OPENINGS & CLOSINGS:
Scores of local restaurants will have a presence at Orlando International Airport starting as early as next year as part of a multiphase renovation plan for the airport. Some of the local eateries you’ll see: Maxine’s, Stasio’s, Smoke & Donuts, Otto’s High Dive, Hinckley’s Fancy Meats, SoDough Square, Milkhouse, Jam-Eng, Eola Wine, Black Bean Deli and Kelly’s Homemade Ice Cream …
Gyukatsu Rose, Sonny Nguyen’s fried wagyu cutlet concept, will soft-open Jan. 16 next door to his poke stall, Rion’s Ocean Room, inside East End Market. The 10-seat counter space is where patrons will be served Japanese beef that’s been seasoned, coated in breadcrumbs and flash-fried before being sliced and served alongside a mini stone grill for diners to sear to their liking … Look for Piacci Eatery to pop up inside Vinia Wine & Kitchen in Hannibal Square Thursdays and Fridays from 11 a.m. to 2:30 p.m. beginning Jan. 9. Piacci will serve a fresh-casual Italian menu featuring sandwiches, salads, pizza and pasta …
Nola’s Ice Cream, the new concept from Marie Mercado (The Greenery Creamery, Sampaguita Ice Cream) will soft-open next week at 7988 Via Dellagio Way at the Dellagio Town Center in Dr. Phillips. Nola’s will specialize in fried doughnut ice cream sandwiches and will occupy the front of an almost 3,000-square-foot space that it will share with Nabe, the wagyu shabu-shabu concept by Lewis Lin (Susuru, Juju) slated to open next month … Brazilian steakhouse behemoth Fogo de Chão has opened its second area location at 111543 Regency Village Drive at Vineland Pointe … Eight months after opening in the Curry Ford Plaza, Thai Spoon has closed.
NEWS & EVENTS:
Smokemade Meats + Eats has launched Sunday brunch from 8 a.m. to 11 a.m. offering such items as breakfast tacos and brisket-egg-and-cheese biscuit sandwiches …
4 Rivers Smokehouse is celebrating its 15th anniversary (wow, I feel old) with a host of limited-time specials and collaborations. Visit 4rsmokehouse.com for more …
As he does every year, James Beard-nominated pastry chef Rabii Saber has unveiled his gingerbread house in the lobby of the Four Seasons Resort. The creation is in a Candyland-esque theme accompanied by a Moroccan-inspired Nutcracker (a nod to Chef Saber’s home country). All in all, 800 pounds of gingerbread, 600 pounds of sugar, 400 pounds of chocolate and 300 pounds of fondant were used to make the holiday confection.
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This article appears in Dec 18-24, 2024.
