brandon McGlamery’s American brasserie. The notable chef will present “refined yet approachable” cuisine, along with a curated beverage program highlighting classic cocktails with seasonal variations and a “thoughtful” wine list based on New World and Old World vintages. (Opening fall, 533 W. New England Ave., Winter Park, thereveriewinterpark.com)

Sabai Thai Street Food
This family-run operation from Bill Spradlin and wife Viradee Pissara will serve its street-style Siamese dishes out of the old Dragon King space in SoDo. Their son, Alex, who worked as a sous chef at Isan Zaap and Lim Ros, will handle the stir-fry operations while Viradee handles everything else, which includes a tom yum noodle soup (“the star dish”) and homemade Thai sausage. (Opening March, 3333 S. Orange Ave., sabaithaistreetfood.com)

Selva Rosa Cocina & Bar
The striking and Instagram-friendly room in the former Teak Neighborhood Grill serves a blend of Mexican, Latin American and Asian flavors, from hamachi leche de tigre sushi rolls to picanha tacos served on tortillas rojas. The open space features numerous nooks as well as a cocktail bar, sushi bar and “El Patio Rosa” outside. Tuesdays feature AYCE tacos and sushi for $25. (Open, 901 S. Orlando Ave., Maitland, instagram.com/theselvarosa)

Six Ravens
Gideon’s Bakehouse owner Steve Lewis will open a shop specializing in grab-and-go hand pies called “coffyns” just a few doors from his uber-popular cookie house. The fluffy yeast rolls will encase a variety of savory fillings. Even better is that he’ll work with some local culinarians, like Eliot Hillis and Seth Parker of Red Panda Noodle and Bruno Zacchini of Pizza Bruno, on the hand pie offerings. And, yes, cookies will be served. And beer. (Opening fall, 1600 E. Buena Vista Drive, Lake Buena Vista, instagram.com/six.ravens)

Suffering Bastard
The Sanford tiki bar by Lorelei Wine Bar and Death in the Afternoon owners Arthur Booth and Julian Burgos will make the move from its current space inside Tuffy’s Bottle Shop to the former Balloon World space in Mills 50. A food program will also be offered to soak up those Pain Killers and Zombies. (Opening late 2026, 828 N. Mills Ave., instagram.com/sufferingbastardtiki)

Tactical Brewing Co.
The Baldwin Park brewery will move a few doors down into the Metro Gymnastics space with expanded brewing facilities, a five-vendor food hall (one of which will serve barbecue) and a live music stage. An 8,000-square-foot outdoor area with lakeside views should prove popular. (Opening December, 4915 New Broad St., tacticalbeer.com)

Terra Modern American
The restaurant/lobby bar inside the Society Living high-rise downtown is the latest concept by Thriving Hospitality (Lamp & Shade, Thrive Cocktail Lounge, The Packwoods) and will feature composed New American dishes by chef Ryan Stewart. Terra will serve breakfast, lunch and dinner and focus on seasonal flavors and “relatable dishes cooked right.” (Opening spring, 434 N. Orange Ave., terramodernamerican.com)

Tierra
Like Eneko Atxa of Bilbao’s 3-Michelin star Azurmendi, chef William Shen will blend Spanish flavors and Japanese technique at this highly anticipated restaurant moving into the Colibri Mexican space in Baldwin Park. The menu (“a love letter from Tokyo to Barcelona”) will be more accessible than Shen’s 2-Michelin star Sorekara just around the corner and will also house a culinary laboratory which will serve as a test kitchen and a hub for sustainability. (Opening late 2026, 4963 New Broad St.)

Tropixs Lounge & Eatery
This ambitious venture from Negril Jamaican Restaurant chef-owner Steve Myers will lend downtown an upscale island vibe. The restaurant buildout inside the old TD Bank space within the historic Metcalf Building should prove challenging. (Opening late 2026, 100 S. Orange Ave., instagram.com/tropixslounge) 

Turci Osteria Italiana
Vinicius Turci, of Turci Panino, Turci Pasta and Luca Turci Italian Restaurant, will open this fourth concept highlighted by a large central bar with a full bar program. Expect smaller, “carefully crafted” dishes designed to expose guests to the menu’s variety. The interior will be vibrant, but the mien relaxed and convivial. (Opening summer, 171 S. Orlando Ave., Maitland, instagram.com/turciosteria)

Vines by H
The old Vines Grille & Wine Bar in Dr. Phillips has been fully renovated and is now under the direction of The H Hospitality Group, the team behind Turkish steakhouse The H Orlando. The menu features everything from flatbreads to ceviches to scratch-made pastas, but prime steaks and seafood are still the focus. (Open, 7533 W. Sand Lake Road, vinesbyh.com)

Yumee Katsu
Korean-style katsu in such varieties as cheese, spicy pork, fish, chicken curry udon and more is what this chain with more than 100 locations in South Korea offers. (Open, 5075 Edgewater Drive)

Zama
This Mexican restaurant by Agave Azul honcho Juan Rios moving into the Armstrong Lock building is inspired by the jungles of Tulum and the Riviera Maya. Zama will feature a seafood-leaning menu and plenty of live-fire cooking; house-made corn tortillas are a given, as is an extensive tequila list. (Opening late 2025, 1120 N. Mills Ave.)

Zayn & Co.
The Palestinian food truck operation will open a booth in the back patio of Digress Wine offering the same Arabic coffee beverages, tea and baked goods. Even better, the owners will also debut Mashawi, a food truck specializing in Palestinian American street eats including shawarma, falafel and smashburgers with a twist, in Digress Wine’s parking lot. (Opening March, 1215 Edgewater Drive, instagram.com/zayn.and.co)

Zaza Cuban Comfort Food
The Cuban diner chainlet is in full-on expansion mode and will move into the space that long held Brick & Fire Pizza in Hospital Row. If you see your doctor munching on a Cubano or medianoche, you’ll know why. (Opening mid-2026, 1621 S. Orange Ave., zazacubancomfort.com)

Zukku-San Sushi Bar & Grill
The concept from Tampa-based Majestic Restaurant Group started as a stall inside Armature Works, but will open in a large space at Pointe Orlando and serve “culinary masterpieces” from their “artist” chefs. Think “masterpiece” rolls, tempura-fried seafood and veg, and wok-fired noodles and entrees. Cocktails will also be offered. (Opening April, 9101 International Drive, zukkusushi.com/zukku-san)

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This article appears in March 4-10, 2026.